This brings me to my first recipe, a poached pear tart, for which I visited close by Colclough Walled Backyard right here in Co Wexford. Yearly we use a few of their produce within the lodge, and I snaffled among the fruit to make this scrumptious tart.
Poaching the pears with clementines and blended spices will carry a pleasant autumnal heat to the tart. When poaching, be certain that the pears are immersed within the simmering liquid always, weighing them down with a saucer if crucial. Additionally use much less ripe pears as they maintain their form higher.
For my subsequent recipe, clams are the star of the present. Whereas we have now loads of shellfish on our shores, we’re probably not used to consuming it — it appears to finish up in France extra usually than fish outlets right here.
Clams are nice should you love mussels, boasting a much less intense flavour however firmer texture. In case you by no means cooked clams, use a large pan, a lot of warmth and a lid to prepare dinner them quickly. Add as many greens as you would like, or preserve it easy like mine with onion, garlic and cabbage or kale — and, after all, a touch of cream.
Blissful cooking,
Kevin
Components (serves 6): ■ 4 pears, sliced into eighths ■ 320g (200 + 120) caster sugar ■ 150ml water ■ 2 clementines, juice and zest ■ ½ tsp blended spice (non-compulsory) ■ 250g ready-made shortcrust pastry ■ 150g floor almond
■ 120g butter, very delicate ■ 30g corn flour ■ 2 massive eggs
Technique: 1. Place 200g caster sugar, water, blended spice (if utilizing) and clementine juice and zest right into a saute pan and produce to a boil. Cut back to a simmer and add the pear items. 2. Simmer for 5-8 minutes, till the pear is simply tender and switch off the warmth. Put aside to chill within the syrup. 3. As soon as cooled, gently take away the pear from the syrup and place fastidiously on a tray. Save the syrup for later. 4. In the meantime, preheat the oven to 160C. Grease an 8inch fluted tart tin with a free base. 5. Roll the pastry onto a flippantly floured floor. Line the ready tart tin with the pastry and place within the fridge till wanted. 6. Subsequent, put together the almond combination. In a bowl, mix the bottom almond, butter and 120g caster sugar, stirring till absolutely mixed and easy. 7. Add the cornflour, and mix completely as soon as extra. Stir within the eggs, one by one, till a light-weight batter has shaped. 8. Pour the batter into the lined tart tin, then fastidiously layer the poached pear items on prime. 9. Place within the oven and bake for 35-40 minutes, till set and really barely golden brown across the edge. 10. Whereas the tart bakes, boil the poaching syrup for an additional 10-Quarter-hour, or till it turns into thick but spreadable — like a liquid honey. Take away from the warmth and preserve apart. 11. As quickly because the tart comes out of the oven, utilizing a pastry brush, glaze the tart liberally with the syrup. 12. Serve heat with cream or ice cream. Finest loved inside a day.
Components (serves 4): ■ 800g clams ■ 1 onion, chopped ■ 1 garlic clove, chopped ■ 1 tbsp recent parsley, chopped ■ 200g sweetheart cabbage or cavolo nero leaves, chopped ■ 1 tsp seaweed seasoning (see prime tip) or desk salt ■ 60ml white wine ■ 250ml cream ■ 1 pinch black pepper
Technique: 1. Warmth a saute pan over medium/excessive warmth and add some oil. 2. Add the onion and garlic to the pan and sizzle for 45-60 seconds. Add the clams and prepare dinner for an extra 2 minutes. 3. Subsequent, add the chopped cabbage (or cavolo nero leaves if utilizing) and seasoning. Sauté for 30 seconds, then pour within the white wine and prepare dinner for an extra minute. 4. Pour within the cream, cowl with a lid and simmer over excessive warmth for two minutes or till all of the clams are absolutely opened. 5. Take away from the warmth. Test the seasoning and serve instantly.
TOP TIP:WEED ON TO FIND OUT HOW TO GIVE ANY DISH A SEA-SALTY TWIST
I exploit a seaweed seasoning in immediately’s clam dish, and it’s one thing I frequently use at dwelling. Right here in Eire, we have now a number of producers who harvest seaweed, which is filled with vitamins and minerals like iodine. Relying on the kind, you need to use seaweed for various functions, similar to kelp to assist thicken or dillisk to switch seasoning. You possibly can swap salt for a sprinkle of dillisk in lots of recipes, however I particularly adore it on seafood dishes.
