by
Paul
BenhaimVegetables of your choice, such as red onion, courgette,
aubergine, mushroom, parsnip, broccoli or celery
Batter (see basic essentials)
Hot mustard sauce, sambar or soy sauce, to taste
Prepare batter 1/2 hour in advance. Add teaspoon of freshly
ground cumin to the batter. Cut vegetables into bite size pieces.
On slippery, shiny vegetables thinly cover with flour. After some
experimentation you will know which vegetable you prefer. Heat
sunflower or ground nut oil in a deep pan (a tempura pan if you
are lucky). Do not let it smoke. Whilst the oil is heating, place
batter into a deep bowl. Drop vegetables into the bowl, one at a
time until covered in batter. Test the oil by dropping a small piece
of vegetable into it. It should sink, then immediately rise, sizzling.
Place vegetables in hot oil for one to two minutes, turning once, or
until golden brown. (Hot oil can be dangerous. Please keep this
'obvious' thought in your conscious mind whilst keeping the oil
constantly hot, as if you let the temperature drop you will produce
soggy tempura.) Take the tempura from the hot batter with a
slotted spoon and place on a mesh rack for one minute before
serving with hot mustard sauce, sambar or soy sauce.
Jamaican
Patties
NS
The Pastry Mix:
225g organic whole flour
25g hemp flour
5oz hemp butter or non-hydrogenated margarine