Recipe - Tempura Hearts Of Palm On A Bed Of Warm

1 Beaten egg
2/3 cup Flour
One half cup Cornstarch
1 cup Cold soda water
1 teaspoon Salt
2 pound Heart of palm; portioned
into 4ounce pieces,
blanched
Essence
2 pound Assorted leafy greens;
stemmed and rinsed
2 tablespoon Olive oil
2 tablespoon Chopped garlic
Salt and black pepper
1 cup Blood orange Gastrique

EMERIL LIVE SHOW #EMIA05

Preheat the fryer. In a mixing bowl, whisk the egg, flour, cornstarch, soda
water and salt. Blend until smooth. Season the hearts of palm with Essence.
Dip each portion into the batter, coating each palm, completely. Gently lay
the hearts of palm in the hot oil and fry until golden brown, about 2 to 3
minutes. Remove from the oil and drain on paperlined plate. Season with
salt and pepper. In a large saut‚ pan, heat the olive oil. When the oil is
hot, add the greens, a handful at a time, saut‚ for 1 to 2 minutes
inbetween handfuls, until all of the greens have been incorporated and
wilted. Add the garlic and saut‚ for 2 minutes. Season with salt and
pepper. To assemble, divide the greens between the eight plates. Mound the
greens in the center of each plate. Lay the hearts of palm on top of the
greens. Drizzle each plate with the Gastrique.

Yield: 8 appetizer servings

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998