Servings:

4 starter portions

Level of difficulty:

Intermediate

Ingredients

100g Self Raising Flour
25g Lard
25g Margarine
1 teasp Onion Seeds
Cold Water to bind
Salad Leaves
¼ pint Double cream
100g Mascarpone
75g Feta Cheese
50g Smoked Feta Cheese
100g Grated Parmesan Cheese
2 Red Onions
30g Dark Brown Sugar
2 tbsp Port
1 tbsp Balsamic Vinegar
Oil

Method

Firstly make up the short crust pastry, adding the onion seeds at the crumb stage. wrap in clingfilm and put in the fridge for a few minutes to rest.

Peel and finely slice the onions, heat a little oil in a medium saucepan, then add the onion and sweat until softened but not coloured. Then add the port, balsamic vinegar and sugar. Cook until all liquid is absorbed.

Meanwhile in another saucepan bring the cream to the boil then reduce heat and add parmesan and mascarpone and whisk until smooth.

Roll out pastry between two sheets of Bake o Glide or silicon paper, as thin as possible. Cut out rounds and line a 4 tray yorkshire pudding tin. Prick the bottom and sides and bake blind for about 10 minutes, until just slightly coloured.

Take a dessert spoon of the onions and mix into the cream mixture. Blitz until smooth with a hand held blitzer. Taste and season if necessary.

Put a teaspoon of the onions into the bottom of each pastry case, then fill with crumbled feta cheeses. Spoon the cream mixture over the top, Bake for a further 10 minutes.

In the onion pan reduce a table spoon of balsamic vinegar. Drizzle little over salad and spoon a little on the plate to garnish.