This carmelised onion and goat’s cheese is one of my favourite tarts. I like the sweetness of the onions with the creaminess of the goat’s cheese. It can be cooked ahead of time, so is ideal if you are trying to have an early start. The caramelised onion is also good on a burger or on hot dogs, so you could use it a lot in the summer.
Thyme is easy to grow. If you are thinking about growing some herbs that you will use a lot then thyme, rosemary, parsley and mint are good ones to start with.
These cheesy parma ham chicken breasts are delicious for a picnic or if served with pasta, rice or new season potatoes. There are lots of good tastes in this recipe and you could also add sun-dried tomatoes. Simply Better has very good 32-month-old parmesan cheese and also a rich Italian parma ham. A good place to get your mozzarella and ricotta is from Toons Bridge Dairy near Macroom, Co Cork, which is run by Toby Simmonds and Jenny-Rose Clarke. If you are in the area, check out their restaurant, which serves the best pizza in the country.
Happy cooking,
Neven
Caramelised onion & goat’s cheese tart
Serves four
1 tbsp rapeseed oil
knob of butter
2 large mild onions, thinly sliced
1/2 tsp fresh thyme leaves
2 eggs, plus 2 egg yolks
150ml (1/4 pint) cream
100g (4oz) mild, creamy goat’s cheese, crumbled
For the pastry:
100g (4oz) plain flour, plus extra for dusting
50g (2oz) butter, chilled and cut into cubes
1 egg
1–2 tbsp ice-cold water
sea salt and freshly ground black pepper
lightly dressed fresh green salad, to serve (optional)
1 Heat the oil and the butter in a large saute or frying pan. Add the onions and start by cooking over a fairly high heat, stirring constantly until they begin to soften but not brown, then reduce the heat and continue to cook over a medium heat, stirring frequently so the onions do not stick. They will need about 30 minutes in total to caramelize. Stir in the thyme five minutes before the end of cooking time. Tip into a large bowl and leave to cool completely, then season to taste.2 To make the pastry, place the flour and butter with a pinch of salt in a food processor and blend together briefly until the mixture resembles fine breadcrumbs, then tip into a bowl. Separate the egg and set aside the white. Using a round-bladed knife, gently mix the egg yolk into the flour mixture with enough of the ice-cold water so that the pastry just comes together. Knead lightly on a lightly floured surface for a few seconds to give a smooth, firm dough. Wrap in cling film and chill for at least 20 minutes before rolling (up to one hour is best if time allows).3 Roll out the pastry on a lightly floured surface as thinly as possible and use it to line a loose-bottomed 20cm (8in) fluted tin that is about 4cm (1 1/2in) deep. Chill for another 10 minutes to allow the pastry to rest.4 Preheat the oven to 180oC (350oF/gas mark four). Prick the pastry base with a fork, then line with a large circle of non-stick baking paper or foil that is first crumpled up to make it easier to handle. Fill with ceramic baking beans or dried pulses and bake for about 15 minutes until the case looks set. 5 Carefully remove the paper or foil and the beans from the set pastry case and then brush the inside with the reserved unbeaten egg white to form a seal and prevent any leaks. Place back in the oven for another five minutes or until the base is firm to the touch and the sides are lightly coloured.6 Reduce the oven temperature to 160oC (325oF/gas mark three). For the filling, place the eggs and yolks in a bowl and whisk to combine. Beat in the cream and then season generously. Spread the caramelised onions over the bottom of the pastry case, scatter the goat’s cheese on top, then pour over the cream mixture. Bake for 20 to 25 minutes or until the tart is just set but still slightly wobbly in the middle. Leave to rest for about five minutes, then cut into slices and arrange on serving plates. 7 Put on a plate or in a suitable container and wrap with foil if necessary. Serve cut into slices on plates with some fresh green salad, if liked.
