Quarter 400g peeled Roma tomatoes, remove the seeds and cut into small cubes. Mix with 1/2 finely sliced shallot, 25g hacked sweet&sour cornichons, 1/2 tbsp rinsed capers, 1/2 tbsp Dyon mustard, 2 tsp mayonaise, 1/2 tbsp ketchup, 1 tsp Worcester sauce, 1 tsp Tabasco, 3g hacked parsley.
Toast 1/2 tbsp mustard seeds in a dry pan.
Put 1 tbsp Taggiasche olives in the cutter of your blender with 20g sweet&sour cornichons, 3g parsley and 1 tbsp olive oil. Grind into a nice tapenade and add the toasted mustard seeds
Deep fry 2 sheets of rice paper for 10 sec in 180°C arachide oil
Serve as shown with mustard cress, pea shoots and the crunchy rice paper
(Recipe by Julie Teeken for Delicious Magazine)
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