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ceebaio rosts

Gluten free TOP TIP
Add some goat cheese just before
serving for extra gooeyness! The red
onion can be done a day in advance
and reheated in the dish for 10
minutes in the oven before serving.

Spring vegetable pot

SERVES 4
500g baby potatoes
2 garlic cloves, crushed
salt and pepper
1 lemon, zest only
100g butter
2 banana shallots, sliced
½ Savoy cabbage, shredded
1 bunch of asparagus, tips only
50ml white wine
100g baby spinach
2 tablespoons chopped fresh mint

Place the baby potatoes and garlic in a
large pan, cover with cold water and season Red onion tarte tatin with rocket and Parmesan
with salt. Bring to the boil, then reduce the
heat and simmer for 20 minutes, until the SERVES 4
potatoes are cooked through. Remove from
the heat but leave in the warm water while 2 tablespoons olive oil Preheat the oven to 180°C/gas the edges of the pastry between
you get the rest of the vegetables ready. 1 tablespoon butter mark 4. the inside of the pan and the
Combine the lemon zest with some salt and 80g honey Warm a large pan, about 20cm in onions so the onions are covered.
pepper in a small bowl and set aside. 4 tablespoons balsamic diameter, over a medium heat with Make a small hole in the centre of
vinegar the pastry to let the steam escape.
Melt most of the butter in a medium sauté salt and pepper the olive oil and butter. When the
pan set over a medium heat. Once the 4 red onions, halved butter is foaming, add the honey, Place the pan in the oven and bake
butter starts to foam, add the shallots. Cook 120ml strong red wine balsamic vinegar and pepper. Bring for about 20 minutes, until the
for 15 to 20 seconds, then add the shredded 2 tablespoons chopped to a simmer and add the halved red pastry is golden brown. Remove
cabbage, asparagus tips, white wine and a fresh thyme onions, cut side down, to the pan. from the oven and leave to stand
teaspoon of the lemon zest seasoning that 1 pack of ready-to-roll Cook on a low heat for a further 2 for 3 to 4 minutes to settle the
you made earlier. Sauté with a lid on for puff pastry, cut into a minutes to colour the onions. cooking juices.
4 to 5 minutes, until the vegetables have disc to fi t the pan Without turning the onions, pour Meanwhile, place the rocket leaves
softened. Remove the lid, add the spinach 300g rocket the red wine and thyme into the and Parmesan shavings in a small
and check the seasoning. 50g Parmesan shavings pan. Continue simmering for bowl. Gently tilt the warm cooking
pinch of sea salt another 5 minutes to cook the juices from the pans over the salad
Drain the potatoes from their water and
transfer back to the saucepan with the onions a bit more. Remove from the and quickly toss to dress the leaves.
vegetables, the rest of the butter and the heat, check the seasoning and leave Turn out the onion tarts onto plates.
lemon zest seasoning. Shake gently to melt to cool for 5 minutes. Season with a pinch of sea salt, then
the butter and coat the potatoes. Sprinkle Place a disc of pu pastry on top of garnish with the dressed rocket
with the fresh mint and serve immediately. the onions to the edge, then fold leaves and serve immediately.
SPRING 2017 FRESH | 5

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