Fiona Egan from Cloughan Farm and Cookery school in Abbeyshrule joined Joe Finnegan on Thursday's show with three recipes for this Easter.
Balsamic Roasted Red Onion
Ingredients:
500g Red Onion
50Ml Balsamic Vinegar
3 Tablespoons rapeseed or olive oil
2 teaspoons of finely chopped fresh thyme
1 tablespoon caster sugar
1 teaspoon salt
Method
Preheat the oven to 22o oC. Line a small baking tin with parchment paper. Take a thin slice of the top of the onions and remove the skin but making sure to leave the root in tact. Cut the onions in half down through the centre and the cut each half through the root into three wedges. place the wedges in the baking tin. Next in a small bowl add the remaining ingredients and lightly whisk until sugar is dissolved. Pour over the red onions and roast in the oven for 30 minutes turning halfway. Your onion should still retain a slight crunch. Remove and allow to cool.
Zesty Lemon Tart
Ingredients:
400g Castor Sugar
Juice of Five lemons
Zest of three lemons
8 Eggs
350 ML double cream lightly whipped
1x28cm baked blind lemon tart case
To Decorate
1 Lemon
1 tablespoon icing sugar
few sprigs of fresh mint
Method
Preheat the oven to 180c
in a bowl add the sugar,juice and lemon zest and eggs. Lightly beat with a mixer until sugar is dissolved and eggs are broken up. Fold in the cream. place in the fridge overnight to chill. The next day remove from the fridge and gently stir to combine. Pour into the pastry case and place in the centre of the oven. Bake for 1 hour or until filling has set. Remove and allow to cool in the tine for an hour.
Remove the tart from the tin and place on a serving platter. Dust with icing sugar. Cut the lemon in half,lengthways and slice very thinly. Decorate the top of the tart with the slices and sprigs of mint. Enjoy with some lightly whipped cream.
Lemon Tart Pastry Case
Ingredients
For the pastry
225g plain flour
150g butter chilled
pinch salt
25g castor sugar
1 egg lightly beaten plus a little extra to egg wash
Baking beans or uncooked rice.
Method
In a bowl add the flour, butter,sugar and pinch of salt. Using your finger tips rub in the butter until it resembles breadcrumbs. make a well in the centre and add the egg. Using a butter knife bring together the mixture into the dough ball. Don't overwork. Wrap in clingfilm and place in the fridge for a few hours to rest. Use within two days.
To line the tin:
preheat the oven to 180c. Remove the clingfilm from the Pastry. Lightly flour the work surface. Roll out to line a 28cm (11") x38mm (1.5") deep loose bottomed tin to bake blind,cover the base and sides with a sheet of parchment paper. Fill 3/4 full with baking beans or uncooked rice grains. Place in the oven and bake for 20 minutes or until you can see the edges of your pastry turning lightly golden. Remove the beans/rice and parchment paper from the pastry case and lightly brush the base and sides with egg wash. place back in the oven for 5 minutes or until pastry is sealed or lightly golden on the base.
Remove from the oven and allow to cool. At this stage you can use immediately or store in a zip lock bag in the freezer for up to 3 months.
Take a listen to their chat here:
