Deja Verjus

A few months ago I wrote about a newly rediscovered food ingredient, verjus, verjuice or green grape juice, dependant on the company you are in. Local chefs are warming to the versatility of this Cape winelands condiment which is produced from green pressed grapes. It is tart and zesty and sharing similar qualities to both vinegar and wine, it is a welcome addition to the local culinary scene.
The Verjuice Company is now offering a limited release of Green Harvest Verjus on the local market which comes from a single vineyard and grape type, the Nabygelegen Private Cellar, in Wellington in fact, and this allows for the palest, green tinged verjuice most suitable for light coloured sauces and dressings, mayonnaises, hollandaises and all fish and chicken dishes.
A trip to the web site of the Verjuice Company www.verjuice.co.za will reveal a wealth of recipes using both products and just for good measure here's something I tried this week-end using the new Green Harvest Verjus. I don't think it's enough just to replace vinegar or lemon juice, this product deserves a big statement and I don't suppose they come much bigger than deep fried strawberries.

Deep fried strawberries with a vanilla and cardamon verjus syrup
Firstly prepare a tempura batter for the strawberries. You can use whatever one you are happy with but if you want a really good tempura batter then you must forget everything anyone has ever told you about making batters.The object of tempura is to get a lacy golden effect, not the armour like coating on a deep fried haddock. Never mix the batter in advance, never leave it to" rest " in the fridge, never mix it well. Chopsticks are very inefficient as whisks and are therefore perfect for making a lumpy tempura batter.
Take 1 egg yolk, lightly beat and mix with 1 cup of iced water. Add 1 cup of flour all at once.Only use a few strokes to incorporate. The batter should be as thin as possible. Use immediately
Make sure the strawberries are perfectly dry and the green stem is intact. Coat lightly with flour. Pass through lumpy batter and deep fry. Place on kit towel and dust with castor sugar
For the syrup boil 100 ml of verjus with 100 g of sugar, 20 roughly crushed green cardamon pods and 1/2 a vanilla pod , seeds and skin. Simmer for 10 mins, remove from heat and allow to macerate until cold. Strain. This syrup can be made anytime in advance.
Serve with ice cream.