This muffins need to be cold before serving. You need to make them in advance. INGREDIENTS 1 1/2 cups (185g) plain all-purpose flour
2/3 cup (100g) polenta
2 tsp baking powder
2 Tbsp salted capers, rinsed and drained
1 large handful Italian parsley, roughly chopped
1/2 tsp tarragon, finely chopped
1 cup (250 ml) milk
2 Tbsp olive oil
1 egg
1/3 cup (90g) sour cream
180 g smoked salmon
wasabi roe, caviar or fresh dill, to garnish
METHOD:
Preheat the oven to 180C.
Place the flour, polenta, baking powder, capers, parsley and tarragon in bowl and mix well. Season with some freshly ground black pepper.
In a jug, whisk together the milk, oil and egg. Pour into the bowl of dry ingredients and fold through until just combined.
Spoon mixture into a greased patty tin and bake for 20 minutes.
When completely cool, cut off the tops of the muffins. Top the muffins with sour cream and about 10 g or smoked salmon per muffin.
Garnish with wasabi roe, fresh dill or caviar.
Makes 18
VARIATIONS: I have served this recipe two ways. The second topping was with serrano or prosciutto cut into small slices and topped with a spoonful of allioli and black olives. Please, please, please... do not use what they call aioli here in Australia. It has nothing to do with the real recipe. You can make it at home in 5 minutes and I promise you that when you have tried the real one, you'll never use the bought one again!! See the recipe here. |
There is only one trick to this salad: the tomatoes must be ripe! The rest is easy and it is so delicious, you will want to make it many times. It would be a fantastic side dish to accompany any recipe. It is exceptionally good. INGREDIENTS 3cm piece of ginger, peeled and roughly chopped 3 spring onions, very finely sliced 40ml sunflower or olive oil 2 tsp good quality sherry vinegar 400g (beef) tomatoes (2-3 depending on size) sliced 2mm thick 1 small green chilli, deseeded and finely chopped 1 1/2 Tbsp finely shredded coriander 1 Tbsp olive oil flaked sea salt METHOD: Put the ginger and 1/2 teaspoon of flaked salt into a pestle and mortar and crush to a fine paste. Transfer to a bowl with the spring onions and stir to combine. Put the oil into a small pan and place on a low heat until just warm: you don't want it to heat too much. Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside. Chop the chili and shred the
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