Nathan Eades, Executive Head Chef of New Forest restaurant The Terrace, shares his recipe for his 'Old Winchester Cheese Tartlet with Roscoff onion, pickled walnuts and yeast flakes'.
The star of the show in this recipe is a multi award-winning cheese from one of our local Hampshire cheese makers, Lyburn. Reminiscent of an old gouda, Old Winchester has a distinctive nuttiness and is made with a vegetarian rennet, making it the ideal vegetarian substitute for a hard Italian cheese.
This stunning dish makes for the perfect starter when wanting to impress at your next dinner party.
Serves: 4 as a starter
Prep time: 20 minutes
Cook time: 40 minutes
Pickled walnut puree:
Toasted yeast flakes
1. Tartlet case.
Heat the butter over a medium heat until it turns golden brown. Let it cool. Paint the 2 sheets of brick pastry with the butter and sprinkle over the paprika. Sandwich the 2 sheets together and allow to set for an hour. Cut to desired shape and mould into a small tartlet tin. Bake in an oven at 180 for 8 minutes
2. Onion compote
Finely slice the onions. Over a medium heat sweat the onion for 5 mins and then add the garlic and thyme. Cook until golden brown. Set aside.
3. Walnut pesto
Put the walnuts and garlic into a mortar and pestle and grind into a paste. Finely grate the cheese. Add all ingredients together.
4. Bechemel sauce
Melt the butter in a saucepan over a low heat. Add the flour and cook out for 10 mins. Be careful not to burn it. Gradually add the milk in small stages - 40-50ml at a time. Allow to cook over a low heat for 10 mins until the mix doesn’t taste of flour anymore. Add the mustard and cheese and blend with a stick blender. Set aside.
5. Toastes yeast flakes
Melt the butter over a medium heat. Add the yeast flakes and toast until golden brown. Set aside.
Mix 20g of onion compote with 10g of walnut pesto. Once mixed, place at the bottom of the tartlet case. Spoon on the bechemel sauce. Place dots of the walnut puree randomly over the top. Sprinkle the yeast flakes and chives on top. Decoratively place the flowers on top of the walnut puree.
With over 16 years of experience in the industry, Nathan recently joined The Montagu Arms as Executive Head Chef of New Forest Restaurant, The Terrace and our Beaulieu Pub, Monty's Inn. Nathan was previously Head Chef at The Wild Rabbit in Oxfordshire for over four years and oversaw a brigade of 20 that achieved several awards within the AA and Michelin Guides, Good Food Guide and was listed in the Top 50 gastropubs.
You can meet Nathan at this year's New Forest and Hampshire County Show where he will be cooking his Old Winchester Cheese Tartlett LIVE in the local produce area on Tuesday 28th July at 3.30pm.
Alternatively, have Nathan cook this dish for you during your next visit to New Forest restaurant, The Terrace.
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