Caramelized chicory and cauliflower tempura with beetroot cream

Name: Caramelized chicory and cauliflower tempura with beetroot cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 egg + 2 egg yolks (size M); 1⁄2-1 Tbsp Lemon juice; 1 TABLESPOON coarse mustard; 1⁄4 l tasteless oil + 1 l oil for frying (e.g. sunflower oil); 150 g Beetroot (vacuum packed); 7-10 Tbsp salt, pepper; 100 g Tempura flour (you can get it in the asian shop; alternatively wheat flour); 1⁄2 (approx. 250 g) cauliflower; 6 Chicory; 40 g Sugar; 100 ml Orange juice; 2 TABLESPOONS Soy sauce; 2-3 TABLESPOONS Whipped cream; 1 TABLESPOON Butter; 7-10 Tbsp some beetroot leaves or baby salad mix

AUTHOR
Bill Macdonald

DIFFICULTY
not easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 egg + 2 egg yolks (size M)
1⁄2-1 Tbsp Lemon juice
1 TABLESPOON coarse mustard
1⁄4 l tasteless oil + 1 l oil for frying (e.g. sunflower oil)
150 g Beetroot (vacuum packed)
7-10 Tbsp salt, pepper
100 g Tempura flour (you can get it in the asian shop; alternatively wheat flour)
1⁄2 (approx. 250 g) cauliflower
6 Chicory
40 g Sugar
100 ml Orange juice
2 TABLESPOONS Soy sauce
2-3 TABLESPOONS Whipped cream
1 TABLESPOON Butter
7-10 Tbsp some beetroot leaves or baby salad mix

Directions

1
For the beetroot cream, puree the egg, 1 egg yolk, lemon juice and mustard in a tall beaker with a hand blender, slowly adding 1⁄4 l oil until a creamy mayonnaise is obtained. Remove the beetroot from the packaging and collect any beetroot juice (attention - it stains strongly! Wear disposable gloves).
2
Puree half of the beetroot, cut the rest into small cubes. Mix both with 3-4 tablespoons beetroot juice or water into the mayonnaise. Season to taste with salt and pepper.
3
For the tempura dough, mix tempura flour, 1 egg yolk and 1⁄4 l ice-cold water briefly, then put it in a cool place. Clean and wash the cauliflower, cut into small florets and cook in boiling salted water for 4-5 minutes.
4
Drain it.
5
Remove the outer chicory leaves. Wash the chicory and cut in half lengthwise. Caramelise the sugar in a large pan until light brown. Deglaze with orange juice, soy sauce and cream. Add butter and bring to the boil.
6
Add the chicory to the stock and simmer at low heat for about 10 minutes.
7
Heat 1 l oil in a wide pot to approx. 175 °C (use a grease thermometer or hold a wooden stick into the oil - if bubbles rise, the oil is hot). Pull the cauliflower florets through the tempura dough with a fork, let them drip off a little and fry them in the hot oil for 2-4 minutes, turning them from time to time.
8
Drain on kitchen paper.
9
Remove the chicory from the stock, arrange with cauliflower and beetroot cream. Garnish with beetroot leaves.