Beetroot Tarte Tatin

A simple recipe, making use of the lovely sweet new beetroot in season.  Some plants are enjoying the rain, and beetroot seems to be especially good this year.  I boiled 5 medium whole beets for about an hour until just tender, then peeled and sliced them into chunky wedges.  Then, I melted 30g of butter (you could use olive oil) with 3 teaspoons of brown sugar in a cast iron pan, and allowed the sugar to caramelise.  Season well with salt and pepper, and pour in a tablespoon of balsamic vinegar.  it will sizzle a little, so stand back.  Then sprinkle in a teaspoon of fresh thyme.  Now arrange the beetroot over the caramel, cutting to fill gaps.  Cover with a sheet of puff pastry, cut to be just a little larger than your dish, and tuck the excess under and down the inside of the dish.  Bake at 190C (fan oven) or equivalent for 20 minutes or until the pastry is cooked, golden and crisp.  Remove from the oven and allow to stand for 5 minutes then invert onto a large plate - be careful of the hot sticky juices.  Drizzle over another tablespoon of balsamic over the glossy caramel beets, rearranging them if they have become dislodged, and eat with salad or we had lovely peeled broad beans, the emerald beans contrasting beautifully with the deep maroon of the beetroot.  A great veggie dish, and vegan too if you use olive oil.  An under a fiver job too, though we polished the whole thing off between the two of us.

Parma Ham, Brie and Chilli Empanadas

We wanted Margaritas for our cocktails tonight, as the weather is still unseasonably sunny and warm.  So these little bites were just the ticket to accompany them.  You stamp out circles of puff pastry using 4mm cutters - a sheet of bought puff pastry should yield about 20 circles.  What you stuff these with is up to you, but something with cheese is usually in order.  I chopped about 70g of ripe Brie and put in a bowl with 2 slices of Parma ham that had been finely chopped in a mini-chopper.  To that, I added a teaspoon of hot chilli flakes and about a tablespoon of finely-chopped coriander.  Mash this all together with a fork, and season with black pepper.  Add about 2 teaspoons of beated egg - keep the best for sealing and glazing.  Now divide the mixture between the rounds - don't overfill.  Use some of the egg to seal each into a half-moon shape.  Use the tines of a fork to seal the edges, and glaze with the remaining egg.  Chill for an hour or so, then bake in a hot oven (200C) for 15-17 minutes until puffed and golden.  Allow to cool for a minute or two and consumer greedily!

Pheasant Pithiviers

Christmas dinner this year was what we no laughingly refer to as 'The Pasty' - my interpretation of Raymond Blanc's Pheasant Pithiviers.  I pretty much followed the recipe to the letter, and rather than reproduce it, I have linked to the video from his 'Kitchen Secrets' programme that explains how to make it, about 10.30 in. It took 3 days, but was very nice and looked splendid.  Essentially, it is confit pheasant legs mixed with pan-roasted pheasant breasts, chestnuts, onion, garlic, cranberries and mushrooms, then sandwiched between 2 sheets of all-butter puff pastry.  This is deep-glazed with salted egg yolk, baked, and served with a delicious Pheasant, Port and Madeira gravy made from the carcase.  Made a change from turkey!

Pissaladiere - sort-of!

Helping with the nibbles for my friend's party was such fun this weekend.  She is a veggie, and a lover of onions (borderline obsessive - sorry, Anu, but it's true!), so I wanted to give her pissaladiere, but without the anchovies.  And without the traditional bread crust.  Oh, and without the black olives, as there was tapenade to eat too.  So not really pissaladiere, then but just an onion tart!  Anyway, the key is the onions - 3 big red ones and 2 Spanish onions, all sliced thinly, and gently, gently cooked for an hour in 2 tablespoons of olive oil and a knob of butter, with 2 tablespoons of balsamic vinegar, a dessertspoon of brown sugar, a good dessertspoon of fresh thyme leaves and salt and pepper.  It is important to cover the pan and take your time.  Let the onions collapse and slowly caramelise for the right texture and intensity of flavour.  Allow to cool, and then spread over a sheet of good butter puff pastry, leaving a small border.  Bake for 25 minutes or so until the edges have risen, the onions have darkened even more and all is crispy.  Will serve four people, or can be cut into smaller squares as a canape.