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Pate A Choux with Fiddleheads

1 chicken bouillon cube
125 milliliters hot water
15 milliliters cornstarch
25 milliliters oil
750 milliliters fiddleheads
1 large onion, sliced
1 clove garlic, minced
125 milliliters mushroom, sliced
1 medium tomato, sliced
25 milliliters pimento, chopped
125 milliliters ham, sliced into strips
2 milliliters thyme
salt and pepper

In a small bowl dissolve bouillon cube in hot water. Add cornstarch;
stir well and set aside. Heat oil in large skillet; stir-fry
fiddleheads for about 2 min. Add onion, garlic, mushrooms, tomato,
pimento, ham, thyme, salt and pepper and continue cooking for 2-3
minutes longer. Give cornstarch mixture a quick stir to recombine
and pour into pan. Stir for a few seconds until vegetables are
coated with a light, clear glaze. Adjust seasoning, if necessary.
Remove from heat. For choux paste, preheat oven to 220 C Place
water in small saucepan and bring to boil. Add butter. Remove
from heat and add flour all at once. Stir over medium heat until
mixture forms a mass that leaves the sides of the pan and moves
freely with the spoon; do not overcook. Cool slightly; add unbeaten
eggs, one at a time, stirring until smooth after each egg is added;
beat until mixture is glossy. Blend in 125 ml. cheddar cheese.
Drop paste by spoonfuls, placing mounds side-by-side around a 3 L
rectangular baking pan. With a spatula. smooth mounds into a
continuous strand, 5 cm wide and 2.5 cm high. Place vegetable
mixture in centre of pan and sprinkle top with remaining cheddar
cheese. Cook 30 min. Serve at once.


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