tempura aubergine, chilli coconut spinach
just thought i would post a recipe from the circa events farm kitchen. hope you enjoy
Time 20 minutes
Aubergine, 2 sliced
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
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