Ingredients:
1 large braeburn apple - grated
1/2 a small fennel bulb - finely chopped
8 radishes - sliced
8 walnut halves - chopped
2 tbsp mayonnaise
Method:
Grate the apple and gently squeeze out any excess juice - the juice will make the dish too wet
Chop the fennel and walnut halves
Slice the radishes - I slice them in one direction, and then turn them around and slice again into fine strips
Put all the ingredients into a bowl and mix together
Add in the mayonnaise to combine everything together - don't use too much or the mixture will be too wet
Line 2 timbales with cling film and put half of the mixture into each one
Push the mixture down to get out any air bubbles and to ensure that it goes into the bottom corners of the timbale
Fold the cling film over the top and push down again
Refrigerate for at least one hour before serving
Serve with a mixed leaf salad and garnish with fennel fronds
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