Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
No.7 Balmac cheese and garden greens muffin
Makes 7
Ingredients
1½ cups plain flour, sifted
1 Tbsp baking powder, sifted
1 cup grated cheese
½ tsp salt
1 tsp sugar
1 egg
1 cup milk
¼ cup vegetable oil
½ Tbsp pesto (optional)
½ cup olive oil
¼ tsp chilli flakes
1 small red onion, diced
either 1 small zucchini, grated coarsely, or ½ cup finely sliced fennel
1 cup baby spinach leaves, or any garden leafy greens
¼ cup chopped parsley, stems and all
Method
Grease tins.
Mix the first 5 ingredients together, and set aside.
Mix egg, milk, oil and pesto, set aside.
Place olive oil, chilli flakes, onion and fennel/zucchini in a pot, sweat till softened and aromatic, around 5 minutes.
Add parsley, baby spinach/greens, stir quickly then remove from heat.
Mix vegetables into the dry mix.
Stir the wet mix into the dry mix. Be careful not to over-mix, but do ensure all is incorporated.
Fill tins most of the way, leaving room, as they will rise slightly.
Bake at 185degC for 30 minutes or so.
Note: At No.7 we top the muffins with a wedge of balsamic and mint oven-roasted tomatoes - bake for 15 minutes, remove from oven, top with a sprig of fresh parsley and a dollop of our nut-free garden herb pesto, continue baking till done.
The important thing is to sprinkle the cooked muffins with sea salt.
Recipe requested by Hayley Laughton, of Dunedin.
Recipe provided by Billy Allan, of Balmac No.7.
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.
