RECI PES
INGREDIENTS • 600g chickpeas • 200ml water saved from the chickpeas tin/or plain water • 2 garlic cloves peeled and crushed • Juice of 1 lemon • 50g tahini • 35g virgin olive oil STEP-BY-STEP GUIDE 1. Put all the ingredients in the bowl of a mixer and mix until smooth. 2. Season to taste. 3. Serve with warm pitta bread or crunchy raw vegetables. THIS POPULAR DISH ON AMELIE’S SIDE BITE MENU IS SERVED WITH THE FLAMMEKUECHE FLATBREAD HUMMUS • 4g hot pepper sauce • 30g preserved lemon
ONION TART WITH RADICCHIO SALAD
INGREDIENTS • 500g onions, finely sliced
STEP-BY-STEP GUIDE 1. Make the pastry: put the flour and salt in a large mixing bowl and rub in the butter with your fingertips, until the mixture resembles coarse breadcrumbs. Mix in the beaten egg and water until the mixture combines. Wrap the dough in cling film and chill in the refrigerator for ten to 15 minutes. 2. On a lightly floured board, roll out the dough to 2mm thick, and use to line a 30cm buttered loose-bottomed tart tin. Trim the edges, prick the dough all over with a fork and place a sheet of greaseproof paper inside and fill with baking beans. 3. Bake ‘blind’ in a preheated oven at 160°C, gas mark 3 for 30 minutes. Allow to cool and remove the baking beans and greaseproof paper. Mix the egg yolk and ground almonds to a paste and brush over the inside of the cooked pastry shell. Pop it back in the oven for 5–6 minutes, until the pastry is crisp and cooked. 4. Meanwhile, in a large frying pan, cook the onions in the butter over medium heat for 20–30 minutes until softened and almost caramelised. Reduce the heat if necessary to prevent burning. Season to taste with salt and pepper, then stir in the cayenne pepper, flour and parmesan. Slowly stir in
• 50g unsalted butter • Salt and black pepper • Pinch of cayenne pepper • 15g plain flour • 30g parmesan cheese, grated • 300ml whipping cream • 3 eggs plus 2 egg yolks, lightly beaten PASTRY • 250g flour • Pinch of salt • 125g unsalted butter, diced • 1 egg, beaten, plus one egg yolk • 50ml cold water • 10g ground almonds RADICCHIO SALAD • 2 heads of radicchio leave torn into bite-sized pieces • 8 mint leaves, finely chopped • 2 coriander stalks, finely chopped • Pinch of salt • ½ tbsp dijon mustard • 1 egg yolk • Juice of ½ lemon
the cream and bring to a simmer before adding the beaten eggs and yolks. 5. Stir again and pour the mixture into the pastry shell. Bake in the oven for 25 minutes or until the filling is cooked and feels firm when pushed gently with a finger. 6. While the tart is baking, put the radicchio, mint and coriander in a bowl. Mix the salt,
mustard and egg yolk to a paste, then stir in the lemon juice, olive oil and cream to make a vinaigrette. Toss the radicchio in the dressing and sprinkle with parsley. Serve the tart hot, warm or even cold with the radicchio salad.
• 4 tsp olive oil • 2 tbsp cream
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