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Рецепт A Real Chiltern Mess
by Global Cookbook

A Real Chiltern Mess
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  Порций: 12

Ингредиенты

  • 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

Инструкции

  1. 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. 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.
  3. Arrange the herb salad on a plate and sit the bacon and prune rolls on top.
  4. 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.
  5. 4 Cut 'cheeks' of flesh off either side of the mango stone and peel.
  6. 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.
  7. 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.
  8. 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.
  9. 7 Drizzle 1 tbsp honey over the wedges and season with black pepper.
  10. Heat a griddle pan and cook the pineapple for a few min, turning regularly, till caramelised. Serve on a plate.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 12 Whip the remaining cream till stiff, add in the lowfat yoghurt and mix in.
  16. 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.