Hardie Grant Books - Bitesize: Tartlets, Quichettes & Cute Things

Published in 2011 by Hardie Grant Books Hardie Grant Books (Australia)
85 High Street
Prahran, Victoria 3181
www.hardiegrant.com.au Hardie Grant Books (UK)
Dudley House, North Suite
3435 Southampton Street
London WC2E 7HF
www.hardiegrant.co.uk All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and copyright holders. Copyright Hardie Grant Books National Library of Australia Cataloguing-in-Publication Data: Bitesize: tartlets, quichettes & cute things.
ISBN 9781742701172 (pbk.)
Pies Quiches (Cooking).
641.8652 Designer Trisha Garner
Editor Belinda So
Recipe writers Lee Blaylock, Michele Curtis and Kerrie Sun
Photographer Marina Oliphant
Stylist Caroline Velik
Home economists Andrea Geisler, Peta Gray and Lucinda Macdougall
Props provided by Bison Australia, ferm LIVING, Great Dane Furniture, Mark Tuckey, Mud Australia, Nord Living and Safari Living
Colour reproduction by Splitting Image Colour Studio
Printed in China by 1010 Printing International Limited contents chicken meatballs
wrapped in prosciutto Preheat the oven to 180C (350F/Gas 4). Line 2 baking trays with baking paper. Place the chicken, haloumi, lemon zest, parsley, egg yolk and breadcrumbs in a bowl, season with salt and pepper and combine well. Shape into golf-ball-sized rounds.

Cut the prosciutto into thick strips, wide enough to wrap around the meatballs. Wrap each ball with a strip of prosciutto and place on the tray. Bake for 1012 minutes or until cooked through. MAKES 24 500 g (1 lb 2 oz) minced chicken 100 g (3 oz/1 cup) grated haloumi cheese finely grated zest of 1 lemon 2 tablespoons chopped flat-leaf (Italian) parsley or sage 1 egg yolk 50 g (1 oz/ cup) dried breadcrumbs sea salt and freshly ground black pepper 1012 slices prosciutto prawn and chorizo
pinchos with paprika mayonnaise Preheat the oven to 180C (350F/Gas 4). Place the cherry tomatoes on a baking tray, drizzle with the oil and season with salt. Roast for 1012 minutes or until just beginning to collapse.

Meanwhile, brush one side of the baguette slices with the oil, place on a baking tray and bake for 810 minutes or until toasted and crisp. To make the mayonnaise, combine the ingredients in a small bowl and refrigerate until required. Preheat a barbecue or char-grill pan to high. Cook the chorizo until crisp on both sides. Drain on kitchen paper. To serve, spread the baguette slices with the mayonnaise, top with a slice of chorizo, half a prawn, a cherry tomato and garnish with the parsley.

Skewer with a toothpick to serve if desired. MAKES 24 250 g (9 oz/1 punnet) small cherry tomatoes, large ones halved olive oil, for drizzling sea salt 1 small baguette, cut into 24 thin slices 1 chorizo sausage, cut into 24 thin slices 12 cooked prawns (shrimp), peeled, deveined and halved lengthways cup flat-leaf (Italian) parsley leaves PAPRIKA MAYONNAISE 250 g (9 oz/1 cup) good-quality mayonnaise 1 teaspoon smoked sweet paprika 1 tablespoon lime juice brioche with scrambled eggs
and salmon caviar To make the dough, combine the yeast, sugar and 2 tablespoons warm water in a small bowl and leave in a warm place for 510 minutes or until frothy. Place the flour and salt in the bowl of an electric mixer fitted with a dough hook and make a well in the centre. Add the yeast mixture, egg and butter and mix on low speed to combine. Knead for 68 minutes or until smooth and no longer sticky. Transfer to a floured bowl, cover with a kitchen towel and leave in a warm place for 12 hours or until doubled in size.

Preheat the oven to 190C (375F/Gas 5). Line 2 baking trays with baking paper. Knock back the dough and knead on a floured surface for 12 minutes. Roll pieces of dough into 2 cm ( inch) balls and place on the trays. Flatten each slightly, cover with a kitchen towel and leave in a warm place for 20 minutes or until doubled in size. Bake for 1015 minutes or until golden and the bottoms sound hollow when tapped.

To serve, whisk the eggs and cream together and season with salt and pepper. Heat a heavy-based frying pan over medium heat. Add the butter and egg mixture and cook, stirring frequently, for 34 minutes or until just set. Remove the pan from the heat; the residual heat in the pan will set the eggs. To serve, halve each brioche, fill with a spoonful of the scrambled eggs and 45 pearls of salmon caviar, and garnish with the chives. MAKES 2530 3 eggs 2 tablespoons pouring (single) cream sea salt and freshly ground black pepper 40 g (1 oz) butter 50 g (1 oz) salmon caviar (roe) snipped chives, for garnish BRIOCHE DOUGH 2 x 7 g ( oz) sachets dried yeast 1 teaspoon caster sugar 200 g (7 oz/1 cup) plain (all-purpose) flour, sifted 1 teaspoon salt 2 eggs, lightly beaten 60 g (2 oz) unsalted butter, melted To make the batter, lightly whisk the egg, milk and salt together in a bowl.

Whisk in the flour, a little at a time, until the batter is the consistency of thin custard. Leave to rest for 30 minutes. Strain the batter, if there are any lumps. Stir through the chives. Heat a small, heavy-based frying pan over medium heat. Brush the pan with the butter and pour in just enough batter to form a 10 cm (4 inch) pancake.

Cook for 12 minutes or until golden, then flip over and cook the other side until golden. Remove from the pan and repeat with the remaining batter. Preheat the oven to 180C (350F/Gas 4). Place the duck on a baking tray and bake for 810 minutes or until just heated through. Remove and thinly slice. To serve, gently warm the pancakes in the oven.

Lay the pancakes on a surface and spread with a little hoisin sauce. Place 12 slices of duck, some lettuce, cucumber and coriander leaves in the centre of each pancake and roll up. Serve with extra hoisin sauce for dipping. MAKES ABOUT 20 200 g (7 oz) pre-cooked duck breast, skin discarded hoisin sauce, for spreading and dipping iceberg lettuce, shredded 1 Lebanese (short) cucumber, cut into long, thin strips 1 cup coriander (cilantro) leaves PANCAKES 1 egg 250 ml (9 fl oz/1 cup) milk pinch of salt 150 g (5 oz/1 cup) plain (all-purpose) flour 1 tablespoon snipped chives 30 g (1 oz) butter, melted salmon and mango