23
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
½ cup milk
½ cup 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 10-15 minutes or until
caramelized.
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 20-25 minutes or until cooked.
Serve hot or cold.
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
½ cup 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 15-20 minutes or until
cooked. Drain and lightly mash.
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 3-4 minutes on each side or
until cooked and golden brown. Serve hot
with tartare sauce.
Summary of Contents for LC7900
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