Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Burger recipes

Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

2 hours

Tempura tomatoes

Name: Luxurious custard
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5 cups servings
Cuisine: Desserts & Baking
Ingredients: free-range eggs 4,sugar 2T,flour 2T,full cream milk 500ml,vanilla pod, split, or 1 t vanilla extract 1,fresh cream 750ml

By Luke Dale-Roberts

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

125 ml fresh cream, double or whipping
125 g Gorgonzola
1 egg yolk
1 l iced water
125 ml flour
125 ml corn flour
Fresh micro basil sprouts, chopped
A selection of baby tomatoes (Bella, Rosa, Tiger Stripe)
Oil, for deep frying
Baby salad leaves
Olive oil, for drizzling

Method

Boil cream and blue cheese and keep stirring until thickened.

Mix the egg yolk with the ice water.

Combine flour and corn flour with water mixture until mixed through. It is okay if it has lumps in.

Add fresh baby basil sprouts.

Dip tomatoes into batter and deep fry quickly at 180°C. Drain.

Season and serve drizzled in cream sauce with fresh salad to accompany.

Follow our step-by-step video and learn to make tempura tomatoes.

Buy all the ingredients you need from the Woolworths online store here.

Find out more about the wonderful varieties of tomatoes, from bella to cherry and vine, and how to use them.

This is a test recipe

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Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

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