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Sunday 20 April 2014

Edward Hayden's Festive Party Food

ON THE MENU

• Red onion and goat's cheese tartlets

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• Mini spiced lamb skewers

Red Onion and Goat's Cheese Tartlets

These little tartlets make a wonderfully tasty canapé. The sweetness of the red-onion marmalade provides a suitable accompaniment to the strong flavours of the goat's cheese.

In this recipe we are using convenient puff pastry.

Makes 12.

YOU WILL NEED

1 packet of puff pastry, thawed naturally

24 pieces semi-dried tomatoes

6-8 fresh basil leaves, finely shredded

1 quantity of red-onion marmalade (see below)

5oz/150g goat's cheese

Fresh chives, to garnish

Method

Pre-heat the oven to 190°C/375°F/ Gas Mark 5.

Roll out the puff pastry and cut out large discs with a biscuit cutter. Grease a 12-cup bun/muffin tray and secure a disc of puff pastry in each cup, ensuring that it is large enough to fill the shape of the tin.

Place one semi-dried tomato and a little of the shredded basil in the bottom of each pastry cup.

Then, spoon in a little of the red-onion marmalade – about one teaspoon in each; not too much because it tends to leak.

Place one thin slice of the goat's cheese on top and season with a little black pepper. Bake for 15-18 minutes, or until the pastry is golden brown and the cheese and onion mixture is bubbling.

Remove from the tin with a palette knife immediately or they will stick to the tin.

Serve either hot or cold. Garnish the top of each tartlet with some semi-dried tomatoes and freshly snipped chives.

Red-Onion Marmalade:

YOU WILL NEED

1 tsp oil

4 medium red onions, peeled and thinly sliced.

3oz/75g brown sugar

3 tbsps red wine

3 tbsps red-wine vinegar

Method

Place the oil and onions in a large pot over a high heat. Continue to stir the contents to move the onions around and prevent them sticking.

As the onions begin to colour and soften (after about three minutes), add in the brown sugar and continue to stir. The sugar will soften and coat all of the onions.

Allow the softened sugar to come to the boil gently. Next, add the red wine and the red-wine vinegar.

Allow the mixture to come to the boil and then simmer for about 10-15 minutes, or until all of the liquid has evaporated off.

Make sure you stir it occasionally to prevent anything sticking to the base of the pot. Transfer to clean sterilised jars and store in the fridge for up to four weeks.

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