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millwaterrecipes
Mini bacon, onion, parsley & cheddar quiche (makes 15)
Fried Rice Bomb
Bacon, Onion, Parsley and Cheddar Mixture
Ingredients (makes 4 plates)
100gms streaky bacon cut into small dice 20mls canola oil 3 small finely diced onions 10gms finely chopped Italian parsley 1 cup of grated aged Cheddar
2 cups rice 500g squid rings and prawns defrosted and dried with paper towel 300g smoked pork fillet, finely diced (available at Sam’s butcher) 1 tablespoon tomato paste 5 tablespoons tomato purée 8 eggs, whisked Minced garlic
In heavy-bottomed saucepan on medium heat, add oil, then onion, sweat until soft. Add the bacon, sauté for 3-5 minutes, allow to cool then mix through grated cheese & parsley. Egg Mixture 4 eggs 4 yolks 600mls cream Salt and pepper Whisk all ingredients together and refrigerate until required. To finish the Mini Quiche Using small muffin tins (around 7cm diameter), spray with canola oil. Evenly press an 11cm round of rolled savoury pastry into each mould, divide bacon mixture evenly into bottom of each pastry mould. Pour in the egg mixture a couple of mm below the top. Top with grated cheese, place into a 180c preheated oven for around 20 minutes or until pastry is cooked. It is important to check the pastry on the bottom is cooked as this will take the longest to brown.
To make: 1. In a large saucepan, sizzle garlic with olive oil, add squid and prawn and pan-fry until medium cooked. Add tomato paste and stir until evenly combined with seafood. Put aside. 2. In the same saucepan, pan-fry smoked pork for 1-2 minutes, add tomato puree and let the pork cook for a while. Add rice and combine evenly, return seafoods to saucepan, combine and fry for further few minutes. Season to taste. 3. Press fried rice into a bowl to shape, put a plate on top and flip over. Make 4 plates. 4. On medium heat, pour 1/4 of whisked egg into saucepan, keep stirring fast but gently, to make it fluffy. While it is only half-cooked, pour on top of the prepared rice, it should wrap around the rice nicely. Repeat this step for the other 3 plates. 5. Use a knife to cut a cross on top to reveal what’s inside. As I always suggest, feel free to change the ingredients to suit your own taste. Onion, pea, corn, chicken are all good alternatives.
Recipe by www.culinarylane.co.nz Mark Lane | Culinary Lane
Happy Cooking! Nita Wong
