Sage Tempura

There is nothing like a crispy sage tempura which makes a delightful accompaniment to aperitifs or just a simple snack. 

Easy to make especially if you have an oversized sage plant by your front door! 

Ingredients

15 sage leaves ( washed and gently dried)

100g tempura flour ( wheat/corn flour)

150ml cold sparkling water 

Salt/pepper to taste

500ml of vegetable oil

Method

Wash and dry the leaves. 

In a pan heat the oil in a deep pan to 180 degrees.

Add the sparkling water slowly to the flour and gently whisk until you have a creamy consistency. Add seasoning to taste.

Have a plate with a paper towel ready to absorb the cooked tempura.

Once the oil has reached the right temperature, dip each sage leaf into the hot oil. One minute each side until golden then turn using tweezers. When both sides are crispy remove from the oil and place on the kitchen towel to absorb excess oil. Serve warm. 

Roast Pork Filet

serves 2-4

ingredients

1.5 kg- 3.3 Lb of pork filet

Marinade ;

1/4 cup of olive oil

Salt and pepper

Spices, which can be herbs de Provence, rosemary, smoked paprika, ect.

Method

Clean the filet of the silver skins as they are tough; put the cleaned filet in the marinade and put it in the fridge for a couple of hours, - can be done in the morning and ready for the evening.

barbecue :

Preferably a charcoal one as it gives the meat the smoky flavour. Make sure that there are no direct flames.

Put the marinated filet on the grill and slowly roast it for 10 minutes, turn it around so it has a nice brown colour and then let it rest for 5 - 10 minutes. The filet should be medium well cooked and slightly pink inside. 

Making Crème Fraîche

We use a lot of Crème Fraiche in our recipes ( often mixing it with cream to make a thinner sauce!). It is expensive to buy in the USA and France so it can be worthwhile simply to make your own. It’s a very simple process but you will need to start the process the day before you need it!!

Ingredients 

1and a half cups fresh cream

Half cup of buttermilk 

Method

In a large glass jar with a lid, add the cream and buttermilk together. Mix thoroughly. Leave in room temperature overnight or at least 12 hours. It will thicken overnight and now you have crème fraîche. Keep in the fridge. 

If you can’t get buttermilk you can substitute fresh yogurt but it will be thinner than when you use buttermilk.