
Ingredients
Ingredients For the apple and filo tart1 Bramley apple, peeled, core removed, diced
2 tsp water
1 tsp fresh thyme leaves
15g/½oz butter
salt and freshly ground black pepper
8 sheets filo pastry, cut into 8 x 17cm/6½in circles
50g/2oz butter, melted
12 large hand-dived scallops, cleaned, roes removed
1 tsp olive oil
8 thick slices smoked streaky bacon, boiled for 1 minute, cut into small pieces
2 tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
salt and freshly ground black pepper
75g/3oz watercress, leaves only
40g/1½oz baby spinach leaves
40g/1½oz baby beet leaves
20g/¾oz red amaranth leaves
20g/¾oz baby coriander cress
Description
Recipe Uses 1 Bramley Apple, Peeled, Core Removed, Diced, 2 Tsp Water, 1 Tsp Fresh Thyme Leaves, 15g/½oz Butter, Salt And Freshly Ground Black...

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