The Tropical Treat

Archives for November 2020

Courgette, chipotle black bean and feta tart

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I have been making courgette and chipotle black bean wraps for my afternoon tea boxes for some time now and it has been a huge hit so I decided to try and make a slightly fancier tart version. I must say the crisp puff pastry, the smoky chipotle black beans, creamy feta and courgette go really well together. It also makes a super quick and healthy lunch too!

A very simple but delicious tart using a few ingredients. Pop a Jus Roll puff pastry sheet, glazed with a beaten egg into the oven for 15 minutes and spread over the black bean filling.

Cover the black bean filling with courgette ribbons (use a vegetable peeler for thin strips) lightly fried in olive oil and seasoned with salt and pepper.

Put it back in the oven so the courgettes crisp up and the puff pastry gets golden and extra flaky.

Remove from the oven, top with finely sliced jalapenos for a little heat and a sprinkling of creamy feta cheese to cool it down.

Sprinkle coriander liberally and dig in. Unless you hate it and in that case whichever herb or leaves your prefer. This tart would pair perfectly for a gathering with sweetcorn fritters, plantain tacos and melon and halloumi salad.

Ingredients

320g ready rolled all butter puff pastry
1 medium free range egg, beaten
150g courgettes, cut into thin long ribbons
1tbsp extra-virgin olive oil
25g feta crumbled 
1/2 jalapeño, deseeded and thinly sliced 
Handful of fresh coriander leaves 

For the chipotle black bean filling

2 tbsp extra-virgin olive oil
1/2 red onion, chopped
2 garlic cloves, crushed
400g tin black beans, rinsed and drained and roughly mashed
1/2 tsp chipotle chilli powder
125ml organic vegetable or chicken stock
Salt and freshly ground black pepper, to taste

Method

Make the puff pastry first. Preheat the oven to 200°C/180°C fan/gas 6. Roll out the pastry and place onto a baking tray lined with greaseproof paper. Use a knife to score a rectangular border (2cm around the edge) of the pastry. Brush the border with the beaten egg and bake for 15 mins Leave to one side.

Now make the black bean filling, heat oil over a medium heat and add the onion, garlic and sauté for 2-3 mins. Add the beans, chilli powder and stock, stirring and mashing over a low heat until you have a slightly chunky consistency. Season with salt and pepper and leave to one side.

Heat a large frying pan until hot and add some olive oil. Lightly fry the courgette ribbons for a couple of mins until translucent and cooked through.Season and leave to one side.

Use the back of a spoon to press down the centre of the pastry leaving the raised border. Fill the middle with the black beans, spreading it over the pastry. Place the courgette ribbons on top and return to the oven for 15 minutes until crispy and golden. Serve with a sprinkle of crumbled feta, sliced jalapeño and fresh coriander leaves. 

Chilli harissa roasted root vegetables with almonds and feta

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Chilli harissa roasted root vegetables with almonds and feta. Perfect for the season and a great way to use any root vegetables you may have around. This warming veggie tray bake is perfect to have on its own or just use it as a side with roast chicken. 

I bought some new ingredients from Belazu to try out and decided on the smoked chilli harissa paste and Arbequina early harvest extra virgin olive oil. I discovered the brand after helping at a supper club with superstar chefs Alexandra Dudley and Nina Parker.

It’s the season for root vegetables (parsnips, squash, pumpkin, sweet potatoes etc), cosy nights and dinners inside. And I thought spicing them up could be a nice twist.

It’s all very simple. Slice the vegetables up and coat with the harissa paste, lemon juice, olive oil and a little salt and pepper. Pop in the oven until it’s crispy and roasted to perfection.

Then plate (maybe drizzle a little more oil) and serve with toasted almonds, crumbled feta and sprinkle of coriander leaves. Enjoy!

Serves 4
Prep 15 mins
Cook 50 mins
Total 65 mins

Ingredients

300g baby carrots, top, tailed and halved
200g baby parsnips, top, tailed and halved 
1 large sweet potato, cut into batons
200g new potatoes, quartered 
3 tbsp Belazu’s Arbequina Early Harvest Extra Virgin Olive Oil
1-2 tbsp Belazu’s Smoked Chilli Harissa 
Juice of 1 lemon 
Sea salt and freshly ground pepper 
30g almonds, toasted 
50g feta, crumbled 
Handful of coriander leaves, to serve (optional) 

Method

Preheat the oven to 200C / gas mark 6 / 400F. Put the root vegetables onto a large baking tray (making sure they don’t overlap).

In a small bowl, mix the olive oil, chilli harissa, lemon juice and a little salt and pepper. Toss the vegetables in the harissa marinade, ensuring it is well coated. 

Roast for 50 minutes until the vegetables have crispy edges and cut easily with a knife, you may need to turn the vegetables over a couple of times. Drizzle over a little bit more olive oil.

Meanwhile, heat a medium sized pan, toast the almonds in 1 tsp of olive oil until lightly browned and leave to one side to cool.

To serve, transfer to a dish and sprinkle over the toasted almonds, crumbled feta and coriander leaves. Enjoy!

Apple, ginger and honey cake

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A ginger infused apple and honey cake – its sweet, a little sticky with a dash of spice. It’s proper Autumnal! Make this seasonal cake when you have friends over for dinner, it looks good on the table.

I think it’s the prettiest cake I’ve made to date, just look at that beautiful honey glaze!

It’s perfect with a scoop of ice cream or custard or cream on a windy Autumn day. Enjoy!

Serves 8
Prep 25 mins
Cook 80 mins
Total 105 mins

Ingredients

200g unsalted butter, softened
75g golden caster sugar
175g clear honey
3 free-range eggs
250g self-raising flour, sifted
1 tsp ground ginger
1 tsp ground cinnamon 
1 Braeburn apple, peeled and cut into 1 cm chunks
2 tsp of stem ginger chopped

For the topping

1 Braeburn apple, cored and thinly sliced
2-3 tbsp honey and stem ginger syrup

Method

Preheat the oven to 160C / gas mark 3 /320F and line a 20cm round cake tin with greaseproof paper.

In a large bowl cream butter and sugar until the mixture is pale and fluffy. Add the honey and eggs, one at a time until well incorporated. Fold the dry ingredients into the wet and then stir in the chopped apple and stem ginger.

Spoon into the cake tin and arrange the apple slices beginning in the centre. Bake for 60-70 mins until golden and firm (check by inserting a skewer and if it comes out clean it’s ready). Cover with a little foil if it starts to brown too quickly.

Leave the cake to cool in the tin and then remove. Warm the ginger syrup and honey in a small pan and brush over the cake. Serve with ice cream. Enjoy!