Curried Peach Tartlets

I know I could have just eaten these fuzzy peaches au naturale; or cooked in a sweet tart or crumble, but  I was both curious and up for a challenge to try a Anglo-Indian recipe called 'Curried Peach Tartlets' that I had seen in one of my cookbooks.

Please note, these are not authentic in anyway, well not that I know of, but it was interesting culinary experience nonetheless.  The aroma was very reminisce of ready made curry powder which for me was a little off putting, as I don't tend use curry powder that often in my cooking.  The mellow flavour also reminded me of sweet mango chutney.  This was okay but my preference is for mango pickle, rather than pulpy,smooth chutney - but that's the South Asian girl in me.  I also have to admit that I was not that keen on the cooked texture of the peaches.  If I were to make a version of these again, I would probably replace the peaches with under ripe and sharp mangoes. 

D was far more accepting of these 'Curried Peach Tartlets' then me.  His only criticism, he thought there was too much pastry.  He suggested perhaps removing the fluted pastry sides, as the pastry base would have sufficed.  I actually agree with him. 

If I haven't put you off trying these, I have another word of warning.  Unlike most of my recipes that offer home cooks some ease, these are a little time consuming as you have to make as made shortcrust pastry from scratch, and then line 6 individual tartlet tins and so on.  Still I would encourage you to try them, as your tastes are bound to be different from mine and you may appreciate these more than I did.

I served these simply with some home grown salad leaves.  I am submitting this to Susan of The Well-Seasoned Cook who is hosting August edition of Veggie/Fruit of the Month which is Peaches.  This is a vegetarian event created by Priya of Mharo Rajastan's Recipes.   I am also linking this post to Wendy's blog Greenish thumb as I want to share my homegrown salad leaves and borage flowers; as well as This Weeks Craving: Peaches hosted by Mom's Crazy Cooking. 

Curried Peach Tartlets
Makes 6 individual tins
Ingredients for the pastry base
375g plain flour
210g butter
2 egg yolks
2 tablespoons water
For the filling
1 tablespoon sunflower oil
6 shallots, peeled and sliced
2 cloves garlic, crushed
3 large peaches
1 teaspoon ground cumin
¼ teaspoon turmeric
½ teaspoon chilli powder
½ teaspoon garam masala
½ teaspoon black mustard seeds
1 teaspoon freshly grated ginger
¼ pint vegetable stock
280g – 360g soft goats cheese
Method for the shortcrust pastry
Sift the flour. Rub in the butter. Beat in the egg yolks and enough water to mix well Combine the flour to make a soft dough. Knead briefly, then rest fro at least 30 minutes in cool place wrapped in clingfilm or greaseproof paper.
Roll out pastry and line 6 individual tartlet tins. Trim the excess pastry and blind bake for 15 – 20 minutes.
Allow to cool.
For the curried Peach filling
Pour hot water over peaches, peel. Halve and stone them. Set aside
Heat oil in a wide pan with a lid, then add the mustard seeds until they pop, then stir in the rest of the spices (except for the garam masala) and cook for a minute, before stirring in the shallots and garlic. Cook until tender. Pour the vegetable stock into the pan, add the garam masala and stir well. Add the peaches, cut side down. Simmer spooning the curry mixture over the peaches, for about 6 – 8 minutes. Then using a slotted spoon, remove the peaches and set on a plate. Cook the sauce until it has thickened. Turn heat off.
In the pastry tartlets, place a generous layer of goats cheese in the base of each, top with a peach half, cut side down and spoon over the curry sauce. Return to the oven to warm through for 10 - 15 minutes. Remove from the tins and serve. Adapted from Neither Fish Nor Fowl by Sarah Beattie.

Roasted Shallot and apricot salad with goats cheese

When I read this months No Croutons Required Challenge had to feature the allium family. I was quite excited as I don't often eat the allium as the focus of a dish. Its normally part of the sauce base or just as a garnish, so this really was a challenge. We could choose from onions, leeks, spring onions, garlic, chives and even wild garlic, but I decided to go with some British grown Echalion shallots which are quite long. Then the question was should it be a soup or a salad. Well with the sun shine hanging about. I went for the salad option.

This is not an everyday salad (thank goodness). I can't imagine me eating this at home that often. Its the kind of salad you'd find on a restaurant menu.
These long shallots are roasted with balsamic vinegar for an intensely sweet-sour flavour. The shallots partnered well with the sweetness of the apricots and twang of the cheese. You could also taste a hint of the rosemary (from my garden) in the background. All in all it was a generous salad, but not one I would make in a hurry at home as you do need to marinade the cheese overnight. This is definitely restaurant style food, not homely for this home girl!

