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French Valentine’s Dinner for Two – Vegetable & Goat’s Cheese Pithiviers Recipe by Chef Clément Pavie

Clement Pavie Vegetable & Goat’s Cheese Pithivier

This delicious French pastry dish is sure to warm the cheeks and heart of your Valentine this February 14th.

Serves 2

Ingredients:

– 120g goat’s cheese
– 2 puff pastry sheets
– 1 small red onion
– 1 medium carrot
– 1 medium parsnip
– 100g wild mushroom
– 2 sprigs fresh tarragon
– 1 tablespoon balsamic vinegar
– 2 tablespoons extra virgin olive oil
– Mixed baby leaves
– Rock salt and cracked black pepper to taste

Method:

Roasted vegetables
1. Peel the red onions, carrot and parsnip and cut into small bite size chunks
2. Wash and cut the mushrooms
3. Mix the onions, carrots, parsnip, mushrooms in a large bowl
4. Season with salt, pepper, add in the balsamic vinegar and olive oil
5. Roast in a preheated oven at 200˚C until golden brown
6. Leave to cool and add in the chopped tarragon

To Build the Torte
1. Cut 4X10 cm circles out of the pastry sheet
2. Dice the goat’s cheese and mix through the roast vegetables
3. Place 2 pastry discs on the table top and spoon the roasted vegetables and goat’s cheese mix into the centre of each
4. Place another puff pastry circle on top of the mix and seal together with egg wash, pressing the sides well using your fingers. Egg wash the top
5. Leave to rest in the freezer for about 10 minutes.
6. Remove from freezer and egg wash the top a second time.
7. Score around the pastry cutting the edges in 1 cm increments.
8. Decorate by scoring the top with curving lines from the centre to the edge using a small paring knife (Draw a heart if you dare!!)
9. Place on a baking tray and bake in a pre-heated oven at 175C, for approximately 15-20 minutes until the base is golden brown

Served hot with small side salads.

RECIPE BY CLEMENT PAVIE

Clement PavieChef Bio

Clément Pavie is the Head Chef for Musgrave MarketPlace, Ireland’s leading foodservice and cash and carry wholesaler. Clement trained in the renowned Ecole Superieure de Cuisine Francaise in Ferrandi and has worked in 4 star hotels, Michelin Star restaurants and groups across France, England and Ireland including Restaurant Patrick Guilbaud and Claridge’s in London. Musgrave Marketplace offers over 12,000 retail and foodservice lines, and also carries a wide choice of own brands that help customers cut costs without compromising on quality.

For more information please visit www.musgravemarketplace.ie

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