Cheesy parma ham chicken breasts
Serves four
100g (4oz) ricotta cheese
100g (4oz) buffalo mozzarella, finely chopped
50g (2oz) parmesan cheese, freshly grated
Handful fresh basil leaves, torn
14 slices Parma ham
4 large chicken breasts, skinned and wing bone removed
1-2 tsp rapeseed oil
Sea salt and freshly ground black pepper
1 For the stuffing, preheat the oven to 200oC (400oF/ gas mark six). Mix the ricotta cheese in a bowl with the mozzarella, parmesan and basil. Finely chop four slices of the Parma ham and add to the bowl, stirring until well combined, then season to taste. Divide the mixture into four portions and arrange on a flat plate, then cover with cling film and set aside.2 Lay the chicken breasts out flat, smooth side down, on a chopping board. Remove the small arrow-shaped fillet attached to the main body of the chicken breasts and set them aside. Take a sharp knife and carefully cut down the centre of one of the chicken breasts, from the thick end to the thin pointed end, cutting only halfway through the meat. Then cut through the chicken breast horizontally on each side of long cut. Fold back the ‘flaps’ and place the chicken breast on a flat surface. Cover with a piece of cling film.3 Using a meat mallet or a rolling pin, gently beat the chicken until it is an even thickness all over. Don’t be too heavy-handed otherwise the implement will penetrate the chicken flesh. Repeat with the small chicken fillet, bashing out to a similar thickness as the main breast. Take one batch of stuffing in your hand and mould it to a torpedo-like shape. Place it down the centre of the beaten chicken breast. Place the beaten fillet piece over the top of the stuffing. Roll the chicken flesh around the stuffing, making sure the stuffing won’t leak out during cooking. Rub the skin with oil and season to taste. 4 Place two slices of the remaining Parma ham on the work surface. Place the stuffed roll of chicken in the middle of the ham and wrap the ham around the chicken. Repeat this procedure with each of the chicken breasts.5 Heat a non-stick frying pan. Add the chicken parcels and cook for one to two minutes, until the Parma ham begins to go golden and crisp, turning regularly to ensure even cooking. Remove from the heat and allow the chicken parcels to cool. Place on a plate covered with cling film and store in the fridge until you are ready to cook. 6 To finish, place the chicken parcels on a baking sheet and bake for 15 to 20 minutes, or until cooked through. The chicken should be firm to the touch; don’t be tempted to cut the chicken open to check, or your cheese stuffing will leak out. Remove from the oven and leave to cool completely, then pack in a rigid plastic container and chill until you are ready to go on your picnic.
This carmelised onion and goat’s cheese is one of my favourite tarts. I like the sweetness of the onions with the creaminess of the goat’s cheese. It can be cooked ahead of time, so is ideal if you are trying to have an early start. The caramelised onion is also good on a burger or on hot dogs, so you could use it a lot in the summer.
Thyme is easy to grow. If you are thinking about growing some herbs that you will use a lot then thyme, rosemary, parsley and mint are good ones to start with.
These cheesy parma ham chicken breasts are delicious for a picnic or if served with pasta, rice or new season potatoes. There are lots of good tastes in this recipe and you could also add sun-dried tomatoes. Simply Better has very good 32-month-old parmesan cheese and also a rich Italian parma ham. A good place to get your mozzarella and ricotta is from Toons Bridge Dairy near Macroom, Co Cork, which is run by Toby Simmonds and Jenny-Rose Clarke. If you are in the area, check out their restaurant, which serves the best pizza in the country.
