Tatin of Shallots and Port with Creamy Goat’s Cheese
recipe for Tatin of Shallots and Port with Creamy Goats
Cheese comes from www.UKshallot.com.
There is nothing quite like shallots for adding a uniquely
delicate, sweet, piquant flavour. With their superior taste,
shallots transform everyday meals into something extra special.
Shallots form a vital part of the chef's mise en place and
are at the heart of many classic dishes. Professional chefs
and passionate home cooks know that shallots are a crucial
ingredient in stews and casseroles but they are also fantastic
in stir fries, breads, sauces, tarts, soups, salads and curries.
Our traditional shallot growing areas cover 150 hectares
(370 acres) of light, sandy soils in eastern England: principally,
Cambridgeshire, Lincolnshire and Bedfordshire. The shallot
growing year starts at the end of February in the UK, as soon
as the soil starts to warm up and the shallots are harvested
throughout July and August.
Because shallots are a specialist crop, they require a great
deal of care from sowing the seeds or plants to harvesting
the bulbs and storing them.
Ingredients for Tatin of Shallots and Port with Creamy Goats
250g puff pastry
300g peeled whole round shallots
Salt and pepper
10g Dijon mustard
10ml white wine vinegar
50ml olive oil or hazelnut oil
100g goats cheese
50g whole blanched toasted hazelnuts or walnuts
50g wild rocket
How to make Tatin of Shallots and Port with Creamy Goats
out the puff pastry to 10 inch round.
50g of the butter to an 8 inch non-stick pan and allow to
melt, then add the peeled shallots and season with the salt
on top of the stove gently or even in the oven until the
shallots are three-quarters cooked.
the port to the hot pan and cook on the top of the stove
until all of the port has evaporated.
the pan off the heat and allow the shallots to go cold.
with the pastry and tuck the pastry down the sides of the
pan to completely obscure the Shallots from your vision.
Prick a few times with the tip of a small knife.
in a pre-heated oven at 180°c for 20 to 25 minutes.
it is in the oven make your vinaigrette by mixing the mustard,
honey and vinegar together. Then slowly add in the oil to
ensure the vinaigrette comes together and emulsifies.
the pan from the oven and allow to settle for 5 minutes
before turning out on to your chosen serving dish.
over the goats cheese and scatter round the toasted
spoon around the vinaigrette and scatter over the wild rocket
and serve immediately.
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