Recipes

This is a perfect entrée to start a winter dinner. Its wonderfully textural with the tempura and slivered almonds contrasting beautifully with the silky smooth puree of white beans. The capers and currants give the dish a salty and sweet finish.

Step 1

White Bean Puree

Place all the ingredients in a liquidiser and puree until super smooth. Season to taste. Refrigerate until required.

Step 2

Cauliflower florets

Place a medium sized saucepan on the heat filled with seasoned hot water. Bring up to the boil. Take the cauliflower and cut out the main stalk. Either with a knife or with your hands, separate the cauliflower into medium to small florets.

In batches, blanch the florets for a couple of minutes until just cooked through.  Remove and drain on absorbent paper. Refrigerate until required.

Step 3

Tempura Batter

In a bowl whisk together the flour and water to a lump free smooth runny batter. Refrigerate until required.

Step 4

Cooking and Serving

Pre heat your oven to 120 degrees

Place the canola oil in a heavy based saucepan and bring up to heat. (test with a piece of bread placing it in the oil it should turn golden in approximately one minute)

Take a sauté pan and place on low heat. Add the olive oil, chilli flakes, capers and currants. Cook for a couple of minutes before adding the toasted slithered almonds. Remove from the heat and hold.

Dip a few of the cauliflower florets into the tempura batter at a time, then with tongs carefully add to the hot oil. Cook for a minute or two until crisp. Transfer to absorbent paper and place in the oven to keep warm while you finish cooking the rest in batches.

To serve heat up the white bean puree in the microwave or gently in a saucepan over low heat. Place a spoonful or two in the centre of each plate then add 3 or 4 tempura cauliflower pieces.

Take the olive oil caper mix and place back on the heat to warm slightly. Add the parsley leaves and stir through. Spoon over and around the cauliflower. Finish with a pinch of sea salt and a grind of fresh black pepper on each. Add a wedge of lemon and serve pronto!