FLATBREAD PIZZA WITH DANABLU BRIE SALAD WITH KALE AND DULSE 10 servings Emborg Brie. Dulse. Kale, finely chopped. Green beans, finely cut. Dark sesame oil. Sesame seeds, toasted. Freshly squeezed limes. Neutral oil for frying Salt and pepper 650 g 200 g 250 g 300 g 10 tbs 5 tbs 2 METHOD Soak the dulse in kold water for 3-4 hours, changing the water a few times on the under way. Drain and pat the dulse dry on a tea towel. 10 servings Mini flatbreads. 10 Fresh basil. 100 g Almonds. 100 g Emborg Parmesan Shredded. 75 g Olive oil. 150 ml Shallots, peeled and thickly sliced. 10 Sugar. 150 g Emborg Butter. 50 g Nashi pears, very thinly sliced. 2 Snow pea shoots. 100 g Baby leaves. 100 g Sprigs of fresh chervil. 20 Juice of 1 lemon Pepper METHOD Blend basil, almonds, parmesan, lemon juice and oil together. Set aside. Heat the sugar in a frying pan and let it caramelise. Add the shallots and let the onions caramelise gently at low heat. Add the butter and mix carefully. Remove the pan from the heat after 2 min and let the onions cool to room temperature in the pan. Turn on the oven to 180 ºC. Brush the flatbread liberally with the basil pesto. Top with crumbled Danablu and 3-4 pieces of caramelised onion. Bake the pizzas for 4-5 min on a baking tray without baking paper. Top the pizzas with nashi pear, pea shoots and a mix of chervil and baby leaves. Serve immediately. Heat a small amount of oil in a wok or frying pan and toss the dulse in the oil over medium heat until it becomes crispy, approximately 3-4 min. Place the dulse on a tray covered with a paper towel and set aside. Blanch the kale and beans in lightly salted water. Drain and refresh under cold running water. Leave the kale and beans to drain in a sieve. Stir together sesame oil, sesame seeds and lime juice and set aside. Slice the brie and place the slices closely together on a flat dish. Mix kale, beans and the sesame dressing gently together in a bowl. Season with salt and pepper. Arrange the salad around the brie and top the brie with crispy dulse. Spoon over any excess dressing from the salad over the brie.
Download PDF file