ASPARAGUS, MINT AND RICOTTA TARTLETS
1 sheet sheet ready-prepared butter puff pastry, thawed
150g fresh ricotta
80g finely grated parmesan
1 finely grated lemon rind
Sea salt and fresh black pepper
8 asparagus (2 per tart)
Olive oil, for brushing
Mint leaves, to serve
Method: Preheat the oven to 200ºC (390ºF). Cut out four 12cm x 6cm rectangles from the pastry
sheet and place on a baking tray lined with non-stick baking paper. Score a 1cm border on each rectangle.
Place the ricotta, parmesan, lemon rind, salt and pepper in a bowl and stir to combine. Spoon the ricotta mixture onto the pastry and top with the asparagus. Brush the pastry borders with the oil. Bake for 12–15 minutes or until the pastry is puffed and golden.
Serve with a couple of mint leaves on top.
4 eggs, organic if you can
240g sausage meat
1 tsp fresh thyme leaves, finely chopped
1 tbsp fresh flat parsley, finely chopped
1 spring onion, very finely chopped
Salt and pepper
120g plain flour
1 tsp Dijon mustard
Zest of 1 lemon
1 egg, beaten
120g very fine breadcrumbs
Rape seed oil, for shallow frying (or sunflower)
Place the eggs in a pan of cold water over a high heat, and bring to the boil. Then reduce the heat to simmer for exactly seven minutes. Drain and cool the eggs under cold running water, then peel.
Place the sausage meat in a large mixing bowl, followed by the thyme, parsley, mustard, lemon zest and spring onion. Season with salt and pepper and mix well together until all the ingredients are well combined.
Dust your hands with flour and take ¼ of the sausage mixture out at a time. Roll the meat into balls and then place on a sheet of cling film and press slightly. Cover with another sheet of cling film and gently roll out into a circular disk about 5cm.
Next take the top sheet of cling film off and place the boiled egg in the center of the sausage mixture disk. Close the sausage mixture using the cling film underneath as an aid around the egg. And re-shape until you have the prefect egg shape and then remove all the cling film.
You’ll need 2 bowls for the next steps. One bowl with the beaten egg and then second bowl with the very fine breadcrumbs. Dip the scotch egg into the egg, followed by a roll in the very fine breadcrumbs. Place a shallow pan over a medium heat and pour in the oil. Until 2/3 full. Once hot, carefully drop in the scotch eggs and fry for 10 minutes, turning every few minutes to make sure it gets evenly fried.
Remove and drain on kitchen paper. Serve at room temperature.
BAKED LEMON RICOTTA CAKE
zest and juice of 2 lemons
2 tbsps of flour
4 eggs, separated
200g caster sugar
12 digestive biscuits, crushed
Place the ricotta in a bowl and mix in the 4 egg yolks, followed by the flour, lemon zest and juice and caster sugar – mix well.
In a separate bowl beat the egg whites until stiff and fold into the ricotta mixture.
Place a saucepan over a low heat and melt the 70g butter. Once melted take off the heat and stir in the crushed digestive biscuits. Spoon the biscuit mixture into a 10 inch spring tin and press down the mixture using the back of a spoon to create a biscuit base.
Pour in the lemon ricotta cake mixture over the biscuit base.
Place in a pre-heated oven at 180oC for 55minutes.
Presenter: Colm Hayes