By Lee Blaylock, Michele Curtis, Kerrie Sun
Bitesize: Tartlets, quichettes & lovable issues deals a cosmopolitan choice of indulgent fingerfood to make while unique. With attention-grabbing diversifications of classics like tartlets, galettes, pies and quichettes, there's something for everybody. those scrumptious recipes comprise Lamb, cinnamon and currant filo cigars, Duck pie with huge bean mash, Fish and saffron pie, Mini crumpets with goat's curd and lavender honey and Quail egg, lime and chilli smoked trout tartlet.
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Additional resources for Bitesize Savoury
Even now I’ll serve this as part of an everyday meal or elaborate feast. Popeye would be proud! Bring about ¼ inch water to a boil in a large pot. Add the spinach, cover, and steam until the leaves are just wilted, about 2 minutes. Immediately transfer to a colander and rinse with cold water. Squeeze the water from the spinach and shape it into a ball. Cut the ball in half, then in half again. Mix the spinach with the sesame oil, garlic, green onion, sesame seeds, and salt in a medium bowl. Let sit for at least 10 minutes to let the flavors soak in.
Reduce the heat as necessary to prevent burning. Remove the pancake. Repeat with the remaining batter, adding more oil as needed. Serve them fresh off the griddle with Seasoned Soy Sauce. 1 carrot, coarsely grated or julienned VA R I AT I O N : or a little color and different flavors, add julienned red bell pepper, F mushrooms, onion, and/or Korean leeks (found in Korean groceries, they look like bunches of long grass but have a mild leek flavor). You can even add ham, shrimp, or leftover turkey to the batter, too.
For this recipe, I like to use frozen oysters available in most Asian markets, since they are already shucked and ready to go. Drain the oysters and sprinkle with the ginger, black pepper, and salt. Let sit. MAKES 8 TO 12 APPETIZER SERVINGS Whisk the eggs in a medium bowl. 1 tablespoon grated fresh ginger Heat 2 to 3 tablespoons vegetable oil in a large skillet over medium heat. 18 Pour some flour onto a plate and dust the oysters. Dip the dusted oysters one at a time in the egg and carefully place in the hot skillet.