34
Smoked bacon and spinach timbales
Serves 6
Ingredients:
10 g (
1
/
2
oz) butter
1
/
2
red onion, finely chopped
1 rasher smoked bacon,
finely chopped
225 g (8 oz) chopped spinach
(fresh or defrosted)
150 ml (
1
/
4
pint) single cream
2 eggs, beaten
50 g (2 oz) Parmesan
25 g (1 oz) mature cheddar,
grated
1 tbsp chopped coriander
25 g (1 oz) fresh wholemeal
breadcrumbs
1
/
2
tsp grated nutmeg
Salt and freshly ground black
pepper
Method:
1. Place the butter, onion and bacon in a solid
container and steam at 100°C for 2 minutes.
Add the spinach and cook for a further 2
minutes.
2. Stir in the remaining ingredients. Spoon the
mixture into 6 buttered ramekin
dishes. Cover with foil, place on the solid
shelf and steam at 100°C for 28 minutes
until set.
3. Turn out onto a warmed serving plate and
garnish with cherry tomatoes, or serve with
a tomato coulis.
Tip
Variations on the above recipe:
1. Line the ramekin dishes with
Parma ham before filling with the
mixture.
2. Place cherry tomato halves (cut
side down) in the bottom of
ramekin dishes before filling with
the mixture.
