Food People: Join the flan club.
SPICY BACON FLAN
WITH SWEETCORN AND TARRAGON
Flans, quiches, tarts - they're all the same thing really, a collection of ingredients set in a light savoury custard. The lighter the custard the better for me, so that it doesn't dominate the overall taste. Bacon is a must, particularly if you spice it up a bit, and goes brilliantly with sweetcorn. If you can't get fresh, tinned will be fine. This is a Vickery family lunch favourite.
Preparation time: 20 minutes.
Cooking time: about 40 minutes.
1 x 225mm (10ins) ready-rolled short pastry disc
2 fresh sweetcorn cobs or a 330g (11oz) tin of sweetcorn, well drained
3 tbsp fresh tarragon, roughly chopped
Pinch hot chilli powder
3 medium eggs
About 200mls (7fl oz) milk
Small onion, finely chopped
4 rashers back bacon, cut into short strips
25g (1oz) butter or sunflower oil
Salt and freshly-ground black pepper
Pre-heat the oven to 200 deg C, Gas 6.
Tuck the pastry in a flan ring, line with greaseproof paper and fill with baking beans. Bake in the pre-heated oven for 20 minutes until lightly browned and set.
Remove from the oven and carefully take out the beans and paper, brush with a little beaten egg and return to the oven to set. This will only take a couple of minutes.
Turn the oven down to 190 deg C, Gas 5.
Heat the butter or sunflower oil in a saucepan and add the onions, bacon and chilli powder.
Cook for about 5 minutes until they start to take a little colour, then allow to cool slightly.
Carefully cut off the ears of corn from the cob if using fresh. It's best to cut the cob in half, stand it on one end, then shave away the ears with a sharp knife.
Beat together the eggs, milk and tarragon with a little salt. Then add the corn, then the onion and bacon mix and stir well.
Spoon into the cooked flan case and carefully place in the oven. Cook for 30 minutes until just set in the centre and golden brown.
Once cooked, remove from the oven and leave to cool for 15 minutes. Serve cut into big wedges with a little hollandaise sauce and a few new potatoes.
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|Publication:||The People (London, England)|
|Date:||Sep 21, 2003|
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