Eating our emblem: Tempura Borage & Vine Leaves
As we celebrate bud-burst season in the vineyards, it’s time to pull out one of Kim’s classic recipes from the archives. Kim originally published this recipe on her newly established Zin House website in 2014, and has probably been making it for that many more years again.
For now we’re allowing the new season vine leaves to mature a little longer to do their all important job of bringing us those sweet, sweet grapes, so the Zin kitchen have turned their attention to the borage still overflowing in the gardens.
Which is why guests at The Zin House are currently enjoying Tempura Borage as part of their welcoming course – accompanied by cool asparagus shots, Arnie’s charcuterie, fresh Althea sourdough and of course, a glass of ‘Sarah’ methode champenoise Rosé.
Rest assured, once David has given the all clear, Kim will be the first into the muscat block just below the restaurant claiming those leaves destined for the plate.
Because as best said by Kim in October 2014, “Right now is the perfect time for a fine tempura batter made simply with white wine and flour to dunk the leaves in, fried till crisp and served with a little sea salt – and more white wine of course.”
- 2 cups plain flour
- Half a bottle of white wine
- Vegetable or olive oil for frying
- Salt flakes to serve
- Vine leaves and/or borage cuttings (stem, leaves & flower)
You can pretty much tempura any vegetable, young shoots or edible flowers you’d like, so if you have extra produce around give it a dunk and see which flavours you like best. The young peas in our gardens currently are especially tasty.
- Wash your vine leaves or borage cuttings if need be, then leave to dry completely before use.
- Add the flour to a mixing bowl and whisk in the white wine gradually until you get a thin batter (similar to the consistency of pouring custard).
- Dunk the leaves in the batter and wipe on the side of the bowl so only a thin coating is left.
- Fry in a hot oil, turning to brown on each side. Rest on a paper towel, sprinkle with salt then serve immediately.