Cider Poached Spring Vegetables With a Cheddar Puff Top
Serves:
4
Time:
50 minutes
Ingredients:
Serves:
4
250g Puff Pastry
1 Egg1 Tblspn Milk
75g Wyke Cheddar Cheese Grated
30g Butter
1 Tblspn Light Olive Oil
6 Shallots, peeled and quartered8 baby new potatoes, halved8 baby carrots, peeled and halved
350g Thacther's Oak Aged Somerset Cider4 baby courgettes, quartered4 spring onions, trimmed and cut in half
75g peas
200ml double cream
1 Tblspn fresh tarragon, finely choppedSalt and freshly groubd black pepper
Method:
STEP 1 Preheat the oven to 200C/Gas 6.
STEP 2 Roll out the puff pastry into a small rectangle about 15x20cm. Cut the rectangle into 4 equal pieces and lay them onto a baking tray lined with baking parchment. Cut a criss cross into the pastry for decoration.
STEP 3 Mix together the egg and milk and brush this over the puff pastry. Sprinkle over the grated cheese and a little pepper and bake in the oven for 20 minutes until risen and golden.
STEP 4 Meanwhile, set a large shallow sauté pan over a low heat and add the butter and oil. When the butter has melted, add the shallots, potatoes and carrots and fry them gently for 5 minutes until the shallots have softened.
STEP 5 Pour over the cider and bring the liquid to the boil. Leave to simmer for about 10 minutes, with a lid on until the potatoes are soft.
STEP 6 Add the rest of the vegetables, cream and tarragon and season with salt and pepper. Simmer for a couple of minutes until the vegetables are just cooked.
STEP 7 Serve straight away with the puff pastry top.
