Quiche Parfitt
Ingredients:
Pastry case (made in advance – pastry rolled into tin, pastry blind baked, quiche baked)
150g salted butter (frozen)
150g plain flour
Pinch of salt
Handful of poppy seeds
Cold water
1 medium egg white for sealing the base (put yolk into quiche filling)
Filling
2 tbsp of butter
1 medium onion finely diced
½ leek finely sliced (white part if possible)
½ chicken stock cube crumbled
1 tsp garlic powder
(adults’ portion) – (made in advance)
½ tsp paprika
1 chorizo sausage skinned and diced
100g feta crumbled
(kid’s portion) – made in advance
4 thick sausages, out of skin and made into mini meatballs and fry off to brown off the edges
50g cheddar grated
Egg and cream filling
50g cheddar grated
250ml (250g) double cream
2 medium eggs + 1 egg yolk
Crack of black pepper
Salt
Summer Salads
Homemade coleslaw – made in advance
½ a small red cabbage finely sliced
¼ Red onion finely sliced
1 large carrot grated
2 large tbsp of mayonnaise
1 tbsp of white wine vinegar
Salt and pepper to season
Sugar snap pea couscous – made in advance
100g Sugar snap peas – finely sliced
100g Couscous
100ml of cold water
zest and juice
Handful of parsley – finely chopped
Handful of mint – finely chopped
Handful of basil – finely chopped
Handful of marjoram – finely chopped
1 tbsp olive oil
Salt and pepper
Simple green dressed salad – spinach, tomato, simple dressing
Method:
Pastry
1. Put all ingredients bar the water into a food processor and pulse, add 1 tbsp of water at a time. Then pulse to fine breadcrumbs and it should come together if not add another tbsp and then pulse again. The dough should start to come together.
2. Roll out onto floured baking parchment and then flour top of dough and add another piece of parchment on top and roll out to the thinness of about 3-4mm. Then put directly into a fluted loose bottom pie tin. Put back into fridge to rest (make sure it is covered for at least 15 min).
3. Preheat oven 180C fan. Put into oven with baking beads to blind bake for 15min (make sure you have a piece of parchment paper (crumple it) to put the baking beads on top and cover over the edges). Then remove beads and brush egg white all over the pastry and bake again for 4-5 min till seal is formed on pastry.
Filling
1. Prepare the chorizo by peeling the skin and dicing them and fry in a dry pan till oils are released with some paprika.
2. Prepare the sausage meat, peel skin off and roll into little balls, pan fry lightly still slightly browned.
3. In a pan cook down the onions and leeks and garlic powder and crumble in chicken stock cube in the butter –once they start to soften add a pinch of salt, then keep cooking and stirring till soft and sweet – 10 mins. Leave to cool.
4. Then once the vegetables are cool place the leeks and onions in the bottom of the tin.
5. Then using a piece of greased parchment paper fold a long strip (double it up) and place in the middle of the pie dish. This is your divider for the 2 different quiche fillings.
6. Place the chorizo and feta in 1/2 of it, then the little sausage meat balls (you might not fit all the meatballs in if they are large sausages) in the other section.
7. Now prepare the egg, cheese and cream mixture – mix all together and add some black pepper. Pour over the vegetables in the quiche tin (you may not need all of it, just fill the tin till the egg mixture is about 2-3 mm from the top of the edge. Add the rest of the cheese to the sausage side.
8. Then bake for 40 mins till golden brown.
9. Make the coleslaw – add everything into a bowl
10. Make the couscous salad – make put couscous into a bowl add the water and leave it to sit for 20 mins, then fluff up with fork once all water is absorbed. Then make up the dressing with the herbs, oil, lemon and salt and pepper and toss in the chopped sugar snap peas. Pour this into the fluffed-up couscous and mix well.
11. Serve the quiche with a selection of the salads.
