A little something for you

Here are some great Kiwi recipes I think complement the wines well. Enjoy.

Несколько интересных рецептов специально для Вас

Вот несколько замечательных новозеландских рецептов которые, как мне кажется, отлично подходят к нашим винам. Приятного аппетита!

A little something for you

Here are some great Kiwi recipes I think complement the wines well. Enjoy.

A little something for you

Here are some great Kiwi recipes I think complement the wines well. Enjoy.

Asparagus Tempura with Herb and Garlic SauceAsparagus Tempura with Herb and Garlic SauceAsparagus Tempura with Herb and Garlic SauceAsparagus Tempura with Herb and Garlic Sauce

An easy to prepare dish perfect with chilled Little Beauty Sauvignon Blanc
Serves 4 (as a starter)

An easy to prepare dish perfect with chilled Little Beauty Sauvignon Blanc
Serves 4 (as a starter)

An easy to prepare dish perfect with chilled Little Beauty Sauvignon Blanc
Serves 4 (as a starter)

An easy to prepare dish perfect with chilled Little Beauty Sauvignon Blanc
Serves 4 (as a starter)


INGREDIENTS

Вам понадобится

INGREDIENTS

INGREDIENTS

FOR THE TEMPURA

24 Asparagus spears

50g plain flour

50g cornflour

175ml ice-cold sparkling water

Vegetable oil for deep frying

FOR THE HERB & GARLIC SAUCE

2 tbsp crème fraîche

4 tbsp mayonnaise

2 tbsp Greek yogurt

1-2 small garlic cloves, crushed

25g mixed fresh herbs such as tarragon, chives, basil and parsley

1 tsp lime juice

Salt and pepper for seasoning


METHOD

Способ приготовления

METHOD

METHOD

For the herb and garlic sauce, whizz all the ingredients in a mini food processor or in a jug with a stick blender. Taste and season with salt and a little pepper, then spoon into one large or 4 small bowls and chill until needed.
For the tempura, heat the oil for deep-frying to 190°C. Make the batter by sifting the flour, cornflour and a small pinch of salt into a mixing bowl. Scoop 3 tbsp into a small bowl. Quickly stir the mineral water into the remainder, until only just mixed in but still a bit lumpy, then sprinkle the reserved flour on top which helps give a light, crunchy batter.
Cut or snap off the woody ends (and discard) from each asparagus spear, then cut the spears in half lengthways. Drop the spears into the batter, about 5 at a time, so as not to overcrowd the bowl and pan. Lift them out using tongs, then quickly drop them into the hot oil. Deep-fry for about 90 seconds until crisp and very lightly golden, then remove the spears with a slotted spoon and drain briefly on plenty of kitchen paper.
Pile the tempura asparagus onto warm plates, sprinkle with the chopped herbs and serve straightaway, with the sauce for dipping.

Asparagus Tempura_2