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FareShare Gazette -- June 2006 Recipes

Make FareShare Gazette -- June 2006 Recipes at home with Goat S Feta Cheese, Olive Oil, Cherry Tomatoes Halved, Caster Sugar, and Canola Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 200 g
• 2 tbsp
• 250 g
• 1 tsp
• 2 tbsp
• 3 tbsp
• 1 lb
• 2 tbsp
• 1/2 cup

Method (preview)

1. 1

   Preheat oven to 180C (350F).

2. 2

   Roll the pastry out to a 25 x 30-cm rectangle (10 x 14 inches), place on to a baking tray lined with baking paper.

3. 3

   Fold in the edges of the pastry to make a border pinching the edges together, prick the base with a fork and chill for 30 minutes.

4. 4

   Mash the goat's cheese with the herbs, then spread over the base.

5. 5

   Place the tomatoes, cut side up over the goats cheese, season well with salt and pepper.

6. 6

   Brush the edges of the pastry with beaten egg, bake for 10 minutes, remove from the oven sprinkle with parmesan then return to the oven for a further 10-15 minutes.

7. 7

   Place tomatillos, onion, garlic, and jalapeno in a medium roasting pan, toss with the oil and season with salt and pepper.

8. 8

   Cook until the mixture is soft, but do not allow it to color, about 20 to 25 minutes.

9. 9

   Transfer to a food processor and process until smooth.

10. 10

    Add the vinegar, horseradish and cilantro; pulse just to combine.

11. 11

    Season with salt and pepper.

12. 12

    Scrape into a bowl, cover and refrigerate for at least 1 hour before serving.

13. 13

    Add the butter to a large heavy pot and melt over medium heat.

14. 14

    Add the shallots and cook until soft (about 5 minutes).

15. 15

    Add the mushrooms and cook another 5 to 7 minutes.

16. 16

    Add the stock, potatoes, thyme and oregano.

17. 17

    Bring to a boil, reduce to a simmer and cook for about 15 minutes.

18. 18

    Stir in the Madeira. Season with salt and pepper. Stir in the heavy cream just before serving.