Potato and Goats Cheese Tart

Ingredients

• 275g prepared short crust pastry
• 550g small waxy potatoes
• Salt and freshly ground black pepper
• Beaten egg, for brushing
• 2 tbsp sun dried tomato paste
• ¼ tsp chilli powder
• 1 large egg
• 150ml soured cream
• 150ml milk
• 2 tbsp freshly snipped chives
• 300g goats cheese, sliced
• Salad and warm crusty bread to serve

Method

Preheat the oven to 190 degrees Celsius.  Roll the pastry out on a lightly floured surface and use to line a 23cm in fluted flan tin.  Chill in the refrigerator for 30 minutes.  Scrub the potatoes, place in a large saucepan of lightly salted water and bring to the boil.  Simmer for 10-15 minutes, or until the potatoes are tender.  Drain and reserve until cool enough to handle.  Line the pastry case with greaseproof paper and baking beans and bake blind for 15 minutes.  Remove from the oven.  Brush the base with a little beaten egg, then return to the oven and cook for a further 5 minutes.  Remove from the oven.  Cut the potatoes into 1cm thick slices and reserve.  Spread the sun dried tomato paste over the base of the pastry case, sprinkle with the chilli powder, then re-arrange the potato slices on top.  Beat the egg together, sour cream, milk and chives, then season to taste.  Pour over the potatoes.  Arrange the goat’s cheese on top of the potatoes.  Bake in a preheated oven for 30 minutes until golden brown and set.  Serve immediately with the salad and warm bread.

Wild Mushroom Risotto

Ingredients

• 60g dried porcini or morel mushrooms
• 500g mixed fresh wild mushrooms
• 4 tbsp olive oil
• 3-4 cloves of garlic
• 60g un-salted butter
• 1 onion, finely chopped
• 350g arborio or carnaroli rice
• 50 ml dry white vermouth
• 1.2 litres chicken stock, simmering
• 115g freshly grated parmesan cheese
• 4 tbsp fresh flat leaf parsley, chopped
• Salt and pepper

Method

Cover the dried mushrooms with boiling water.  Leave to soak for 30 minutes, then carefully lift out and pat dry.  Strain the soaking liquid through a sieve lined with a paper towel, and set aside.  Trim the wild mushrooms and gently brush clean.  Heat 3 tablespoons of the oil in a large frying pan until hot.  Add the fresh mushrooms, and stir-fry for 1-2 minutes, stirring frequently.  Scrape on to a plate and set aside.  Heat the remaining oil and half the butter in a large heavy based saucepan.  Add the onion and cook for about 2 minutes until softened.  Add the rice and cook, stirring frequently, for about 2 minutes until translucent and well coated.  Add the vermouth to the rice.  When almost absorbed, add a ladleful of the simmering stock.  Cook, stirring constantly, until the liquid is absorbed.  Continue adding the stock, about half a ladleful at a time, allowing each addition to be absorbed.  This should take 20-25 minutes.  The risotto should have a creamy consistency and the rice should be tender, but firm to the bite.  Add half the dried mushrooms soaking liquid to the risotto and stir in the mushrooms.  Season with salt and pepper, and add more mushroom liquid if necessary.  Remove from the heat; stir in the remaining butter, Parmesan and parsley.  Serve immediately.