Others - 1kg tomatoes - cured ham - crumbly goat cheese - olive oil - salt and pepper
FOR THE PASTRY Place the flour and butter in a food processor and blend until it looks like breadcrumbs. Add the egg, a pinch of salt, some thinly chopped rosemary and 1/4 cup of water and blend again. Tip onto work surface sprinkled with flour and knead lightly to form a soft dough. Place in the fridge for 20 minutes.
FOR THE TOMATOES Wash the tomatoes, cut into quarters and remove the seeds. Put them in a pan with salt and pepper and a dash of olive oil. Roast at 180 degrees celsius until the skin starts coming off the flesh. Cool and remove the skin. Roasting helps dry the tomatoes in order to avoid a soggy dough after baking. Place the peeled tomatoes as tightly as possible in your pan.
FOR THE CARAMEL Put the sugar and water in a saucepan and boil until golden brown. Add the balsamic vinegar and pour, when still hot, over your tomatoes.
Roll the dough into a circle slightly bigger than your pan and place over the tomatoes, tucking in around the edges. Bake for 20 - 35 minutes at 180 degrees celsius. When the dough starts colouring it is ready to come out of the oven. Leave it to cool for a few minutes then tip out of pan.
Christine’s recipe for January 2014 – Carterton Crispy Pancakes with beetroot and horseradish cream (from Donna Hay P98)
300g Sebago (starchy) potatoes, peeled 1 egg 40g butter, melted Sea salt and cracked black pepper ½ cup (120g) sour cream 1 Tbsp horseradish cream 100g canned baby beetroot, drained and sliced ½ cup chervil leaves to serve
Preheat oven to 200C. Finely shred the potato. Place in a large bowl with the egg, butter, salt and pepper and mix well to combine. Drain off any excess liquid. Press tablespoonfuls of the mixture into the base of 12 lightly greased ½ cup capacity muffin tins and bake for 25 minutes or until golden. Cool on a wire rack. Place the sour cream and horseradish in a bowl and mix until well combined. Spoon onto the potato pancakes and top with beetroot and chervil to serve. Makes 12.
Artichoke and Lemon salad- from Italia by Jo Seager (2011)Random House, Auckland (NZ), p116. Serves 4 as a side dish 400g artichoke hearts, from a can or jar, the weight is once drained – I needed 2 cans 2 cloves of garlic, minced Grated rind and juice of 2 lemons ¼ cup extra virgin olive oil Handful Italian flat-leaf parsley, chopped Flaky sea salt and freshly ground black pepper
Drain the artichokes and chop into quarters. Mix with all the other ingredients, seasoning well. Allow the flavours to develop for a couple of hours, or overnight, before serving.
Focaccia Bread – from Italia by Lo Seager (2011), Random House, Auckland (NZ), p223 1Tbsp dried yeast granules ½ tsp caster sugar 1 ¾ cups warm water – about 36C or baby-bath temperature 4 ½ cups high grade flour ½ cup extra virgin olive oil 1 Tbsp flaky sea salt, plus extra to sprinkle Dried rosemary to sprinkle (optional)
In either a large bowl, electric mixer or food processor bowl, place the dried yeast, caster sugar and warm water. Leave for 10 minutes for the yeast to start working. You will see bubbles and froth starting to form on the surface.
Add the flour, half the olive oil, and salt and mix, beat or process to a soft dough. Flour your hands and knead for a few minutes until the dough is silky smooth. Take a large bowl, big enough for the dough to double in size, and brush or spray with olive oil. Roll the dough in the bowl to coat with the oil. Cover with a tea towel or wrap in plastic and place in a warm, draught-free area for the dough to rise – about 1 hour. Thoroughly oil a large 40 x 30 cm slice or sponge roll tray. Punch the dough and knead again for a few minutes. Press the dough into the prepared tray. Allow the dough to rise again in a warm place for half an hour.
Preheat the oven to 200C.
Drizzle the bread with the remainder of the olive oil and sprinkle with some salt and rosemary. Bake for 20-25 minutes until risen and golden brown. Cool on a wire rack.
Best eaten the day it is made but will keep for up to 2 days.
For this recipe I used cherries and blueberries. Though you could use firm raspberries and strawberries. This recipe was Dish Jan/ Feb. The changes I would make next time, make a light sugar syrup flavoured with bay and sage and soak the fruit the drain before assembling in the glasses with the wine jelly. A great recipe to do part in advance 2 1/4 c white wine 2tblspn caster sugar 1teaspn lemon juice 4 gelatine leaves 1 punnet raspberries and blueberries 1 mango diced
Cut the gelatine leaves into shorter pieces and place in a bowl of cold water. leave to soak for 10 minutes until soft.
Place 1/2cup of t he wine in small saucepan with the sugar. Place over a medium heat stirring to dissolve the sugar but don’t let it boil. Remove from heat.
Lift the gelatine from the water and squeeze out the excess water. Add the warm wine and stir to dissolve add the remaining wine and the lemon juice. Pour into a shallow dish cover and refrigerate to set 6hours or until set. To serve: Cut the jelly into cubes and place in glasses with the fruit. Serves 6.
Thanks for the lovely nigh and delicious food everyone!!! Here's the recipe I trailed:
ReplyDeleteTOMATO AND BALSAMIC TARTE TARTIN
From the Dom Post "my favourite childhood recipe", by Rudy Chartier, head chef at La Cloche.
