Beef salad with porcini toast
TAKES 20 MINS
SERVES 2
INGREDIENTS
6 slices of ciabatta
1tbsp porcini mushroom in white truffle paste
1tbsp grated Parmesan, plus extra shavings for serving
100g thinly sliced rare beef, either cold or warm
2 handfuls of mixed salad leaves
Handful of mustard and cress
2tbsp sherry vinegar
3tbsp extra-virgin olive oil
Handful of chopped parsley or basil, or a dollop of fresh pesto
1 Preheat the grill to medium, then toast the ciabatta slices on one side. Turn them and toast lightly on the other side. Spread them with the porcini mushroom in white truffle paste, sprinkle with the grated Parmesan and toast again until crisp and golden. Break into pieces.
2 Place the toasts on a platter and arrange the beef, salad and mustard and cress around them.
3 Whisk together the vinegar, oil and chopped herbs or pesto, and spoon over the salad. Season well, then top with shavings of Parmesan before serving..
Brie, tomato & tarragon tart
TAKES 1hr 30 mins
SERVES 6
INGREDIENTS
375g pack all-butter puff pastry
3tbsp olive oil
2 red onions, thinly sliced
2 cloves garlic, peeled and crushed
6 tarragon sprigs
30g freshly grated Parmesan
125g Somerset Brie, thinly sliced
Salt and ground black pepper
8 ripe medium tomatoes, sliced into 4
Good pinch of sugar
This story is from the August 2020 edition of Ideal Home UK.
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This story is from the August 2020 edition of Ideal Home UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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