monbento Chef
5 years ago

40 min

15 min

Ingredients2 persons

  • Goat’s cheese-salmon lolly (makes 6 lollies)
  • 150 g goat’s cheese
  • 80 g smoked salmon
  • 1 lime
  • 30 g blue poppy seeds
  • 10 round radishes
  • 100 ml olive oil
  • 4 branches of dill
  • Foie gras-polenta lolly (makes 6 lollies)
  • 125 g pre-cooked polenta / 500 ml mineral water
  • 3 cutlets of raw duck foie gras (120 g)
  • 30 g raisins
  • 50 g Bulldog Tonkatsu Sauce
  • 30 g grilled sesame seeds
  • Sea salt
  • Coarsely ground pepper
  • Crispy tartar lolly (makes 6 lollies)
  • 200 g raw beef (topside)
  • 1 red onion
  • 30 g capers / 30 g pickles
  • Chives / tarragon / coriander
  • 1 Tbsp. mayonnaise
  • 1 tsp. whole-grain mustard
  • Sea salt / black pepper / tandoori spices
  • 50 g polenta
  • 30 g flour
  • 1 egg
  • Oil for frying

Goat’s cheese-salmon lolly

Using a fork, mix together the goat’s cheese and the olive oil. Season with the lime zest and juice, 15 g blue poppy seeds, two minced branches of dill, and a dash of ground pepper. Form balls using your hands or semi-spherical moulds, placing a piece of smoked salmon in the centre. Freeze for 5 minutes, then insert a lolly stick in the top of each sphere. Decorate with the remaining minced dill, blue poppy seeds and grated radish. Serve chilled.

Foie gras-polenta lolly

Bring the water to a boil with the olive oil and a pinch of sea salt, then cook the polenta for 10 minutes. Form half-spheres using semi-spherical moulds, make a hole in the centre. Brown the slices of foie gras in a non-stick frying pan and break into pieces. Combine with the raisins and season with sea salt and coarsely ground pepper. Fill the half-spheres with this mixture and form balls. Refrigerate for 10 minutes. Insert a lolly stick, then dip in the Bulldog Tonkatsu Sauce (or barbecue sauce) and sprinkle with grilled sesame seeds. Serve cold or just warm.

Crispy tartar lolly

Chop the beef and season the resulting tartar to taste. I like to use herbs which add freshness, red onion for its flavour and capers and crunchy pickles for their acidity. Add a spoon of mayonnaise, and whole-grain mustard for its tang. Form balls. Freeze for 10 minutes, then roll each ball in flour, egg, then polenta. Fry in oil at 180°C for 2 minutes to create a crispy coating, without cooking the inside. Insert a lolly stick after frying and sprinkle lightly with tandoori spices. Serve hot.

Three lovely pop-cake style “love apples” to share with your sweetheart…