INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7 and preheat the grill to high.
1 Lightly grease a mini muffin tray and place in the oven to heat.
Drain the oil from the anchovies and reserve. Remove the outer leaves
from the lettuce, discard and tear the remaining leaves in half.
2 For the Yorkshire Puddings: Place the plain flour and a pinch of
salt in a bowl.
3 Gradually beat in 150ml/ 3/4 pint beaten eggs, 75ml/2 1/2fl oz milk
and 75ml/2 1/2fl oz water to make a batter and stir in 1 tsp white
wine vinegar.
4 Pour the batter into the mini muffin tray and bake in the oven for
about
10    minutes.
5 Top half the Yorkshire puddings with a cube of pate and cook for
another 3-5 minutes, or until the Yorkshire puddings are well risen
and golden brown.
6 Thickly slice the tomatoes, place on a baking sheet, drizzle over 1
tbsp olive oil and season. Cook in the oven for about 10 minutes or
until tender and browned.
7 For the Scrambled Eggs: Carefully crack the goose egg into a bowl
so the shell is in two halves. Add 2 tbsp milk and 1 tbsp cream and
beat together. Wash out the goose egg shells and reserve.
8 Heat the butter in a frying pan. Pour in the beaten goose egg and
stir gently over a low heat until the eggs begin to thicken.
9 Add the remaining pate, take off the heat and continue stirring
until the eggs are creamy. Spoon the scrambled eggs into the shells
to serve.
10 For the Salad: Finely chop 3 anchovies, crush 1 clove garlic and
place in the bottom of a bowl with onion. Add 1 egg yolk and mix
together.
11 Beat in 2 tsp white wine vinegar and 150ml/ 3/4 pint olive oil to
make a dressing. Add the lettuce and toss to coat. Serve the salad in
a bowl.
12 For the Bruschetta: Cut out the circles from the slices of bread
using a plain cutter about 7cm diameter.
13 Place on a baking sheet, drizzle over 2 tbsp olive oil, place
under the grill and cook on both sides until golden brown.
14 Heat the vegetable oil and oil from the anchovies in a frying pan.
Add the salad onions and cook until tender and browned. Remove from
the pan and chop 1/3 of the roasted spring onions.
15 Place the garlic in a pan of boiling water and simmer for five
minutes. Remove the garlic using a slotted spoon and place in a pan
with 100ml/3 1/2fl oz double cream, season and bring to the boil.
16 Tear 40g/1 1/2oz bread into pieces, add to the pan with the chopped
spring onions and simmer for 2-3 minutes. Using a hand blender, puree
the mixture until smooth, adding a little milk if necessary to give a
smooth consistency.
17 Top the toasted bruschetta and roasted tomato slices with the
anchovies and spring onions and arrange on a plate with the Yorkshire
puddings. Pour the garlic sauce over the Yorkshire puddings and
scatter chopped dill over plate.
Converted by MC_Buster.
Per serving: 1210 Calories (kcal); 106g Total Fat; (77% calories from
fat); 19g Protein; 49g Carbohydrate; 647mg Cholesterol; 617mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0
Fruit; 20 Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Are you wrinkled with burden? Come to the church for a face-lift.”