Monthly Archives: June 2017

Mango and Ginger Tarte Tatin

Ingredients:
2-4 ripe mangoes, peeled and sliced away from stone
4 Stem ginger balls, sliced
cup of sugar
tablespoon of water
50g  of butter
1 Paneton flaky pastry, thawed

Instructions:

Cut mangoes into 1-inch-thick strips. Set aside.

Place sugar and water in a large cast-iron pan and cook over medium heat until sugar begins to caramelize, 8 to10 minutes. Add butter and stir to combine. Cook until caramel is golden brown, about 2 minutes more. Remove from heat. Place stem ginger slices and mango slices in pan in a circular pattern, overlapping slightly.

Preheat oven to 200 degrees.

Place pastry sheet on a floured surface and cut around pan allowing 2cm extra over-hang (do this before using the pan to cook caramel). Cut away any excess pastry. Place pastry round over mango/caramel. Tuck in or trim as needed.

Bake 15 minutes. Reduce heat to 175 degrees and continue baking 15 minutes longer, or until pastry is cooked golden brown. Let cool 1 hour. Place a plate or tray upside-down on top of the pan and flip both together. Tap pan to release tart. Slice into wedges and serve with a dollop of vanilla ice cream.

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Fish Pie

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Ingredients:
1 roll of Paneton savoury pastry
1 roll of Paneton flaky pastry
Filling:
1 carrot
1 onion
1 celery stick (blitz carrot/onion/celery in a food processor to a fine consistency)
1 cup spinach leaves
1 cup broccoli (blitz spinach/broccoli to a medium/fine texture)
1/2 golden kumara diced
Smoked Kahawai (deboned and chopped)
Salt and pepper to taste
1 egg (beated for egg wash)
White sauce:
2 Tbsp flour
50g butter
1 cup milk
Method:
Preheat oven to 180 degrees.
Grease pie pan with butter, line with savoury pastry and chill in fridge.
Process veges as above.
Heat large fry pan with 1 tsp oil, saute onion/carrot/celery/kumara mix until tender.  Add butter, once melted add flour and mix well.  Add milk a little at a time – mixing well to ensure no flour lumps.  This will create your white sauce.  Add brocoli/spinach/fish and gently stir through.  Season with Salt and Pepper to taste.
Spoon filling into chilled pastry case.  Egg wash edges to help pastry top seal.
Lay flaky pastry top over pie, crimp with a fork around the edges and coat with egg wash.
Bake for 30-40 minutes until pastry is golden brown.
Serve with mashed potatotes, peas and baby carrots for a family friendly meal with loads of hidden vegetables.