Ingredients: (Goat’s cheese & onion pastries)
For the onions
3 tbsp olive oil
3 large onions, halved and thinly sliced
1 tsp caster sugar
2 tbsp chopped walnuts
12 pitted Kalamata olives, halved
2 tsp chopped rosemary
For the pastry & topping
500g pack all-butter shortcrust pastry
4 Capricorn goat’s cheese, halved (keep the rind on)
8 walnuts halves
For the dressed watercress
generous handfuls watercress
1 tbsp red wine vinegar
3 tbsp walnut oil
Directions: (Goat’s cheese & onion pastries)
For the onions, heat the oil in a non-stick pan. Add the onions, stir well, then cover and cook for 15 mins, stirring every now and then. Stir really well and add the sugar, lots of seasoning and the walnuts, olives and rosemary. Cook for 5 mins more, until soft and very golden.
Heat oven to 200C/180C fan/gas 6. Thinly roll out the pastry, then stamp out 8 fluted rounds with a 10cm cutter. Prick with a fork, then bake for 10 mins. Mix the dressing ingredients together. This can all be prepared a few days ahead.
Pile the onions onto the pastry rounds, top with goat‘s cheese and place a walnut half on top of the cheese. Bake for 10 mins until the cheese is melty. Toss the watercress with the dressing, pile onto plates and serve the pastry on top.
1 tbsp peanut oil
3 French shallots, finely chopped
3 cloves garlic, finely chopped
1 tsp grated ginger
150 g beef or pork mince
1 carrot, grated
50 g bean sprouts, chopped
2 spring onions, finely sliced
1 tbsp kecap manis (see Note)
salt and pepper
18(300 g) fried tofu puffs (see Note)
vegetable oil, to deep fry
small red chillies, to serve
250 g(1? cup) plain flour
50 g(? cup) rice flour
2 tbsp cornflour
2 eggs, lightly beaten
salt and pepper
410 ml(1? cup) water
Heat the peanut oil in a wok over medium-high heat. Add the shallot, garlic and ginger and cook for 2 minutes. Add the mince and cook, stirring and breaking up the lumps with a wooden spoon, for 2–3 minutes until the mince starts to change color. Add the carrot, cook for 1 minute, then add the bean sprouts and spring onion. Cook for a further 30 seconds to 1 minute until just softened. Stir through the kecap manis, season to taste and remove from the heat. Allow to cool for 10 minutes.
Whisk the batter ingredients together until smooth and set aside.
Slice one side of a tofu puff open and scoop out the center taking care to not break through to the other side. Stuff the tofu puff with a little filling and set aside. Repeat with the remaining tofu and filling.
Heat 10 cm of vegetable oil in a deep saucepan to 190°C. Dip the filled tofu puffs in batter then carefully drop into the hot oil. Deep-fry in batches for 3–4 minutes until golden. Drain on paper towel and serve immediately with chillies.