Roasted Pumpkin, Goat’s Feta & Pesto Tart
- 375g frozen shortcrust pastry, thawed
- 500g pumpkin, peeled and cut into small chunks
- 4 – 5 tablespoons olive oil
- 1 or 2 red onions, cut into wedges
- 2 tablespoons basil pesto
- 80g The Drunken Nanny Frisky Feta Goat Cheese, cut into chunks
- 2 eggs
- 200ml sour cream
- Salt and Pepper
Lightly grease a 25 cm loose-bottomed flan tin. Roll out the pastry on a lightly floured work surface and line the base and sides of the tin. Refrigerate for 15 minutes.
Preheat the oven to 180°C.
Place pumpkin chunks in a roasting dish and toss with three tablespoons of the olive oil. Roast until tender – approximately 30 minutes.
Place red onion in a separate oven dish, toss with remaining olive oil and roast until tender. Cool both slightly.
Spread the pesto over the pastry base, then scatter over the cooked pumpkin, red onion and chunks of feta.
Beat together the eggs and sour cream, season with salt and pepper. Pour over the tart, then bake for 25-30 minutes until golden and set.
Serve warm with a simple green salad.
Zucchini and Goat Cheese Soufflé
- 4 Zucchini, coarsely grated
- Zest of 2 lemons
- 125g The Drunken Nanny Fresh Lush Goat Cheese
- 80g butter
- 350ml Warm milk
- 60g Plain flour
- 1 tablespoon cream
- 1 tablespoon grated parmesan
- 3 Egg yolks
- Salt and Pepper
- 4 Egg whites
Set oven to 180°C and butter six 150ml ramekins.
Place 20g butter and zucchini into a frying pan and sauté for 3 minutes. Remove from heat and place mixture in a sieve over a bowl so some of the excess liquid can drain out.
Using the same pan melt the remaining butter and stir in the flour. Cook, stirring constantly for 4-5 minutes. Whisk in warmed milk and stir until it reaches a boil. Remove from heat. Stir in zucchini, lemon zest, goat cheese, cream and Parmesan and cool 5 minutes.
Add yolks to mixture, one by one. Season with salt and pepper and a few gratings of nutmeg.
Whip whites to soft peaks. Fold into mixture.
Place in ramekins and bake 12-15 minutes until firm and puffed.
Smoked Salmon and Goat’s Cheese Omelette
- 5 eggs
- 1 Handful of flat parsley, coarsely shredded
- 4 tablespoons cold water
- Salt and Pepper
- 2 knobs of butter
- 100g smoked salmon, sliced or flaked
- 80g The Drunken Nanny Fresh Lush Goat Cheese
- Hot buttered toast to serve
Crack the eggs into a bowl. Add the parsley and the cold water. Season with salt and pepper and use a fork to beat the eggs for barely 4 seconds to break the yolks.
Place a 15–24 cm frying pan (ideally non-stick) over medium-high heat.
Add half the butter (or oil) and when it begins to sizzle pour in half the eggs. Swirl it around a bit and use a spoon or spatula to bring the set outer egg into the centre until it all begins to set.
Lay half the salmon and half the cheese across the centre and leave for another 5 seconds. Carefully fold one edge over the filling, then gently flip the omelette over. Give it a few more seconds, then slide onto a hot plate while you cook the other one.
Serve immediately with hot buttered toast.
This recipe is extracted from Peter Gordon Everyday, published by HarperCollins.
Tomato, Basil and goat cheese Bruschetta
- 2 cups of fresh tomatoes chopped
- 3 cloves garlic, finely minced
- 1 tablespoon olive oil
- 1 tablespoon Balsamic Vinegar
- ½ cup basil chopped
- Salt and pepper to taste
- 1 whole baguette sliced on the diagonal, ¾ inch thick
- 1 clove garlic, peeled and cut in half
- The Drunken Nanny Fresh Lush Goat Cheese to taste
In a mixing bowl add chopped tomatoes, finally minced garlic, olive oil, balsamic vinegar and basil together.
Season with salt and pepper.
Toast baguette slices on a baking tray until slightly browned. Rub half garlic clove over the toasted bread to infuse flavour.
Spread with goat cheese to taste.
Spoon the tomato mixture on top of the bread and serve.