Smokey Cheese & Onion Tart

Ingredients:

  • 1 knob butter
  • 6 bacon (rashers, chopped into pieces)
  • 3 onions (thinly sliced)
  • 200 ml double cream
  • 500 grams shortcrust pastry (block, all-butter has the best flavour)
  • plain flour (for duting)
  • 140 grams Smoked Cheddar Cheese (hard farmhouse, half grated, half crumbled)
  • 1 eggs (beaten)
  • 140 grams cherry tomatoes (halved)

smoky cheese & onion tart

Method:

  • Heat oven to 220C/200C fan/gas 7.
  • Heat the butter in a frying pan until sizzling, then add the bacon and cook for 6 mins until just starting to crisp.
  • Add the onions and sweat for 10 mins until soft, sticky and golden.
  • Pour in the cream, take off the heat and leave to cool a little.
  • Meanwhile, roll the pastry out on a lightly floured surface to a rectangle a little larger than this magazine and transfer to a baking tray. Roll the edges up and press down to create a raised border.
  • Tip the creamy onions into a bowl. Mix in the grated cheese and most of the beaten egg.
  • Spread the mixture over the pastry, then scatter over the tomatoes and crumbled cheese.
  • Brush the borders with the remaining beaten egg, then bake for 20 mins until golden.
  • Leave to cool, then cut into squares.

Enjoy warm with salad

Roasted Tomato & Smoked Goats Cheese Tart with Thyme

ROASTED TOMATO & SMOKED GOATS CHEESE TART WITH THYME

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YOU WILL NEED

725 g ripe plum tomatoes

150 g Shropshire Smokery Smoked Goats Cheese

2 tbsp chopped fresh thyme, plus a few small sprigs

375 g ready rolled puff pastry

2 cloves of garlic, peeled and crushed

2 tbsp extra virgin olive oil

salt & freshly ground black pepper

 

ripe plum tomatoes

ripe plum tomatoes

 

you will also need a large baking tray measuring 16 x 12 in lightly oiled

pre-heat the oven : gas mark 5 , 375 f  (190 c )

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METHOD

 

FRESH GARDEN THYME

FRESH GARDEN THYME

 

To begin the recipe, first of all unwrap the pastry and place it on the baking tray. Then, using a sharp knife, carefully score a line on the pastry, about ½ in (1 cm) in from the edge, all the way around, but be careful not to cut it all the way through.

Now tip the smoked goats’ cheese into a small bowl, add the crushed garlic, chopped thyme and a good seasoning of salt and freshly milled black pepper. Then give it all a good mixing and, using a small palette or other round-bladed knife, carefully spread the cheese mixture evenly all over the surface of the pastry, right up to the line.

Next, thinly slice all the tomatoes (there is no need to peel them) and arrange them on top of the smoked goats’ cheese in overlapping lines length ways; overlap one line one way and the one next to it the other way.

After that, season the tomatoes and then drizzle the olive oil and scatter the sprigs of thyme all over them. Bake in the pre-heated oven on the middle shelf for 55 minutes or until the pastry is golden-brown and the tomatoes are roasted and slightly charred at the edges.

If you are going to serve the tart warm, leave it to settle for about 10 minutes before cutting into squares.

Smoked Salmon & steamed potato salad with lemon & parmesan

SMOKED SALMON & STEAMED POTATO SALAD WITH LEMON & PARMESAN

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INGREDIENTS

  • SHROPSHIRE SMOKERY SMOKED SALMON:  SLICED
  • 750 g WAXY-FLESHED POTATOES (I.E PINK FIR APPLE)
  • 4 tbsp EXTRA VIRGIN OLIVE OIL
  • LARGE HANDFUL OF FLAT LEAF PARSLEY
  • 1 LEMON, GRATED ZEST & JUICE
  • 6 tbsp GRATED PARMESAN

METHOD

Wash the potatoes and rub well with your thumb to remove any loose flakes of skin. Put them into a  steamer basket and place over a suitably sized pan of boiling water. Cover & let the potatoes steam for 10-20 minutes or so, checking them with a skewer regularly.

shropshire smokery royal fillet of smoked salmon

Shropshire Smokery royal fillet of smoked salmon

While the potatoes are steaming away, slice your salmon 3 – 4 slices per person & make the dressing by putting the oil, chopped parsley and lemon zest and juice, salt and pepper in a small jar with a lid. Screw the cap on tight then shake to mix.

Put the parmesan in a single layer on a baking sheet. Get your grill hot, then let the cheese cook under it till pale gold. (Keep an eye on it – at first it will take ages then suddenly it will brown in seconds.)

Remove potatoes from the heat and slice each one in half length ways. Toss gently in the lemon and parsley dressing then dust with the grated, toasted parmesan.

Serve with the salmon layered on top

SERVES 4

 

 

 

Courgette Carbonara

INGREDIENTS:

  • sea salt
  • freshly ground black pepper
  • 6 medium green and yellow courgettes
  • 500 g penne
  • 4 large free-range egg yolks
  • 100 ml single cream
  • 1 small handful Parmesan cheese, freshly grated
  • olive oil
  • 6 thick slices of Shropshire Smokery, Smoked Hanging Bacon, cut into chunky lardons
  • 1 small bunch fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)
  • a few courgette flowers, optional

Smoked Hanging Bacon

METHOD

Put a large pan of salted water on to boil. Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.

To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly and put to one side.

Heat a very large frying pan, add a good splash of olive oil and fry the Shropshire Smokery, smoked bacon until dark brown and crisp. Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the courgettes become coated with all the lovely smoked bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.

Smoked Hanging Bacon in Courgette Carbonara

It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, smoked bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)

While you’re tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.

Beautiful Courgette Carbonara