Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo by Pam Jones.
Tin Goose's gluten-free bacon and egg tart
Ingredients
1 carrot, grated
1 courgette, grated
1 spring onion, chopped finely
1 handful fresh spinach, chopped
½ red capsicum, chopped
4 slices shoulder bacon, diced
8 eggs
1 cup cream
½ a cooked kumara, sliced into small pieces
sour cream
sweet chilli sauce
Method
Combine first eight ingredients in a bowl, making sure all the eggs are well mixed. Season with salt and pepper.
Heat oven to 160degC. Grease six large muffin cups.
Pour mix into muffin cups, only filling three-quarters full.
Place cooked kumara on top, followed by a dollop of sour cream in the middle. Use the remaining mix to fill. Add a swirl of sweet chilli sauce.
Bake for 30 minutes or until the centre springs back to the touch.
Serve with salad and a drizzle
of sweet chilli sauce.
Recipe requested by Loris King, of Wanaka.
Recipe provided by the Tin Goose, of Cromwell.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
