Geeta’s Caramelised Onion, Mango & Ginger & Goat’s Cheese Tart
Serves 4
Prep time: 10 minutes
Cooking time: 50 minutes
Ingredients:
1 sheet of ready rolled puff pastry
30g unsalted butter
2 large white onions, thinly sliced
2 tsp fresh thyme leaves
3 tbsp Geeta’s Mango & Ginger Chutney
1 egg, beaten (for egg wash)
100g goat’s cheese log
2 tsp fresh thyme leaves
Salt and pepper, to taste
For further information on Geeta’s Foods, please contact charlie@pamlloyd.com
Method:
1. Preheat your oven to 200°c.
2. Unroll the pastry and place a plate on top of it. A 24cm diameter plate is ideal. Cut around the plate to form a pastry disk. Put the disk on a baking sheet lined with parchment paper and put the pastry in the fridge.
3. Heat the butter in a frying pan over a low heat. Add the onions, 1 tsp thyme, and a pinch of salt. Cook slowly, stirring occasionally, until pale golden brown, about 25-30 minutes. You may need to add a little water as you go. Set aside to cool.
4. Spread the chutney over the pastry base, avoiding the rim. You can save the chunks of mango to put on top of the tart, if you wish.
5. Evenly distribute the caramelised onions over the chutney layer.
6. Brush the border with beaten egg for a golden crust.
7. Slice the goat’s cheese and put the slices on top of the onion layer. Add thyme leaves, reserved mango chunks, salt and pepper and a drizzle of olive oil.
8. Bake for 20 minutes, or until the pastry is golden and puffed.
9. Serve warm or at room temperature with a bitter leaf salad.
Geeta’s Cheese, Bacon and Mango Hot Cross Buns
Makes 12
Prep time: 40 minutes
Proving time: 3 hours
Baking time: 20 minutes
Ingredients:
275ml warm milk
7g fast-action dried yeast
1 tbsp caster sugar
1tbsp Geeta’s Premium Mango Chutney
625g strong white bread flour, plus extra to dust
1 tsp fine salt
45g butter, softened
3 eggs (2 beaten together, plus 1 beaten separately for the glaze)
100g grated cheddar cheese
2tbsp Geeta’s Premium Mango Chutney
200g streaky bacon
For further information on Geeta’s Foods, please contact charlie@pamlloyd.com
Method:
1. Put the warm milk, yeast, sugar and chutney in a jug, stir to dissolve the yeast and sugar, cover with a clean tea towel and set aside for 15 minutes for the yeast to activate (the mix will go a bit frothy).
2. Add the flour, salt and butter to a large bowl and rub the butter in to the flour. Add the 2 beaten eggs to the yeast mixture, then pour the wet ingredients into the dry ingredients and bring together with a wooden spoon or mix on a low speed using a stand mixer until the mixture begins to come together into a slightly sticky dough.
3. If making by hand, turn out the dough onto a lightly floured surface and knead for 5-10 minutes until the dough is smooth and elastic. Otherwise proceed to knead in the stand mixer.
4. Add the grated cheese then knead until evenly incorporated. Lightly flour a clean bowl, put the dough in it, cover with a clean tea towel and leave to rise at room temperature for 1-2 hours until doubled in size.
5. Turn out the dough onto the work surface and divide into 12 even pieces. Shape into buns and set 2cm apart on a lined baking sheet so they have space to expand. Cover with a clean tea towel and leave to prove (rise a second time once shaped) at room temperature for about 1 hour.
6. Heat the oven to 200°C/180°C fan/gas 6.
7. Brush the buns with beaten egg mixed with the 2tbp chutney and allow to dry. Cut the bacon rashers in half lengthways and use these to wrap around the buns to form crosses. Paint the bacon crosses with the mango egg wash. Put the buns in the oven, turn it down to 180°C/160°C fan/gas 4 and bake for 15-20 minutes until golden and cooked. Cool on a wire rack.
8. Serve, fresh or toasted, with butter and extra cheese and grilled bacon rashers.
Geeta’s Tandoor Leg of Lamb with Mango Glazed Shallots
Serves 6-8
Prep time: 10 minutes
Marinading: 8-24 hours
Cooking time: 2 hours 15 minutes
Resting time: 15-30 minutes
Ingredients:
4 tbsp thick Greek yoghurt
1 tbsp salt
Juice of 1 lemon
1 packet Geeta’s Chicken Tandoori Seasoning Mix
2.5 kg leg of lamb
400g round shallots, peeled
25g butter
2-4 tbsp Geeta’s mango and Chilli Chutney
Juice of ½ lemon
For more information on Geeta’s Foods, please contact charlie@pamlloyd.com
Method:
1. In a bowl mix the yoghurt, lemon juice and Tandoori Mix.
2. Place the leg of lamb in a large roasting dish. Score the lamb leg on both sides and spread the paste over, rubbing it into the gashes. Cover and leave in the fridge, ideally for eight hours or overnight.
3. When ready to cook, preheat the oven to 180C.
4. Cover the lamb with foil. Roast for an hour and then turn the lamb and roast for a further hour. Remove the foil and return the lamb to the oven, skin side up for a final 15 minutes. Cover and rest before serving.
5. For the shallots. Melt the butter in a pan with the Mango and Chilli Chutney and lemon juice, add the shallots to the pan and bring to a simmer. Cook on a low heat, stirring now and then, for around 40 minutes or until the liquid is reduced, thickened and syrupy and the shallots are caramelised.
6. Serve the shallots with the lamb alongside salad, flatbreads, yoghurt, pickles and chutneys.