2 minute read
Nikki Legon's Favourite recipes
Fig, Caramelised Onion and Goat’s Cheese Tart
Pastry case
250g plain flour
125g unsalted diced cold butter
2 egg yolks
large pinch of salt
very cold water if needed
Filling
6 white onions, sliced finely
4 goat’s cheese logs
1 handful crushed walnuts
5 or 6 figs depending on size
honey to drizzle
METHOD
Put the flour and butter into a large baking bowl, rub the butter and flour together until the mixture resembles bread crumbs. Add the egg yolks and pinch of salt and, using a knife, stir together. Roll into a ball, if the pastry feels dry add a touch of water.
Pop it in the fridge for 30 minutes. Remove from the fridge and let it come to room temperature before rolling out. Line a 23cm flan dish with the pastry and place in the fridge for 30 minutes before blind baking for 20 minutes. Any additional pastry can be frozen for another time.
Cook the onions in a little oil and butter for around 40 minutes until golden. Line the base of the tart with the onions. Cut each goat’s cheese into 4 and sit around the tart facing upwards. Crumble the walnuts over and top with the halved figs, skin side down. Place a round of cooking parchment over the top of the tart and cook for 10 minutes at 190°C. Removing the parchment, drizzle with a little runny honey and cook for a further 10 minutes.
Roasted Tomato & Ricotta Crostini
serves 6
3 tbsp balsamic vinegar
3 tbsp olive oil 2 tsp light brown sugar
2 large cloves of garlic, crushed
2 tsp thyme leaves
salt and pepper to taste
30 small tomatoes
6 slices of pain de campagne
1 large clove of garlic for toasts
500g ricotta cress for decoration
Method
In a large bowl add the vinegar, olive oil, sugar, and garlic, mix well. Add the thyme leaves, season with salt and pepper, and mix to combine. Add the tomatoes and turn well, then pour onto a lipped baking sheet and bake at 200°C for about 25 minutes.
Toast the bread and, using a fork, pierce the clove of garlic and rub over the hot toasts. Spread the ricotta over the toasts and place 5 roasted tomatoes on each. Sprinkle with cress and the pan juices.
Cauliflower Steaks with Ginger, Turmeric & Cumin
1 cauliflower
a little oil for frying
1 tbsp olive oil
2 tsp grated ginger
1 tsp ground cumin
½ tsp ground turmeric
Method
Preheat the oven to 200°C.
Remove the leaves from the cauliflower and trim the stem. Cutting from the top either side of the middle, cut out 2 thick steaks and season each steak with salt and pepper.
Heat a little oil and a knob of butter in a large frying pan over a medium heat. Sear the cauliflower steaks for about 2 minutes on each side until golden brown. Gently remove the steaks to a baking sheet.
Whisk together 1 tbsp of olive oil with the ginger, cumin and turmeric and brush this onto the steaks. Roast in the oven for about 10 minutes until tender.
