Gabriel Gate recipes: November

Tempura Batter

It’s Friday, and a tempura batter is a light alternative to a traditional English batter for a fried fish treat.

In a bowl: Mix 1 lightly beaten egg with half a cup of iced water.  

Then mix in half a cup of plain flour, a quarter of a cup of corn flour, three-quarters of a teaspoon of baking power, and a pinch of salt - mixing till smooth.

Heat your frying oil to 180°C.  Make sure your small pieces of fish or seafood are dry before dipping them in the batter to deep-fry.

This batter is also great for vegetables such as asparagus, snow peas and sugar peas.

Take care not to burn yourself!

Cherry And Mango Fruit Salad

November is one of my favourite months for cooking.  The fruit season is here and we are seeing the first Australian cherries of the year.  

This Cherry and Mango Fruit Salad is lovely.  

Blend to a purée 200 grams of raspberries with: The juice of 1 orange, the juice of half a lemon, and 2 tablespoons of caster sugar.  

Strain this red juice into a bowl and add 1 large peeled mango - cut into cubes, and
300 grams of pitted cherries.

For the Spring Carnival, add 2 tablespoons of brandy.

It serves 3 and is fantastic with ice-cream.

Basmati Rice

It’s often said that basmati rice is a wonderful rice, and it’s also very good for people who have a problem with gluten intolerance.

Basmati is a long-grain rice and is served with Indian and Sri Lankan cuisine.

To make enough for 3 people, place one and a half cups of cold water in a saucepan, with a pinch of salt, and 1 teaspoon of olive oil or other vegetable oil.  

Add 1 cup of basmati rice and bring to a simmer, then cover the pan with a well-fitting lid and immediately lower the heat to a minimum.  

Cook the rice for 17 minutes.

Just before serving, give the rice a little stir.  It’s my favourite plain rice.

White Chocolate Mousse

I had a request for a White Chocolate Mousse recipe from a Magic listener. So here it is.

In a saucepan: Heat 2 tablespoons of cream, then stir in 2 teaspoons of gelatine powder.  

Now on very low heat, stir in 250 grams of white chocolate - cut into very small pieces.

When the chocolate has just melted, remove from heat and stir in 4 egg yolks and
1 tablespoon of rum.  Allow to cool.

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