Happy cooking,
Neven
Caramelised onion & goat’s cheese tart
Serves four
1 tbsp rapeseed oil
knob of butter
2 large mild onions, thinly sliced
1/2 tsp fresh thyme leaves
2 eggs, plus 2 egg yolks
150ml (1/4 pint) cream
100g (4oz) mild, creamy goat’s cheese, crumbled
For the pastry:
100g (4oz) plain flour, plus extra for dusting
50g (2oz) butter, chilled and cut into cubes
1 egg
1–2 tbsp ice-cold water
sea salt and freshly ground black pepper
lightly dressed fresh green salad, to serve (optional)
1 Heat the oil and the butter in a large saute or frying pan. Add the onions and start by cooking over a fairly high heat, stirring constantly until they begin to soften but not brown, then reduce the heat and continue to cook over a medium heat, stirring frequently so the onions do not stick. They will need about 30 minutes in total to caramelize. Stir in the thyme five minutes before the end of cooking time. Tip into a large bowl and leave to cool completely, then season to taste.2 To make the pastry, place the flour and butter with a pinch of salt in a food processor and blend together briefly until the mixture resembles fine breadcrumbs, then tip into a bowl. Separate the egg and set aside the white. Using a round-bladed knife, gently mix the egg yolk into the flour mixture with enough of the ice-cold water so that the pastry just comes together. Knead lightly on a lightly floured surface for a few seconds to give a smooth, firm dough. Wrap in cling film and chill for at least 20 minutes before rolling (up to one hour is best if time allows).3 Roll out the pastry on a lightly floured surface as thinly as possible and use it to line a loose-bottomed 20cm (8in) fluted tin that is about 4cm (1 1/2in) deep. Chill for another 10 minutes to allow the pastry to rest.4 Preheat the oven to 180oC (350oF/gas mark four). Prick the pastry base with a fork, then line with a large circle of non-stick baking paper or foil that is first crumpled up to make it easier to handle. Fill with ceramic baking beans or dried pulses and bake for about 15 minutes until the case looks set. 5 Carefully remove the paper or foil and the beans from the set pastry case and then brush the inside with the reserved unbeaten egg white to form a seal and prevent any leaks. Place back in the oven for another five minutes or until the base is firm to the touch and the sides are lightly coloured.6 Reduce the oven temperature to 160oC (325oF/gas mark three). For the filling, place the eggs and yolks in a bowl and whisk to combine. Beat in the cream and then season generously. Spread the caramelised onions over the bottom of the pastry case, scatter the goat’s cheese on top, then pour over the cream mixture. Bake for 20 to 25 minutes or until the tart is just set but still slightly wobbly in the middle. Leave to rest for about five minutes, then cut into slices and arrange on serving plates. 7 Put on a plate or in a suitable container and wrap with foil if necessary. Serve cut into slices on plates with some fresh green salad, if liked.
Cheesy parma ham chicken breasts
Serves four
100g (4oz) ricotta cheese
100g (4oz) buffalo mozzarella, finely chopped
50g (2oz) parmesan cheese, freshly grated
Handful fresh basil leaves, torn
14 slices Parma ham
4 large chicken breasts, skinned and wing bone removed
1-2 tsp rapeseed oil
Sea salt and freshly ground black pepper
1 For the stuffing, preheat the oven to 200oC (400oF/ gas mark six). Mix the ricotta cheese in a bowl with the mozzarella, parmesan and basil. Finely chop four slices of the Parma ham and add to the bowl, stirring until well combined, then season to taste. Divide the mixture into four portions and arrange on a flat plate, then cover with cling film and set aside.2 Lay the chicken breasts out flat, smooth side down, on a chopping board. Remove the small arrow-shaped fillet attached to the main body of the chicken breasts and set them aside. Take a sharp knife and carefully cut down the centre of one of the chicken breasts, from the thick end to the thin pointed end, cutting only halfway through the meat. Then cut through the chicken breast horizontally on each side of long cut. Fold back the ‘flaps’ and place the chicken breast on a flat surface. Cover with a piece of cling film.3 Using a meat mallet or a rolling pin, gently beat the chicken until it is an even thickness all over. Don’t be too heavy-handed otherwise the implement will penetrate the chicken flesh. Repeat with the small chicken fillet, bashing out to a similar thickness as the main breast. Take one batch of stuffing in your hand and mould it to a torpedo-like shape. Place it down the centre of the beaten chicken breast. Place the beaten fillet piece over the top of the stuffing. Roll the chicken flesh around the stuffing, making sure the stuffing won’t leak out during cooking. Rub the skin with oil and season to taste. 4 Place two slices of the remaining Parma ham on the work surface. Place the stuffed roll of chicken in the middle of the ham and wrap the ham around the chicken. Repeat this procedure with each of the chicken breasts.5 Heat a non-stick frying pan. Add the chicken parcels and cook for one to two minutes, until the Parma ham begins to go golden and crisp, turning regularly to ensure even cooking. Remove from the heat and allow the chicken parcels to cool. Place on a plate covered with cling film and store in the fridge until you are ready to cook. 6 To finish, place the chicken parcels on a baking sheet and bake for 15 to 20 minutes, or until cooked through. The chicken should be firm to the touch; don’t be tempted to cut the chicken open to check, or your cheese stuffing will leak out. Remove from the oven and leave to cool completely, then pack in a rigid plastic container and chill until you are ready to go on your picnic. 
This is a subscriber-only article
SHARING OPTIONS: