Pate A Choux with Fiddleheads

* Exported from MasterCook *

Pate A Choux with Fiddleheads

Recipe By : The First Ever Fiddlehead Harvesters Guide
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken bouillon cube
125 milliliters hot water
15 milliliters cornstarch
25 milliliters oil
750 milliliters fiddleheads
1 large onion -- sliced
1 clove garlic -- minced
125 milliliters mushroom -- sliced
1 medium tomato -- sliced
25 milliliters pimiento -- chopped
125 milliliters ham -- sliced into strips
2 milliliters thyme
salt and pepper

In a small bowl dissolve bouillon cube in hot water. Add cornstarch;
stir well and set aside. Heat oil in large skillet; stir-fry
fiddleheads for about 2 min. Add onion, garlic, mushrooms, tomato,
pimento, ham, thyme, salt and pepper and continue cooking for 2-3 min
longer. Give cornstarch mixture a quick stir to recombine and pour


into pan. Stir for a few seconds until vegetables are coated with a
light, clear glaze. Adjust seasoning, if necessary. Remove from
heat. For choux paste, preheat oven to 220 C Place water in small
saucepan and bring to boil. Add butter. Remove from heat and add
flour all at once. Stir over medium heat until mixture forms a mass
that leaves the sides of the pan and moves freely with the spoon; do
not overcook. Cool slightly; add unbeaten eggs, one at a time,
stirring until smooth after each egg is added; beat until mixture is
glossy. Blend in 125 ml. cheddar cheese. Drop paste by spoonfuls,
placing mounds side-by-side around a 3 L rectangular baking pan. With
a spatula. smooth mounds into a continuous strand, 5 cm wide and 2.5
cm high. Place vegetable mixture in centre of pan and spinkle top
with remaining cheddar cheese. Cook 30 min. Serve at once.

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