Spinach and blue cheese charlotte with avocado salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Melted butter |
| 1 | Shallot; finely diced | |
| 1 | Garlic clove; crushed | |
| 1 | pinch | Dried mixed herbs |
| 2 | tablespoons | White wine |
| ¼ | pint | Cream |
| 25 | grams | Roasted pine nuts |
| 200 | grams | Baby leaf spinach |
| 1 | 75 grams wed stilton; grated | |
| 1 | Pinches nutmeg | |
| 4 | slices | Medium white bread |
| Olive oil for frying | ||
| 1 | Firm avocado | |
| 100 | grams | Gourmet salad leaves with herbs |
| 3 | Salad onions; sliced | |
| 3 | Radishes; sliced | |
| ¼ | Piece cucumber | |
| 1 | Plum tomato | |
| 1 | small | Pan hot water to skin the tomato |
| 1 | Sprig coriander | |
| 1 | Lime; juice and rind of | |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | White wine vinegar |
| 2 | tablespoons | Honey |
Directions
FOR THE LIME DRESSING
Preheat oven to 220c.
1 Heat a medium pan and add the olive oil. Add the shallot, crushed garlic and a pinch of mixed herbs. Allow to colour slightly, add 2 tbsp white wine, cream and reduce by half or until it reaches a thick consistency.
2 Season with salt and black pepper. Place the spinach in the cream mixture and cook for 30 seconds. Grate the stilton onto a plate and add to the spinach mixture with a pinch of nutmeg and the pine nuts. Pass the mixture through a sieve to remove some of the liquor. Reserve the liquor as a sauce.
3 Using a round 3" pastry cutter, cut out two circles of bread. Using three more slices, use a knife to cut nine equally sized oblong pieces of bread.
4 Dip one circular piece of bread in the melted butter and place at the bottom of a large metal mould.
5 Dip in the oblong pieces and line the mould horizontally, slightly over- lapping the pieces. Allow the bread to come just above the rim of the mould, cutting off any excess if necessary.
6 Fill the lined ramekin with the mixture, dip the other circle of bread and top the filled mould.
7 Brush any edges with butter and gently press down. Place on a baking tray and put in a very hot oven for 10 minutes.
8 Cut a piece of cucumber in half and deseed with a spoon. Slice at a slight angle and add to the bowl with the sliced salad onions and radishes.
9 Rest the salad leaves on top. Cut the avocado in half, remove the stone and peel away the skin.
10 Cut in half lengthways, slice widthways into 1/2cm slices and add to the salad bowl.
11 Cut a light cross to pierce the skin of the tomato and blanch in boiling water for 10 seconds. Peel, deseed, cut into small dice and add to the bowl.
12 For the Dressing: Add the zest and juice of the lime to a small bowl.
Add the honey, white wine vinegar and olive oil and whisk to combine.
13 Pour the lime dressing in the bowl with the salad ingredients and toss lightly.
14 Remove the Charlotte from the oven, turn out onto a serving plate and spoon a little reserved sauce around. Arrange some salad around and decorate with a sprig of coriander.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.