VEGETABLE TEMPURA, CREAM OF ALMONDS AND IBERICO HAM

Kisko García
2010

INGREDIENTS:

Tempura:                              
150 gr. flour
15 gr. baking powder
250 ml. water
Sugar
Salt

Ibérico ham stock:               
150 gr. potatoes
150 gr. Ibérico ham
500 ml. water

Cream of almonds:               
250 ml. Ibérico ham stock      
50 gr. potatoes
50 gr. almonds
150 ml. cream
70 gr. butter

Others:                                  
Seasonal vegetables
Olive oil
Ibérico ham in pieces

PREPARATION

Tempura: Mix the ingredients and chill for about 12 h.
Ibérico ham stock: Place all the ingredients in a pan and simmer. When the potatoes are cooked, strain.
Cream of almonds: Mix all the ingredients except the butter and bring to the boil. Blend then gradually beat in the butter. Strain.

TO SERVE

Dip the vegetables in the tempura, fry and drain on absorbent paper. Pour a little cream of almonds into a soup dish. Arrange the vegetable tempura on top and add a few pieces of Ibérico ham.