Archive for egg yolk

Apricot tart

Posted in Food with tags , , , , , , , , , , , , , on July 30, 2010 by Robin Gosnall

Half Hour Meals

I often use this pastry recipe for tarts, as it’s buttery and crunchy. You will need a 23cm tart tin with a removable base.

For the pastry:

250g plain organic flour
1 whole egg
1 egg yolk
2-3 drops of vanilla extract
1 tbsp caster sugar
a pinch of sea salt
125g unsalted butter, cut into cubes

For the filling:

12 apricots
4 tbsp sugar
the juice of half a lemon
1 tbsp caster sugar

Place the flour in a food processor and add all the other ingredients. Pulse until it resembles coarse sand. Continue to pulse until the pastry forms a ball (add a little water if necessary). Wrap in parchment paper and chill for 30 minutes, then roll out and line your tart tin. Prick the base all over and return to the fridge for 30 minutes.
Slice the apricots in half and remove the kernels. Put in a bowl and sprinkle over the sugar and lemon juice and set aside.

Now blind-bake the tart. Heat the oven to 180°C. Line the tin with parchment paper and weigh down with baking beans. Bake for 10 minutes, remove and take off the paper and beans.

Arrange the apricots around the tart and sprinkle on the caster sugar. Return to the oven for 20 minutes, by which time the pastry should be nutty brown.

Serve just warm rather than hot, with a big dollop of crème fraîche.

Poached chicken and lentil salad

Posted in Food with tags , , , , , , , , , , , , on April 6, 2010 by Robin Gosnall

Half Hour Meals

2 poached chicken breasts, torn into pieces
12 breakfast radishes (the long, white-tipped ones), poached in water until just tender
6 young carrots, poached in water until tender
1 small bunch of tarragon, leaves only, finely chopped
100g cooked lentils
1 small head of radicchio

For the dressing:
1 egg yolk
1 tsp honey
3 tsp verjuice or dry white wine
2 tsp Dijon mustard
80ml olive oil
½ tbsp crème fraîche
sea salt and freshly ground black pepper

Place the egg yolk, honey, mustard and verjuice/wine into a mixing bowl and whisk together to combine. Continue whisking while you add the olive oil as slowly as possible. Finally stir in the crème fraîche and season with salt and pepper.

Arrange the vegetables, lentils, salad leaves and poached chicken on a plate and spoon over the vinaigrette. Serve at once.

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