Chicken and Egg Issue 12 - page 42-43

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Chicken & Egg. Welfare and Food Together.
Chicken & Egg. Welfare and Food Together.
Courgette
and
Gorgonzola
Tartlets
Method:
Process the flour, butter and cheese in a blender until the mixture resembles breadcrumbs.
Add 1 egg beaten with 1 tsp of cold water. Pulse until the mixture just comes together to form
a dough, adding a little more water if you think it’s needed. Wrap in cling film and chill for 30
minutes.
Preheat the oven to 200°C/fan 180°C/gas mark 6. On a lightly floured surface roll out the
pastry to the thickness of a 50 pence piece and line your tins, cutting off any excess pastry
with a sharp knife. Prick the bases of your tarts and chill for another 30 minutes.
Meanwhile make your filling. Combine the beaten eggs with the cream. Gently stir through the
grated courgette, 100g of the Gorgonzola, garlic, chilli and chives, and give everything a good
mix. Season generously.
Divide the mixture between the pastry cases. Spoon out the chunks in the mixture then top
up the little cases with the creamy egg mixture. Sprinkle over a few more chives and the
remaining cheese.
Bake for 30-35 minutes. Allow to cool slightly, remove from the tins and serve.
(Makes 4 tartlets)
Ingredients:
For the pastry:
125g plain flour
50g butter
30g Parmesan, grated
1 medium Free Range egg
Flour for dusting
For the filling:
2 medium Free Range eggs, lightly beaten
125ml double cream
1 medium courgette, grated (approx. 200g)
125g Gorgonzola, crumbled
2 cloves garlic, crushed
1 fresh red chilli, deseeded and finely
chopped
2 tbsp. chives, very finely chopped
Pea &
Parmesan
Parcels
Method:
Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the petits pois, spring onions, almonds,
beaten egg, cream cheese, feta and Parmesan into a big bowl and mix well. It’s easiest to do
this with your hands to make sure all the ingredients are thoroughly combined. Season well
with salt and pepper.
Lay a sheet of filo on your work surface and brush it with melted butter. Place 10 whole mint
leaves randomly on top and sandwich with a second sheet of filo. Brush again with melted
butter. Cut your double-thickness filo in half, lengthways, to give you two oblongs.
Starting at one end of an oblong, spoon one-sixth of the filling mixture on to the filo towards a
corner. Fold over the corner with the filling on it diagonally to form a triangle. Continue to fold
in this way, retaining the triangle shape. Repeat with the second oblong.
Now repeat steps 2 and 3 with the next two sheets of filo and half the remaining filling, then
with the last two sheets and the rest of the filling so that you have six triangles.
Place the triangles on a cold baking tray that’s lined with non-stick baking paper. Brush with
the remaining butter and sprinkle with sea salt. Bake in the oven for 20 minutes or until golden
and crisp.
(Makes 6 parcels)
Ingredients:
250g frozen petits pois
4 spring onions, finely chopped
50g blanched almonds, roughly chopped
1 medium Free Range egg, beaten
100g cream cheese
100g feta cheese, crumbled
50g Parmesan cheese, finely grated
6 sheets of filo pastry
75g butter, melted
About 30 fresh mint leaves
Sea salt and freshly ground black pepper
Recipe courtesy of
Recipe courtesy of
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