Parmesan wafers
- Gordon Ramsay
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Easy
Total time: 10 mins
Ready in 5-10 minutes
A star rating of 3.6 out of 5.8 ratingsRate
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These crisp cheesy wafers, from Gordon Ramsay, are simple to make and look great served with risotto
Vegetarian
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Risotto of spring vegetables
A star rating of 4.2 out of 5.7 ratings
Ingredients
Nutrition
Units:
MetricUS
-
80g freshly grated parmesan
(or vegetarian alternative)
-
half a 20g pack of chives
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Nutrition: per serving
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kcal0
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fat0g
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saturates0g
-
carbs0g
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sugars0g
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fibre0g
-
protein0g
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salt0g
low
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Method
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step 1
4 big ones: Heat a 20cm good-quality non-stick frying pan. Scatter about 20g of the grated cheese over the base of the hot pan. Watch it melt (don’t overcook or it will taste bitter) then sprinkle in a teaspoon of chopped chives and some black pepper. When the cheese is bubbly and golden, take the pan off the heat and cool for up to a minute, then the wafer can easily be lifted out with a palette knife. Repeat 3 times.
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step 2
8 little ones: Heat the oven to fan 180C/conventional 200C/gas 6. Line a large baking sheet with non-stick silicone sheet or baking parchment. Sprinkle the grated parmesan in 8 neat rounds using the inside of a 5cm cutter as a guide. Sprinkle some chives and black pepper onto each round. Bake for 5 minutes until the cheese bubbles and turns golden. Lift each round onto a rolling pin, cool until crisp, then lift off.
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step 3
The wafers will keep in an airtight tin for up to 3 days.
Recipe from Good Food magazine, May 2004
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A star rating of 3.6 out of 5.8 ratings
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