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Goat’s Cheese with Red Onion Jam Tartlets

For the tart (makes 6)

Plain flour450g / 1lb
butter225g/ ½ lb
salt1 pinch

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

red onions2
goat’s cheese120g/ 4oz
fresh herbs60g/ 2oz
sugar90g/ 3oz
red chilli (optional)1
Double cream1 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.

Salmon Confit

Salmon fillets4x3oz
garlic1 clove
lemongrass1 stick
Vegetable oil½ pt
shallots2 large
thyme1 sprig

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.

Parmesan Baskets

Fresh parmesanShavings
Vegetable oilDab

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

Parmesan baskets1
Baby gem lettuce¼
Lemon zest1/6 lemon

Slice the baby gem. Mix together the lettuce, anchovies and lemon zest. Arrange in basket.


Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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