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Additional info for Bitesize: Tartlets, Quichettes & Cute Things
Sample text
Remove from the heat. Add the prosciutto, cheeses, rocket and parsley and stir until the cheese has melted and the risotto is creamy. Season with pepper. When the risotto is cool enough to handle, roll the mixture into golf-ball-sized rounds. Lightly whisk the egg and milk together. Place the breadcrumbs in a shallow bowl. Working with one ball at a time, dip each ball in the eggwash, then coat in the breadcrumbs. Heat the vegetable oil in a deep-fryer or large, heavy-based saucepan to 180°C (350°F) and deep-fry 6–8 balls at a time for 3–4 minutes or until golden.
Place 1 tablespoon of filling onto one half of each round and sprinkle with parmesan. Fold in half and twist the edges together to seal. Place on the trays, brush with oil and bake for 10–15 minutes or until golden. MAKES 20 15 g (½ oz) dried porcini mushrooms, soaked in 125 ml (4½ fl oz/½ cup) hot water for 20 minutes 3 tablespoons olive oil 600 g (1 lb 5 oz/about ½) farmed rabbit, cut into pieces 3 French shallots, finely diced 2 garlic cloves, crushed 4 sprigs thyme 1 small carrot, finely diced 125 ml (4½ fl oz/½ cup) white wine 125 ml (4½ fl oz/½ cup) chicken stock 1½ tablespoons tomato paste (concentrated purée) 40 g (1½ oz/¼ cup) pine nuts, toasted and chopped 50 g (1¾ oz/½ cup) finely grated parmesan cheese CALZONE DOUGH 400 g (14 oz/2 cups) plain (all-purpose) flour, sifted 1 x 7 g (¼ oz) sachet dried yeast 2 tablespoons olive oil, plus extra, for brushing 1 tablespoon honey pinch of salt wasabi tuna with cucumber salad To make the spice mix, heat a frying pan over medium–high heat.
Knead on a floured surface to bring together, shape into a disc, wrap in plastic wrap and refrigerate for 1 hour. Meanwhile, to make the pickle, place the tomato and onion in a large bowl, sprinkle with the salt and leave for 3–4 hours. Rinse off the salt and drain well. Place in a saucepan with the remaining ingredients. Bring to the boil over medium heat, reduce the heat and simmer for 30–40 minutes or until thickened. Pour into a sterilised jar and leave to cool. Preheat the oven to 180°C (350°F/Gas 4).