16 August 2014

Sweet Chilli sauce recipe, Cauliflower Tempura,

Serving suggestion, Crispy Shredded Beef and King Prawns





Ingredients for Sweet Chilli Sauce:
2 Red Peppers, finely diced,
2-3 Red Chilli Peppers, finely diced,
2 Inches Fresh Ginger, grated,
2-4 Cloves Fresh garlic, crushed,
2 Cups Sugar.
1 Cup Rice Vinegar,
1 Cup Red Wine Vinegar,
Pinch of Salt or a splash of Fish sauce,


Method:
1) Place all ingredients into a pan and bring to the boil,
2) Simmer until reduced and thickened, approx 10 minutes.

ChefGary's Top tips,
1) For a quicker method, roughly chop the ingredients and blend at the end of the cooking process,
2) Reduce the sauce further for a more jam like consistency,
3) Try adding some finely shredded Lemon Grass or Lime Zest at stage 1,
4) A squeeze of fresh Lime at the end of the cooking adds a zesty finish,
5) For extra heat, use an extra Chilli or try with Habeneros or  Scotch Bonnets,
6) Always taste as you go, adjusting the quantities to your preferences.

For Cauiflower Tempura, 
1) Cut some small florets of Cauliflower,
2) Mix equal quantities of self raising and corn flour,
3) Add a pinch of turmeric, salt and garam masala,
4) Add enough cold fizzy water to the flour to make a single cream consistency, a few lumps are ok,
5) Toss the florets in a little flour before dipping in the batter and deep fry for 2 minutes at approx 180 Centigrade until crisp,
6) This recipe works well with any vegetables or tofu pieces and is the perfect choice for dipping in your sweet chilli sauce.





For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk

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