TEMPURA
MARROW RIBBONS WITH SMOKED SALMON TROUT
3
baby marrows
1 cup tempura flour or (rice flour)
2 cups sparkling water
200 g pack smoked salmon trout
4 tsp traviar (trout eggs)
2 tbsp low fat cream cheese
(Serves 4)
Using
a vegetable peeler, make thin ribbons of baby marrow and place
them in water to stop them going brown.
Place
flour and sparkling water into a bowl, whisk until
smooth. Season to your taste and maybe even add some paprika to this
mixture if you wish.
These
ribbons need to be deep fried, so vegetable oil needs to be heated
to about 180°C and you need a pan that can hold roughly 2 inches of
oil.
Pat
the ribbons dry with a towel and drag each one through the tempura
batter and place them in the hot oil. The tempura should puff up
to create the effect.
Serve
these ribbons with salmon trout and cream cheese. Drizzle the
traviar over the salmon trout and season to taste.
ROASTED
APPLE & CELERY STUFFED QUAIL WITH PARSNIP CHIPS
4 de-boned
quails
4 apples (cored and peeled)
1 bunch celery
2 large parsnips
1 cup red wine
½ cup balsamic vinegar
knob of butter
(Serves 4)
Chop apple into blocks, as well as celery. Stuff the
quails through the cavity between the back legs.
Use
1 or 2 toothpicks to get the quail into a good shape and to close
the cavity that was used for stuffing. Place the quails onto
a roasting pan and pour over red wine and balsamic.
Cover
quails with foil and place into a hot oven 180°C for
approximately 35 min. Remove from the oven and tear away the
foil that was used to cover the roasting pan. Drain the liquid
into a small sauce pan and reduce this mixture until desired
thickness.
The
quails are now cooked but only steamed, place a small knob of
butter onto each quail and rub into the skin. Place
back into the oven to crisp.
When
the sauce has thickened serve the quail and pour over the sauce.
WATERMELON,
APPLE & STRAWBERRY SOUP
250
g fresh strawberries
250 g watermelon flesh
1 apple
2 tsp balsamic vinegar
1 tbsp honey
1 cup apple juice
few chives for garnish
(Serves 4)
Remove
all the pips from the watermelon flesh. Skin and core the apple.
Remove the husk from the strawberries.
Place all the ingredients into a tall blender and blend until
smooth. Pour the
mixture through a sieve into a bowl and place it into the fridge
to be really cold for serving. Then simply scatter the chives on top of the soup when in
its serving bowl.
Tip:
You
don’t have to use apple juice, try litchi, mango or orange juice
depending on your taste.
