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30

HEALTH&HABITAT

December 2011/January 2012 www.esb.ie/em

HEALTHY EATING

Xmas Treats

GOAT’S CHEESE AND SPICED APPLE CHUTNEY TARTLETS
Makes 20

For the chutney:
2 large onions, finely chopped
900g apples, cored and chopped
110g sultanas, raisins or chopped
dates
15g ground coriander
15g paprika
15g mixed spice
15g salt
340g sugar
425ml malt vinegar

For the tartlets:
1 x 500g pack of ready-made pastry, rolled 5mm thick
1 egg, beaten
3 x 120g goat’s cheese logs, at room temperature, rind removed
A small handful of fresh thyme leaves

1 Place a large, heavy-based, non-stick pan on a low-medium heat and add all of the ingredients for the chutney.

2 Slowly bring to the boil until the sugar has dissolved. Simmer for 1½-2 hours, stirring frequently to make sure the chutney doesn’t stick to the pan.

3 When the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it, the chutney is ready.

4 Pour the chutney into sterilised jars and allow to cool.

5 Preheat the oven to 220°C/gas mark 7. Place the pastry on a lightly-fluored work surface and, using a 7.5cm round pastry cutter, cut out as many circles as possible.

6 Grease a few baking trays with oil. Place the circles on these trays, leaving adequate space between each one. Score a circle about 2.5cm in from the edge of each disc by pressing gently with a 5cm cutter. Pierce the middle of each with a fork, brush with egg and top with a little homemade chutney.

7 Slice the cheese 5mm thick so you have a slice per pastry disc. lay a slice salt and black pepper.

8 Place the baking trays in the oven and bake for 10-15 minutes, until the cheese is golden and the pastry crispy. You can store any leftover chutney in jars for up to two months.

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ROAST VENISON WITH PORT GRAVY
Serves 4

4 x 200g/7oz venison loin fillets
Salt and black pepper
1 tbsp olive oil
3 tbsp butter
For the sauce:
50ml port
4 tbsp redcurrant sauce
100ml chicken stock, hot
1 tbsp fresh thyme leaves
25g butter, cold
To serve:
Sautéed mushrooms

1 heat the oven to 200°C/gas mark 6. Also, heat an ovenproof dish over a high heat.

2 Season the venison fillets with salt and black pepper and rub with olive oil. Place in the ovenproof dish, searing on all sides.

3 Add the butter to the dish and, when the butter is melted, baste the venison with it.

4 Transfer the venison to the oven and roast for eight minutes or until cooked to your liking. Remove from the oven and leave to rest for a few minutes.

5 Pour the port into the pan that you've removed the venison from and bring to a simmer. use a wooden spoon to stir and scrape up the residue from the bottom of the pan.

6 Add the redcurrant sauce, stock and thyme leaves and turn up the heat to thickened.

7 Add the butter and keep stirring until melted and mixed with the sauce.

8 Slice each venison fillet and serve Serve with some sautéed mushrooms on the side.

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MILK CHOCOLATE AND CLEMENTINE LOG
Serves 8-10

200g milk chocolate
7 eggs, separated
200g soft light brown sugar
3 tbsp cocoa
Zest and juice of 1 clementine
For the icing:
200g milk chocolate
200ml double cream
2 tbsp icing sugar
For the filling:
200ml cream
200ml crème fraîche
2 tbsp icing sugar
Zest 3 clementines
Juice of 1 clementine
To assemble:
1 clementine, peeled

1 Heat the oven to 180°C/gas mark 4. Line a 37x25cm tin with baking parchment.

2 Place a saucepan of water on a high heat and bring to boil. Reduce the heat and simmer. Add the chocolate into a glass bowl and place on top of the saucepan of simmering water. Stir the chocolate while it melts. Once fully melted, set aside to cool.

3 Add the egg yolks and brown sugar into a bowl and, using an electric mixer, whisk until pale and thick enough to hold soft peaks.

4 Add in the cocoa powder, chocolate, clementine zest and juice and whisk again until combined.

5 in another bowl, add the egg whites and whisk until stiff.

6 Add a third into the chocolate mixture and whisk for a few seconds. Then fold in the rest.

7 Transfer to the tin and gently spread to the corners. Bake in the oven for 16 minutes until firm to the touch.

8 Meanwhile, dust a large sheet of baking parchment with a little cocoa. When the cake is done, turn it out onto parchment. Don’t remove the paper stuck to the bottom of the cake - just roll the cake up with the paper inside from one of its longer sides. leave to cool.

9 For the icing, melt the chocolate, cream and icing sugar together in a bowl over a pan of simmering water. cool and chill until spreadable.

10 For the clementine cream, whisk the cream, crème fraîche, icing sugar, clementine zest and juice until thick. chill for at least one hour, and up to 24 hours.

11 To assemble, gently unroll the sponge and peel off the paper. Squeeze over the juice from the final peeled clementine.

12 Thinly spread with a tiny bit of the chocolate icing, then spread with half of the clementine cream.

13 Carefully roll it and trim each end. Transfer to a serving plate and cover with the rest of the chocolate icing. Serve with the remaining clementine cream.

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