CARAMELISED ONION TARTE TATIN
Prep time: 20 minutes. Cooking: 45 minutes. Makes 12.
2 tbsp olive oil
2 large red onions, halved then finely sliced
1 heaped tsp brown sugar
2 tbsp balsamic vinegar
1x 375g roll Carême ready-made spelt puff pastry
50g chèvre (soft goats’ cheese)
12 sprigs fresh thyme, leaves picked
1 Heat oil in a large sauté pan over low heat. Add onions and a good pinch of salt; cook, stirring occasionally, for 15 minutes or until very soft. Add sugar and vinegar, season, then cook a further 15 minutes or until onions are caramelised. Set aside.
2 Bring pastry to room temperature (about 15 minutes) and preheat oven to 200°C (180°C fan).
3 lightly spray 12 holes of a mini muffin tray with cooking oil. Spoon onion evenly into muffin holes. Use a cookie cutter to cut rounds of pastry the same size as the muffin holes, then use to cover onions, pressing down lightly.
4 Bake for 15 minutes or until pastry is golden. Remove from oven and stand for 1 minute. Cover with a wooden board, then quickly flip to turn tarts out (if onion falls off pastry, simply spoon back on). Crumble chèvre over, scatter thyme leaves on top and serve.
FRUIT-GLAZED CHRISTMAS HAM
Prep time: 30 minutes. Cooking: 1.5 hours (glaze) + 1.5 hours (ham). Serves up to 40.
9kg whole leg ham
5x 450g cans pineapple slices in juice
2x 700g cans apricot halves in juice
1x 680g can/jar pitted morello cherries
500g white sugar
2 cups (500ml) dry sherry
この記事は Australian House & Garden Magazine の December 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Australian House & Garden Magazine の December 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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