This is the first course, that I served to my guests.
It went down really well
I found this in The "Essential Pepin" Cook book
by the wonderful Jacques
I love his food
Perfect as a first course, or even a lunch
I served some hot rolls, just in case you need to mop up the the yummy sauce
For The Flan
6 cups of mixed green herbs such as parsley, coriander, chives, basil rocket
4 cups loosely packed baby spinach leave
1 tablespoon unsalted butter
2 tablespoons Olive Oil
1/4 cup Pine nuts
6 larger eggs
1/2 cup light cream
1/2 teaspoon salt
freshly ground black pepper
2 tablespoons freshly grated Parmesan Cheese
For the Sauce
1 kg ripe tomatoes coarsely chopped
1 tablespoon finely chopped Jalapeño peppers (optional)
1 tsp salt
Freshly ground pepper
1 1/2 tablespoons White Wine Vinegar
1/2 cup Extra Virgin Olive Oil
Pinch sugar
Preheat the oven to 185C
First wash and dry the herbs and spinach
Roughly chop
Melt the butter with the olive oil in a 23-25 cm ovenproof, nonstick pan
Add the nuts and sauté for 1-2 minutes until light browned
Stir in the herbs and spinach and cook for 3 minutes or until soft and tender
Break the eggs into a bowl and whisk with the cream until blended
Add the mixture to the pan along with salt and pepper and cook stirring
Sprinkle the Parmesan cheese on top
Transfer the Flan to the oven and bake for 10 minutes
or until set and lightly browned
For the Sauce
Put the tomatoes in a Food Processor or Blender, with the Jalapeño
Process till smooth
Add salt, pepper. sugar, vinegar and olive oil
Process for a few seconds
Check for seasoning and adjust if necessary
You can make this earlier and keep in the fridge
To serve
Place some sauce on a plate
A piece of Flan on top
A perfect first course
1 comment:
Thanks Gilli, this looks like a keeper
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