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Pinxtos recipe with pea-tapenade and Chicken Chunks
- 15 Minutes
- null Servings
Ingredients
Makes 10 Pinxtos
- ¼ pack of The Vegetarian Butcher What the Cluck
- 10 ciabatta slices (1/3 of an inch thick)
- 150 grams of frozen peas
- 2 tablespoons of yeast flakes or Parmesan cheese
- 15 grams of chopped mint leaves
- 2 tablespoons of olive oil
- 10 berries or blackberries
- salt & pepper
- oil to fry in
- 10 tapas sticks
Preparation
-
Thinly spread the ciabatta slices with some oil and griddle them until browned. Cool these before further use.
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Blanche the peas for four minutes in boiling water and rinse with cold water.
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Mash the peas using a fork.
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Stir through the yeast flakes, chopped mint and olive oil and season this tapenade to taste with salt and pepper.
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Slice the Chicken Chunks finely and fry these in a teaspoon of oil until brown.
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Spread the ciabatta slices with the pea tapenade and add some of the Chicken Chunks slices.
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Finish with a berry or a blackberry and fix with a tapas stick. Enjoy!
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