Dunes of time

Ideas
6 servings
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Starch

By Food24 November 03 2009
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Ingredients (23)

WATERCRESS SOUP
45.00 g butter
1.00 onion — small, chopped
1.00 potatoes — peeled and cubed
2.00 watercress — bunch
500.00 ml stock — vegetable
sea salt and freshly ground black pepper to taste
125.00 ml cream
potatoes
6.00 potatoes — baked with skins on
50.00 g butter
seasoning
6.00 oyster mushrooms
15.00 ml fresh chillies — 573
sour cream
caviar — black
garnish — garnish
12.00 tomatoes — sliced
100.00 g feta cheese
12.00 cucumber — slices
watercress
PHYLLO BOWS
2.00 phyllo pastry — sheets
50.00 ml butter — melted
watercress — to garnish
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Method:

SOUP
1. Heat the butter and sauté the onion until soft. Add the potato and toss. Add the watercress, vegetable stock and seasoning; bring to the boil, turn down to low and simmer covered until the potatoes are cooked.
2. Process in liquidiser and return to saucepan. Thin down with cream to desired consistency. Season and heat through when ready to serve.
POTATOES
3. Scoop out the potatoes and mash with butter and seasoning. Spoon back into the shells.
4. Fry the mushrooms in the olive oil and place on warmed plates. Place potatoes on mushrooms and spoon a dollop of sour cream onto each. Top with a spoonful of caviar.
GARNISH
5. Place a slice of tomato on each plate alongside the potato and layer cucumber and feta on top. Repeat this process once to form another layer. Dress with a little olive oil.
PHYLLO BOWS
6. Brush the two layers of pastry with the melted butter. Place one on top of the other.
7.Cut the sheets into small rectangles, place on a greased baking sheet and bake at 180ºC until browned.
8. Pour soup into warmed coffee cups and place on the serving plate. Garnish each with a phyllo bow and sprig of watercress.
Serves 6.



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