Ingredients

Method

• 220 g cherry tomatoes
• Flour, for dusting
• Vegetable oil, for deep-frying
• Sea salt, to taste
• Wild rocket leaves, to garnish
For the tempura batter:
• 1 litre water
• 1 free-range egg yolk
• Ice cubes
• 150 g tempura flour
For the Gorgonzola cream:
• 50 g Gorgonzola
• ¾ cup cream
• Fresh thyme, to taste
• 1 clove garlic
For the miso onion purée:
• 1 onion, shredded
• 1 T butter
• 1 T white miso paste
• ½ cup Hanepoot

Method

Ingredients

Roll the tomatoes in the flour, then dip in the batter. Deep-fry in hot oil for 1 to 2 minutes or until pale golden.

Smear the onion purée on each plate and top with the tomatoes. Serve drizzled with the Gorgonzola cream and garnished with wild rocket.

To make the tempura batter, mix the water and egg yolk with a few ice cubes. When cool, remove the ice cubes.

Put the flour into a bowl and add the cold-water mixture in a thin trickle stirring with your fingertips to create a slightly lumpy batter with the consistency of oil.

To make the miso onion purée, fry the onion in the butter and, when golden, add the miso paste. Stir, then add the Hanepoot, reduce the heat and cook gently until the liquid has almost evaporated – the onions should be soft and sweet. B

lend to a smooth paste and allow to cool.

To make the Gorgonzola cream, put all the ingredients into a saucepan and boil until lightly thickened. Strain.