Geroosterde tilapia met sjalottencompote

Hoofdgerecht voor 4 personen

zout en versgemalen peper

1 eetl. balsamicoazijn

2 eetl. arachide- of zonnebloemolie

500 g tilapiafilet

voor de sjalottencompote:

1 eetl. boter

1 eetl. arachide- of zonnebloemolie

250 g sjalotjes, gepeld en in vieren

1 rode ui, gesnipperd

1 teentje knoflook, gesnipperd

1 eetl. bruine basterdsuiker of honing

50 ml port

Bereiden:

Begin met de sjalottencompote. Verhit de boter met de olie en

fruit hierin de sjalotjes, rode ui en knoflook zonder deze te

laten kleuren. Voeg de andere ingrediënten voor de compote

toe en stoof zachtjes zonder deksel 15-20 minuten zodat het

vocht iets verdampt. Roer af en toe. Laat de compote iets

afkoelen. Meng voor de tilapia zout, peper, balsamicoazijn en

olie. Wrijf de visfilets hiermee in en laat even intrekken. Verhit

een grillpan en rooster de vis aan beide kanten 2-3 minuten.

Serveer de sjalottencompote bij de vis.

Tip:

Serveersuggestie:

Lekker met aardappelpuree waaraan knolselderij of rozemarijn

is toegevoegd.

Variatie:

Tilapia kan worden vervangen door ongepaneerde kalfs- of

varkensschnitzel. Rooster deze 4-5 minuten per kant.

Bereidingstijd:

ca.30 minuten

Voedingswaarde per persoon:

eiwit 25g

vet 15g

koolhydraten 13g

kcal 295

Magazine:

Landelijk genieten

Nummer 10 uit 2010

Caramelised Balsamic and Red Onion Tarts with Goats' Cheese

Makes 8

Ingredients

For the filling:

6 tablespoons balsamic vinegar

2 lb (900 g) red onions, very finely sliced

2 x 100 g goats' cheeses

1 oz (25 g) butter

1 level dessertspoon chopped fresh sage

8 sage leaves

a little olive oil

cayenne for sprinkling

salt and freshly milled black pepper

For the cheese pastry:

3 oz (75 g) butter, at room temperature

6 oz (175 g) plain flour

2 oz (50 g) strong Cheddar cheese, grated

! level teaspoon mustard powder

pinch cayenne

1 egg, beaten

Pre-heat the oven to gas mark 4, 350°F

(180°C).

The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel

consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats' cheese

and sage. Serve them as a special first course with some balsamic-dressed salad leaves, or 2 tarts per

person make a brilliant light lunch.

This recipe is taken from How to Cook Book Two.

Method

First make up the pastry by rubbing the butter lightly on to the flour,

then adding the cheese, mustard and cayenne plus just enough cold

water to make a smooth dough. Then place the dough in a

polythene bag to rest in the refrigerator for 20 minutes. After that,

roll it out as thinly as possible and use a 5 inch (13 cm) cutter, or a

saucer or something similar, to stamp out 8 rounds. Line the

greased tins with them, then bake in the oven, centre shelf, for 15-

20 minutes or until the pastry is cooked through but not coloured.

Then cool the pastry cases on a wire rack and store them in an

airtight tin until they are needed. To make the filling, melt the butter

in a heavy-based, medium-sized saucepan, stir in the onions,

balsamic vinegar and chopped sage, season and let everything cook

very gently without a lid, stirring often, for about 30 minutes until

they have reduced down and taken on a lovely glazed appearance

and all the excess liquid has evaporated away. Then let the mixture

cool until you are ready to make the tarts. To bake them, brush a

little beaten egg on to each pastry case, pop them back into the

oven, same temperature as above, for 5 minutes – this helps to

provide a seal for the pastry and helps it from becoming soggy. Now

spoon the onion mixture into the cases. Top each one with a slice of

goats' cheese and a sage leaf that has first been dipped into olive

oil. Finally sprinkle with a little cayenne and bake for 20 minutes.

Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.

Baked leeks with goats' cheese

Ingredients

For the baked leeks

2 leeks, cut diagonally into 10cm/4in pieces

2 tbsp vegetable oil

salt and freshly ground black pepper

1 garlic clove, finely chopped

400g/14oz goats' cheese

175g/5¾oz unsalted butter

1 free-range egg

1 tbsp chopped fresh chives

To serve

2 large handfuls baby leaf spinach, washed

4 slices pumpernickel bread

Preparation method

1.Preheat the oven to 180C/350F/Gas 4.

2.For the baked leeks, place the leek pieces into an ovenproof dish

and drizzle over the oil.

3.Season, to taste, with salt and freshly ground black pepper, then

sprinkle over the chopped garlic.

4.Transfer the dish to the oven and roast for 12-15 minutes, or until the

leeks have softened. Set aside to cool a little, then carefully remove

the hardened outer skin on each piece of leek.

5.Meanwhile, in a bowl, beat together the cheese, butter and egg for

about five minutes, until smooth and well combined. Season, to taste

with salt and freshly ground black pepper, then stir in the chives until

well combined.

6.Preheat the grill to its highest setting.

7.Spoon a little of the cheese mixture onto each of the roasted leek

pieces and press down gently.

8.When the grill is hot, place the leeks under it and grill for 3-4 minutes,

or until the cheese mixture is golden-brown and bubbling.

9.To serve, divide the baby leaf spinach equally among each of four

serving plates. Cut each slice of pumpernickel bread into fingers and

place one piece of baked leek on top of each. Place one portion of

bread and baked leeks alongside each portion of spinach. Serve

immediately.

less than 30 mins

preparation time

10 to 30 mins

cooking time

Serves 4

BySimon Rimmer

FromSomething for the

Weekend

aromatische makreel

Ingredients

2 sticks of lemongrass

4 spring onions

a small, hot, red or yellow chilli

a walnut-sized piece of ginger

4 limes

4 tbsp fish sauce

2 tbsp caster sugar

1 tbsp flavourless oil, such as groundnut or vegetable oil

small bunch coriander leaves

few bushy sprigs of basil

4 mackerel fillets

Preparation method

1.Finely slice 2 sticks of lemongrass and 4 spring onions. Seed and

finely chop a small red or yellow chilli, and peel and grate a

walnut-sized piece of ginger.

2.Slice 4 limes in half, and squeeze them into a bowl. Pour in the fish

sauce and stir in the caster sugar.

3.Get a wok hot and then pour in the vegetable oil. Add the

lemongrass, onions, chilli and ginger and stir-fry them briefly. They

should soften rather than colour. Pour the lime juice mixture into the

wok then scatter on the coriander leaves and basil.

4.Place the mackerel filets skin-side down on a grill pan. Place them

under a hot grill until the flesh turns opaque. Remove the pan from

the heat and spoon the aromatic topping onto the fish. Return to the

grill for 5 minutes or so until the mixture starts to brown. Serve at

once.

less than 30 mins

preparation time

10 to 30 mins

cooking time

Serves 4 as a starter,

2 as a main course

ByNigel Slater

FromNigel Slater's Simple

Suppers

Nigel Slater offers an easy way

to spice up mackerel fillets,

perfect for a weekday supper.