Quiche with rainbow slaw and jewelled couscous
Young Cook Finalist Recipe
- Mrs H Stewart
- Cambridge House Grammar School
- Key Stage 4
- 175g plain flour
- 100g cold Northern Ireland butter
- 1 egg yolk
- 200g bacon medallions
- 150g of broccoli
- 1 red onion, chopped
- 50g Gruyére cheese, (3/4 diced, ¼ grated)
- 4 tsp cold water
- 200ml Northern Ireland crème fraiche
- 200ml Northern Ireland double cream
- 3 eggs
- Pinch of nutmeg
- ¼ red cabbage, thinly sliced
- 2 spring onions, chopped
- ½ red pepper, thin batons
- ½ yellow pepper, thin batons
- ½ orange pepper, thin batons
- 125ml pineapple juice
- 1 lime zest
- 1 tsp of sesame oil
- 1 tsp of maple syrup
- 400g couscous
- 1 pomegranate
- Bunch of coriander leaves
- Red onion, chopped
- 165ml stock
- To make the Quiche pastry:
- Put flour, butter, egg yolk and cold water into a food processor. Process until the mix binds.
- Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out thinly.
- Line the quiche dish, easing the pastry into the base. Trim the pastry edges with a knife (save any trimmings) so it sits slightly above the tin.
- Press the pastry into flutes, lightly prick the base with a fork, and then chill for 10 mins.
- Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 minutes.
- Remove foil and beans and bake for 4–5 mins more until the pastry is pale golden. Patch up any holes or cracks with pastry trimmings.
- To prepare Quiche filling:
- Steam the broccoli.
- Fry the medallions for a couple of minutes and add red onion. Drain off any liquid. Continue cooking until the lardoons just start to colour, but aren’t crisp. Remove and drain on paper towels.
- Scatter the diced cheese, onions, broccoli and medallions over the bottom of the pastry case.
- Beat the crème fraiche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season and add nutmeg. Pour three–quarters of the filling into the pastry case.
- Scatter the grated cheese over the top.
- Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4–5 mins, then remove from the tin.
- Serve freshly baked or cold.
- To make the Rainbow slaw:
- Place red cabbage, peppers and spring onions in large bowl.
- Add the dressing (pineapple juice, sesame oil, 1 lime juice, 1 tsp syrup) to the slaw and mix thoroughly till all vegetables are coated.
- Place in fridge to chill.
- To make the couscous:
- Place the couscous in a bowl and cover with stock.
- Cover with cling film and leave for 10 mins, until all the liquid has been absorbed.
- Pour some oil and some seasoning, mix and fluff up the couscous with a fork.
- Gently stir through the remaining ingredients and serve.