Lockets Savoury Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 small: White bread slices,
1 bunch: Watercress, large bunch
4: Ripe pears **,
12 ounce: Stilton cheese, sliced
Freshly ground black pepper,
Directions:
NB ** The pears should be of good quality. JG suggests Doyenn
du
Comice.
Toast the bread and cut off the crusts. Put the slices into four
ovenproof dishes, or one large one. Arrange the watercress evenly on
top and then the thinly sliced, peeled, cored pears. Cover with
stilton slices. Put into a 350
F (175
C mark 4), oven for 5 to 10
minutes, until the cheese begins to melt and the pears release their
aromatic flavours. Grind black pepper on top before serving
immediately.
Notes.
"I Florence, years ago I learnt how delicious cheese is with pears,
a combination as popular there as apple tart with cheese in Yorkshire
(UK). All kinds of cheese go with pears, Brie, cream cheeses,
Gorgonzola, Roquefort and Stilton. And so does black pepper; it was
quite commonly used to bring out the flavour of fruit in the Middle
Ages (and still in in some parts of France, where they make a
peppered pear tart - or rather pie). This recipe though, is a modern
one and is a speciality of Lockets restaurant in London (UK). JG"
Recipe Jane Grigson "English food"
MMed IMH c/o Georges Home BBS 2:323/4.4
Source from luhu.jp
du
Comice.
Toast the bread and cut off the crusts. Put the slices into four
ovenproof dishes, or one large one. Arrange the watercress evenly on
top and then the thinly sliced, peeled, cored pears. Cover with
stilton slices. Put into a 350
F (175
C mark 4), oven for 5 to 10
minutes, until the cheese begins to melt and the pears release their
aromatic flavours. Grind black pepper on top before serving
immediately.
Notes.
"I Florence, years ago I learnt how delicious cheese is with pears,
a combination as popular there as apple tart with cheese in Yorkshire
(UK). All kinds of cheese go with pears, Brie, cream cheeses,
Gorgonzola, Roquefort and Stilton. And so does black pepper; it was
quite commonly used to bring out the flavour of fruit in the Middle
Ages (and still in in some parts of France, where they make a
peppered pear tart - or rather pie). This recipe though, is a modern
one and is a speciality of Lockets restaurant in London (UK). JG"
Recipe Jane Grigson "English food"
MMed IMH c/o Georges Home BBS 2:323/4.4
Source from luhu.jp