Another Step

Yes, I am again revisiting the chicken tempura. This time, however, the differences are much more apparent. I decided to add panko crumbs to the batter, making the chicken tempura resemble traditional japanese tempura more closely. Also, I diluted the goat cheese in milk to soften its flavour, as well as to change the texture into something with a yogurt-like consistency. The dish still retains the basil pure and sundried tomato paste. There is also roasted pepper puree and some Onion sprouts for garnish.

I think I can give this recipe a break, and work on other things. I'm quite satisfied with this.