Island Life Magazine Ltd February/March 2014 | Page 77

FOOD

Red Onion Tatin

Fresh Tagliatelle

1 Red onion

25 mins cooking time
Serves 4

50g Demerara sugar

200ml light olive oil

1 tbsp Balsamic Vinegar

4 cloves garlic,
crushed, then
chopped

with Rocket and Goats Cheese

1 Puff Pastry Sheet
20g Rocket
20g Goats Cheese
Method
• Peel and cut the red onion into 6 equal
wedges.
• In a small non-stick frying pan make a
caramel with the sugar and balsamic.
• Remove the pan from the heat and place
the red onion neatly in the pan.
• Using the pan as a guide cut a disc out out
of the puff pastry slightly larger than the
pan.
• Place the pastry over the red onions and
tuck in the edges.
• Bake at 200 degrees for 20 minutes.
• Turn out onto a plate and garnish with
rocket and goats cheese.
• Serve immediately.

Bryn Edwards - Head Chef
IW College, Newport

with crab, cherry tomatoes,
garlic and chilli

1/2 red chilli
300g cherry
tomatoes
1 pinch black
pepper

300g fresh
tagliatelle

Gluten Free
Lemon Sponge
4 unwaxed lemons
(plus 1 for decoration)
6 eggs

250g fresh crab
meat

250g caster sugar

1 tbsp flat leaf
parsley

250g ground almonds

1 squeeze lemon
juice

Method
• Pour the olive oil into a deep, heavy-based
frying pan - 3-4 mm deep in the pan. Heat it.
Add the garlic & chilli. Allow them to infuse
for 3 minutes, remove & discard the chilli.
• Stir in the tomatoes and simmer for 10 mins.
(