Yasai Tempura (Assorted Vegetable Tempura) from Japan
Serves: 2
Ingredients
Vegetables
60 gm zucchini, slices
40 gm sweet potato, slices
40 gm red pumpkin, slices
40 gm babycorn, halves
20 gm okra, halves
80 gm tempura flour
Accompaniment
10 gm grated radish
10 gm grated ginger
A pinch of salt
Method
Coat the vegetables with Tempura Flour. Prepare Tempura Batter using the Tempura Flour. Set the temperature of the oil to 170 degrees. Dip the vegetables into the tempura batter and lower it into the oil. Fry till crisp. Serve with Tempura sauce and the accompaniments.
Colada Morada from Ecuador
Ingredients
1 cup purple or black corn flour
14 oz naranjilla or lulo pulp (thawed, if frozen)
2 cups blackberries (frozen or fresh)
2 cups blueberries (frozen or fresh)
2 cups strawberries, sliced
1 pineapple, peels and core + 2 cups finely diced
5-6 cinnamon sticks
4-5 whole cloves
4-5 all spice berries
12-14 oz panela or brown sugar
A few lemon verbena leaves, fresh or dry
A few lemongrass leaves, fresh or dry
2 pieces orange peel
8 + 4 cups water
Method
Place the pineapple skins and core, cinnamon, spices and panela or brown sugar in a large pot with 8 cups of water. Boil for about 20-25 minutes. Add the lemon verbena, lemongrass, and orange peel. Reduce heat and simmer for 10 minutes. Remove and strain. In a separate pot, add 4 cups of water with the blueberries and blackberries, boil for about 20 minutes. Remove from heat, let cool down until safe to handle, blend and strain. Then mix the cup of the purple corn flour with 1 cup of the spiced pineapple liquid until well diluted. Add the strained berry mix, the naranjilla juice, the spiced pineapple liquid and the diluted purple flour mix to a large pot. Cook over medium heat, stir constantly to keep it from sticking and bring to a boil. Add the pineapple chunks and reduce to simmer for about 10 minutes. Remove from the heat, add the strawberry slices on top. It tastes better if it is prepared a day in advance and is usually served warm, but tastes just as good when served cold.
Som Tam (Green Papaya Salad) from Thailand
Recipe by Seefah Ketchaiyo
Ingredients
1 medium dark green papaya
4 garlic cloves
6 green Thai chillies (Phrik Khi Nu)
2 cherry tomatoes, cut into wedges
1/2 cup green beans, chopped into 1/2 in. (1 cm) pieces
2 tbsp light soya sauce
1/2 tbsp palm sugar
1/4 cup (2 fl.oz/60 ml) lime or tamarind juice
Chopped peanuts
Method
Peel the papaya and rinse under running water. Roughly grate the papaya flesh or cut it into shreds. Remove the seeds. Set aside.
Using a pestle and mortar, blend the chillies and garlic together. Add the long beans, palm sugar, light soya sauce and lemon juice. Add green papaya and cherry tomatoes. Gently pound with other ingredients. Add the chopped peanuts.
Tip: Serve cold accompanied by sticky rice.
Gluten-Free Corn Fritters from New Zealand
Recipe by Annabel Langbein
Prep time:10 mins
Cook time: 20 mins
Serves: 6 as a starter or 12 as finger food
3 cups fresh, canned or defrosted corn kernels
2 eggs
1 spring onion greens, finely chopped
A pinch of chilli flakes
1⁄2 tsp curry powder
1⁄2 tsp baking soda
1⁄2 cup rice flour
Salt and a little ground black pepper
A little neutral oil, to fry
1 recipe Avocado Salsa, to serve (optional)
If the corn is raw, cook in boiling water, stand for 3 minutes then drain. Place half the corn in a food processor with eggs and spring onion and blend to a smooth puree. Add chilli, curry, soda, rice flour, salt and pepper and pulse to form a thickish batter. Stir in reserved corn. Heat a little oil in a heavy frying pan and cook in batches over medium heat, allowing one heaped tablespoon per canape-sized fritter and three per larger fritter. Cook until golden brown and cooked well (2-3 minutes each side), adding oil between batches as needed. They can be made in advance, chilled for up to 4 hours and reheated for 5 minutes in an 180°C oven. If desired, serve with Avocado Salsa.
Cook small fritters as a party finger food, or larger ones for a simple brunch or lunch.
Cordinated by Pooja Bhula, Avril-Ann Braganza and Averil Nunes
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