Tempura of Edam with cumin
Mix the egg and a glass of cold water in a bowl, then add the tempura mix and stir to obtain a batter.
Beat the egg yolk together with the cumin seeds in a plate. Season with pepper.
Just before serving, roll the Edam cubes into the egg-cumin mixture, roll them in the tempura batter, and cook for a few minutes in the hot frying oil.
Drain on a sheet of paper towel and serve hot.
Perfect wine pairing
More about this grape varietyGamay Noir de France
Generous and tangy, crisp and mischievous. Gamay is the peppiest of red wines, as it combines lovely fruitiness with smooth punch and very fine tannins. A great match with Rabbit Terrine in Aspic. This delicate, flavorful dish, sparked up with chopped tarragon, calls for a fresh, light, flavorful, likeable white wine that doesn’t overpower the subtle charm of the rabbit meat. When enjoyed young, it also has a peppery tarragon aroma, and is a stunning enhancement to this classic French dish. Always perfect with Stuffed Tomatoes. This brasserie favorite is beloved thanks to its dual flavors: the tanginess of the tomatoes combined with the mellowness of the stuffing. Gamay’s liveliness balances out that of the tomato, and the wine lends the veal stuffing a smooth, silky feeling on the palate. A real treat. The result is identical with the Small Brioches with Morteau Sausage.
