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tempura aubergine, chilli coconut spinach

just thought i would post a recipe from the circa events farm kitchen. hope you enjoy

Serves 4

Time 20 minutes

Aubergine, 2 sliced

Tempura batter

Plain flour, 85grms

Corn flour, 1tbs

Sea salt, quarter tsp

Ice cold water, 200ml

Rice bran oil, 500ml

Shallots, 3 sliced

Garlic cloves, 2 sliced

Olive oil, 2tbs

Red chillis, 1/2 sliced

Ginger, 1tsp diced

Turmeric, 1tsp

Coconut milk, 200grm tin

Baby spinach, 250grms washed

. To make the batter place all ingredients in a bowl and whisk, then leave in the fridge

. Place the shallots, garlic and oil in a sauce pan and cook until soft, then add the chilli ginger and turmeric and cook for one minute.

. Then add the coconut milk to the pan and bring to the boil, reduce by half.

. Now add the spinach and toss in the sauce for 1 minute, season

. In a sauce pan add the oil and heat, dip the aubergine slices in the chilled batter and place in the oil for a few minutes, turning as they crisp and drain on kitchen towel.

. Salt the aubergines and serve with the coconut spinach

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