Mushroom, Leek & Goat Cheese Mille Feuilles

Those who love desserts will know that 'mille feuilles' is French for 'a thousand leaves', so called as it's usually made with sweet stuff sandwiched between layers of puff pastry. My recipe here is a savoury version, and for me it's a keeper. I made two individual servings, but for any more than that it would be better to make one long piece and carve with a very sharp knife to serve.

Each ingredient can be prepared in advance, but otherwise, once the pastry is thawed, the whole thing could be done from start to serving in about an hour. The extra in the picture is smashed roasted baby potatoes - the potatoes are simmered for about 5 minutes, then drained and crushed a little (e.g. with the end of a rolling pin) before placing in an oiled tin and putting in the oven about 15 minutes before the pastry goes in.

To toast flaked almonds, warm a small pan and dry fry them for 3-4 mins, stirring often to prevent burning.

Mushroom, Leek & Goat Cheese Mille Feuilles - serves 2 but easily increased.

The pastry should be thawed in the fridge for a few hours. The oven needs to be at just under 200C; suggest turning it on once the filling ingredients are individually prepared and before rolling out the pastry. Line a baking sheet with parchment.


Ingredients
About 130g frozen puff pastry, thawed (if from a frozen rolled sheet, cut a piece about 12cm long)
few drops of milk
1 tbsp oil
1 small leek, trimmed and finely sliced
80g mushrooms (approx 4 medium) trimmed and finely sliced
40g soft goat cheese (about 4cm from a log), sliced into four
1 good tbsp fresh thyme leaves (or parsley/coriander)
2 tbsp toasted flaked almonds (optional)
freshly ground black pepper

Method
1  If using part of a sheet of pastry, open out the strip and roll out gently to be just a little longer and wider. 
    Cut evenly crossways into six pieces.
    If using a block, roll out thinly to a strip around 24 cm x 12cm, then halve lengthwise and cut each strip
    crossways into three pieces. Place on the baking sheet and brush lightly with milk.

2  Put the pastry pieces in to bake for 15 minutes. When they're puffed and golden, remove from the oven
    but don't turn it off yet.

3  Meanwhile, heat the oil in a medium pan and saute the leek for 5 minutes, stirring occasionally. Then add
    the mushrooms and thyme and saute for a further 5 mins. Add the goat cheese, almonds and a good
    pinch of pepper and mix well.

4  To build the mille feuilles, press down lightly on four of the cooked pieces, keeping the other two as they 
    are for the tops. Divide half of the filling between two of the flattened pastry pieces and cover them with 
    the other two. Spread the remaining filling over these and top them with the remaining two, pressing down
    gently but without breaking the puffiness.

5  Return to the oven for 5 minutes to heat through.

And there you have it. Substitutions can be made for the filling, e.g. onions for the leek, cream cheese for goats, chopped walnuts or hazels instead of almonds. For glamour, the mushrooms could have a splash of sherry, brandy or vermouth in which to simmer until the liquid is reduced. Shredded spinach could be added to the pan with the mushrooms. A hot vegetable of choice would be right for this, and a light wine would do justice, perhaps a dry white.

I'm thinking this would make a good vegetarian main for Christmas lunch, with preps done earlier, though it needs attention for the last 20 minutes. The ingredients could also be transported easily if the cook should be working in someone else's kitchen!

Goat Cheese & Pear Tempura with Reduced Balsamic: Starter

Having created two mains and a dessert for the Capricorn challenge, it was time to consider a starter. I've always loved tempura, and have coveted deep-fried camembert which is not suitable for vegetarians. Also wanted to work out how to make the famous 'balsamic reduction' so beloved of modern chefs as a drizzle. So I've created my versions of all three of these for this recipe, and of the seven ingredients (excluding frying oil), four came from Ethel the Goat's very lovely hamper.


It does need constant attention for the (approximate) 25 minutes needed from start to serving. The tempura should be served as soon as it's ready. Or, if this has to be fried in two batches, the first when ready should be kept hot in the oven, and the balsamic should be drizzled over at the last moment. These quantities serve two. The recipe uses cider, but you could use sparkling water or lager. I garnished with land cress leaves from the garden, and walnuts (I'd have toasted the walnuts but forgot until it was too late).


