Читать книгу New Classics - Marcus Wareing - Страница 23

TEMPURA FENNEL WITH FENNEL MARMALADE AND GARLIC AIOLI

Tempura is always a treat but generally it is reserved for fish or seafood. This recipe uses fennel, which has a lovely flavour when it’s effectively ‘steamed’ in the light, crisp batter. In this recipe, there are also two other unusual elements – a fennel ‘marmalade’ whereby the fennel is caramelised and releases its own sugars to create a sweet condiment, and a vegan aioli made with chickpea water.

Serves: 4 as a starter

Preparation time: 25 minutes

Cooking time: around 1 hour

2 tbsp vegetable oil, plus extra for deep-frying

1 fennel bulb, finely sliced, plus 1 bunch baby fennel bulbs, each bulb halved lengthways

grated zest and juice of 1 lemon

sea salt and freshly ground black pepper

FOR THE AIOLI

60g aquafaba (the liquid from a 400g tin of chickpeas, strained through a sieve)

1 tbsp white wine vinegar

1 garlic clove, finely grated

½ tsp Dijon mustard

175ml olive oil

50ml vegetable oil

½ tsp table salt

FOR THE TEMPURA BATTER

6 tbsp cornflour

3 tbsp plain flour, plus extra for dusting

3–6 tbsp soda water

Heat the 2 tablespoons of vegetable oil in a medium saucepan over medium heat. When hot, add the finely sliced fennel. Season lightly with sea salt, reduce the heat and cook gently for 40–50 minutes, stirring regularly, until it caramelises and turns a dark golden brown. Add half the lemon zest and juice and cook for a further 2 minutes. Remove from the heat, transfer to a dish and leave to cool.

To make the aioli, put the aquafaba in a bowl and, using a balloon whisk, mix in the vinegar, garlic and Dijon mustard. Put both oils in a jug and slowly drizzle them into the aquafaba mixture, whisking continuously as you do so. When it reaches a thick mayonnaise consistency, season with table salt and the remaining lemon zest and juice.

To make the tempura batter, mix the flours together in a bowl with a pinch of sea salt and a pinch of pepper. Gradually whisk in enough of the soda water to make a thick batter.

Pour enough vegetable oil into a deep-fat fryer or large, deep saucepan to come up to 6cm and heat to 180°C.

Dust the baby fennel slices in the flour then, one by one, dip them in the tempura batter and carefully place them in the hot oil. Fry (in batches) for 4–6 minutes until golden and crisp. Remove with a slotted spoon and transfer to kitchen paper to remove any excess oil.

Serve the tempura immediately, with the marmalade and aioli.