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Savoury profiteroles with spicy tomato dip recipe

Savoury profiteroles with spicy tomato dip recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Choux pastry

I'm a great believer that some things that are assumed to be sweet can just as easily be savoury, my smoked fish panna cotta for example. Quite peppery but also refreshing.


Wiltshire, England, UK

5 people made this

IngredientsServes: 6

  • For the choux pastry
  • 100ml water
  • 40g butter, cut into small cubes
  • 1 pinch salt
  • 80g plain flour, sifted
  • 2 large eggs
  • For the mackerel pate
  • 250g smoked mackerel fillets
  • 250ml single cream
  • 2 teaspoons horseradish sauce
  • salt and pepper, to taste
  • For the tomato dipping sauce
  • 3 to 4 shallots (or 1 small onion)
  • 200g chopped tomatoes
  • 100g butter
  • 1 clove of garlic, crushed
  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon paprika
  • 1 handful fresh basil leaves, finely chopped

MethodPrep:30min ›Cook:30min ›Ready in:1hr

    For the choux pastry:

  1. Start by making the profiteroles. In a saucepan over a high heat, combine the water, butter and salt and bring to the boil. Once boiling, add all the sifted flour and stir vigorously until well mixed and the pastry dough is smooth, shiny and comes away from the sides of the pan. Leave to cool.
  2. Preheat the oven to 180 C / Gas 4. Grease a baking tray and lightly dust with flour.
  3. When the pastry dough is cool place it in a blender with the plastic blade attached. Blitz at full speed and add the eggs one by one. The mix should be just heavier than a dropping consistency. Place spoon sized blobs on the baking tray. Brush with egg yolk.
  4. Bake for 20 minutes in the preheated oven until risen and golden then switch off the oven and leave with the oven door slightly open for another five minutes to cool very slowly. Remove from the oven then cool on a wire rack.
  5. For the mackerel pate:

  6. Prepare the mackerel by removing the skin and any bones and cutting into chunks. Place in a food processor and start to blitz slowly adding the cream and the horseradish sauce. If you are not keen on the latter then use Dijon mustard instead. Continue to process until it is to the thickness you want. Add a little milk if it is too thick. Add salt and pepper to taste.
  7. Slice open the profiteroles and use a teaspoon to fill the cavity with mackerel pate; be generous. Place in an airtight container and keep in the fridge until ready to serve. One option is to store before filling and then heat in the oven for 5 minutes and fill before serving.
  8. For the tomato dipping sauce:

  9. Chop 3 to 4 shallots or one small onion very finely. (I only used shallots because I had a surfeit of them from the garden.) Gently fry in the butter for about 4 to 5 minutes until tender.
  10. Add the chilli and the paprika and fry for a little longer. Add the chopped tomatoes and simmer for 5 to10 minutes. Use a handheld liquidiser to blend to desired consistency. Stir in the basil and transfer to a small bowl.
  11. Place the mackerel profiteroles on a serving plate next to the dipping sauce. Serve.

Tip

I have no qualms about using ready-made things like the chopped tomatoes. I even use ready made puff pastry in my pies and pasties. Sometimes life is too short.

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Recipe Summary

  • 1 cup water
  • ½ cup butter
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 cup heavy cream
  • ¼ cup confectioners' sugar
  • 1 teaspoon rose water (Optional)
  • 1 cup heavy cream
  • 9 ounces semisweet chocolate, chopped

Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted remove the saucepan from the heat. Stir in the flour until no dry lumps remain stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.

Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.

Beat 1 cup of heavy cream to soft peaks stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.

To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.


Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Butter –Unsalted so as to control the sodium content of our dip.
  • Onion –1 medium onion chopped up fine.
  • Corn –I used canned corn today, 2 whole cans completely drained. If you’d prefer to use frozen or even fresh I sure won’t stop you!
  • Heat –We’re using serrano peppers today to give this dish some spice. Don’t fear the heat – embrace it!
  • Cheese –You can use whatever melty cheese you prefer! I recommend either cheddar, Tex Mex, or Monterey Jack. Whichever you go with try to ensure you grate it fresh.
  • Tomatoes –We’re chopping up cherry tomatoes today for that bright burst of color and flavor.
  • Sour cream –This is the creamy, tangy element of our dish. You can always substitute this out for Greek yogurt if you’d prefer.
  • Parsley –Chopped up fresh to be sprinkled lovingly over top.
  • Seasoning –Salt and pepper.

