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Рецепт Tempura Pilchards Served With Cabbage Parcels Recipe
by Tandy Sinclair

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We eat tinned fish at least once a week for lunch at work and so I was quite excited to see this week’s star ingredient was pilchards. However, I had so many ideas running through my head trying to work out how I was going to use the other ingredients. My first thought was to make arancini, fried rice balls, which I would stuff with the pilchards, cabbage and feta, but that left the beans without a role in the dish. My next idea was to make rice and beans, but then I didn’t know how I was going to use the cabbage. And so I went to sleep and left the thoughts hanging around until I woke up before dawn with a perfect solution. I would make rice balls parcelled in cabbage leaves. With that sorted I decided to make a tempura batter for the pilchards and beans, and tie the dish together with a tomato relish. This made for an interesting Saturday lunch and the portion was generous given that there were 7 pilchards in the tin.

Tempura Pilchards Served With Cabbage Parcels Recipe

Ingredients:

Method:

For the cabbage and rice parcels

Place the rice, pinch of salt and water into a small sauce pan

Bring the water to the boil

Cover with a lid and switch the stove off

Leave the pot on the plate and allow the rice to cook for 50 minutes

While you are waiting for the rice water to come to the boil, boil 1 litre of water in a medium sized pot

Add 15mls salt and blanch the cabbage leaves

Set the cabbage leaves aside and keep the water boiling for your beans

For the tempura pilchards and beans

Blanch the beans and refresh in ice water

Drain and leave to dry on kitchen roll

Put the oil on to warm – you want the oil at 70°Celsius

Put the water into a medium size bowl and whisk in the egg until frothy

Whisk in 100g flour and set aside

Place the rest of the flour into a medium size bowl and add the salt, cayenne and cumin and stir in well

For the tomato and onion relish

Heat the olive oil in a large frying pan

Sauté the onions until soft

Add the cumin and cayenne and cook until aromatic

Add the tomatoes and season

Pour 250mls water into the pan and simmer until the water has evaporated

Adjust the seasoning, add 50mls of water and keep on a low heat until you are ready to serve

To serve

Once the rice has cooked, stir in the feta and cumin without breaking up the rice too much

Cut the rib out of the cabbage leaves and place a tablespoon of rice into each leaf

Roll up and set aside until you are ready to dish up

Cut the pilchards in half down the back bone and remove the bone

Pat dry and place into the seasoned flour

Shake off the excess flour and dip into the batter

Place the fish gently into the oil and cook for 2 minutes

Flip over and cook for another 2 minutes

Remove the fish from the oil with a slotted spoon and place on kitchen towel to drain

Dip the beans into the batter and fry in 2 batches in the oil

Remove and drain and then season with some salt

Serve together with the tomato and onion relish

2.2

http://tandysinclair.com/tempura-pilchards-served-with-cabbage-parcels-recipe/

Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com

Disclaimer: This challenge was sponsored by Lucky Star for the Freshly Blogged Challenge. This disclaimer is in line with my blogging policy.

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About Tandy

I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.