Balance September 2017 - 50

Ideal for
picnics

1. To make the pastry, sift the plain
flour and a pinch of salt into a
bowl, add chilled unsalted butter,
cubed, and lightly rub them into the
flour until you have a breadcrumb
consistency, or whizz the flour and
salt briefly with the butter in a food
processor then transfer to a bowl.
Make a well in the middle and add
2-3tbsp of cold water. Mix it in and
gather the dough together with one
hand to form a ball. If it's too dry, add
1tbsp of cold water a drop at a time
until the dough comes together. Wrap
the dough in cling film and chill in the
fridge for around 30 minutes.

ROMANE SCO
CHEE SE PIE S
'I confess I am a little bit in love with
romanesco cauliflower (also known
as broccoflower). It is, to me, the most
beautiful brassica of them all. Having
first spotted it while working in Italy
where it beautifies many a fresh-food
market stall, I now buy it whenever
I see it. Visually and texturally, it's a
feast: its swirling green florets a cross
between broccoli and cauliflower, and
it works with the same ingredients as
its siblings, especially compatible with
strong, hard cheese.'
Makes 12
You will need
* 225g organic plain flour 
* Pinch of salt
* 120g unsalted organic butter 
* Ice cold water 
* Butter, for greasing
* Plain flour, for dusting
* 1 organic romanesco cauliflower, cut
into little florets (remove the stalk, but
save it to roast another time)
* 3 organic eggs
* 150g organic Pecorino, Gruyère or
other similarly potent hard cheese,
finely grated
* 30g organic Parmesan, finely grated,
plus more to finish
* 30ml double organic cream
* 150ml organic whole milk
* Pinch of red chilli flakes
* Salt to season
* Freshly ground black pepper
Special equipment
12-hole muffin tin

50

'If you
can't find
romanesco,
these pies
work just
as well with
cauliflower
or purple
sprouting
broccoli.'

2. Preheat the oven to 180°C/160°C fan/
350ºF/Gas 4 and lightly grease the
muffin tin. Roll out the chilled pastry
on a lightly floured work surface
to 2-3mm thick and cut out rounds
slightly bigger than the holes in the
muffin tin. Line each hole with the
pastry so that it's level with the top
of each hole.
3. Chill the pastry for 15 minutes,
then use a fork to prick the base of
each case. Line with pieces of baking
parchment and fill with baking beans.
(Scrunch up the baking parchment
before you line each case and it will be
more pliable and fit more snugly into
the holes.)
4. Bake 'blind' for 10-12 minutes. Take
out of the oven, remove the beans and
parchment, and bake for a further
3 minutes to avoid a soggy bottom.
Remove from the oven (keep the oven
on) and leave to cool while you make
the filling.
5. Blanch the romanesco florets in
salted boiling water for barely 1 minute
- just until they turn bright green -
and drain. Crack the eggs into a mixing
bowl and add the cheeses, cream, milk
and chilli flakes. Season with salt and
pepper, and whisk to combine.
6. Divide the filling between the
cooled pastry cases, leaving about
1cm of space to add the romanesco
and allow for the custard to expand.
7. Arrange the romanesco in the filling,
keeping half of it above the filling for
presentation (you want to see those
gorgeous florets) and grate over a little
bit more Parmesan. Bake for 15-20
minutes, or until the custard is set and
the pastry is golden and crisp. Cool on
a wire rack.

BA LA N CE September 2017

BECKY'S MIGITAS
'When I was in Mexico, I was lucky
enough to stay with my Mexican friend
Becky, who is a brilliant home cook. The
night I arrived in the sweltering heat of
Playa del Carmen, she helped me
acclimatise with the most delicious
fiery-hot enchiladas and freezer-chilled
tequila. I've always been partial to a
huevos rancheros, but Becky introduced
me to this alternative egg dish of
'migitas' or 'migas' - fried corn tortilla,
egg and onion hash best served with
avocado and a hot salsa. Make sure you
fry the corn tortillas until they're nice
and crispy! I like to use both plain and
blue tortillas for colour: you can get corn
tortillas online or from Mexican grocers.'
Serves 2
You will need
* 3 large organic eggs
* Pinch of sea salt
* Pinch of ground cumin
* 1tbsp of milk
* Vegetable or groundnut oil, for frying
* 3 corn tortillas, cut into squares,
triangles or strips
* Knob of butter
* 1 small white onion, finely sliced



Table of Contents for the Digital Edition of Balance September 2017

Balance September 2017 - 1
Balance September 2017 - 2
Balance September 2017 - 3
Balance September 2017 - 4
Balance September 2017 - 5
Balance September 2017 - 6
Balance September 2017 - 7
Balance September 2017 - 8
Balance September 2017 - 9
Balance September 2017 - 10
Balance September 2017 - 11
Balance September 2017 - 12
Balance September 2017 - 13
Balance September 2017 - 14
Balance September 2017 - 15
Balance September 2017 - 16
Balance September 2017 - 17
Balance September 2017 - 18
Balance September 2017 - 19
Balance September 2017 - 20
Balance September 2017 - 21
Balance September 2017 - 22
Balance September 2017 - 23
Balance September 2017 - 24
Balance September 2017 - 25
Balance September 2017 - 26
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Balance September 2017 - 33
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