Ingredients
70g flaked almonds roasted
70g flaked pine nuts roasted
20ml Extra Virgin Olive Oil (enough for cooking onions)
1 small brown onion chopped
2 rashers smoked bacon rind chopped and fat removed
2 cup fresh white breadcrumbs
2 tbspn fresh oregano chopped
2 tbspn flat leaf parsley chopped
1 cup pitted morello cherries drained and roughly chopped
50g Plum Paste
70g flaked almonds roasted
70g flaked pine nuts roasted
20ml Extra Virgin Olive Oil (enough for cooking onions)
1 small brown onion chopped
2 rashers smoked bacon rind chopped and fat removed
2 cup fresh white breadcrumbs
2 tbspn fresh oregano chopped
2 tbspn flat leaf parsley chopped
1 cup pitted morello cherries drained and roughly chopped
50g Plum Paste
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Methods
1
Roast the almonds and pinenuts on separate trays in an oven preheated to 180C. Once toasted, remove from the oven and allow to cool.
2
Meanwhile, heat a little Extra Virgin Olive Oil in a frying pan and sweat the onions gently until tender, remove from the pan, then fry the bacon until just cooked. Allow to cool.
3
Chop the Plum Paste into small cubes and mix the Plum Paste and all other ingredients together, taste for seasoning and adjust if necessary.
1
Roast the almonds and pinenuts on separate trays in an oven preheated to 180C. Once toasted, remove from the oven and allow to cool.
2
Meanwhile, heat a little Extra Virgin Olive Oil in a frying pan and sweat the onions gently until tender, remove from the pan, then fry the bacon until just cooked. Allow to cool.
3
Chop the Plum Paste into small cubes and mix the Plum Paste and all other ingredients together, taste for seasoning and adjust if necessary.
