I started with a rolled sheet of ground chuck and a separate sheet of rolled sage pork sausage, both from Skip's Meat Market on Goodman. In between is a generous layer of Pub Mustard from my friends & fellow NY'ers at @mustardseednmore. I then covered all of that with sautéed mushrooms, onions, sun dried tomatoes along with more of that amazing Pub Mustard and generous amount of Jim Beam. Once I got that all rolled up together, I wrapped the whole thing in a bacon weave, then into my Pittboss smoker at 300° till it's ready to eat. I honestly think this is gonna be really, really good!
Happy Grillin Everyone 🔥
Hey folks! Some weekend cooking inspiration for you 😁 For today's recipe I've teamed up with @cooksmatches to bring you THE most delicious tart in the world. Cook's Matches and I have the same approach to cooking, and that's that it should be fun, enjoyable and bring smiles all round. I'm confident this recipe will bring a smile to your face! Be sure to save this recipe post for later. Enjoy! Chris xx
Asparagus, Caramelised Onion and Goats Cheese Tart | Serves 4
1 sheet Pre-rolled Puff Pastry (375g/13.2oz)
125g/4.4oz Fine Asparagus or regular Asparagus sliced in half
75g/2.6oz Goats Cheese, plus extra to crumble on top
1 sprig of Fresh Thyme, leaves finely diced
Zest of 1/2 small Lemon
1 Egg, beaten
3 large Red Onions, thinly sliced (approx 500g/1lb)
1 tbsp Brown Sugar
1 tbsp balsamic Vinegar
1 tbsp + 1 tsp Olive Oil
Salt & Pepper, to taste
1️⃣Add 1 tbsp olive oil to a large saucepan over medium heat. Add onions & sauté for 10-15mins until they start to brown & become sticky. Add sugar, balsamic vinegar and salt & pepper, then turn the heat down a little & continue to cook for another 10-15mins or until deep golden and sticky. It’s optimal to cook them for as long as an hour at a really low heat so the onions release their natural sugar, but for convenience the above times work perfectly.
2️⃣Meanwhile, roll out your pastry & fold over the edges 2cm. With a fork, pierce the base a few times, then brush with egg & place in the oven at 180c/356f for 10mins. In a bowl, combine your goats cheese, ricotta, thyme, lemon zest, salt & pepper and the rest of your beaten egg.
3️⃣Take the pastry out the oven & push the centre down with a fork to let out the steam. Spread over your cheese mixture & top with your onions. Toss asparagus with 1 tsp olive oil, salt & pepper, then spread across the top of your onions. Place back in the oven for 10-15mins or until golden brown.
4️⃣Serve with an extra crumbling of goats cheese over the top. For salad inspiration I used: Rocket, prosciutto, red onion, baby sweet tomatoes & pine nuts .