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Associate.com - Share Your Recipe!

Recipe Name: A Real Chiltern Mess Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
2 Rashers streaky bacon
125 Gram(s) Medjool dates, stoned
1 Mixed fresh parsley
coriander and
chives
2 Teaspoon(s) Olive oil
1/2 Lemon, juice of
1 Tabasco
175 Gram(s) Plain flour
125 Gram(s) Butter
1 Egg, separated
1 Mango
1 Tablespoon(s) Demerara sugar
Baby pineapple
4 Tablespoon(s) Honey
100 Gram(s) Kumquats
280 Gram(s) Sieved icing sugar, 280 to
350
300 Double cream
1 Chocolate ball
200 Gram(s) Greek yoghurt
1 Grenadillo
Black pepper
Directions:
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 minutes, or until the bacon is cooked through. 2 Remove the
leaves from the parsley and coriander and mix with the chives. Add the
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 the egg yolk and 1 tbsp water and
'pulse' until the pastry comes together. Add 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 the demerara sugar and cook for a minute,
add a few dates and chopped 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 minutes, or until 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 minutes, turning
regularly, until 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 until tender. Place the egg white in a large bowl and lightly
beat with a fork. Slowly beat in enough 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 mixture. Place a piece of baking
parchment paper onto a microwave-safe plate and sit two balls of the
mixture on top, leaving plenty of space between each. 10 Cook in the
microwave on High power (800W) for about 1-1 1/2 minutes, or until the
meringues are well risen and firm. Repeat with the remaining mixture.
Allow to cool and then roughly crush. 11 Heat 100ml/3 1/2fl oz cream
in a pan, grate in some of the chocolate ball and add 15g/ 1/2oz
butter. Stir to make a sauce. Peel the remaining pineapple and cut
into chunks. 12 Whip the remaining cream until stiff, add the yoghurt
and fold in. Add the crushed meringues, pineapple chunks and half the
poached kumquats, then scoop out the seeds from the grenadillo and add
to the mixture. Pile onto a plate, top with the remaining kumquats and
drizzle over the chocolate sauce. Converted by MC_Buster. NOTES :
Chef - Lesley Waters Recipe by: Ready Steady Cook Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1297
Calories From Fat: 545
Total Fat: 62.1g
Cholesterol: 227.4mg
Sodium: 3653.7mg
Potassium: 965mg
Carbohydrates: 145.7g
Fiber: 21.8g
Sugar: 41.1g
Protein: 16.3g


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