Ingredients
Puff Pastry Base
- Ready made puff pastry roll
- Beaten egg
Slow Roasted Red and Yellow Peppers
- 2x Yellow peppers
- 2x Red peppers
- 1/2 Onions
- 2 Garlic cloves
- Olive oil
Crispy Kale
- Kale
- Olive Oil
Poached Egg
- 3 x eggs
- Flour
- Salt
- Panko breadcrumbs
Sautéed Mushrooms
- Mushrooms
- Olive Oil
Method
Puff Pastry Base
- Preheat oven to 200C, line baking tray with parchment paper.
- Roll out and cut pastry to desired size.
- Brush the pastry with a little beaten egg.
- Place in oven for 20 minutes or until golden.
Slow Roasted Red and Yellow Peppers
- Finely slice onions and garlic and peppers.
- Place olive oil in a pan and fry onions and garlic gently on a low heat for 10 minutes - without colour.
- Add peppers, salt and pepper, and a bit more olive oil.
- Cook slowly on a gentle heat for 2-3 hours.
Crispy Kale
- Remove thick stems from kale, break leaves into pieces.
- Coat the leaves in olive oil.
- Place evenly onto baking tray.
- Place in oven at 150C for 30 minutes until crispy.
Poached Eggs
- Lightly poach 2 eggs, cool quickly by plunging into a bowl of iced water, pat dry with kitchen paper.
- Coat the eggs in flour seasoned with salt and then with beaten egg, followed with panko breadcrumbs.
- Shallow fry in vegetable oil until golden in colour.
Sautéed Mushrooms
- Sliced mushrooms and sauté in pan with olive oil, salt and pepper.
Brussel Sprouts
- Par boil the sprouts in salted boiling water for 4 minutes.
- Drain off the water and slice in half.
- Heat olive oil in a pan and sauté the sprouts until coloured
- Add butter to finish.
To assemble: Place pastry base on the plate. Place roasted peppers on top of the pastry followed by the sprouts, crispy egg, crispy kale and grate over Coolatin Cheddar.
