Caramelised Onion, Tomato and Basil Tart
Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Makes 4 large tarts or 8 smaller tarts
Serves: 4 or 8
Ingredients
2 sheets of ready rolled, frozen puff pastry,
partially thawed
3 large onions, peeled and chopped
4 large tomatoes, thinly sliced
2 tablespoons of basil, chopped
1 small clove of garlic, minced
1 tablespoon of olive oil
1 egg, beaten
salt and pepper to taste
Instructions
·
Combine the tomato slices, basil, garlic and salt
and pepper in a bowl and set aside to marinate.
·
Place a large frying pan over a medium heat and add
the olive oil. When the pan has come up to heat add the onion and reduce heat
to low. Season with salt and pepper and cook for 15 to 20 minutes, stirring
occasionally. When caramelised, remove the onions from the pan and set aside to
cool.
·
Preheat the oven to 210 degrees celsius (410
Farenheit) and line a baking tray with baking paper.
· Cut the sheets of pastry in half and trim 2cm from
the borders of the pastry. Place the trimmed edges on top of the edges of the
pastry to form a border and prick the centre of the pastry with a fork 6 times
being careful not to go all the way through.
·
Brush the edges of the pastry with the beaten egg
and bake in the oven for 5 minutes, or until lightly golden.
·
Remove from the oven and press down the centre of
the pastry before topping with the caramelised onions and then the marinated
tomato slices.
·
Return to the oven and bake for 8 to 10 minutes, or
until pastry is golden.
Moroccan Spiced Lamb with Quinoa Salad
150g (1 cup) quinoa
250ml (1 cup) water
1 cup Moroccan seasoning
1 leg of lamb
2 tbs olive oil
110g (2/3 cup) pitted kalamata olives, halved
140g (2/3 cup) sun-dried tomatoes, halved
400g can cannellini beans, rinsed, drained
1 red onion, thinly sliced
2 tbs drained baby capers
2/3 cup chopped fresh continental parsley
80ml (1/3 cup) olive oil
2 tbs Woolworths Select Red Wine Vinegar
2 anchovy fillets, finely chopped
2 tsp crushed garlic
Greek yoghurt, to serve
Step 1
Preheat oven to 180°C. Place the quinoa in a fine
sieve. Rinse under cold water. Bring quinoa and water to the boil in a saucepan
over medium-high heat. Reduce heat to low. Cover and gently simmer for 10
minutes or until liquid is absorbed. Separate with a fork and set aside to
cool.
Step 2
Rub the Moroccan seasoning over the lamb and leave
to marinate for 4 hours or more, removing from the fridge for the last half an
hour to warm up. Put some oil in the base of a tray, and roast the lamb for
20minutes per pound
Step 3
Meanwhile, combine the quinoa, olives, tomato,
beans, onion, capers and parsley in a large bowl. Season with pepper. Combine
the oil, vinegar, anchovy and garlic in a small bowl. Add the oil mixture to
the quinoa mixture and toss to combine.
Step 4
Slice the lamb into cutlets. Divide the quinoa
mixture among plates. Top with lamb and serve with Greek yoghurt.
Nutella Gelato
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended:
Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish
Directions
In a saucepan combine the milk, cream, and 1/2 cup
sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with
the remaining sugar using an electric mixer until the eggs have become thick
and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream
mixture into the egg mixture and stir. Add this mixture back into the saucepan.
Cook over very low heat, stirring constantly, until the mixture becomes thick
enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the
warm custard mixture through the strainer. Stir in the vanilla and hazelnut
spread until it dissolves. Chill mixture completely before pouring into an ice
cream maker and follow manufacturer's instructions to freeze. To serve, scoop
gelato into serving bowls and top with hazelnuts.
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