Goat’s Cheese with Red Onion Jam Tartlets
|Plain flour||450g / 1lb|
|butter||225g/ ½ lb|
Add the salt to the flour. Sift flour. Rub butter into flour till a sandy texture. Beat the egg and add to the flour. Work into a paste. Handle as little as possible. Refrigerate for 30 minutes. Roll out thin. Bake blind.
For the mixture
|goat’s cheese||120g/ 4oz|
|fresh herbs||60g/ 2oz|
|red chilli (optional)||1|
|Double cream||1 fl oz|
Chop the onions. Saute the onions in a little oil with the sugar (and optional red chilli). Set aside. Crumble cheese into tartlets. Mix the egg and cream and pour over the tartlets. Bake in the oven at 190degC for 12 minutes.
|Vegetable oil||½ pt|
Roughly chop the shallots. Smash the garlic with the flat side of a knife. Braise the lemongrass and put it in a pot along with the shallots, garlic, thyme and oil. Gently heat to bring out the flavours. Now season the salmon and poach it in the oil for 3 minutes. Serve hot or cold.
Grate the parmesan onto a silicon mat. Shape. Roast in the oven for 2 minutes at 200 deg C. allow to settle. Shape using a cup or dariole mould.
Petit Caesar Salad Basket
|Baby gem lettuce||¼|
|Lemon zest||1/6 lemon|
Slice the baby gem. Mix together the lettuce, anchovies and lemon zest. Arrange in basket.