Mains/Sides/Soups continued
Caramelized Onion, Olive and Goats Cheese Tart
Makes: 1 tart
1 recipe short crust pastry
1 tablespoon olive oil
4 onions
1 tablespoon balsamic vinegar
2 eggs
½cup milk
½cup thickened cream 150g goat’s cheese
Salt and freshly ground black pepper, to taste
1.Preheat oven to 180C. Grease a 23cm tart tin.
2.Roll pastry out into a 26cm circle and gently place in tart tin. Cover with baking paper and fill with uncooked rice. Bake for 10 minutes. Remove baking paper and cook for a further 10 minutes or until base is golden.
3.Using the processing bowl fitted with the variable slicing blade set to 3mm thick and slice onions.
4.Heat oil in a medium saucepan over medium heat. Add onion and vinegar, cooking for
5.In a small bowl combine eggs, milk and cream. Season to taste with salt and pepper.
6.Spread onion and cheese evenly over the pastry. Pour over cream mixture.
7.Bake for
Fish Cakes
Makes: 10
1kg Sebago potatoes, peeled, chopped 600g salmon fillet, skinned, deboned 6 long green onions
2 tablespoons fresh dill
1 ½ teaspoons lemon rind
½cup plain flour 1 egg
2 cups panko bread crumbs
Salt and freshly ground black pepper, to taste Vegetable oil, for frying
1.Place potatoes in a medium pot and cover with water. Cook for
2.Using the processing bowl fitted with the universal ‘s’ blade process salmon, green onions, dill and lemon until a chunky paste has formed.
3.Combine salmon mixture and potatoes. Season to taste with salt and pepper.
4.Form salmon mixture into ½ cup patties. Refrigerate for 10 minutes.
5.Dip salmon cakes into flour, egg then panko breadcrumbs. Repeat.
6.Heat 1cm of oil in a large frypan over medium heat. Cook salmon cakes in batches for
23
