Red mullet with saffron baked orzo & broad beans
Add a touch of luxury to a weekend meal with red mullet and saffron-tinted orzo pasta. Peel the broad beans, too, if you really want to wow dinner guests
Gazpacho with runner bean tempura & pickled coriander seeds
- Preparation and cooking time
- Prep:
- Cook:
- plus 2hrs chilling
- More effort
- Serves 4 - 6
Skip to ingredients
For the pickled coriander seeds
- 25ml white wine vinegar
- 1 tsp sherry vinegar
- 1 tbsp caster sugar
- 2 tsp coriander seeds
For the gazpacho
- 1kg tomatoes
- 200g cucumberpeeled and deseeded
- 2 tsp capers
- 2 garlic cloves
- 1 red chillideseeded
- 2 tbsp extra virgin olive oil
- 1-2 tbsp sherry vinegar
For the runner bean tempura
- 150ml vegetable oil
- 100g runner beansstringed, cut in half, then sliced lengthways (discarding tough beans from inside)
- 90g plain flour
- ½ tsp cumin seeds
- ½ eggbeaten
- 200ml ice-cold sparkling water
Nutrition: Per serving (6)
- kcal240
- fat15g
- saturates1g
- carbs21g
- sugars9g
- fibre3g
- protein4g
- salt0.2g
Method
step 1
To make the pickled coriander seeds, put the vinegars in a small pan with the sugar and 25ml water. Bring to the boil, drop in the coriander seeds, turn off the heat and leave to infuse.
step 2
To peel the tomatoes, lightly score a cross in the top of each one, place in a large bowl and cover with boiling water for 1 min. Drain and peel. Cut each one into quarters and use a knife to scrape away the seeds. Don’t discard what you remove – sieve out the seeds and use the juice in the next step.
step 3
Blitz the tomatoes, cucumber, capers, garlic, chilli and 2 tsp sea salt in a food processor. Pour into a bowl and chill for a couple of hours for the flavours to meld, then add the olive oil and stir. Add 1 tbsp of the sherry vinegar and taste. If it needs more to bring out the flavours, then add another tbsp. Divide between bowls and chill the soup while you make the runner bean tempura.
step 4
Pour the vegetable oil into a high-sided saucepan and set over a medium heat to get up to temperature (about 180C) while you make the batter.
step 5
To make the batter, put the flour, a pinch of salt and the cumin seeds in a bowl and stir. Add the beaten egg, then pour in the water. Gently stir the mixture, taking care not to over-mix it – a few lumps help give tempura its texture. Test the temperature of the oil by dropping in a little bit of batter. It should bubble and float to the top. If it browns immediately, reduce the heat.
step 6
Mix the runner beans into the batter and then fry in batches, removing with a slotted spoon once they’re crisp, golden and just starting to brown. Drain on kitchen paper and season. Top each bowl of soup with some crispy runner beans, and spoon over a little of the drained, pickled coriander seeds.