I better hurry and put my cyber skates on as I am pushing it with the deadline which is right now. I may have to grovel to Jacqueline, she will be well within her right to say 'sorry mangocheeks, its just to late to be included', but I can just try. So I better go and submit it to Jacqueline of Tinned Tomatoes right now. Jacqueline alternately hosts No Croutons Required with Lisa of Lisa's Kitchen. Its a wonderful event where participants are encouraged to submit either a vegetarian soup or a salad. I'd encourage you to participate, if you haven't already. Just for the fun, plus its a great way to 'mingle' with other fellow bloggers.
Roasted shallot and apricot salad with goats cheese
Serves 2
Ingredients
1 goats cheese, halved cross ways
200g shallots, peeled
50ml balsamic vinegar
100g small beetroots, cooked and cut in wedges
For the marinade
100ml olive oil
1 garlic cloves, finely sliced
1 tablespoon fresh rosemary
Salt and pepper to taste
For the dressing
50ml orange juice or juice from 1 lemon
50g dried apricots, soaked in water for 2 hours and sliced
1 teaspoon walnuts, roughly chopped
Method
For the marinade: combine the ingredients in a bowl. Place the goats cheeses in a shallow dish and pour over the marinade. Cover and refrigerate overnight.
The following day, place the shallots in a roasting tin. Pour the marinade from the cheese over the shallots, set aside the cheese and cover. Stir om the balsamic vinegar. Bake at gas mark 6 for 45 minutes until the shallots are tender. Strain the juices left in the tin and reserve. Add the beetroot to the shallots and return tot the oven to keep warm.
Blend together the dressing ingredients in a small bowl and add the strained juices from the shallots. Place the cheese on a baking sheet under a hot grill to warm through slightly, but do not let them melt. Place one portion of cheese on each plate and surround with the beetroot and shallots. Pour the dressing around the cheese and vegetables. Serve at room temperature. Adapted from Paul Gaylers Vegetarian Cookbook

Welsh Goats Cheese Gnocchi with herbs

As promised earlier this month, more Welsh inspired recipes for St David's day via the West of Scotland, so here it is - my Welsh Goats Cheese Gnocchi with herbs.  To enhance the butter sauce, as well as to make more of a Welshy meal of it - serve with sauteed leeks coated with copious amounts of double cream if you wish, but I like them simply sauteed in proper full fat butter to bring out their out their natural sweetness.  If you don't fancy leeks, perhaps some seasonal winter greens or if your lucky purple, or even white sprouting broccoli. 

Welsh Goats Cheese Gnocchi with herbs

Serves four or six as a starter

Ingredients

600g floury potato, peeled

60g hard Welsh goat cheese, grated

1 egg yolk

Salt and pepper to taste

100g plain flour, you may need extra depending on potato consistency
 

1 tablespoon of olive oil

4 tablespoons of full fat butter

2 tablespoons of fresh sage (or parsley) leaves, if small keep whole, if large chop them.

3 cloves of garlic, finely sliced

100g goats cheese, grated for sprinkling

Method
For the gnocchi chop the potatoes into even sized pieces and boil them until tender. Mash the potatoes. Add grated cheese, egg yolk and season to taste. Add the flour and blend thoroughly.

Take a handful of potato mix and roll into a long tubular shape and cut of pieces into an inch long and place onto floured surface. Do this until all the potato mix has been used.

To cook gnocchi, drop batches into a large saucepan of boiling water. The gnocchi is done when it floats to the surface. Remove the cooked gnocchi with a slotted spoon until all are cooked.

For butter sauce. Add oil and proper butter in a pan and fry garlic and sage leaves for a couple of minutes, then add the gnocchi stirring gently to reheat.

Share out the gnocchi between plates and generously sprinkle over the grated goats cheese. Serve immediately with your choice of sauteed greens. 

Wild stinging nettle

When I got back home from the allotment yesterday, I took the nettle leaves of the stems and weighed them. I only managed to collect 60g nettle leaves, not the 150g I needed for the gnocchi recipe. The amount I had would have to do for our meal. Surprisingly nettle loses most of its stinginess after an hour of so after picking.

I tried nettle for the first time last year, encouraged by Denis Cotters recipe for Nettle Risotto which was absolutely delicious. It is a taste that I cannot describe, but I would encourage you to try it, even if it is as Nettle soup. And no, it won’t sting your tongue whilst your eating it.

Wild Nettle and potato Gnocchi

Serves four or six as a starter

Ingredients

600g floury potato, peeled

60g young nettle leaves

60g hard goat cheese, grated. I used St Helens Farm goat cheese

1 egg yolk

Salt and pepper to taste

100g plain flour, you may need extra depending on potato consistency

1 tablespoon of olive oil

4 tablespoons of butter

2 tablespoons of fresh sage leaves, if small keep whole, if large chop them.

3 cloves of garlic, finely sliced

100g goats cheese, grated for sprinkling

Method
For the gnocchi chop the potatoes into even sized pieces and boil them until tender. Mash the potatoes. Cook the nettle leaves for 5 minutes in boiling water, and then cool under cold water. Squeeze out all the water and mince the nettles as fine as you can with a knife of mezzaluna, then stir into the potato mash. Add 60g of grated cheese, egg yolk and season to taste. Add the flour and blend thoroughly.

Take a handful of potato mix and roll into a long tubular shape and cut of pieces into an inch long and place onto floured surface. Do this until all the potato mix has been used.

To cook gnocchi, drop batches into a large saucepan of boiling water. The gnocchi is done when it floats to the surface. Remove the cooked gnocchi with a slotted spoon until all are cooked. You can refrigerate at this stage, or freeze them for up to 10 days, but do coat in a little plain flour.

For butter sauce. Add oil and butter in a pan and fry garlic and sage leaves for a couple of minutes, then add the gnocchi stirring gently to reheat.

Share out the gnocchi between plates and sprinkle over the grated goats cheese. Serve immediately.

Inspired by Denis Cotters Wild Garlic, gooseberries and me