Archive for puff pastry

APPLE TART TATIN

Posted in Cooking, Family, Friends, People, Personal, Random, Recipe with tags , , , , on July 16, 2010 by Mandy

Apple Tarte Tatin (tah TAN) is a classic French, caramelized apple upside-down dessert. Each wedge is thinner than traditional apple pie and has a lovely, rustic glow.  You can serve your Tarte Tatin warm or cold. Purists say to eat it warm. I prefer to refrigerate the tarte overnight. This allows the flavors to harmonize into that wonderful sweetness….you’ll come back for more!!

 

INGREDIENTS

375g prepared butter puff pastry, thawed

7 granny smith apples, peeled, quartered, cored

finely grated zest and juice of 1 lemon

200g caster suger

70g unsalted butter, chopped

METHOD

1. Preheat a fan-forced oven to 180°C.

 2. Roll out the puff pastry into a round that it is 2-3cm bigger than an ovenproof 26 cm cast-iron frying pan. Prick the pastry all over with a fork and place it on a baking tray in the fridge to rest. Meanwhile, mix the apple with the lemon zest and juice and set aside.

 3. Cover the base of the frying pan with the sugar and top with the butter. Place the pan over high heat and stir for 4 minutes until the sugar and butter turn a light-caramel colour. Remove the pan from the heat. Place the apples on top of the caramel concentric circles, starting from the outside of the pan and working your way into the centre. Lay the pastry on top of the apples and use a spoon or your finger to push the pastry down around the apples against the edge of the pan (effectively tucking them in as if with a blanket).

 4. Bake the tart for 35 minutes or until the pastry is a deep golden-brown. Place your hand on the top of the pastry and gently rotate the tart a few centimetres to ensure it has not stuck to the base of the pan. If it has, pop the pan back into the oven for 2 minutes to melt the caramel a little.

5. Place the plate over the tart and invert the pan in one smooth movement so that the pan is now on top. Lift off the pan to reveal the tart. Serve slices of tarte tatin with a generous dollop of crème fraîche or ice cream. 

Crème fraîche or ice cream, to serve.

I HOPE YOU ENJOY!!!

BEEF WELLINGTON

Posted in Cooking, Family, Friends, Life, Random, Recipe with tags , , , , , , , , , , on June 23, 2010 by Mandy

Sometimes, when dinner rolls around, we all experiment and try to put together something new. Other times, we resort to the classics, maybe not comfort food, but definitely something “established,” and this is one such dish: Beef Wellington. This is timeless: a juicy, tender cut of fillet mignon cooked inside a tight, buttery, flaky package of puff pastry.

 

INGREDIENTS

– 450 grams of beef fillet
– 450 grams of flat mushrooms
– 5 slices Parma ham
– English mustard (for brushing the meat)
– 225 grams of puff pastry
– 2 egg yolks
– Approximately 10 new potatoes
– 1 clove of garlic (crushed)
– 1 Sprig of thyme
– 1 baby gem lettuce
– Salt and pepper
– Olive oil
– Mustard vinaigrette

INSTRUCTIONS

1. Pre-heat your oven to 200c.

2. Heat a couple of table spoons of olive oil in a large pan before searing the beef all over until brown. Once seared, allow the meat to cool to ensure you keep the flavours and juices in the meat. Brush generously with English mustard once the meat has cooled down.

3. Dice the flat mushrooms and add them to a food blender to form a puree. Add the puree mixture to a hot, dry pan and allow the water to evaporate from the mushrooms. As soon as the mushroom puree starts to stick together removing from the heat and leave to cool in a bowl.

4. Cut a long piece of cling film and stack the slices of Parma ham ensuring they are slightly overlapping one another. Spread the mushroom mixture evenly over the ham once the slices are laid out.

5. Place the beef fillet in the middle of the sliced ham and keeping a tight hold of the cling film from the outside edge, neatly roll the Parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the Clingfilm. Keep this refrigerated for 10 -15 minutes to allow the beef Wellington to set, helping keep its shape.

6. Take the pastry and roll it out fairly thinly to a size which will cover the beef fillet. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the ‘underside’. Turnover and egg wash over the top. Chill again to let the pastry cool for approximately 5 minutes. Egg wash again before baking at 200c for 35 – 40 minutes. Rest 8 -10 minutes before slicing.

7. Part boil the potatoes in salted water. Quarter them and leave the skin on. Sauté in olive oil and butter with the garlic and thyme, until browned and cooked through. Season with salt and pepper and remove the thyme and garlic before serving.

8. Separate the outside leaves of the baby gem (leaving the smaller inner ones for salads) and very quickly sauté them in a pan of olive oil with a little salt and pepper – just enough to wilt them.

9. Serve hearty slices of the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette makes a great dressing for this dish too… Enjoy!

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