Monthly Archives: November 2015

Potato, goat’s cheese and thyme galettes

Ingredients: (for two galettes)

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Paneton Flaky pastry
1 potato (sliced very thinly)
50g ham (diced into small pieces)
2 tablespoons creme fraiche or sour cream
2 sprigs of fresh thyme
Salt & pepper
2 tablespoons soft goats cheese (to crumble over baked tart)
1 egg (pastry egg wash)
Instructions:
  • Pre-heat oven to 200′
  • Cut pastry into rounds (must be defrosted first)
  • In a small bowl mix together creme fraiche, ham, salt and pepper.
  • Spread half the creme fraiche mixture over pastry, leaving a clean 1cm pastry boarder.
  • Arrange potato in overlapping layers to cover creme fraiche mix.
  • Brush egg wash over pastry boarder.
  • Bake until golden brown
  • Serve with crumbled goats cheese, and fresh thyme scattered over the top.

Best Brioche Burgers

 

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Ingredients: burger patties
1 carrot
1 courgette
1/2 onion
1 clove of garlic
500g prime beef mince
Salt & Pepper to taste
Instructions:
  • In a food processor, blitz carrot, courgette, garlic, onion to a paste.
  • Fry vege mix in a pan for 5-10 minutes, allow to cool.
  • Mix beef mince, cooled vege mix, salt and pepper until combined.
  • Shape into 4-6 round patties, depending on how hearty your appetite is.
  • Fry until golden on both sides.
Tip – form patties into round disc shape which are fatter on the edges, press your thumb into the centre to create a hollow.  This will result in even shaped patties once cooked (they tend to shrink and fatten in the centre, which will make your burger lop-sided)
Flavours:
  1. “Mushroom Burger” – two field mushrooms served with harrisa mayo, toasted seed sprinkle and spinach leaves.
  2. “Le Classique” – beef pattie with melted cheese served with mustard, mayo, lettuce, red onion and pickle.
  3. “The Bloke” – beef pattie with melted cheese served with mayo, red onion and skin on oven roasted potato chips.
  4. “The I Want Everything Burger” – beef pattie, lettuce, fresh tomato, beetroot, fried onions, fried egg, avocado, mayo and tom sauce.
Tip – brioche buns are best served warmed but still soft not toasted.  The best way to do this is by placing cut side down into a hot frying pan for 1 minute, add 2 tablespoons of water to pan and place lid over till water has evaporated.  Bun will be steamed soft, but toasted on the cut side.

Vanilla Bean Custard tart with Strawberries, Pomegranate and mint

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This is an assemblage rather than a step by step recipe.
Ingredients:
Paneton Flaky Pastry Roll
1 tub of Vanilla Bean Custard (this could be substituted for a very thick vanilla bean yoghurt)
1 large pack of strawberries
1 pomegranate
1 handful of fresh mint (to scatter)
Instructions:
  • Pre-heat oven to 200 degrees.
  • Defrost flaky pastry.  Roll out and cut in half.  (reserve the the other half for another use, maybe asparagus pastry rolls)
  • Score a straight line into the pastry 2-3cm around the edge to create a rectangle border(don’t cut through the pastry)  You can use a ruler to guide you if needed.
  • Place a sheet of baking paper on top of the pastry rectangle and then a smaller baking try on top the baking paper.  You should see a boarder of pastry around the tray. (this is similar to blind baking, you need to create a pastry shell to fill.  The border will rise up around the tray when baking)
  • Egg wash then bake until golden brown
  • Allow to cool completely before adding the fillings.
  • To fill, simply spread vanilla bean custard into the shell and top with strawberries, pomegranate and fresh mint.

 

Asparagus Pastry Rolls

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Ingredients:
Paneton Flaky Pastry
Asparagus
Streaky bacon
Parmesan or tasty cheese to grate
Instructions:
  • Preheat oven 200′
  • Cut pastry into 2cm strips, separate strips.
  • Lay bacon on top of pastry
  • Place asparagus on pastry at an angle, roll pastry/bacon around asparagus spear (leave little spaces between pastry, so you can see asparagus peeking out)
  • Egg wash pastry.  Finely grate cheese over pastry and gently give them a roll with your hands to press in cheese.
  • Bake until pastry is golden brown
  • Best served with champagne