Cider Poached Spring Vegetables With a Cheddar Puff Top
Ingredients
250g Puff Pastry
1 Egg
1 Tblspn Milk
75g Wyke Cheddar Cheese Grated
30g Butter
1 Tblspn Light Olive Oil
6 Shallots, peeled and quartered
8 baby new potatoes, halved
8 baby carrots, peeled and halved
350g Thacther’s Oak Aged Somerset Cider
4 baby courgettes, quartered
4 spring onions, trimmed and cut in half
75g peas
200ml double cream
1 Tblspn fresh tarragon, finely chopped
Salt and freshly groubd black pepper
Instructions
Serves: 4
Time: 50 minutes
Difficulty: Medium
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.
