![]() ![]() Next time I would halve the fennel and balsamic vinegar to stop the flavour of the vegetarian sausages getting overpowered. ![]() This is an issue if you’re swapping out the pork sausages the vegetarian sausages I used (Tesco Meat Free Lincolnshire Style Sausages) work well in most dishes and are nice on their own but in this recipe their flavour just isn't powerful enough to stand up to the fennel and balsamic vinegar. He uses a heaped teaspoon of fennel seeds to complement the pork. In the TV programme Jamie Oliver talks at length about the necessity of good quality sausages and how important they are to the dish. Note: I’ve made a vegetarian version of this dish and a few tweaks are needed. They freeze well if you can’t get through them all in a few days. We ate them with ice cream rather than creme fraiche specified in the recipe but they also work brilliantly with custard. I couldn't find six deep pastry cases so I used eight shallow ones and the tarts still turned out nicely although some did overflow in the oven. The salad is simple and works well with the pasta but the tarts are my favourite bit of the meal and are incredibly easy to make. There’s lots of hidden veg in this dish and leftovers are a treat as the flavour gets even better when reheated. I used to avoid celery like the plague but it’s great in this dish and almost undetectable as it gets blended in a food processor with carrots, spring onion and chili before being cooked down and turned into a sauce. ![]() Leave for 5 minutes in the tin, then release and serve warm. Nice with orange-spiked crème fraîche and crumbled toasted hazelnuts.This is a lovely and simple tomato-based pasta dish from the 30 minute meals book. Bake at time bottom of the oven for 40 minutes, or until golden. Spoon the frangipane into the pastry case in an even layer, then arrange the pear quarters on top. Just before assembling, peel the pears, quarter lengthways and remove the cores, then toss in the juice of half an orange. Finely grate in the remaining orange zest, crack in the remaining 2 eggs and blitz again. Remove the clingfilm and rice, bake for a further 5 minutes, then leave to cool.įor the frangipane, blitz the nuts into a fine powder in the food processor. Add the remaining 150g of butter and the caster sugar and blitz again to combine. Line with a double layer of non-PVC clingfilm, then fill with uncooked rice. On a flour-dusted surface, roll out the pastry to about 3mm thick, then loosely roll it up around the rolling pin and unroll over the oiled tin, easing and pushing it carefully into the sides. Lightly oil a 25cm non-stick loose-bottomed tart tin. Wrap in clingfilm and pop into the fridge to chill for 30 minutes. To make the pastry, finely grate the zest of 1 orange into a food processor, add 125g of butter, the flour, icing sugar, vanilla paste and l egg, then pulse until it comes together into a ball of dough. A couple of notes – I roll the pastry between clingfilm as this is far easier and less messy than the traditional way! I also substituted baking paper for non-PVC clingfilm in order to bake the tart blind, as I’m not sure you can get the latter in Australia. The pastry and frangipane are both flavoured with orange zest, which adds to the piquancy of the tart. Pears are baked on top of the frangipane. You process whole hazelnuts, so the texture is quite gritty compared with traditional almond or hazelnut meal. The frangipane is made with hazelnuts rather than almonds. I also baked “Pear and Hazelnut Tart”, a twist on a classic frangipane tart. I couldn’t wait to start my baking, so this weekend I made a lovely chicken dish, “Chicken under a Brick”. It’s beautiful! A wealth of fantastic recipes which highlight the breadth and depth of Italian cooking. I’ve just acquired Jamie Oliver’s new book, Jamie Cooks Italy. ![]()
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