Directions

For the Paste: Place spur chiles in a dry wok or carbon steel or cast iron skillet, and toast over medium-low heat, turning occasionally, until chiles are fragrant and turn a deeper shade of dark red, 4 to 5 minutes. Remove from heat and transfer chiles to a plate to cool slightly wipe out wok or skillet and return to stovetop. Once cool enough to handle, remove stems from chiles and transfer to a granite mortar and pestle set plate and mortar and pestle aside.

Meanwhile, place plum tomatoes in now-empty wok or skillet, and cook over medium-high heat, turning occasionally, until charred all over, about 5 minutes. Transfer tomatoes to now-empty plate and set aside to cool.

If using tua nao, use tongs to grab disc and hold about 2 inches above low flame on a gas burner. Flip disc every 5 seconds until tua nao is toasted to a hazelnut brown color, with little leopard spots all over on both sides, 2 to 3 minutes. Alternatively, you can toast tua nao under an electric or gas broiler, turning very frequently, or by using a culinary torch. Transfer tua nao to plate with tomatoes to cool set aside.

Pound chiles in mortar and pestle to a coarse powder, 3 to 5 minutes. Add lemongrass and pound fine, 3 to 5 minutes. Add garlic and shallots and pound to a coarse paste with a few large pieces remaining, 3 to 5 minutes. Add shrimp paste and tua nao (if using) and pound until well-incorporated. Add charred plum tomatoes and gently pound until broken down and incorporated into paste, about 2 minutes. Transfer paste to a small bowl and set aside.

For the Seasoning Sauce: In a small bowl, stir together water, fish sauce, soybean paste, soy sauce, and sugar until well-combined and sugar is dissolved. Set aside.

For the Pork: In a wok or 3-quart saucier, heat oil over medium-high heat until shimmering. Add the chile-tomato paste and cook, stirring frequently, until paste is aromatic and turns dark red, about 3 minutes. Add the pork, stir to combine, and cook, using a wok spatula or wooden spoon to break meat up and scrape up any bits that stick to the bottom of the pan, until cooked through, about 4 minutes.

Add cherry tomatoes, stir to combine, and continue to cook until tomatoes begin to burst, 3 to 5 minutes. You can coax the tomatoes into bursting by pressing down on them with a wok spatula or wooden spoon, and you can decide whether to lightly crush all of them or leave some whole for juicy pops of tomato flavor in the finished dip. Stir in seasoning sauce and bring to a boil over high heat. Cook, stirring frequently, until liquid is reduced to a saucy consistency and oil begins to separate from emulsion, about 8 minutes. Remove from heat and allow to cool to room temperature, at which point nam prik ong can be served or refrigerated in an airtight container for up to 1 week, or frozen for up to 1 month.

For Serving: Transfer nam prik ong to a serving bowl and serve with assorted raw and steamed vegetables, hard-boiled eggs (if using), pork rinds (if using), and rice.


Profiteroles or Cream Puff Recipe (Pate a Choux Dough)

I am a sucker for French Pastries. I cannot walk by a bakery without filling a box full of croissants, eclairs, profiteroles, etc.

Once you learn how to make a Pate a Choux dough, it is really easy to make some of these pastries. A “choux” in French means “cabbage” and it is said that the shape of the pastry resembles cabbages, hence the name. This dough is very versatile and you can even add cheese and herbs to the dough to make savory treats.

Profiteroles or Cream Puff Recipe (Pate a Choux Dough)

Makes about 40 profiteroles

  • 1 package of instant vanilla pudding (or you can use chocolate pudding mix)
  • 2 cups of whipping cream
  • 1 cup of Milk

Pate a Choux Dough:

  • 1 cup of water
  • 1/2 cup of butter
  • 1 cup of flour
  • 1/4 tsp salt
  • 1 tsp sugar (optional if you want a sweeter dough)
  • 4 large eggs

1. Filling: Mix milk, whipping cream and instant vanilla pudding together then cover and put in the refrigerator to chill. (you can also use a different filling like whip cream or chocolate mousse).

2. Preheat oven to 400 degrees. I like to use my convection feature because I like the shells to dry out.

3. In a medium pot bring water and butter to boiling. Add the flour and salt at once and cook the mixture for 1-2 minutes, stirring constantly. The mixture will come together in a loose ball.

4. Allow this mixture to cool (I do this in the stand mixer with the speed on low for a minute or so).

5. When the mixture has cooled, blend in the eggs one at a time. I like to do this in my kitchenaid but you can also do this by hand as well. The mixture will be very smooth and sticky.

6. Put the dough in a large ziploc bag with one end snipped of and pipe little balls. You can also use a spoon to do this as well but I find piping to be easier and faster and the”chouxs” to be more uniform in size and shape.

