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Receta Hazelnut Crusted Roquefort Pudding With Seed Crisps And A Port Glazed Salad
by Global Cookbook

Hazelnut Crusted Roquefort Pudding With Seed Crisps And A Port Glazed Salad
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Ingredientes

  • 1 c. hazelnut
  • 1 c. large flake rolled oats
  • 4 Tbsp. butter, cut into small pcs, frzn, cream
  • 12 ounce Roquefort cheese
  • 3 x egg
  • 1/4 c. snipped chives Seed Crisps
  • 4 Tbsp. butter
  • 1/4 c. sugar
  • 2 Tbsp. corn syrup
  • 2 Tbsp. heavy cream
  • 1/2 c. sesame seeds
  • 1/4 c. poppy seeds Port-Glazed Figs
  • 1/2 c. honey
  • 1/2 c. good-quality Tawny port
  • 6 x fresh fig Cranberry Vinaigrette
  • 1/2 c. cranberries
  • 1/4 c. red wine vinegar
  • 2 Tbsp. honey
  • 1 tsp tabasco pepper sauce
  • 4 Tbsp. extra virgin extra virgin olive oil The Plate several handfuls of salad greens, cleaned well and dry thoroughly
  • 1 x salt and pepper

Direcciones

  1. Preheat the oven to 350 F/180 C.
  2. Combine the nuts and oats in a food processor till they resemble coarse meal. Add in the butter and process till the mix forms a ball.
  3. Divide the nut mix among 6 ceramic 1/2-c./125 mL ramekins. Pat it into place along the sides of the molds, forming an even, thin crust and paying close attention to the bottom corners.
  4. Make sure the crust is even and thin! Bake the crusts on a baking sheet for 15 min or possibly till golden. Remove them from the oven and pat the nut crust sides into place once more. Don't turn the oven off.
  5. Process the cheeses in a food processor till very smooth. Add in the Large eggs and process just till they are completely mixed into the batter. Add in the chives and pulse just to combine.
  6. Carefully spoon the batter into the molds, avoiding the sides as they are very fragile and will break into the pudding.
  7. Place the ramekins in a roasting pan and add in sufficient boiling water to come almost all the way up the sides of the molds. Bake 30 to 40 min till the batter is set.
  8. Let the puddings cold in the water for 30 min. Remove the molds from the water and carefully invert them onto your hand. Gently remove the puddings.
  9. Serve immediately or possibly reserve.
  10. Seed Crisps:Preheat the oven to 325 F/160 C. Line a baking sheet with a silicone baking mat or possibly parchment paper.
  11. Heat the butter, sugar, corn syrup, and cream in a small saucepan over medium-low heat, stirring.
  12. Remove from the heat and stir in the seeds till thoroughly combined.
  13. Transfer to a small bowl and chill till hardened.
  14. Form the dough into at least 20 (1/2-tsp./2 mL) balls and place 4 inches/10 cm apart on the baking sheet.
  15. Bake for 8 to 10 min till toasted.
  16. Beginloosening them from the mat as they cold completely As soon as possible cut each circle in half with the edge of a thin spatula. They are very fragile.
  17. Store in an airtight container.
  18. Port-Glazed Figs:In a saucepan, bring the honey and port to a simmer, stirring, and reduce by half.
  19. Meanwhile quarter the figs. Poach them briefly in the syrup, just long sufficient for them to heat through and absorb the syrup Place them on a piece of parchment paper and chill.
  20. Reserve the poaching syrup.
  21. Cranberry Vinaigrette:Place the berries, vinegar, honey, and Tabasco(r) in a small saucepan.
  22. Bring them to a simmer and continue simmering a few min more as the cranberries soften.
  23. Pour the mix into a blender, add in the extra virgin olive oil, and puree.
  24. Pour the vinaigrette into a squeeze bottle and reserve.
  25. The Plate:Toss the greens with sufficient vinaigrette to lightly coat them.
  26. Toss them with salt and pepper to taste.
  27. Place a small pile of the greens in the center of each of 6 cool salad plates.
  28. Garnish the plates with some of the vinaigrette.
  29. Place a hot pudding on the greens and top with a fig and some crisps.
  30. Drip some of the figpoaching syrup on the plate.
  31. Serve with a cheesy grin!
  32. Timing: While the puddings are baking, make the crisp dough, glazed figs, and cranberry vinaigrette. At the last minute dress the greens.