Recipe by Lakeland (blog.lakeland.co.uk)By Steven Carter-Bailey with ProCook
(www.stevencarterbailey.co.uk/recipes)92 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM
Beetroot, walnut &
goat’s cheese bites
MAKES 24them to give 2 piles of 3 filo sheets.
3 Scatter the beetroot evenly over the
surface of each pile, followed by the
cheese and walnuts. Season with salt
and black pepper. Roll up both piles into
long sausage shapes and flatten
slightly. Trim the ends, then cut each roll
into 12 equal pieces; 24 pieces in total.
4 Place these in the compartments of
the silicone mould, with the pastry
uppermost. Brush with melted butter.
5 Bake for 22-25 minutes until golden
brown. Cool for a few minutes, then lift
out carefully and cool completely on a
wire rack.Brown sugar salmon
quiche with asparagus
& pine nuts
MAKES 1For the pastry
350g (12oz) plain flour
140g (5oz) unsalted butter, cold, cubed
2 free-range egg yolks
1 tsp salt
ice water
For the filling
300-400g (10½-14oz) salmon fillets
250ml (9fl oz) double cream
100ml (3½fl oz) whole milk
4 tbsp dark brown sugar
2 tbsp Dijon mustard
5 large free-range eggs
150g (5½oz) asparagus tips
a handful of pine nuts
salt and freshly ground black pepper1 For the pastry you can either use a
food processor or by hand. Start by
weighing out the flour, salt and butter in
a bowl and use your fingers to rub
everything together until it resembles
breadcrumbs. Add one of the egg yolks
and a few tbsp ice water. Use a blunt
knife to start to bring everything
together. Continue to add spoons of
water until the pastry comes together
into a soft ball. Wrap in clingfilm and
refrigerate for 15-20 minutes.
2 For the filling; measure out the cream
and milk into a wide saucepan and bring
to a slight simmer. Lower the salmon
fillets into the saucepan, cover with a lid
and poach very gently for 10 minutes.
After 10 minutes remove the salmon
with a slotted spoon and set aside to
cool (reserve the milk and cream).
3 Crack the eggs into a large jug and whisk
in the mustard, sugar, salt and pepper.
Once the poaching liquid has cooled to
room temperature, whisk it slowly and
thoroughly into the egg mix – set aside until
needed. Flake the salmon pieces, ensuring
all skin and bones have been removed.
Trim and halve the asparagus spears and
set aside until needed.
4 Remove the pastry from the fridge
and roll out on a floured surface until it is
the thickness of a pound coin. Roll the
pastry around the pin and gently drape it
over a large quiche tin. Carefully press
the pastry into the tin without
stretching it too much.5 Roll the pin over the tin to trim the
edges and tease them up to just above
the edge of the tin to allow for shrinkage
during baking.
6 Prick the base of the pastry with a fork
and line this with baking parchment and
baking beans (coins and rice work just
as well).
7 Bake in a preheated oven at 200°C/
Gas Mark 6 for 20 minutes. Remove the
shell after 20 minutes and carefully lift
out the baking beans and brush the
remaining egg yolk over the base and
insides. Return the shell to the oven for
another 5 minutes, then remove and
cool slightly.
8 Lower the oven temperature to
150°C/Gas Mark 2.
9 Line the base of the pastry shell with
the flaked salmon and carefully pour in
the egg mix until it almost reaches the
top. Arrange the asparagus pieces on
the top of the salmon in a criss-cross
pat tern, or whatever takes your fancy.
Transfer the quiche to the oven tray and
pull the tray out slightly. Carefully pour
more of the egg mix into the shell
and slide the shelf back in.
10 Bake for 30 minutes. At the
30-minute mark, open the oven door
and sprinkle over the pine nuts. Bake
for a further 10 minutes.
11 Remove the quiche from the oven
and ser ve hot, warm or cold with a
salad and French potato salad.6 sheets filo pastry from a 220g
(7¾oz) pack
50g (1¾oz) butter, melted
220g (8oz) fresh beetroot, peeled
and grated
125g (4½oz) soft goat’s cheese,
crumbled
50g (1¾oz) walnuts, finely chopped
salt and freshly ground black
pepper1 Preheat the oven to 200°C/Gas
Mark 6.
2 Unroll the pastry sheets. Brush each
sheet lightly with melted butter, stacking