Ingredients
- Hand Cut Salsa
- 2 to matoes medium
- 1 banana shallot
- 1 red chilli
- 1 bunch coriander
- juice of 1 lime
- salt and pepper
- Mushrooms a la Grec
- 500 g chestnut mushrooms
- 1 banana shallot
- 300 ml olive oil
- 5 g fresh thyme leaves
- Pea Spread
- 400 g fresh peas
- 10 g butter
- 6 leaves mint chopped
- 6 strips prosciutto
- Smoked Salmon Cream Cheese
- 250 g cream cheese
- 5 g chopped chives
- 5 g chopped dill
- juice of 1 lemon
- cracked pepper & sea salt
- 6 pieces of tea smoke salmon
- Blue Cheese & Fig
- 200 g Gorgonzola cheese
- 4 fresh figs
For the Salsa.
Dice the tomatoes, shallots, and red chilli and combine in a medium bowl. Season with salt. Add the lime
juice and coriander (cilantro) and stir to combine.
For the Mushrooms a la Grec.
Gently warm the olive oil in a medium pan. Sweat the shallots in the oil for a minute or two. Add the
quartered mushrooms and stir so all the mushrooms are coated in oil. Add the thyme leaves. Season with
salt and pepper and leave on a low heat for about 10 minutes. Until the mushrooms are warm and tender.
Let stand in the oil until ready to serve.
For the Pea Spread.
Cook the peas in boiling well seasoned water unit they are just tender. Drain off the water. Add the butter
and mash the peas with the back of a fork or a potato masher. Season with salt and pepper and add the
mint leaves. Cool the pea spread quickly over ice so it keeps it's vibrant green colour. Top the pea tartines
with the prosciutto.
For the Blue Cheese and Fig.
Calories: 513kcal | Carbohydrates: 14g | Protein: 10g | Fat: 47g | Saturated Fat: 13g | Cholesterol: 47mg | Sodium: 410mg | Potassium: 498mg | Fiber: 3g | Sugar: 7g | Vitamin A: 990IU | Vitamin C: 24.8mg | Calcium: 159mg | Iron: 1.4mg