Goat Cheese & Pear Tempura with Reduced Balsamic

Ingredients

50ml dark balsamic vinegar

1 tsp soft dark brown sugar

1 Capricorn goat cheese, cut into 8 wedges

1 firm pear, peeled, cored, and cut into 8 slices

3 tbsp plain flour

2 tsp cornflour

Half a lightly beaten egg

30ml cider

Oil (vegetable type), enough to cover the tempura.

Method

1  For the 'reduction', bring the vinegar and sugar to the boil in a very small pan, and 

          simmer gently for 3 minutes, stirring occasionally. Remove from heat and set aside.

2  Prepare the goat cheese and the pear as above.  

3  For the batter, place the flour, cornflour and egg in a bowl and use a whisk to blend 

          them. 

4  Add the cider and whisk briefly again - don't worry if there is still the odd lump of flour.

5  Heat the oil to very hot. Test that it's ready by dripping in a drop of batter; it should

          sizzle and rise straight to the top.

6  Coat the cheese and pear wedges individually in the batter and place in the hot oil.

          Fry for 4-5 minutes until each piece is browned, stirring from time to time with a

          heatproof slotted spoon to keep them separate.

7  When the tempura is nearly ready, heat the balsamic gently so that it's ready to pour.

8  Serve the tempura on a hot plate, drizzle with the balsamic and serve toute suite!

Have to say, this was scrumptious. The reduction worked well, the pears retained their flavour, and the cheese was quietly starting to ooze out from the batter as it was served. This dish could arguably be garnished as a dessert, say with my salted caramel drizzle instead of balsamic and with a couple of small fresh fruits on the side. Still, I liked it as a starter, not least because it needs attention and diners would have to talk among themselves for a while if the tempura were to be their dessert.

Courgette, Goat Cheese & Mushroom Tart - without pastry!

Number 3 of my recipes for the Capricorn challenge is this savoury tart with a pleasing mixed consistency and rich, tangy flavour. Its sort-of Unique Selling Point is that it has no pastry and is wheat-free - the case is a crunchy rice-based shell which has its own tempting taste. It's a nice one to make for anyone avoiding wheat for whatever reason.


This is dear to my heart, as around twenty years ago, I suffered unexplained but severe abdominal pains and a great weariness. The NHS kindly tested all parts of me for possible causes, even considering the London School of Hygiene and Tropical Medicine as I'd been to Bangladesh (to see the work of a charity) not long before. Eventually I discovered the problem myself: the symptoms came on severely a couple of hours after eating a salad sandwich on wholemeal bread. Bingo! For about three years after that I went to enormous trouble to avoid wheat, though within a few days I was back to my normal bouncy self - couldn't believe it at first. Eventually I cautiously took a small amount of wheat and built up, and after that my diet became normal. Result! Anyway, back to the job in hand.


This recipe will serve 4-5 as a main course, and it can be eaten straight from the oven, warm, or at room temperature (e.g. at a picnic). It takes about 90 minutes from start to serving. It has quite a number of ingredients and stages, but they aren't difficult. A number of alternatives are listed for the ingredients, with the most suitable first.

Courgette, Goat Cheese and Mushroom Tart in a Rice Case

The oven should be heated to 175C or 160C for fan, shelf in the centre. 

A non-stick straight-sided flan tin or oven-proof dish is needed, ideally about 4cm deep and 21cm in diameter. For insurance, the base should be lined with a baking parchment circle. (Place tin on parchment, draw round the outside of the base, then cut just within the line.

