nā mea hoʻohui

• 12 scallops

  1 kīkēkē nui, hoʻopaʻa ʻia no ʻelua mau minuke

  225g pāpaʻi puff

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  Lole:

  1 ka pepa ʻulaʻula ʻono, kālua ʻia, ʻili, hua ʻia a ʻoki ʻia

  1 tsp lau basil hou i ʻoki ʻia

  2 tbsp ʻokiʻoki ʻia

  1 tsp i kālua ʻia a ʻoki ʻia i nā ʻoliva Nicoise (ke koho ʻia)

  2 tsp tōmato, ʻili ʻia, hua ʻia a ʻoki ʻia

  Kōnae 1 LittlePod paʻi vanilla maoli

  2 tsp ʻO LittlePod chocolate extract

  1 tbsp vīnega balsamic

  1 tbspʻailaʻaila

  ʻO ka paʻakai a me ka pepa e hoʻāʻo ai

hana

1. E hoʻohui i nā meaʻai a pau no ka lole, koe wale kaʻailaʻoliva, ka paʻakai a me ka pepa.
2. E hoʻokuʻu i ka ʻaila ʻoliva me ka mālie, e hōʻoia i ka hoʻoheheʻe ʻana o ka hui ʻana i kahi hui paʻa.
3.  E hoʻohana i ka paʻakai a me ka pepa i mea e ʻono ai.

No ka hana ʻana i nā disc puff pastry:

1. E ʻōwili i ka pāpaʻi pāpaʻi i loko o kahi ʻāpana liʻiliʻi e like me ka hiki, e waiho ma waena o ʻelua pepa bakena kaumaha a e kuke no 15 mau minuke a hiki i ka ʻeleʻele gula. Wehe i ka umu.
2. E hoʻohana i kahi ʻoki e hana i ka pōʻai he 3-4 iniha ke anawaena.
3. E hana hou i ʻekolu manawa, e hoʻokaʻawale i nā disc pastry a ʻae i ka maʻalili.

E hui: 

1. E kau i nā ʻāpana pāpaʻi ʻehā ma luna o kahi pā bakena a ʻokiʻoki i nā ʻōpala a me nā kukama i nā ʻāpana like.
2. E kau i ka scallop ma luna o ka pastry disc a laila i ka courgette a ho'omau i ka uhi 'ana i ka courgette a me ka scallops a hiki i ka uhi 'ana o kēlā me kēia disc.
3. E hoʻomoʻi me ka paʻakai a me ka pepa a kāpīpī i kahi ʻaila ʻoliva liʻiliʻi.
4. E waiho ma lalo o kahi pahu wela no ʻehā mau minuke a i ʻole a moʻa wale nā ​​ʻōpala.

E hookauwa:

1. E kau i ka scallop moʻa a me ka courgette discs ma luna o nā pā hoʻomaka mehana.
2. E puna i ka lole pepa a puni kēlā me kēia galette.
3. E kau i kahi puʻu liʻiliʻi o nā lau salakeke hui ʻia a me / a i ʻole nā ​​ʻōpala aliʻi i waenakonu o kēlā me kēia galette.

Ua hana ʻia kēia meaʻai e ka ʻelele ʻo LittlePod a me Master Chef o Great Britain, Peter Gorton.