Monthly Archives: November 2015
Ingredients: (for two galettes)
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)
- 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.
Ingredients: burger patties
1 clove of garlic
500g prime beef mince
Salt & Pepper to taste
- 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)
- “Mushroom Burger” – two field mushrooms served with harrisa mayo, toasted seed sprinkle and spinach leaves.
- “Le Classique” – beef pattie with melted cheese served with mustard, mayo, lettuce, red onion and pickle.
- “The Bloke” – beef pattie with melted cheese served with mayo, red onion and skin on oven roasted potato chips.
- “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.
This is an assemblage rather than a step by step recipe.
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 handful of fresh mint (to scatter)
- 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.
Paneton Flaky Pastry
Parmesan or tasty cheese to grate
- 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