8/15/2023 0 Comments Four bean salad recipeTo make the pesto, put the oil, basil, parsley, the remaining 20g pecorino and 15g pine nuts in the small bowl of a food processor and pulse to a coarse paste.įor the dukkah, coarsely bash the seeds, hazelnuts and remaining pine nuts in a mortar. Finally stir in all the remaining beaten egg and two-thirds of the pecorino. Off the heat, gently stir in the trout and lemon zest, and leave to cool for 10 minutes. Meanwhile, put the cream, creme fraiche, spring onions, cayenne and an eighth of a teaspoon of salt in a small saucepan, put it on a medium heat and gently bring to a boil, which should take about three minutes. Using a pastry brush, brush a thin layer of the beaten egg all over the pastry shell, then return to the oven for two minutes. Carefully lift out the paper and beans, then return the tart case to the oven for 10 minutes more, until golden and cooked through. Place on a flat tray, then bake for 30 minutes. Line the tart shell with a sheet of baking paper large enough to cover the base and sides, then fill the tin with baking beans. Lift up the pastry circle, press it into the base and sides of the tin, then fold the overhang over the sides, pinch to secure and freeze for 10 minutes, until it’s cold to the touch. Roll out the pastry into a roughly 3mm-thick circle that’s at least 28cm in diameter (it needs to be large enough to line the base and sides of the tin, with some overhang). Heat the oven to 200C (180C fan)/390F/gas 6, and have ready a 24cm tart tin. Make more of the dukkah or pesto, if you like – it’s lovely to have a bit extra of both.Ĩ spring onions, trimmed and finely sliced (120g)ġ lemon, zest finely grated, to get 1 tsp, then cut into 8 wedgesĦ0g pecorino (or parmesan), finely grated It’s a real picnic winner as well: easy to slice and eat by hand, happily made in advance (not forgetting that extra 10 minutes in the oven), and it travels well, too. This one’s all about keeping the quiche love alive.
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