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Grandma Singleton's Parlick Fell, Red Onion and Marmalade Tart

Serves 4

 

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Ingredients 

For the Tart:
80g Grandma Singletons Parlick Fell Sheep’s Milk Cheese


For the Pastry:
  
4 Pre-baked short crust pastry flan rings (about 10cm diameter)     


For the Onion marmalade:                       For the Hollandaise:
200g Red onions, peeled                            
200g Butter, salted
20g Butter, salted                                       70g Egg yolk 
20g Brown sugar                                        20ml White wine vinegar
5g Thyme, picked                                       6 Peppercorns
2g Cinnamon powder                                  1 Bay leaf
100ml Red wine                                          Salt & pepper
25ml Balsamic vinegar  
15ml Olive oil
 

To Garnish:

100g Rocket   
Drizzle of virgin olive oil    

 

Method 

  1. Weigh all the ingrdients as listed above.
  2. Cut the onions in half, remove the root and as thinly as possible slice all the onions.
  3. In a thick bottomed pan over a medium heat, heat the olive oil and then add the onions. Cook off the onions for 3-4 minutes, stirring occasionally but allowing the onions to start to colour/caramelize. Add the sugar and leave for another 3-4 minutes.
  4. Add the red wine and balsamic vinegar, leave to reduce by 2/3rd and then add the cinnamon powder and picked thyme leaves. 
  5. Turn onto a low heat and allow to cook for another 20-30 minutes (without a lid).
  6. Whilst the onions are cooking, in a saucepan heat together the white wine vinegar, peppercorns and bay leaf. Reduce by 3/4, strain, retaining the liqueur in a separate dish. 
  7. Gently melt the butter on a low heat, allowing the butter to separate. When fully melted, allow the butter to stand for a few minutes to ensure it has completed separated. With a small ladle, remove the scum off the top of the butter and discard. Allow to cool slightly.
  8. In a food processor, add the egg yolks and the cooled vinegar reduction and blitz for 2-3 minutes on a high speed. 
  9. Turn the speed onto medium-low and very slowly add the melted clarified butter. Eventually the sauce will start to thicken, you may not need all the butter, dependant on how thick you want the sauce to be (Tip; If you add the butter too fast, the sauce may overheat and split. If this happens, add an ice cube to cool it down.)
  10. Once you have reached your desired thickness, season the hollandaise with salt and pepper and a little lemon juice. Store the sauce in at room temperature until required.
  11. Once the onion marmalade is cooked, taste and adjust the seasoning and the sweet/sour balance. (If too sweet add more vinegar, if too sour add more sugar.)
  12. Once the marmalade has cooled slightly, fill ½ of the pastry tartlet with it. Add the slices of Patrick’s sheep milk cheese, followed by a generous dollop of the homemade hollandaise sauce, filling the tart just below the top of the pastry. 
  13. Under a preheated grill, brown the tops of the tarts for a restaurant finish to the dish.
  14. Serve on a plate with the tart in the middle with the rocket leaves dressed with the olive oil on the side for extra colour.