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Pea & Ham Hock Crostini |
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| Makes 24 |
Prep 20 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
1 tbsp olive oil, plus extra to drizzle (optional)
25g butter
2 banana shallots, finely chopped
250g fresh or frozen peas
50g Parmesan, grated
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1 large thin baguette, sliced diagonally in 1 cm slices
50g ready-cooked pulled ham hock and/or 12 cooked quail's eggs,
halved
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Heat the oil and butter in a
large frying pan. Add the shallots and cook gently over a
low heat until softened. Meanwhile, bring a large pan of
water to the boil, add the peas, bring back to the boil
and simmer for 1 min only. Drain straight away in a
colander and run under the cold tap to cool.
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When the shallots have
softened, transfer to a food processor along with the
peas, and the cheese. Season generously. Pulse a
few times to roughly crush the peas to a coarse purée -
you want to keep it quite chunky. Season to taste.
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Preheat the grill to high.
Arrange the baguette slices on a large baking sheet and
grill for 30 seconds - 1 minute each side until toasted
and golden. Remove to a wire rack and set aside.
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When ready to serve, spoon the purée on to the crostini
and top with a little ham hock and/or halved quail's eggs.
Transfer to a board or platter, season with black pepper
and garnish with some herbs or a drizzle of oil, if liked.
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DAILY
DINNERS 