7. Bake at 400 degrees for 15 minutes then drop the temperature to 350 degrees for 15-25 minutes depending on the size of your “choux”. I like to make mine mini size for the kids but if yours are bigger they will take a little longer to cook.

8. Once they are cooked, take them out of the oven and turn off the oven. Take a toothpick and pierce each ball with 2-3 holes to allow the steam and moisture to escape. Put them back in the oven with the door slightly ajar to dry out your “choux” for 1 more hour. You want to make sure the pastries are “dry” and set or they will collapse.

9. Fill your Pastry: You can do this either by piping in the filling or by cutting the dry pastry with a serrated knife and spooning or piping the mixture in. Tip:If you have one of those plastic condiment bottles you can fill a large one with the pudding mix before it sets and use those to pipe into the pastries.

Filling options: You can fill these with both sweet and savory fillings. Many times, whipped cream is used or a cream/fruit mixture. If using whip cream, serve and eat immediately as the whip cream is not as “stable”.

10. You can also eat these as is or sprinkle with powdered sugar or dip in melted chocolate/cream ganache.


Salsa recipe | salsa dip recipe | salsa sauce recipe | tomato salsa

salsa recipe | salsa dip recipe | salsa sauce recipe | tomato salsa with detailed photo and video recipe. simple and easy mexican style or restaurant style dip recipe, made with fresh & juicy tomatoes. it is an ideal dip recipe for nachos chips or tortilla chips, but can also be served as sides to any mexican meal. it is tangy and spicy in taste with a punch of flavour making it an ideal dip recipe.
salsa recipe | salsa dip recipe | salsa sauce recipe | tomato salsa with step by step photo and video recipe. indian cuisine has a lot of influence from the neighbouring cuisine which has been adapted as per the local taste buds. but lately, mexican cuisine has been much appreciated within the indian diaspora. this recipe post of tomato salsa recipe is dedicated to one of the traditional dips from spanish cuisine.

this is my first mexican cuisine recipe, even though i have covered many overseas and international recipes in my blog. personally, i am a huge fan of mexican recipes and whenever we feel to have outdoor dinners, it is either mexican or asian cuisine. with mexican, my favourite recipe is either cheesy nachos, tacos or kidney beans based burrito recipe. but whatever i order, i make sure salsa dip recipe is a must with all these recipes, as a dip or perhaps as a topping. having said, the salsa sauce what we get in stores or in mexican fast food chains, contains a significant amount of oil and also preservatives. hence i thought of sharing my own homemade version of tomato salsa recipe.

in addition, i would like to add some tips and suggestions for a perfectly balanced tomato salsa recipe. firstly, for a tangy and saucy salsa, you would need ripe and juicy tomatoes, preferably super italian paste tomato or roma tomatoes. alternatively, you can also use canned diced tomatoes, but make sure it is not a tomato puree. secondly, i have added just cilantro or coriander leaves as part of herb to this recipe. but it can be extended with other herbs like parsley, mint, oregano and basil as per your preference. lastly, the texture of salsa should not be a fine paste and has to be coarse. hence, the ideal way is to chop some of the tomatoes and process some.

finally, i would conclude by highlighting my other dips and suace recipes collection with this post of tomato salsa recipe. it includes recipes like pizza sauce, eggless mayo, tomato sauce, schezwan sauce, green chutney, red chutney, hummus, strawberry jam and dahi chutney recipe. further, i also request you to check my other popular related recipes collection like,


Spicy Eggplant and Tomato Dip

This Spicy Eggplant and Tomato Dip has the perfect balance of heat and sweetness. Enjoy as a snack with some crackers, eat it over toast or have it as a part of your main meal! Just 7-ingredients needed to make this delicious crowd pleasing dip! (Vegan + Gluten-Free)

Dips are my thaaang. Vegan cheese sauce dips, hummus, guacamole, Vegan Tzatziki, roasted red pepper dips… GIMME ALL THE DIPS! Not only are dips super fun to eat, but they’re the perfect way to use up left over ingredients or vegetables and meal prep to have as a snack or side (or meal if you’re anything like me).

This dip was inspired by my boyfriends friend that made this bomb eggplant dip that was SUPER spicy (a little too spicy for me tbh). Like any good cook, she didn’t really have an exact recipe but gave me the deets on what the main ingredients were. From there, I made it a couple times and adjusted the ratios until I found the perfect balance of sweet n’ spicy.

