Chef's Corner January 2009
The sad reality now hits us that Christmas is behind us, with our wallets and purses feeling a little lighter, our festive cheer struggles to crack a grin. But fear not I have created some inspirational fun warming dishes that will keep that magical spark, well at least in your kitchen at home anyway. So enjoy this recipe have fun making it and let me know how you get on! scott.macdonald@cityinn.com
DISH: Baked Tart Arnold Bennet
Ingredients - makes 5 tarts
5 x 4 inch savoury tarts, blind baked
100g of sautéed spinach
350g of lightly poached smoked haddock
500ml milk
100g grated gruyere cheese
200ml double cream
1 egg
25g of dressed mixed leaves
8 soft boiled quail's eggs
Herb oil
For the glaze
100ml béchamel
50ml double cream
30g grated parmesan
15g finely chopped chives
Method of preparation
1. Gently poach the haddock in the milk for approx 4 minutes, remove and roughly flake leaving large pieces. Place the milk back on the stove on a low heat and reduce by half.
2. Remove the milk from the stove, chill and mix with the egg, cream, chives and seasoning.
3. To construct the tarts; spoon approx 25g of the spinach in the base of the tarts. Pile even distribution of the haddock in each (the haddock should come over the rim of the tart case) sprinkle with the gruyere and pour over the liquid mix.
4. Place in a preheated oven (150 degrees) for approx 10-12 minutes.
5. Mix all of the glaze ingredients together with a whisk and spoon on top of the tarts, put back in the oven for a few minutes and allow to go golden.
6. To serve; place the warm tart in the centre of the plate and neatly sit your dressed leaves around evenly space the 3 halves of quails egg around pour over a little herb oil or vinaigrette, serve immediately.