Parmesan Tart W Arugula Salad Braidwoods Restaurant Scotland Recipes

Steps:

• In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

Steps:

• In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.

Steps:

• Preheat oven to 400 degrees. Roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10-inch square. Lightly score a 1/2-inch border around dough. Brush off excess flour and transfer dough to a parchment-lined baking sheet. Freeze 15 minutes.
• Brush border of dough with the beaten egg. Bake until puffed and starting to brown, 10 to 12 minutes. Toss asparagus with the oil, and season with salt and pepper.
• Remove tart shell from oven and press down on the center with a spatula. Arrange asparagus on top. Bake until asparagus is crisp-tender, about 8 minutes. Remove from oven and sprinkle cheese evenly on top. Bake until cheese is melted, about 4 minutes more. Let cool on a wire rack 5 minutes before slicing into squares.

Steps:

• Make shell:
• Combine flour, sage, and salt in a food processor, then add butter and shortening and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle with 2 tablespoons ice water and pulse until just incorporated.
• Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, pulsing until just incorporated, then test again. (Do not overwork, or pastry will be tough.)
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough into a ball with scraper, then flatten into a 5-inch square. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
• Put oven rack in middle position and preheat oven to 375°F.
• Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides of shell all over with a fork. Chill until firm, about 30 minutes.
• Line pastry shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 10 to 15 minutes more. Lightly brush bottom and sides of shell with egg white and continue to bake until dry and shiny, about 5 minutes. Cool completely in pan on a rack, about 15 minutes.
• Reduce oven temperature to 325°F.
• Make filling while shell bakes:
• Bring cheese and cream just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes. Pour steeped cream through a fine-mesh sieve into a bowl, pressing hard on cheese solids and then discarding them.
• While cream steeps, heat oil in a 10-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté squash with 1/8 teaspoon salt and 1/8 teaspoon pepper, turning, until lightly browned on all sides, 8 to 10 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly.
• Whisk together whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl until combined. Add steeped cream, whisking until smooth.
• Fill and bake tart:
• Scatter squash evenly in tart shell and pour custard over. Bake until custard is just set and golden in patches, 30 to 35 minutes. Cool tart in pan on rack at least 20 minutes.
• Halve tart crosswise, then cut in half lengthwise and cut each quarter into 8 pieces. Serve warm or at room temperature.
• *Available at some cookware shops and Fante's Kitchen Wares Shop (fantes.com).

Steps:

• Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
• Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out pastry sheet on a lightly floured work surface to a large oblong measuring 30 x 40cm. Stamp out 24 rounds with a 6.5cm round cutter, then carefully place them in fairy cake or muffin tins to form tiny tarts. Prick the bases with a fork.
• Brush the pastry with the beaten egg, scatter with the parmesan and bake for 10-12 mins until golden. Scrunch the pastry trimmings together, then re-roll and stamp out 4 more rounds. Glaze and bake as before. When all the pastry cases come out of the oven, roast the cherry tomato halves on a baking tray for 8 mins. The cases will keep in a tin for up to 3 days or freeze for 3 months. The tomatoes will keep in the fridge for 24 hrs.
• To serve, fill some cases with a teaspoon of hummus, a cherry tomato and a few snipped chives. Fill others with soft cheese, a twirl of salmon, dill and black pepper and capers, if you like.

Steps:

• Blend salad dressing ingredients in a mini food processor. Season to taste with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Bring to room temperature before tossing the dressing with the greens.
• Combine arugula and tomatoes in large salad bowl. Toss with enough dressing to coat.
• Garnish with pine nuts or walnuts.
• Servings are estimated.

Steps:

• Place salad greens and arugula in serving bowl; add tomatoes and pine nuts; toss well.
• In small bowl, mix together oil, vinegar, salt and pepper.
• Pour over salad and toss well.
• Scatter Parmesan shavings on top to serve.

Steps:

• Roll out the pastry on a lightly floured surface until big enough to line an 18 x 28cm tart tin or a 23cm round tart tin. Carefully lift the pastry into the tin, leaving any extra hanging over the sides. Prick the base of the pastry with a fork, sit the tin on a baking sheet and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans. Put in the oven and bake blind for 15 mins. Remove the beans and paper, and bake for a further 10 mins until the pastry is biscuity. Decrease the oven to 160C/140C fan/gas 3, and trim the pastry edges.
• To make the cardamom frangipane, beat all the ingredients together with an electric whisk. Dollop into the tin and spread evenly to fill. Peel, halve and core the pears - scoop out the core with a melon baller, if you have one. Brush with a little lemon juice. Arrange the pears in the tin, pushing them a little into the frangipane. Scatter with a few more flaked almonds and bake for 50 mins until the filling is risen, golden and firm to the touch. Serve warm or cold, drizzled with a little honey.