Festival Recipe
Vegetable Tempura with Semi Dried Tomato Dipping Sauce
Recipe by Gary O'Hanlon
- Serves4
Ingredients
Ingredients
Serves 4
- 12 white mushrooms, cleaned and stem removed
- 12 courgette batons
- 8 artichoke heart pieces
- 12 batons red bell pepper
- 8 cauliflower florets (blanched and refreshed cauliflower)
- Salt & white pepper
- Juice of 1 lemon
For the Batter
- 400g flour (split in 2)
- 1 x ice cold can of Smithwick’s Beer
- Salt and white pepper
- Pot of Vegetable Oil for Frying (at 170C)
For the Dipping
- 200g semi dried tomatoes in Olive Oil
- 50-75ml olive oil for consistency
Method
For the Batter
Add 200g of flour to a large bowl and season well.
Using a balloon whisk, add in the Smithwick’s beer splash by splash whilst whisking until you’ve the consistency of a thick milkshake.
Set aside.
Season 200g of flour with salt and white pepper and pass all the vegetables through it.
If using a fryer drop the basket into the oil now.
Place all the vegetable pieces in the batter and one by one start lifting them out with a fork and dropping one by one into the oil.
Work as fast as possible but work carefully.
Fry until golden then remove to kitchen paper towels and then place in a large bowl.
Toss and season well with salt, white pepper and lemon juice.
For the Dipping Sauce
Blitz the semi-dried tomatoes with a hand blender.
Add the oil bit by bit until you’ve a thick but smooth dipping sauce.
Serve with Some crisp salad and some spicy mayonnaise or other dipping sauces of choice.
