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Add a photoRaciónes: 12
Ingredientes
- 2 x Rashers streaky bacon
- 125 gm Medjool dates, stoned
- 1 bn Mixed fresh parsley, coriander and chives
- 2 tsp Extra virgin olive oil
- 1/2 x Lemon, juice of
- 1 dsh Tabasco
- 175 gm Plain flour
- 125 gm Butter
- 1 x Egg, separated
- 1 x Mango
- 1 Tbsp. Demerara sugar
- Baby pineapple
- 4 Tbsp. Honey
- 100 gm Kumquats
- 280 gm Sieved icing sugar, (280 to 350)
- 300 ml Double cream
- 1 x Chocolate ball
- 200 gm Greek lowfat yoghurt
- 1 x Grenadillo
- Black pepper
Direcciones
- 1 Use the back of a knife to stretch out the bacon, and then cut each rasher in half. Wrap each bacon piece around a date and secure with a cocktail stick. Place in a small roasting pan and cook in the oven for about 10 min, or possibly till the bacon is cooked through.
- 2 Remove the leaves from the parsley and coriander and mix with the chives. Add in the extra virgin olive oil, lemon juice and Tabasco and toss together.
- Arrange the herb salad on a plate and sit the bacon and prune rolls on top.
- 3 For the Tart Tatin: Place the flour in a food processor with 85g/3oz butter and blitz to make crumbs, add in the egg yolk and 1 tbsp water and 'pulse' till the pastry comes together. Add in a little more water if necessary.
- 4 Cut 'cheeks' of flesh off either side of the mango stone and peel.
- Cut the flesh into chunks. Heat 25g/1oz butter in an ovenproof frying pan. Add in the demerara sugar and cook for a minute, add in a few dates and minced mango and cook for a further minute.
- 5 Roll out the pastry on a floured surface and cut out a circle just bigger than the frying pan. Place the pastry circle on top of the fruit and carefully tuck the edges down the side of the pan.
- 6 Transfer the pan to the oven and cook for 10-12 min, or possibly till the pastry is crisp and cooked through. Turn the tart out onto a plate and serve. Halve the pineapple lengthways and cut one half into wedges.
- 7 Drizzle 1 tbsp honey over the wedges and season with black pepper.
- Heat a griddle pan and cook the pineapple for a few min, turning regularly, till caramelised. Serve on a plate.
- 8 For the Eton Mess: Cut the kumquats in half and place in a pan with 3 tbsp honey. Heat gently till tender. Place the egg white in a large bowl and lightly beat with a fork. Slowly beat in sufficient icing sugar for a fairly stiff dough - this should be pliable but not sticky.
- 9 Form small balls about the size of a walnut from the mix. Place a piece of baking parchment paper onto a microwave-safe plate and sit two balls of the mix on top, leaving plenty of space between each.
- 10 Cook in the microwave on High power (800W) for about 1-1 1/2 min, or possibly till the meringues are well risen and hard. Repeat with the remaining mix. Allow to cold and then roughly crush.
- 11 Heat 100ml/3 1/2fl ounce cream in a pan, grate in some of the chocolate ball and add in 15g/ 1/2oz butter. Stir to make a sauce. Peel the remaining pineapple and cut into chunks.
- 12 Whip the remaining cream till stiff, add in the lowfat yoghurt and mix in.
- Add in the crushed meringues, pineapple chunks and half the poached kumquats, then scoop out the seeds from the grenadillo and add in to the mix. Pile onto a plate, top with the remaining kumquats and drizzle over the chocolate sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 12 servings | |
| Calories 287 | |
| Calories from Fat 135 | 47% |
| Total Fat 15.31g | 19% |
| Saturated Fat 9.01g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 85mg | 4% |
| Potassium 235mg | 7% |
| Total Carbs 36.0g | 10% |
| Dietary Fiber 2.4g | 8% |
| Sugars 20.98g | 14% |
| Protein 3.96g | 6% |
