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Make crispy onion rings

Make a batter by whisking together a cup of flour, a cup of buttermilk and 1 egg. Mix in two tablespoons of parsley and season.

Heat oil in a deep pan. Dip each onion ring into the batter and fry until crispy and golden brown.Drain on absorbent paper.

Serve with wasabi mayo, made with a little wasabi paste mixed into good quality mayonnaise.

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Recipe by:	Jaques Erasmus
Serves:	6
Dietary considerations:	Low carb
Category:	Vegetarian
Prep time:	10 minutes
Cooking time:	15 minutes
Ingredients: 1 medium-sized onion, roughly chopped 50 g butter 3 T olive oil 500 g baby marrows, roughly chopped 3 pears, roughly chopped 1 x 2 cm piece fresh ginger, roughly chopped 2 cups strong vegetable stock 1 cup fresh cream Sea salt, Freshly ground black pepper Grated nutmeg and a squeeze of lemon juice, to season 1 cup crème fraîche 3 T dry vermouth Seasonal sprouts, for sprinkling Toasted bruschetta, for serving
Cooking instructions: Sauté the onion over a medium heat in the butter and olive oil. Add the baby marrow, pear and ginger, and sauté for another 2 to 3 minutes. Add the stock and cream. Simmer for 4 to 5 minutes, until the pear and baby marrow are soft. Place in a liquidiser and blend until the soup is smooth and silky. Season to taste with salt, black pepper, nutmeg and lemon juice. Combine the crème fraîche with the dry vermouth and spoon over the soup just before serving. Sprinkle with seasonal sprouts. Serve with toasted bruschetta. Per serving: 2152.9kJ, 4.3g protein, 45.6g fat, 17.8g carbs
Wine: Villiera Rhine Riesling 2006

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How to:

Make crispy onion rings

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