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Voorgerechten
Artisjoksandwich met parmezaanse kaas
Frankrijk
Voor 4 personen
8 artisjokharten
2 eetlepels bloem
50 g geraspte parmezaanse kaas
1 ½ eetlepel tijm
1 eetlepel citroensap
zout, peper
frituurolie
Voorbereiding: 10 minuten
Baktijd: 1 minuut per serie
Snijd de artisjokharten in de dikte in twee plakken.
Doe de bloem in een kom en haal de artisjokken lichtjes
door de bloem.
Verhit de friteuse tot 180° C. Dompel de artisjokken in
kleine series 1 minuut in de olie, laat ze uitlekken in de
frituurmand en vervolgens op keukenpapier. Houd ze
warm terwijl u de volgende serie frituurt.
Leg de onderste helft van de artisjokharten op een
bord, bedek ze met parmezaanse kaas, strooi er wat
tijm overheen en leg de andere helft erop.
Druppel er citroensap overheen, voeg zout en peper
toe, strooi de rest van de tijm erover. Serveer warm,
bijvoorbeeld met parmaham.
Tempura met veldsla
Japan
Voor 4 personen
1 doosje veldsla, kant-en-klaar en
gewassen
1 eierdooier
100 g maïzena
geraspte gember
frituurolie
Voorbereiding: 5 minuten
Baktijd: 3 tot 4 minuten per serie
Klop de eierdooier op met een glas ijskoud water en
de maïzena.
Verhit de friteuse tot 170° C. Haal de boeketjes veldsla
door het mengsel en dompel ze in kleine series gedurende
3 tot 4 minuten in de olie. De veldsla moet knapperig
zijn.
Laat de sla uitlekken in de frituurmand en vervolgens op
keukenpapier. Houd hem warm terwijl u de volgende
serie frituurt. Warm serveren, bestrooid met geraspte
gember, bijvoorbeeld samen met Vache qui rit met
kerry.
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