Ingredients

100g risotto rice (otherwise long grain is fine)

150 courgettes (approx 1 large or 2 medium), trimmed and sliced fairly finely

75ml stock (or water)

60g Emmental cheese (or cheddar), coarsely grated

3 free-range eggs (1 with yolk/white separated)

2 tsp cornflour

80ml milk

30ml double cream

60g goat cheese (pref Capricorn), crumbled

100g mushrooms, trimmed and sliced fairly finely

1 level tsp grated nutmeg

Method
1  Bring 600ml water to the boil in a large pan. Add the rice and simmer for 15 mins until
          just softening. Drain in a colander, run cold water over to cool it and drain again.
2  Meanwhile, put the courgettes in a small pan with the stock or water. Bring to the boil
          and simmer uncovered for 10 minutes. Drain well and pat gently with kitchen paper 
          to remove some more of the liquid.
3  Place the rice in a bowl with 40g of the Emmental/cheddar and the egg white, and mix
          thoroughly. Press over the base and sides of the lined tin to make an even case
          with no gaps. Bake in the oven for 5 mins then allow to cool a little. (Keep oven on.)
4  Place the cornflour in a medium bowl and add a little of the milk. Stir to a smooth paste
          and then add the remaining milk, the cream, the 2 whole eggs and single yolk, 
          mixing well. Stir in the goat cheese, mushrooms, courgettes and nutmeg.
5  Pour this filling into the rice case and smooth over, making sure the 'bits' are evenly
          spread. Sprinkle the remaining 20g cheese over the tart and bake for 30-35 mins
          until it is puffed up and browned all over.


The crunchy rice shell is very versatile. The vegetables can be endlessly varied; I'm thinking tomatoes, asparagus, peppers, chopped tenderstem broccoli or artichoke hearts, with added thyme, walnuts or toasted pine nuts. And now I'm really hungry!

Pear, Goat Cheese & Cranberry Tartlets with Salted Caramel Drizzle

This is my second entry for EthelTheGoat's Capricorn Challenge. The tartlets themselves have only six ingredients, three of which came from the magic hamper sent by Ethel to fire our imaginations.


Depending on how good you are with rolling/cutting pastry, this recipe should take about 35 minutes from start to serving - the drizzle is made while the tartlets are baking.


Brag Alert:
Of all the desserts I've created over the years - some of which have won prizes - I have to say that this is the one that I most enjoyed eating. It will turn up, for sure, next time we have guests for a meal.


For a change, this recipe makes three tartlets, and I know many people make meals for three. It was also just the way it turned out with the single egg and the pear. The tartlets are best served straight from the oven, as they are so puffed up and fanciable, though warm is OK too. At room temperature they are still good but look flatter. The drizzle should be served warm - it's optional of course, and can be made to go with plenty of other desserts such as plain vanilla ice cream, meringues, large fruit tarts, coffee gateau or fruit salad.


The tartlets here were made in a tray of individual Yorkshire pudding tins; they could be made in smaller jam tart sized tins but they're then gone in a couple of mouthfuls. Not enough! Here's one pictured on a side plate:

Pear, Goat Cheese & Cranberry Tartlets with Salted Caramel Drizzle

Ingredients for the Tartlets

     90g puff pastry (or 1 ready-rolled sheet)

     1 free range egg

     25g Capricorn goat cheese, crumbled

     2 tsp double cream

     1 dessert pear, peeled, quartered, cored & coarsely sliced

     24 dried cranberries (about 20g) (or fresh)

Ingredients for the Drizzle

     75ml double cream

     2 tbsp golden syrup (about 65g)

     25g soft brown sugar (dark or light)

     15g butter

     Half tsp salt

The oven should be heated to 200C, or 180C fan, shelf in the centre. The Yorkshire pudding/tartlet tins should be very lightly oiled.

Method

1  On a floured board, roll out the pastry to an area large enough to cut out three 

          11cm-diameter circles - and cut them out. Press gently into the tartlet tins.

2  Crack the egg into a small bowl and add the Capricorn cheese and the cream. Beat

          gently with a fork until evenly mixed.

3  Place the pear slices neatly into the cases, and pour the egg mixture evenly over them.

4  Sprinkle the cranberries over the tartlets.

5  Bake for 15 minutes or so, until the pastry is browned and the filling well set.

6  Meanwhile, to make the drizzle, place the cream, syrup and brown sugar in a small pan

          and bring to the boil, stirring. Simmer gently for 3 minutes then remove from heat.

