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Rhubarb and Hazelnut Clafoutis


400g (14oz.) Caster Sugar
140g (5oz.) Flour
140g (5oz.) Ground Hazelnuts (or Ground Almonds)
1 tsp. Baking Powder
4 Eggs
225g (8oz.) Melted Unsalted Butter
1 tbs. Cointreau or Grand Marinier (optional)
1 Bunch Rhuibarb (about 500g (1 lb.)
Some chopped Hazelnuts or Almonds

Chop the Rhubarb and fry quickly in 30g (1 oz.) of the butter just for about two minutes just to start it cooking.
Put the sugar, flour, ground nuts, and baking powder into a food processor and whizz for a minute to blend well.
Now add the eggs, the remaining unsalted butter and the booze.
Whizz again to blend thoroughly.
Pour this mixture into a 12 inch tart tin or quiche tin ( not one with a removable base)
Push the pieces of rhubarb into the batter.
Scatter over the chopped nuts.


Bake this at 150C. 300F.Gas 4 for 35 to 40 mts.
This should be served from the tin either hot from the oven or at room temperature with some whipped cream.



June 9, 2008 12:47 PM | 0 Comments
  Martin Dwyer
Consultant Chef