Yes it's true, only 13 recipes in exactly 14 days.
Can I do it???? Yes I can!!! (thanks Bob)
Today I made 'coconut and lemongrass soup with prawns' for lunch. Neither of us loved it to be honest. As it was made with just coconut cream and a little fish stock, it was just too creamy for me. The flavours were good though, and I like the added crunch of the snow peas.
I have the 'maple and apple cider vinegar braised pork' in the oven, where it is merrily braising away in some yummy sounding ingredients, the marsala poached pears' are poached and the marsala sauce is simmering away getting nice and thick and sticky, so.... what do I do?
Make 'tempura cauliflower' of course :-) It had to be done... so why not now?
I was nervous with this one, not sure why really. The first batch of tempura batter didn't work .... mmmm, maybe that's why ;-) 'Not to worries' though, I just made another one.... no time limit to work to here thank you Master chef!
The second batch worked out fine. I poured the chilled water into the flour gradually and didn't even use it all. This made the batter nice and thick - although not lumpy as Donna assured me it would be. No problems at all though once the batter was made. I just chopped up the cauliflower, dredged it in flour, dipped it in the batter and fried it up. Of course it doesn't look like any tempura battered dish I've ever seen in a Japanese restaurant, but for a first time effort I am pretty chuffed!
H'o'M even ate more than one piece (unlike the pickled cauli) and says this method of cooking makes cauliflower edible!
Stay tuned for the results of the dinner menu ;-)
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