Monday 27 January 2014

Mushroom and Asparagus Bread Pudding by Ronnie Chan (aka Rontree Chan)

Mushroom/Asparagus bread pudding (8"x6" X2"Ht Pan)
Ingredients A
1 TbspSalted Butter (Melted)
2 TbspOlive Oil
6-8 slicesBread cut into 1" cubes
SomeSalt and Pepper
1. Preheat oven at 180DC. Lay a sheet of aluminium foil on 
baking tray.
2. Lay the bread cube over the aluminium foil.
3. drizzle with butter and olive oil.
4. sprinkle salt and pepper over the bread.
5. bake in oven for around 10min till the bread lightly browned
 and crisp.  (Set aside to cool)
Ingredients B
1 TbspSalted Butter 
1 TbspOlive oil
15 pcsBrown button mushroom cut into chucks or slices 
(or mix with other mushrooms)
1/2 pcsWhite Onion (roughly chopped)
180mlHeavy cream or whippinig cream
1 Tbspconcentrated thick chicken stock (maggi brand) 
300mlMilk or low fat milk
5 noseggs
SomeSalt and Pepper
1. heat a frying pan on medium heat. Add in butter and olive oil
2. Add in onion and mushroom, stir fry till mushroom sweated 
3. Add in cream, stock and milk. Cook for 5-10 mins
4. Add salt and pepper. Taste to own preference.
Continue from page 1
5. Remove pan from heat to cool for 5mins
6. Add in 5 eggs one at a time to mixture while continue 
whisking with a hand whisk to temper the egg and preventing
the egg to scramble.
Ingredients C
Preheat Oven at 170DC
1 TbspButter (softened)
1Baking Dish
Ingredient A
Ingredient B
4 stalksAsparagus (trimmed/ blanched in salted water 5 mins) 
cut into around 2-3" length
someBacon and ham (cooked)
6 pcsHoney tomato ( cut into half)
4 - 6 nosQuail eggs
Somefinely chopped parley and pepper for garnishing
1. lightly coat baking dish with softened butter at bottom/side
2. lay in the baked bread (Ingredient A) in the dish pan.
3. Pour in ingredient B till 3/4 full while exposing some bread
and mushroom at the surface.
4. Baked in Oven for 30mins. The filling will puff up when the
    savoury custard is cooked.
5. Take out the dish. Insert and lay in asparagus, bacon, ham 
and tomatoes. 
6. Use back of a spoon to create 6 indentions and pour in the
quail eggs.
7.Return to oven to bake for another 10 -15 mins.
8. let it cool for 15 mins before cutting. (YUMMY!)

No comments:

Post a Comment