Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
INGREDIENTS
Ready-rolled flaky pastry
300g bacon, diced
1/4 large onion, diced
1 handful of chopped parsley
1 large handful of tasty grated cheese
130ml cream
9 eggs
Salt & pepper
1 tomato, deseeded and diced
METHOD
Preheat oven to 180degC. Grease 6 Texas muffin pans. Line tins with pastry.
Cook bacon in a small frying pan over medium high heat for 3 to 4 minutes or until light golden. Drain bacon on paper towel and allow to cool for 5 minutes.
Place half of the bacon into base of the pastry shells. Top with a sprinkle of parsley, onion and cheese, then repeat with remaining ingredients.
Whisk cream, salt, pepper and eggs until well combined. Pour mixture into pastry cases slowly and allow to settle. Top with diced tomato.
Bake in lower part of oven for approx 30 minutes or until pastry is golden and filling is cooked. Allow to stand for 5 minutes before removing from pan. You may need to place a tray under the tin to catch any drips.
Requested by Beverley McLeod of Auckland. Wendy Jepson, owner of The Wobbly Goat Cafe in Outram, has sent this recipe.
• 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, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
