Newsletter June 2005
Modern Country Living - Domestic Bliss
Game On: June 2005
Easy summer entertaining! These little nibbles are
delicious with an ice cold beer and can even be cook in a frying
pan over a Bar-B-Q!
Tempura fry up!
Tempura Batter:
1 large egg white or 2 small whites
Sparkling water or beer or just ice cold water enough to make
the mix into 250ml all together with the egg whites
140g sifted flour
Salt and pepper
Baby vegetables- mushrooms, peppers, chillies, artichoke hearts
Leafy herbs such as sage, thyme, rosemary – basil doesn’t work
Oil to fry - sunflower oil
Mix the egg whites and sparkling water or beer and
lightly beat. Add the flour and
Season. Whisk very gently with a fork -you must have a lumpy batter.
It’s the lumps that make it work.
Heat up about 4 -5cm of sunflower oil in a frying
pan until it is very hot. Drop a little of the batter and if it
sizzles it’s ready.
Dip the veggies and herbs and coat very lightly
with the batter. Remove them when they have puffed up and turn
light gold. This will take about 2 minutes depending on the size
of the veg herbs take about 30 seconds. Drain on kitchen paper
or newspaper and season with more salt. Eat hot with cold beer
or chilled Rose.
Tip:
Bottlegreen Simply sorbets are handmade using pure Cotswold spring
water and natural flavourings. They are softer than a classic
sorbet with an almost creamy feel – yet with no dairy ingredients
they’re almost fat free. Available from Waitrose. My favourite
is Elderflower – serve it with strawberries! YUM
This article by Amy Willcock appears
in The Shooting Gazette June 2005, and is reproduced here with
permission.
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