Gazpacho With Runner Bean Tempura Pickled Coriander Seeds Recipes

GAZPACHO WITH RUNNER BEAN TEMPURA & PICKLED CORIANDER SEEDS

Steps:

• To make the pickled coriander seeds, put the vinegars in a small pan with the sugar and 25ml water. Bring to the boil, drop in the coriander seeds, turn off the heat and leave to infuse.
• To peel the tomatoes, lightly score a cross in the top of each one, place in a large bowl and cover with boiling water for 1 min. Drain and peel. Cut each one into quarters and use a knife to scrape away the seeds. Don't discard what you remove - sieve out the seeds and use the juice in the next step.
• Blitz the tomatoes, cucumber, capers, garlic, chilli and 2 tsp sea salt in a food processor. Pour into a bowl and chill for a couple of hours for the flavours to meld, then add the olive oil and stir. Add 1 tbsp of the sherry vinegar and taste. If it needs more to bring out the flavours, then add another tbsp. Divide between bowls and chill the soup while you make the runner bean tempura.
• Pour the vegetable oil into a high-sided saucepan and set over a medium heat to get up to temperature (about 180C) while you make the batter.
• To make the batter, put the flour, a pinch of salt and the cumin seeds in a bowl and stir. Add the beaten egg, then pour in the water. Gently stir the mixture, taking care not to over-mix it - a few lumps help give tempura its texture. Test the temperature of the oil by dropping in a little bit of batter. It should bubble and float to the top. If it browns immediately, reduce the heat.
• Mix the runner beans into the batter and then fry in batches, removing with a slotted spoon once they're crisp, golden and just starting to brown. Drain on kitchen paper and season. Top each bowl of soup with some crispy runner beans, and spoon over a little of the drained, pickled coriander seeds.

COCONUT-TOMATO GAZPACHO WITH CORIANDER - MINT PICKLED SHRIMP

Steps:

• In a large saucepot, combine the vinegar, water, coriander seeds, peppercorns, cloves, and red pepper flakes. Bring the mixture to a boil over medium-high heat. Add the shrimp, mint, and cilantro. Turn off the heat and allow to cool for 30 minutes. Drain the shrimp.
• Combine the chopped tomatoes, red onion, ginger, and coconut milk in a blender and puree until smooth. Season the mixture with salt and pepper. Core the whole tomato and add to blender. Pulse the blender 5 times, or until the tomato is coarsely chopped. Transfer the gazpacho to the refrigerator to chill for at least 30 minutes.
• Serve the soup in small chilled bowls with a shrimp on top. Garnish with finely chopped cilantro.