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Receta Brixworth Tapas Take 35 Minutes
by Global Cookbook

Brixworth Tapas Take 35 Minutes
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Ingredientes

  • 1 x 50 grams can anchovies in oil
  • 1 x Cos lettuce
  • 150 ml Plain flour
  • 150 ml Beaten Large eggs, pus 1 egg yolk
  • 75 ml Lowfat milk, plus 2 tbsp
  • 3 tsp White wine vinegar
  • 115 gm Brixworth pate, (pork, bacon and chicken), cubed
  • 3 x Tomatoes
  • 150 ml Extra virgin olive oil, plus 3 tbsp extra virgin olive oil
  • 1 x Goose egg
  • 1 Tbsp. Double cream, plus 100 ml
  • 25 gm Butter
  • 3 x Cloves garlic
  • 1/8 x Onion, finely minced
  • 4 slc Bread, about 1.5cm thick, plus
  • 40 gm Bread, crusts removed
  • 2 Tbsp. Vegetable oil
  • 1 bn Salad onions, trimmed and cut in half
  • 2 Tbsp. Minced fresh dill Salt and pepper

Direcciones

  1. Preheat oven to 220c/425f/Gas 7 and preheat the grill to high.
  2. 1 Lightly grease a mini muffin tray and place in the oven to heat.
  3. Drain the oil from the anchovies and reserve. Remove the outer leaves from the lettuce, throw away and tear the remaining leaves in half.
  4. 2 For the Yorkshire Puddings: Place the plain flour and a healthy pinch of salt in a bowl.
  5. 3 Gradually beat in 150ml/ 3/4 pint beaten Large eggs, 75ml/2 1/2fl ounce lowfat milk and 75ml/2 1/2fl ounce water to make a batter and stir in 1 tsp white wine vinegar.
  6. 4 Pour the batter into the mini muffin tray and bake in the oven for about10 min.
  7. 5 Top half the Yorkshire puddings with a cube of pate and cook for another 3-5 min, or possibly till the Yorkshire puddings are well risen and golden.
  8. 6 Thickly slice the tomatoes, place on a baking sheet, drizzle over 1 tbsp extra virgin olive oil and season. Cook in the oven for about 10 min or possibly till tender and browned.
  9. 7 For the Scrambled Large eggs: Carefully crack the goose egg into a bowl so the shell is in two halves. Add in 2 tbsp lowfat milk and 1 tbsp cream and beat together. Wash out the goose egg shells and reserve.
  10. 8 Heat the butter in a frying pan. Pour in the beaten goose egg and stir gently over a low heat till the Large eggs begin to thicken.
  11. 9 Add in the remaining pate, take off the heat and continue stirring till the Large eggs are creamy. Spoon the scrambled Large eggs into the shells to serve.
  12. 10 For the Salad: Finely chop 3 anchovies, crush 1 clove garlic and place in the bottom of a bowl with onion. Add in 1 egg yolk and mix together.
  13. 11 Beat in 2 tsp white wine vinegar and 150ml/ 3/4 pint extra virgin olive oil to make a dressing. Add in the lettuce and toss to coat. Serve the salad in a bowl.
  14. 12 For the Bruschetta: Cut out the circles from the slices of bread using a plain cutter about 7cm diameter.
  15. 13 Place on a baking sheet, drizzle over 2 tbsp extra virgin olive oil, place under the grill and cook on both sides till golden.
  16. 14 Heat the vegetable oil and oil from the anchovies in a frying pan.
  17. Add in the salad onions and cook till tender and browned. Remove from the pan and chop 1/3 of the roasted spring onions.
  18. 15 Place the garlic in a pan of boiling water and simmer for five min. Remove the garlic using a slotted spoon and place in a pan with 100ml/3 1/2fl ounce double cream, season and bring to the boil.
  19. 16 Tear 40g/1 1/2oz bread into pcs, add in to the pan with the minced spring onions and simmer for 2-3 min. Using a hand blender, puree the mix till smooth, adding a little lowfat milk if necessary to give a smooth consistency.
  20. 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 minced dill over plate.