By Hardie Grant Books
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Additional info for Bitesize: Tartlets, Quichettes & Cute Things
Working with one mushroom at a time, coat each one in flour, then dip in the eggwash and coat in the breadcrumbs. Repeat so that the mushrooms are double coated to prevent any leakage during cooking. Heat the oil in a deep-fryer or large, heavy-based saucepan to 180°C (350°F) and deep-fry 6–8 mushrooms at a time for 3–4 minutes or until golden. Drain on kitchen paper. MAKES 24 150 g (5½ oz) goat’s cheese or ricotta 2 garlic cloves, crushed 2 tablespoons chopped mixed herbs, such as basil, parsley, thyme or oregano 1 tablespoon thickened cream freshly ground black pepper 24 button mushrooms 1 egg 125 ml (4½ fl oz/½ cup) milk plain (all-purpose) flour, for coating 50–100 g (1¾–3½ oz/½–1 cup) dried breadcrumbs vegetable oil, for deep-frying grilled eggplant and chickpea fritters Cut the eggplant into 1 cm (½ inch) thick slices and place on a tray.
Roughly chop and combine with the cucumber, pickled ginger and sesame seeds. Cut the tuna into 10 cm (4 inch) long pieces and coat well in the spice mix. Heat the oil in a heavy-based frying pan over high heat, add the tuna and cook for 1 minute on each side or until seared and still pink in the middle; be careful not to overcook. Transfer to a chopping board and, using a sharp knife, cut each piece into 5 x 2 cm (¾ inch) thick pieces. To serve, place a piece of tuna in a small bowl, top with 1 heaped teaspoon of cucumber salad and drizzle with a little soy sauce.
Place in a bowl, add the haloumi, spring onion, flour, egg and dill, season with salt and pepper and stir to combine. Heat 2 cm (¾ inch) oil in a large, heavy-based frying pan over medium heat, add 1 tablespoon of the zucchini mixture, flatten out slightly and cook for 1–2 minutes on each side or until golden. Drain on kitchen paper and keep warm. Repeat with the remaining mixture. To serve, top each fritter with a spoonful of capsicum salsa. MAKES 24 1 small red capsicum (pepper) 1 tablespoon chopped flat-leaf (Italian) parsley 1 tablespoon lemon juice 350 g (12 oz/about 3) zucchini (courgettes) 250 g (9 oz/2½ cups) grated haloumi cheese 3 spring onions (scallions), chopped 75 g (2¾ oz/½ cup) plain (all-purpose) flour 2 eggs, lightly beaten 1 tablespoon chopped dill sea salt and freshly ground black pepper olive oil, for shallow-frying crab cakes with wasabi avocado Combine the crabmeat, spring onion, garlic, soy sauce, coriander, eggwhite and breadcrumbs in a bowl and season with salt and pepper.
Bitesize: Tartlets, Quichettes & Cute Things by Hardie Grant Books