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Receta Hazelnut Crusted Roquefort Pudding With Seed Crisps And A Port Glazed Salad
Add a photoRaciónes: 6
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
- Preheat the oven to 350 F/180 C.
- 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.
- 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.
- 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.
- 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.
- Carefully spoon the batter into the molds, avoiding the sides as they are very fragile and will break into the pudding.
- 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.
- 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.
- Serve immediately or possibly reserve.
- Seed Crisps:Preheat the oven to 325 F/160 C. Line a baking sheet with a silicone baking mat or possibly parchment paper.
- Heat the butter, sugar, corn syrup, and cream in a small saucepan over medium-low heat, stirring.
- Remove from the heat and stir in the seeds till thoroughly combined.
- Transfer to a small bowl and chill till hardened.
- Form the dough into at least 20 (1/2-tsp./2 mL) balls and place 4 inches/10 cm apart on the baking sheet.
- Bake for 8 to 10 min till toasted.
- 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.
- Store in an airtight container.
- Port-Glazed Figs:In a saucepan, bring the honey and port to a simmer, stirring, and reduce by half.
- 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.
- Reserve the poaching syrup.
- Cranberry Vinaigrette:Place the berries, vinegar, honey, and Tabasco(r) in a small saucepan.
- Bring them to a simmer and continue simmering a few min more as the cranberries soften.
- Pour the mix into a blender, add in the extra virgin olive oil, and puree.
- Pour the vinaigrette into a squeeze bottle and reserve.
- The Plate:Toss the greens with sufficient vinaigrette to lightly coat them.
- Toss them with salt and pepper to taste.
- Place a small pile of the greens in the center of each of 6 cool salad plates.
- Garnish the plates with some of the vinaigrette.
- Place a hot pudding on the greens and top with a fig and some crisps.
- Drip some of the figpoaching syrup on the plate.
- Serve with a cheesy grin!
- Timing: While the puddings are baking, make the crisp dough, glazed figs, and cranberry vinaigrette. At the last minute dress the greens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 806 | |
| Calories from Fat 533 | 66% |
| Total Fat 61.25g | 77% |
| Saturated Fat 25.52g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 192mg | 64% |
| Sodium 1187mg | 49% |
| Potassium 279mg | 8% |
| Total Carbs 50.41g | 13% |
| Dietary Fiber 4.1g | 14% |
| Sugars 40.49g | 27% |
| Protein 20.4g | 33% |
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