Imported from Instagram

Honey Roast Ham, Burrata and Grilled Pineapple Dutch Baby

Name: Honey Roast Ham, Burrata and Grilled Pineapple Dutch Baby
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 eggs; 180 g milk; 90 g plain flour; 0.25 tsp salt; 80 g butter; 20 g Parmesan cheese (Grated); 15 g fresh basil (Chiffonade; a pinch of salt may be added to the cheese and herb mixture); 1 clove garlic (Minced); 200 g honey roast ham (Warmed); 150 g pineapple (Toss with a little oil and grill for a few minutes on each side); 1 ball burrata (Broken up by hand; ball size not specified); 2 tsp fresh basil (For topping; fresh leaves); 0.25 tsp Maldon salt; freshly ground black pepper (To taste); chilli oil (Optional; for topping); chilli flakes (For topping; to taste); oil (A little, for tossing the pineapple before grilling); salt (A pinch, optional in the cheese and herb mixture)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

A puffy, savory Dutch baby baked with Parmesan, basil, and garlic, then topped with warm honey roast ham, creamy burrata, and charred pineapple. Fresh basil, chilli oil, and chilli flakes add a bright, spicy finish.

4 servings25 minAmerican

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Ingredients

4 eggs
180 g milk
90 g plain flour
0.25 tsp salt
80 g butter
20 g Parmesan cheese (Grated)
15 g fresh basil (Chiffonade; a pinch of salt may be added to the cheese and herb mixture)
1 clove garlic (Minced)
200 g honey roast ham (Warmed)
150 g pineapple (Toss with a little oil and grill for a few minutes on each side)
1 ball burrata (Broken up by hand; ball size not specified)
2 tsp fresh basil (For topping; fresh leaves)
0.25 tsp Maldon salt
freshly ground black pepper (To taste)
chilli oil (Optional; for topping)
chilli flakes (For topping; to taste)
oil (A little, for tossing the pineapple before grilling)
salt (A pinch, optional in the cheese and herb mixture)

Steps

1
Preheat the oven to 230°C (445°F). Set an oven-safe pan on the middle shelf, leaving enough space above it for the Dutch baby to expand. The creator notes that the pan is heated in the oven for 10–15 minutes while preparing the batter.
2
Add the eggs, plain flour, milk, and ¼ teaspoon salt to a stick-blender jug or stand blender. Blend until smooth and aerated, then set the batter aside to stand as the oven heats; the source says a mix closer to room temperature gives a better rise.
3
Grate the Parmesan, chiffonade the basil, and mince the garlic. Transfer them to a bowl and add a pinch of salt if desired; stir to combine.
4
Toss the pineapple with a little oil. Grill it for a few minutes on each side, until grill marks form.
5
When ready to bake, carefully remove the hot pan from the oven and add the butter. Let it bubble and melt completely.
6
Pour the batter into the pan over the melted butter.
7
Scatter the Parmesan, basil, and garlic mixture over the batter. Return the pan to the oven and bake for 15 minutes without opening the oven door.
8
Warm the honey roast ham. When the Dutch baby comes out of the oven, arrange the warm ham on it.
9
Break the burrata apart by hand and arrange it over the ham.
10
Add the grilled pineapple on top.
11
Finish with fresh basil leaves, Maldon salt, and freshly ground black pepper. Add chilli oil if desired, and top with chilli flakes.

Notes

The source states 25 minutes start to finish. It does not specify the weight of the burrata ball, the amount or type of oil, or quantities for the optional chilli oil and chilli flakes. The written method says to add salt to the herb mixture as desired; the amount is unspecified.