Brixworth Tapas Take 35 Minutes
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Yield: 2 Ready in 1 hours
Cuisine: AmericanMain Ingredient:
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|1 50 grams cananchovies; in|
|1 Cos lettuce|
|150 mlPlain flour|
|150 mlBeaten eggs; pus 1 egg yolk|
|75 mlMilk; plus 2 tbsp|
|3 tsWhite wine vinegar|
|115 gBrixworth pate; (pork, bacon|
|150 mlOlive oil; plus 3 tbsp olive oil|
|1 Goose egg|
|1 tbDouble cream; plus 100 ml|
|1/8 Onion; finely chopped|
|4 slBread; about 1.5cm thick, plus|
|40 gBread; crusts removed|
|2 tbVegetable oil|
|1 bnSalad onions; trimmed and|
|2 tbfresh dill; Chopped|
|Salt and pepper|
Brixworth Tapas Take 35 Minutes Preparation
Preheat oven to 220c/425f/Gas 7 and preheat the grill to high. 1 Lightly grease a mini muffin tray and place in the oven to heat. Drain the oil from the anchovies and reserve. Remove the outer leaves from the lettuce, discard and tear the remaining leaves in half. 2 For the Yorkshire Puddings: Place the plain flour and a pinch of salt in a bowl. 3 Gradually beat in 150ml/ 3/4 pint beaten eggs, 75ml/2 1/2fl oz milk and 75ml/2 1/2fl oz water to make a batter and stir in 1 tsp white wine vinegar. 4 Pour the batter into the mini muffin tray and bake in the oven for about 10 minutes. 5 Top half the Yorkshire puddings with a cube of pate and cook for another 3-5 minutes, or until the Yorkshire puddings are well risen and golden brown. 6 Thickly slice the tomatoes, place on a baking sheet, drizzle over 1 tbsp olive oil and season. Cook in the oven for about 10 minutes or until tender and browned. 7 For the Scrambled Eggs: Carefully crack the goose egg into a bowl so the shell is in two halves. Add 2 tbsp milk and 1 tbsp cream and beat together. Wash out the goose egg shells and reserve. 8 Heat the butter in a frying pan. Pour in the beaten goose egg and stir gently over a low heat until the eggs begin to thicken. 9 Add the remaining pate, take off the heat and continue stirring until the eggs are creamy. Spoon the scrambled eggs into the shells to serve. 10 For the Salad: Finely chop 3 anchovies, crush 1 clove garlic and place in the bottom of a bowl with onion. Add 1 egg yolk and mix together. 11 Beat in 2 tsp white wine vinegar and 150ml/ 3/4 pint olive oil to make a dressing. Add the lettuce and toss to coat. Serve the salad in a bowl. 12 For the Bruschetta: Cut out the circles from the slices of bread using a plain cutter about 7cm diameter. 13 Place on a baking sheet, drizzle over 2 tbsp olive oil, place under the grill and cook on both sides until golden brown. 14 Heat the vegetable oil and oil from the anchovies in a frying pan. Add the salad onions and cook until tender and browned. Remove from the pan and chop 1/3 of the roasted spring onions. 15 Place the garlic in a pan of boiling water and simmer for five minutes. Remove the garlic using a slotted spoon and place in a pan with 100ml/3 1/2fl oz double cream, season and bring to the boil. 16 Tear 40g/1 1/2oz bread into pieces, add to the pan with the chopped spring onions and simmer for 2-3 minutes. Using a hand blender, puree the mixture until smooth, adding a little milk if necessary to give a smooth consistency. 17 Top the toasted bruschetta and roasted tomato slices with the anchovies and spring onions and arrange on a plate with the Yorkshire puddings. Pour the garlic sauce over the Yorkshire puddings and scatter chopped dill over plate. Per serving: 1210 Calories (kcal); 106g Total Fat; (77% calories from fat); 19g Protein; 49g Carbohydrate; 647mg Cholesterol; 617mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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