INDEX food
Goats’ cheese, leek and walnut tart
Cheese, nuts and leeks make a great combination.
Serves 4-6 Ingredients For the tart 250g ready-made puff pastry, thawed if frozen 50g butter
4 small leeks, trimmed and sliced
200g goats’ cheese log with rind, sliced Sea salt and freshly-ground black pepper Freshly-chopped parsley, to serve
For the walnut paste 125g shelled walnut pieces 3 garlic cloves, crushed 6tbs walnut oil
3tbs chopped parsley
1 Preheat oven to 200°C/ 400°F/Gas 6 2 Roll pastry out thinly on a lightly floured surface. Cut out a 28cm circle. Set on a baking tray and chill for at least 15 mins. 3 Melt butter in a large saucepan, add leeks and stir. Add a few tbs water and a tsp salt and cover. Steam for at least 20 mins until softened. Remove lid and cook to evaporate any excess liquid. Let cool. 4 For walnut paste, blend walnuts and garlic in a food processor with 2tbs water. Mix in walnut oil and parsley. Spread over the pastry, avoiding rim. 5 Spoon leeks into pastry base and top with goats’ cheese. Drizzle with any remaining walnut paste. Season well and sprinkle with olive oil. Bake in preheated oven for 20 mins, until pastry is golden and cheese bubbling and brown. Sprinkle with parsley and serve immediately.
Real treacle tart with caramelised bananas large lime
This fabulous recipe uses proper black treacle, German pumpernickel and lime juice.
Serves 4-6 Ingredients For the tart 375g packet ready-made short crust pastry 5 tbs black treacle 5 tbs golden syrup
Finely grated zest and juice of 1 to serve
½ teaspoon freshly grated ginger
100g pumpernickel crumbs (made in a food processor)
For the caramelised bananas 2 large bananas 55g unsalted butter 3 tbs Demerara sugar Squeeze of fresh lemon juice Clotted cream or crème fraiche
A 20-cm diameter shallow pie plate.
1 Preheat oven to 190°C/ 375°F/Gas 5. 2 On a lightly-floured work surface, roll out pastry to the thickness of 5mm. Use to line pie plate and prick base. Using a sharp knife, make small cuts the width of the pasty edge about a thumb’s breadth apart. Fold over every ‘flap’ diagonally onto itself towards the centre of the tin, pressing the tips (not the fold) downwards to seal. Chill pastry for 10-15 minutes. 3 Put treacle and golden syrup in large saucepan; add lime juice, zest and ginger and heat until just warm and runny. Stir in pumpernickel crumbs. Spread mixture into pastry case and bake in preheated oven for about 30 mins, or until filling is just set and pastry is browning at edges. 4 Meanwhile, peel the bananas and cut them into chunks. Melt butter in a frying pan and add sugar. Cook for a couple of mins until the sugar melts, then turn up the heat and cook until it caramelises. Add bananas, toss well to coat with juices and fry over medium heat until starting to colour. Squeeze
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in some lemon juice and remove from the heat. 5 Cool tart slightly before serving warm with the caramelised bananas and cream on the side.
Which wines?
James Child from Wild Ferment humbly suggests… Nothing in life can be better than a hot, homemade pie – adding a glass of wine that complements the flavours makes for a meal fit for kings. For the bacon and spinach, a soft light red such as the Beaujolais Chatoux (£11.99) is the ticket with its slightly smoky redcurrant flavours. Sauvignon Blanc always goes a treat with goat’s cheese and Guy Allion makes a brilliant one in the Loire Valley which is full of flavour and texture and mirrors the crisp outdoors nicely (£9.99). As for treacle tart, we have an amazing Australian Liqueur Muscat from Stanton and Killen (£14.99) that would match perfectly. For more help with wine, call in at Wild Ferment Wine Merchants, 21 The Borough, Canterbury. Tel: 01227 463527 or see
www.wildferment.co.uk
17
The INDEX magazine January 2012
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