COLD VEGETABLE SIDES RECIPES

Steps:

• 1. Preheat the oven to 180C/350F/gas 4.
  2. On a chopping board, cut the aubergines in half lengthways.
  3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
  4. Drizzle with 2 tablespoons olive oil, then toss to coat.
  5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
  6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
  7. Peel and roughly chop the garlic, then place in a food processor.
  8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
  9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
  10. Secure the lid and blitz to a nice thick dip.
  11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
  12. Transfer to a bowl, to serve.

Steps:

• Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
• Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
• Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
• Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;