Mexicana! by Esther Clark


Mexicana! by Esther Clark

Author:Esther Clark
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2018-07-03T16:00:00+00:00



MAKES 20 LITTLE TOSTADAS

PREP: 15 MINUTES, PLUS COOLING

COOK: 5 MINUTES

4–5 x 20cm (8in) soft corn tortillas

1.5 litres (2½ pints/6 cups) sunflower oil

80g (3oz/⅓cup) soured cream

2 tbsp mayonnaise

130g (4½oz) smoked salmon slices, torn

3 spring onions (scallions), very finely sliced

2 tsp black or pink peppercorns, crushed

1 small handful of garlic chives, snipped (optional)

Lime wedges, to serve

You will also need a 7cm (2¾in) pastry cutter

1.Use the pastry cutter to cut each tortilla into 4–5 discs. Heat the sunflower oil in a deep-fryer, or in a large, deep heavy-based saucepan filled no more than two-thirds full, until the oil reaches 190°C (375°F) on a cooking thermometer. Alternatively, drop in a small cube of bread to check that the oil is hot enough; it should turn golden brown within 10 seconds.



Loading...
Download


[Fast Download] Mexicana! by Esther Clark



Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.