Goats Town (Irish Goat's Cheese and Wild Mushroom Terrine)
Raglan Road Pub and Restaurant, Pleasure Island (from Chef Kevin Dundon)
Serves 4 - 6
1 1/4 Tbsp olive oil
3 shallots, finely chopped
1 garlic clove, crushed
6 oz forest mushrooms, chopped (such as chanterelle, oyster, and shiitake)
8 ounces soft goat's cheese, crumbled (from a log)
1 1/4 Tbsp whole grain mustard
1 1/4 Tbsp chopped fresh flat leaf parsley
1 poached pear, quartered and fanned out (recipe below)
salt and freshly ground black pepper
fresh marjoram sprigs to garnish, optional
4 wafer-thin slices caramelized onion crostini (recipe below)
Heat the olive oil in a heavy-based frying pan. Add the shallots and garlic and sauté for about 2 minutes until softened but not colored. Add the mushrooms, season generously and continue to sauté for 3 - 4 minutes until tender and all of the excess liquid has evaporated from the pan.
Remove the pan from the heat and add the goats cheese with the mustard, parsley and a good grinding of pepper. Stir gently for a minute or two until some of the goat's cheese has just started to melt, tossing the pan occasionally. Be careful not to overcook this or you'll end up with a processed cheese-type finish.
Transfer the goats cheese mixture into a 1 pint loaf tin that is lined with cling wrap. Leave to cool completely, then cover with more Saran wrap and chill for at least 2 hours, or overnight is best, to firm up.
To serve, turn the terrine out onto a chopping board and peel away the cling wrap, then cut into individual slices. Arrange on serving plates with the fanned out poached pear. Garnish with the marjoram sprigs and serve with crostini.
Poached Pears (this recipe makes 4 poached pears)
4 firm, ripe pears
1 small lemon, cut into quarters
1 small orange, cut into quarters
1 cup plus two tablespoons sugar
2 1/4 cups red wine
To poach the pears - peel the pears, leaving the stalks in place and remove the cores. Stand them upright in a pan that fits comfortably and add the lemon, orange, sugar and wine. Add a little water if the pears are not completely covered in liquid and bring to a simmer. Cook gently for 40 to 45 minutes, until completely tender. Remove from the heat and leave to cool in the liquid for at least two hours or the next day is best to allow the flavors to infuse. To serve, fan out the pears, and arrange on serving plates.
Caramelized Onion Bread (for Crostini)
3 cups (3/4 lb) strong unbleached white flour, plus extra for dusting
1 - 1/4 oz packet of dried yeast
11 oz hand-hot water
1/2 teaspoon salt
olive oil, for greasing
1 egg yolk beaten with 2 tsp. water
4 tsp. onion marmalade (recipe below)
Place the flour in the bowl of a food mixer fitted with a dough attachment if you have one. Add the yeast, hand- hot water and salt. Switch on the machine and mix until you have a very sloppy dough. You can also do this by hand and mix with your fingers for 2 -3 minutes, then knead to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a rough mass.
Turn the dough out onto a well floured surface; lightly flour your hands. Knead for 6 -8 minutes until the dough is smooth and pliable. The dough will be very sticky at first; keep your hands and work surface lightly floured, using a dough scraper if necessary to prevent it from sticking and building up on the work surface. As you continue kneading, the dough will become more elastic and easier to handle. Shape into the loose ball, then return it to a clean bowl and cover with cling wrap. Leave to rest for 20 minutes.
Turn the dough out again onto a well floured surface and knead for 2 to 3 minutes or until it becomes springy and very smooth. Shape into a loose ball and place it in a lightly oiled large bowl. Turn to coat the dough with the oil and cover tightly with cling wrap. Leave to rise at room temperature for1 hour, or until a slightly puffy but has not doubled in size.
Preheat the oven to 350°F. Remove the dough from the bowl and former into an oval shaped loaf. Brush with beaten egg and then spoon the onion marmalade on top. Bake for 45 minutes until the loaf is a deep golden brown and sounds hollow when tapped on the bottom. Transfer to a wire rack and leave to cool before using.
(This makes a small loaf and can be doubled to make 1 large loaf of bread).
To make the crostini, preheat a grill or a griddle pan and toast thin slices of caramelized onion bread - preferably 1 day old - on both sides. Remove from the heat and immediately rub 1 side with a halved garlic clove. Drizzle over a little olive oil to finish. Don't be tempted to make these too far in advance, as the bread goes soggy.
Onion Marmalade (makes 1 1/3 cups)
4 red onions, thinly sliced
1/4 cup sugar
1/4 cup red wine vinegar
dash grenadine syrup
Place the onions and sugar in a heavy-based pan and cook over a gentle heat for 10 to 15 minutes until the onions have softened and the sugar has completely dissolved, stirring regularly.Stir the red wine vinegar and wine into the onion and sugar mixture. Bring to the boil, then reduce the heat and simmer for another 5 minutes until the marmalade as well thickened and slightly sticky. All the liquid should be just about gone. Add the grenadine and mix well. Then leave to cool completely.
If you're not planning on using the onion marmelade immediately, transfer to a bowl, cover with Saran wrap and chill until needed. It will keep like this for up to 1 week in the fridge.
Chef’s Note:
this is one of my essentials and streets ahead of anything you can buy. It has so many different uses. Try it in sandwiches or stirred into creamy mashed potatoes, or serve with cold meats etc.
Thanks!
I had a feeling it wasn't a lot of cinnamon but didn't know for sure. And it looks delicious.
It would be greatly appreciated!
enne Bolognese, Chicken and Chianti Risotto, Tomato, Onion and Herb Salad and Mama's Fruit Salad.