Pastry
- 250g flour
- 125g softened and unsalted butter
- 1 egg
- pinch of salt
- rosemary
- dash of water
Caramel
- 50g sugar
- 15ml water
- 10ml balsamic vinegar
Others
- 1kg tomatoes
- cured ham
- crumbly goat cheese
- olive oil
- salt and pepper
FOR THE PASTRY
Place the flour and butter in a food processor and blend until it looks like breadcrumbs. Add the egg, a pinch of salt, some thinly chopped rosemary and 1/4 cup of water and blend again. Tip onto work surface sprinkled with flour and knead lightly to form a soft dough. Place in the fridge for 20 minutes.
FOR THE TOMATOES
Wash the tomatoes, cut into quarters and remove the seeds. Put them in a pan with salt and pepper and a dash of olive oil. Roast at 180 degrees celsius until the skin starts coming off the flesh. Cool and remove the skin. Roasting helps dry the tomatoes in order to avoid a soggy dough after baking. Place the peeled tomatoes as tightly as possible in your pan.
FOR THE CARAMEL
Put the sugar and water in a saucepan and boil until golden brown. Add the balsamic vinegar and pour, when still hot, over your tomatoes.
Roll the dough into a circle slightly bigger than your pan and place over the tomatoes, tucking in around the edges. Bake for 20 - 35 minutes at 180 degrees celsius. When the dough starts colouring it is ready to come out of the oven. Leave it to cool for a few minutes then tip out of pan.
Garnish with salad, cured ham and goat cheese.
Enjoy!
Christine’s recipe for January 2014 – Carterton
ReplyDeleteCrispy Pancakes with beetroot and horseradish cream (from Donna Hay P98)
300g Sebago (starchy) potatoes, peeled
1 egg
40g butter, melted
Sea salt and cracked black pepper
½ cup (120g) sour cream
1 Tbsp horseradish cream
100g canned baby beetroot, drained and sliced
½ cup chervil leaves to serve
Preheat oven to 200C. Finely shred the potato. Place in a large bowl with the egg, butter, salt and pepper and mix well to combine. Drain off any excess liquid. Press tablespoonfuls of the mixture into the base of 12 lightly greased ½ cup capacity muffin tins and bake for 25 minutes or until golden. Cool on a wire rack.
Place the sour cream and horseradish in a bowl and mix until well combined. Spoon onto the potato pancakes and top with beetroot and chervil to serve. Makes 12.
And here are mine:
ReplyDeleteArtichoke and Lemon salad- from Italia by Jo Seager (2011)Random House, Auckland (NZ), p116.
Serves 4 as a side dish
400g artichoke hearts, from a can or jar, the weight is once drained – I needed 2 cans
2 cloves of garlic, minced
Grated rind and juice of 2 lemons
¼ cup extra virgin olive oil
Handful Italian flat-leaf parsley, chopped
Flaky sea salt and freshly ground black pepper
Drain the artichokes and chop into quarters. Mix with all the other ingredients, seasoning well. Allow the flavours to develop for a couple of hours, or overnight, before serving.
Focaccia Bread – from Italia by Lo Seager (2011), Random House, Auckland (NZ), p223
1Tbsp dried yeast granules
½ tsp caster sugar
1 ¾ cups warm water – about 36C or baby-bath temperature
4 ½ cups high grade flour
½ cup extra virgin olive oil
1 Tbsp flaky sea salt, plus extra to sprinkle
Dried rosemary to sprinkle (optional)
In either a large bowl, electric mixer or food processor bowl, place the dried yeast, caster sugar and warm water. Leave for 10 minutes for the yeast to start working. You will see bubbles and froth starting to form on the surface.
Add the flour, half the olive oil, and salt and mix, beat or process to a soft dough. Flour your hands and knead for a few minutes until the dough is silky smooth.
Take a large bowl, big enough for the dough to double in size, and brush or spray with olive oil. Roll the dough in the bowl to coat with the oil. Cover with a tea towel or wrap in plastic and place in a warm, draught-free area for the dough to rise – about 1 hour.
Thoroughly oil a large 40 x 30 cm slice or sponge roll tray. Punch the dough and knead again for a few minutes. Press the dough into the prepared tray. Allow the dough to rise again in a warm place for half an hour.
Preheat the oven to 200C.
Drizzle the bread with the remainder of the olive oil and sprinkle with some salt and rosemary. Bake for 20-25 minutes until risen and golden brown.
Cool on a wire rack.
Best eaten the day it is made but will keep for up to 2 days.
Annabelle's recipe for January.
DeleteWine jelly jewels with summer fruits/ January
For this recipe I used cherries and blueberries. Though you could use firm raspberries and strawberries. This recipe was Dish Jan/ Feb.
The changes I would make next time, make a light sugar syrup flavoured with bay and sage and soak the fruit the drain before assembling in the glasses with the wine jelly.
A great recipe to do part in advance
2 1/4 c white wine 2tblspn caster sugar
1teaspn lemon juice 4 gelatine leaves
1 punnet raspberries and blueberries 1 mango diced
Cut the gelatine leaves into shorter pieces and place in a bowl of cold water. leave to soak for 10 minutes until soft.
Place 1/2cup of t he wine in small saucepan with the sugar. Place over a medium heat stirring to dissolve the sugar but don’t let it boil. Remove from heat.
Lift the gelatine from the water and squeeze out the excess water. Add the warm wine and stir to dissolve add the remaining wine and the lemon juice.
Pour into a shallow dish cover and refrigerate to set 6hours or until set.
To serve:
Cut the jelly into cubes and place in glasses with the fruit. Serves 6.