It’s out of the bag – I am an Olympic Games addict!
Every four (and the occasional 5 years) I sit and absorb sports that do not normally see time of day on our television sets and I love it. My days in the kitchen are partnered with coverage on the radio.
Eventing, BMX, Triathlon, Taewondo – let me at them.
My lovely friend Lisa, who lives in Seattle, USA and I got down to some serious Olympic chatting with our most recent video to land on YouTube.
In our videos, we do try to offer up some tasty recipes for you as we have a mutual love of food. Lisa shares her Poke recipe and I cook some Tempura Vegetables – quick and easy and great snacking food to have in front of the T.V. whilst watching those Gold Medals being won.
Here is the link for Lisa’s recipe on her “A Menu for You” website.
Jane’s Tempura Vegetables
I had intended to add prawns or squid to my selection but was unable to source in time for making our video, but highly recommend trying this.
A selection of Vegetables.
I used mushrooms, broccoli red pepper & courgette – but these are only suggestions.
For the tempura batter:
- 140g cornflour
- 60g plain flour
- Pinch of Baking Powder & salt
- 160ml sparkling water, chilled
- A selection of vegetables
- Vegetable Oil
- small handful crushed ice will help chill it even more and make for an even crisper batter, but don’t use so much that it dilutes your batter.
- Chop your chosen vegetables to sizes that are easy to eat and all roughly similar so that they cook at the same rate. Put onto kitchen paper to remove excess liquid while you make the batter.
- To make the batter, mix the flours with a pinch of sea salt and pinch of baking powder. Whisk in the sparkling water and crushed ice if used. It is now ready to use.
- Put some vegetable oil on to heat and bring to 180c. Use a deep pan, but do not over fill with oil. You only need enough to cover the veg’.
- Dip your vegetables into the batter and carefully add to the hot oil. You will probably need to do this in 3 or batches.
- Depending upon the size of the vegetables, they will take 3-4 mins to cook and become crispy.
- Remove from the pan with a slotted spoon and put on kitchen paper to remove excess oil.
I wish I could say that I have a magic recipe for a dip to accompany these, but I am guilty of reaching into the cupboard and grabbing. Lots of tasting goes on to check that I get the right blend. Soya sauce usually features although here I have added some ponzu dip to some Japanese rice wine vinegar.
Following our foodies video with the wonderful Pamela Chen, I now always add a pinch of sugar or honey to bring out the umami flavours. That was a gem of a recommendation. I have also added a few slithers of chilli and radish.
I would love to know if you try this recipe, or if you have a favourite dipping sauce! Also, if you have ideas for future Foodies Videos, we would love to hear them.
Continue to enjoy and celebrate this Olympic Games!