7  Stir in the butter and the salt. Check for taste (it'll be very hot) in case you feel another

          pinch of salt is needed.

8  Serve the tartlets as soon as possible, pouring the drizzle over and around each one.

It's best not to put the filling into the tartlets until it's time to bake them, otherwise the pastry could go soggy. I filled mine and put them in to bake just as a light main course was served, but the drizzle had been made beforehand. If you tend to linger over main courses - which I know we should - then the drizzle can be made in advance and kept warm, and the tartlets quickly filled and put in the oven as soon as the first diner has finished the main course!

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I've a dream that will never come true, but I enjoy dreaming it. We open a smart vegetarian restaurant called 'Specials', which becomes famous and successful. Whenever I create a dish that's especially pleasing, I always think, 'That can go on the menu at Specials', and then work out how much it costs to make and what we would charge for it. Daydream par excellence.

Goat Cheese, Mango & Red Onion Pockets with a Sharp Pear Pool

Once @EtheltheGoat had thrown down her #capricornchallenge, resistance was futile. I signed up and received an amazing hamper of vegetarian goodies including, of course, Capricorn goat's cheese. The task was to create a dish using at least some of the hamper contents, but adding any other ingredients that fitted.
       My mind began buzzing straight away, and here's the result. These quantities make two pockets. Preparation should take 25-30 minutes - unless you indulge in pastry artwork for decoration (as I did, an extra few minutes), and baking 20-25 minutes. Economy tip: the oven won't need to go on until the pastry is prepared; it will be hot by the time the pockets are ready to go in.

by rselph
via flickr.com

Goat Cheese, Mango & Red Onion Pockets with a Sharp Pear Pool
Ingredients
275g puff pastry, thawed if originally frozen
70g Capricorn goat cheese
3 tbsp red onion chutney
Flesh of about one-third of a mango, finely chopped
1 tbsp fresh thyme leaves (or half tbsp dried)
Half tsp ground black pepper
A little beaten egg
1 fresh pear, peeled, cored and coarsely chopped
1 tbsp balsamic vinegar
Half tsp sugar


The oven will need to be quite hot, around 180C, shelf in the middle.
Here's what mine looked like, prepped and ready to go. I've placed a portrait of Ethel on each, with olive for eyes and nose, and a thin strip parallel to the plain side of the pocket - to look like a pocket.

Method
1  Roll out the pastry to a 26cm square and trim edges. Cut in half down the middle to
        make 2 rectangles and place them on parchment on a baking sheet.
2  With any scraps of pastry, roll if necessary and cut out shapes (mine are goats).
3  Crumble the goat cheese into a medium bowl. Add the onion chutney, mango, thyme
         and pepper and mix gently but thoroughly.
4  Spread half the mixture evenly onto one half of each strip of pastry, leaving a 15mm
         margin around the edges. Brush all 8 edges with a little of the beaten egg.
5  Fold the plain side of each strip carefully over its filling, matching the edges and 
         pressing down all round to seal. Flute the edges decoratively, e.g. with a knife or the
         handle end of a teaspoon. Brush all over with egg. If attaching any pastry 
         decorations, press them down and brush them with egg too.
6  Bake for 20-25 minutes until browned, checking towards the end that they're not
         overdone.
7  Meanwhile, put the pear and sugar in a small pan with 3 tbsp water and simmer gently
         for 5-10 minutes until the pear is soft. Stir in the vinegar and whizz until smooth. Add
         a little more water if the mixture wouldn't yet drip from a spoon. Serve in a pool 
         beside the pockets.


And here's what one cooked pocket looked like, set on a medium-sized plate.

These are quite substantial, so a potato accompaniment is not necessary, but a couple of colourful vegetables would complete the dish. Examples would be tenderstem broccoli, grilled tomatoes, buttered chantenay carrots, roasted red peppers, sugar snap peas.


And I have to say, the meal was bleatingly lovely!