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|Baked eggs with double smoked ham, potato and fennel2 eggs|
2 slices ham
1 roast potato, sliced
4 mini roma tomatoes, chopped
1/4 baby fennel, finely sliced, tips reserved
Meridith dairy feta and the marinating oil
toast to dip
Distribute the ham, potato, fennel and tomato in a shallow bowl, small baking dish or large tapas dish
Crack eggs on top and drizzle with feta, extra marinating oil and season with salt and pepper
Bake at 220C for about 10minutes until you can see the whites have set, yet the yolks are still runny, remove from oven and garnish with fennel tips
Perfect to eat just with a fork and toast to dip
Giant couscous salad with pinenuts, lemon zest and pomegranate
Moghrabieh -they swell to double the size so judge accordingly to how much you want as a finished salad
chicken stock (use vegetarian if you prefer)
a lemon; zested and then juiced
Extra virgin olive oil
Add the giant couscous to enough stock to cover and gently simmer until it is just cooked, a little al dente as the Italians would say is ideal
Drain and while still warm dress with 1/3 lemon juice to 2/3 EVOO, salt and pepper and the roughly chopped herbs
Add all the other ingredients and toss together, taste for extra lemon juice and serve at room temperature
Perfect for a balmy evening like last night.
|Chilli chocolate dipped cherriesChocolate and chilli is no revolutionary idea, both originally from South America, the flavours have a strangely alluring relationship together.|
Just melt the chilli chocolate (in the baking aisle) or infuse your own if you're feeling fancy (but getting the portions right scares me!), make sure your cherries are straight from the fridge, dip in the hot chocolate and lay out on baking paper lined trays.
Refridgerate until set and firm. Eat as soon as possible.
|Baked black figs with gorgonzola dolce and Parma prosciuttoCut the figs into quarters and stuff with a generous wedge of gorgonzola, gently form into the fig shape again and roll in a little blanket of prosciutto. Drizzle with extra virgin olive oil and a grind of white pepper. I find you don't need to salt these as the cheese and ham gives plenty of seasoning to the fig.|
Bake in a slow to moderate oven until the prosciutto is crispy and the cheese is hot and molten.