Lancashire Cheese & Onion Tart with Black Pudding and Bacon

7 05 2012

 Back when I was at school it was obligatory to study home economics and if I am really honest it was great fun and I really learnt a lot.

One of the recipes that always sticks out in my mind is Lancashire cheese and onion tart, I can remember vividly the excitement at pulling it out of the oven, tucking into a big savoury slice and then taking the rest home to Mum and Dad.

Well that is nearly 20 years ago now and over time I have refined that original recipe quite a bit, the bacon was an obvious addition and sprang from using up leftover rashers, the black pudding however had a little more thought behind it.

Ingredients:

  • 250g plain flour
  • 160g butter
  • Pinch of salt
  • 1 tbsp water
  • 1 large egg
  • 4 egg yolks to glaze
  • 400g black pudding
  • 10 rashers of smoke bacon
  • 2 large onions
  • 350g Lancashire cheese
  • 300ml double cream
  • 200ml milk
  • 4 eggs
  • 2 egg yolks
  • Chopped thyme
  • Black pepper

Method:

In a food processor blend the flour, butter and salt until the mix resembles breadcrumbs. Add the water and egg. Mix until it becomes a dough. Wrap in cling film and rest in the fridge for at least 1 hour.

Roll the pastry into a greased tart ring 28cmx 4cm and blind bake for 20-25 minutes at 180°C . Take out your baking beans and bake for a further 5 minutes for a golden brown base. Brush with egg yolk.

Fry off your bacon until cooked and your onions until softened and lightly brown

 Mix together the cream, milk, eggs, yolk, black pepper,onions, thyme and half of the cheese

Pulse the black pudding in a food processor until you have a paste.

Roll the black pudding paste out between two layers of cling film so that you have a sort of black pudding patty which will cover the base of the tart

Pop your black pudding onto the pastry and cover with a layer of bacon

Spoon over the cream, cheese and onion mixture and sprinkle over the rest of the cheese and add a few slice of tomato if you want to.

Bake in a pre heated oven 180°C for around 40 minutes until set. You can then finish it off for 5 minutes or so under a hot grill to crisp up the cheese.

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Thai fish soup

21 04 2011

I love Thai flavours and think that they work absolutely brilliantly with fish and seafood.

This Thai soup recipe has delicate spicing that allows the fish to really stand out coupled with a subtle kick of background heat that you will love.

I have used a combination of scallops and salmon in my recipe but it works just as well with prawns, cod, squid in fact any fish or seafood that you can think of.


Ingredients:

2 sticks of celery

1″ piece of ginger

5 shallots

4 garlic cloves

2 sticks lemon grass

handful of lime leaves

1 tbsp fish sauce

1 1/2 tbsp light soy sauce

1/2 tbsp mustard seeds

6 red chillies

25g coconut cream

2 pints vegetable stock

1/2 tbsp tomato puree

75g red lentils

250g fresh salmon

250g fresh scallops

sesame oil

Method:

chop the onions and garlic and lightly brown in a little sesame oil over a medium flame

roughly chop the celery and add to the pan along with the mustard seeds and the ginger, allow the celery to start to soften

Chop the red chillies (I use a mix of thai birds eye and jalapeno) and pop into the pan

remove the tough outer layer from the lemon grass and add to the pan along with the lime leaves which can be shredded up and added along with the vegetable stock, tomato puree, fish sauce and light soy.

Give everything a good stir, add the red lentils and coconut cream and allow to simmer for about 15/20 minutes.

Remove the pan from the heat and allow the soup to cool.

Once cooled ladle the soup into a blender and blend until you are left with what resembles a thick puree.

Force the puree through a fine sieve into a sauce pan and then return what is left in the sieve to the blender along with a further pint of water. Repeat the process of forcing the puree through the sieve and once you are sure you have extracted all the liquid discard the solids that are left behind.

At this point you should have a lovely rich, smooth Thai soup that is perfect by itself but even better with some fish or seafood added in.

Return the pan to a low heat and allow it to simmer, chop you salmon into small chunks and added to the soup to cook through gently.

You will now lightly pan sear the scallops to make sure they are cooked through perfectly. If you have large scallops you can chop them up a little but otherwise add them as is to a small pan with a little olive oil. They only need 1 minute each side to ensure that they are just right.

Once the scallops have cooked add them to the soup and allow to simmer for another 3/5 minutes before serving.








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