What I LOVE about this dip is that it’s made with just 7 ingredients that I ALWAYS have in my kitchen:

  • eggplants
  • canned tomatoes (or use fresh!)
  • garlic
  • onion
  • coconut sugar
  • ketchup
  • & cayenne

How to Make Spicy Eggplant & Tomato Dip

Plus its super duper easy to make. All there is to it is frying up some onion and garlic. Cooking up the eggplant until almost soft. Then adding in the tomatoes, sugar, ketchup, cayenne and salt. Allow that to simmer for around 5-6 minutes, until nice and thick and bam! You got yourself a delish dip!

A note about the spice level in this dip: definitely play around with how much cayenne and sugar you add to your dip. My boyfriend prefers a much spicier dip so I add in extra for him- but for myself I tend to stick to around a half tsp of cayenne for the whole recipe. Start with 1/4 tsp and add a dash as you go. Same goes for the coconut sugar. Start with 1/2 tbsp and add more if desired. Also, if using ketchup that already contains sugar you may just want to skip the sugar all together.

If you love heat & spicy foods, you will LOVE this Spicy Eggplant and Tomato Dip! It’s a great appetizer or finger food if you are attending a pot luck or have friends come over. Serve it with some sliced baguettes or crackers! I also like to just have some prepped in the fridge so that if I need a quick meal, I’ll just plop some on over some rice and chickpeas. It’s actually a pretty bomb high protein vegan meal!! 10/10 would recommend.

If you recreate this Spicy Eggplant and Tomato Dip recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!


Savoury profiteroles with spicy tomato dip recipe - Recipes

I love your recipes, beautiful simple delicious and elegant. you are really my hero here in japan, where prepared food is far too salty, sugary and full of pork and meat. thanks so much!

Thank you so much Millie! So kind of you ♥

Thank you soooo much. I have had the hardest time in the process to become a vegetarian due to lack of tasty ideas (without tomatoes-my allergy). Your recipes are varied and oh so helpful! Thank you again!

Thanks so much for your comment Cece! Glad I could be of help :-)

Found my way to your blog as I was looking for almond feta recipe that I used last year. Delighted to find your blog and you're in Ireland. We live in Dublin and have gone vegan in last month. I've been vegeterian for 14 years and my kids are dairy free since last year. Having read and researched lots in the past year it has been great to just decide and go with veganism. And now I have found a lovely blog to follow too. Thanks.

Hi Lisa! Thanks so much for your comment, so glad you found my blog - it's always nice to find other vegans here in Ireland! Congrats on the transition to veganism, we certainly loved our move from vegetarian to vegan - hope you do too :-)


  1. Bring a large pot of salted water to a boil.
  2. Cook the bacon in a large skillet over medium heat until the fat is mostly rendered, about 5 minutes.
  3. Discard all but 1 tablespoon of the fat. Add the onion, garlic, and pepper flakes to the pan. Sauté for about 5 minutes, until the onion has begun to lightly brown.
  4. Add the tomatoes and season with salt and lots of black pepper. Bring to a simmer.
  5. Meanwhile, cook the pasta in boiling water until al dente (usually about 30 seconds to a minute less than the package instructions recommend).
  6. Drain the pasta and add directly to the simmering tomato sauce.
  7. Stir together so that the sauce and noodles are evenly incorporated.
  8. Stir in the parsley.
  9. Divide among four warm pasta bowls, and top with freshly grated cheese.

Eat This! Tip

One of the most magical ingredients in the kitchen is also one of the most overlooked: the murky water you discard when draining pasta. The cloudiness is the result of starches released from the surface of the noodles, and even a few tablespoons can help you create a silky sauce that better sticks to the pasta. Before draining the noodles, dip a coffee mug into the water and fish out a few ounces of liquid. Toss the pasta directly in the pan with the sauce, and if the noodles look dry, add the reserved water a tablespoon at a time until the sauce loosens and clings lightly to the pasta.


Spicy Tomato Dip with Chunky Chips Recipe

This spicy tomato dip is perfect for a party, It can be made up to a couple of days in advance and is great served with home made chunky chips (but you can buy frozen oven chips instead)Fry 1 chopped onion and 2 crushed garlic cloves until soft. Add ¼tsp cayenne pepper and fry for a couple more minutes. Add 2 x 400g tins chopped tomatoes, 2tbsp Lea & Perrins Worcestershire sauce, 1tbsp Tabasco, 2tsp sugar and 1tbsp red wine vinegar. Cook on a low heat for about 30 minutes until thick. Cool completely. Serve with chips and mayo.

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Watch the video: Savoury Profiteroles Filled With Mornay u0026 Bacon


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