- 3 APPLES GRANNY SMITH PEELED AND JULIENNE
- 1 BULB FENNEL SLICED THINLY
- 2 EACH LIME JUICE ONLY
- 40 ML OLIVE OIL
- 600 GRAM COCKLES
- 200 ML WHITE WINE
- 1 DOZ QUAIL EGGS BLANCHED 2 MINUTES AND 15 SECONDS
- 50 GRAM FRENCH BEANS BLANCHED AND RIPPED
- 50 GRAM FRESH BROADBEANS BLANCHED AND PEELED
- 1/3 BUNCH TARRAGON PICKED LEAVES ONLY
- 2 SHALLOTS FINELY CHOPPED
- 3 CLOVES GARLIC CHOPPED
- 1/2 CARROT BRUNOISE
- PEASHOOTS TO GARNISH
Apple & Fennel Salad with Cockles
Ricardo Soares
19th January 2011
Apple & Fennel Salad with Cockles
WASH c**kLES UNDER RUNNING WATER ,DISCARD DEAD ONES,
SWEAT OFF SHALLOTS AND GARLIC ADD THE c...
Ingredients
Method
WASH c**kLES UNDER RUNNING WATER ,DISCARD DEAD ONES,
SWEAT OFF SHALLOTS AND GARLIC ADD THE c**kLES FOR A MINUTE ADD THE WHITE WINE AND c**k TIL READY APPROX 1-1/2 MIN.
c**k THE QUAIL EGGS AND PEEL
DRAIN AND PEEL THE c**kLES BUT SAVE COOKING LIQUIR AND COOL DOWN.
WITH THE COOKING LIQUIR MIX IN THE OLIVE OIL SEASON AND PASS
MIX APPLE AND FENNEL WITH THE LIME JUICE SEASON
TO SERVE FRENCH BEANS ,CARROT AND ,BROAD BEANS AS GARNISH.
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