FOOD

Macclesfield Express - - LEISURE - AN­DREW NUT­TER

STICKY SHAL­LOT AND BA­CON TART WITH WELSH RAREBIT TOP­PING

A fab­u­lous lunch dish or just use the Welsh rarebit recipe and spread on whole­meal baguettes and lightly toast for a deca­dent sup­per snack.

Serves 4 Pas­try ●● 200g plain flour ●● 100g but­ter, cubed and chilled ●● Pinch curry pow­der ●● Pinch poppy seeds ●● Wa­ter Welsh Rarebit ●● 200g Lan­cashire cheese ●● 100g Stil­ton ●● 1fl oz milk ●● 25g plain flour ●● 25g bread­crumbs ●● Three egg yolks ●● Two tea­spoons Di­jon mus­tard ●● One ta­ble­spoon Worces­ter­shire sauce Sticky shal­lot and ba­con mix ●● Three ta­ble­spoons olive oil ●● Six rash­ers streaky ba­con – cut into thin strips ●● 10 shal­lots fine­ly­chopped ●● One clove gar­lic – finely-chopped ●● Two ta­ble­spoons honey ●● Two hand­fuls of fresh spinach – shred­ded To fin­ish ●● Mixed salad leaves ●● Sim­ple vinai­grette

Method: 1. For the pas­try tarts – place the flour in a bowl and rub in the but­ter un­til it re­sem­bles bread­crumbs. Add the curry pow­der and poppy seeds then enough wa­ter for it to come to­gether to firm dough. Leave to rest in the fridge for 10 min­utes. 2. Dust a work sur­face with some plain flour then roll the pas­try out thinly and di­vide be­tween four in­di­vid­ual tart cases. Prick with a fork then bake blind for eight min­utes un­til golden and crisp.

3. For the rarebit – place the Lan­cashire, Stil­ton and milk into a casse­role pan and heat slowly un­til the cheese melts. 4. Add the flour and bread­crumbs and cook for one minute un­til the cheese thick­ens and comes away from the edge of the pan. 5. Re­move from the heat, cool slightly then place in a food pro­ces­sor, add the egg yolks, mus­tard and Worces­ter­shire sauce and blend un­til smooth. 6. For the sticky shal­lot filling. Heat the olive oil and fry the ba­con un­til golden, add the chopped shal­lots and honey and cook on a low light for five min­utes. Stir in the shred­ded spinach and sea­son to taste.

7. When ready to serve di­vide the shal­lot mix­ture four tart­let cases, re­serv­ing some for gar­nish, cover with a disc of rarebit, en­sur­ing it cov­ers the whole tart. Bake in a hot oven for five min­utes, fin­ish off un­der a hot grill un­til glazed and nice and golden. 8. Serve with some mixed salad leaves in sim­ple vinai­grette.

Nut­ters Restau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twitter

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