These are beautiful crisp cheesy baskets that turn a salad into something spectacular. The ones here I made are filled with salad, olives, capers, slivered honeyed almonds with a 3 cheese dressings. The baskets are a little time consuming but yummy and definitely worth the time they took to prepare and present.
They looked a bit untidy in the early stages but once they were filled with salad, they were looked and tasted divine.
How to do it
- Preheat the oven on grill.
- Going by the size of the bowl you will be using, draw the outline of the bowl on your baking paper. Lay the parmesan cheese on the baking paper thickly in the circle making sure it is the same size and is an even layer.
- Place under the grill and watch very carefully. When it is bubbling and looking evenly cooked , take out and quickly flip over your bowl which is turned upside down on the bench.
- Work as quickly as you can and mould the hot parmesan into an acceptable shape by stretching out any holes which may of appeared. Keep pulling down the sides to fit but try not to rip it. It is amazing how pliable this is when still hot (oh and how greasy it is).
When the baskets are cold, set them out you can begin to fill them with any combos you like. Flavoured tunas and salmons are nice, any seafood or chicken combo. Salad and garlic prawns are gorgeous.You can flatten it out like a tortilla so you can change the look of the meal. Enjoy!
