Caramelized chicory and cauliflower tempura with beetroot cream

Name: Caramelized chicory and cauliflower tempura with beetroot cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g Tempura flour; 2 Egg yolk (size M); 1 egg (size M); 1/2-1 TABLESPOON Lemon juice; 1 TABLESPOON coarse mustard; 250 ml Oil; 1 package (500 g) vacuum precooked beetroot; 7-10 Tbsp Salt; 1/2 (approx. 250 g) Head Cauliflower; 6 piston 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; 1 l oil for frying

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g Tempura flour
2 Egg yolk (size M)
1 egg (size M)
1/2-1 TABLESPOON Lemon juice
1 TABLESPOON coarse mustard
250 ml Oil
1 package (500 g) vacuum precooked beetroot
7-10 Tbsp Salt
1/2 (approx. 250 g) Head Cauliflower
6 piston 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
1 l oil for frying

Directions

1
For the tempura dough, mix tempura flour, 1 egg yolk and 1/4 litre of cold water and place in the fridge. Place the egg, 1 egg yolk, lemon juice and mustard in a tall mixing bowl. Puree with a blender, slowly adding oil.
2
Drain the beetroot and collect the juice. Cut 150 g beetroot into small cubes, use the remaining beetroot for other purposes. Puree half of the beetroot cubes and mix with 3-4 tbsp. beetroot liquid into the mayonnaise.
3
Fold in remaining beetroot cubes. Season to taste with salt and chill until used.
4
Clean and wash the cauliflower, cut into small florets and blanch in boiling salted water for about 4 minutes. Remove the outer chicory leaves. Wash the chicory and cut in half lengthwise. Drain the cauliflower and let it drain well in a sieve.
5
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 once. Add the chicory to the orange stock and simmer for about 10 minutes at low heat.
6
Heat frying oil in a wide pot to approx. 175° C (use fat thermometer). 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 from time to time.
7
Drain on kitchen paper.
8
Remove the chicory from the stock and arrange on plates. Add beetroot mayonnaise and cauliflower and garnish with beetroot leaves.