Various tapas with pumpkin seed bread

Name: Various tapas with pumpkin seed bread
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 pack of (500 g) Baking mix "Pumpkin seed bread; 2 TABLESPOONS Pumpkin seeds; 1 kg white asparagus; 1 TABLESPOON + 1 pinch of salt; 1 TABLESPOON + 2 tsp lemon juice; 7-10 Tbsp Sugar; 200 g Butter; 3 Egg yolk (size M); 7-10 Tbsp Pepper; 400 g Pimientos de Padron (small, green, unripe peppers); 2 TABLESPOONS Olive oil; 7-10 Tbsp Sea salt; 250 g Ostrich filet; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g sliced parmesan cheese; 7-10 Tbsp Cling film; 1 Egg yolk (size M); 200 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Garlic cloves; 1 red chilli pepper + 1 to garnish; 2 small avocados; 2 Garlic cloves; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 pack of (500 g) Baking mix "Pumpkin seed bread
2 TABLESPOONS Pumpkin seeds
1 kg white asparagus
1 TABLESPOON + 1 pinch of salt
1 TABLESPOON + 2 tsp lemon juice
7-10 Tbsp Sugar
200 g Butter
3 Egg yolk (size M)
7-10 Tbsp Pepper
400 g Pimientos de Padron (small, green, unripe peppers)
2 TABLESPOONS Olive oil
7-10 Tbsp Sea salt
250 g Ostrich filet
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g sliced parmesan cheese
7-10 Tbsp Cling film
1 Egg yolk (size M)
200 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Garlic cloves
1 red chilli pepper + 1 to garnish
2 small avocados
2 Garlic cloves
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Parsley

Directions

1
Prepare bread baking mixture according to the instructions on the packet, mixing in 2 tablespoons of pumpkin seeds. Bake according to package instructions in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2)
2
For the asparagus: Peel the asparagus and cut off the woody ends. Boil 2 litres of water with 1 tablespoon of salt, 1 tablespoon of lemon juice and 2 tablespoons of sugar. Boil the asparagus in it for about 15 minutes. Meanwhile melt 250 g butter, remove from the heat and let it cool down. Whisk egg yolks and 2 tsp. lemon juice on a warm water bath until thick and creamy. Gradually fold in the butter. Season with salt, pepper and 1 pinch of sugar. Arrange the asparagus and sprinkle with hollandaise sauce
3
For the Pimientos de Padron: Wash the peppers and pat them dry. Heat the oil in a pan. Fry the peppers for 2-3 minutes while turning them, remove them, season with sea salt and arrange them in a bowl
4
For the carpaccio: wash the ostrich meat, dab dry, roll it up in foil and freeze. Slice very thinly with a slicer, place them side by side on plates, drizzle with olive oil and season with salt and pepper. Sprinkle with Parmesan cheese
5
For the aioli: puree the egg yolks and 1 tablespoon of olive oil in a tall beaker. Season with salt and pepper. Gradually fold in the remaining oil. Peel the garlic, press directly into it and stir in
6
For the guacamole: Wash the chilli pepper, dab dry, halve and seed. Chop the pod finely. Halve the avocados, stone them and spoon out the flesh. Peel garlic and press it through. Crush avocados with a fork, stir in garlic, chilli and lemon juice. Season with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalks, chop finely and stir into the guacamole. Arrange the guacamole in a bowl and garnish with chilli pepper