Saturday, 30 July 2011

Tempura bacon with Wensleydale & cranberry dip


 Baking powder, plain white flour, bacon, salt, ice water.
cream cheese, wensleydale with cranberries, soured cream.
Tempura batter must be very cold and very fresh - put a jug of ice water in the freezer whilst you heat up the oil for frying and only add the water at the last possible second.

1) This recipe works best with pre-grilled, cold bacon. To make the batter mix 250g of flour, 10g of baking powder and a pinch of salt, then whisk through the water a little at a time until the batter is liquid enough to coat your finger.

2) Dip the bacon in the batter and drop into the hot oil for 1-2 minutes

3) To prepare the dip, crumble the Wensleydale and cranberry cheese into a tablespoon of cream cheese and a tablespoon of soured cream and warm on a low heat.

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