Weekend lunches with mates are about to get a whole lot more epic, thanks to these recipes from Alice Zaslavsky. The writer, broadcaster, cook and culinary tastemaker's new book, The Joy of Better Cooking, is a delicious masterclass in enjoying great food with those you love. Let's eat!
FIVE-SPICE TEMPURA
WITH MYO CHILLI OIL
SERVES 4
Use this tempura batter for any of the bougie brassicas or your usual suspects such as regular cauli or broccoli (split the florets in half lengthways to help accelerate the cook), as well as tofu, mushrooms or even seafood. For the best effect, make the chilli oil at least the night before.
GOOD TO KNOW
If caulini and broccolini aren't available, slice a head of regular cauli or broccoli into fork-sized bits, stem included.
• 1.5 litre grapeseed oil, for deep-frying
• 75g plain flour, for dusting
• 500g brassicas, such as caulini and broccolini, chopped into chunks
• 1 tsp salt flakes
• 1 tsp Chinese five-spice
• Lemon cheeks, to serve
FOR THE TEMPURA BATTER
• A few ice cubes
• 60g cornflour
• 75g plain flour, plus extra for dusting
• 1 tsp salt flakes
• 250ml chilled sparkling water or soda water
FOR THE MYO CHILLI OIL
• 500ml grapeseed oil • 1 thumb-sized knob of fresh ginger, peeled and grated • 20g Sichuan peppercorns • 20g chilli flakes • lOOg crispy fried shallots • 1 tbs grated fresh garlic • 1-2 spring onions, finely chopped • 1-2 star anise • 1 tsp Chinese five-spice • 60ml sesame oil • 2 tbs sesame • 1 tbs tomato paste • 1-2 tbs light soy sauce • 1 tbs black vinegar or rice wine vinegarp
