Union Jack Tart with Mary Berry’s Honey & Balsamic Vinaigrette
Ingredients: Serves 6
• 1 pack ready to roll puff pastry
• 3 red peppers
• 4 red onions
• 180g soft goat’s cheese
• 1 egg for glaze
• Olive oil drizzle
• Honey for drizzling
• Green salad
• 6 Tbsp Mary Berry’s Honey & Balsamic Vinaigrette
Method:
Preheat the oven to 180°c.
Chop the red peppers and red onions into medium size chunks (approx. 3cm x 3cm). Place on a baking tray, each on its own side. Drizzle both with olive oil and the onion side with some honey too. Cook for 20-25 mins until softened.
Meanwhile, prepare the pastry. Line a flat baking sheet with baking parchment and unroll the puff pastry sheet onto it. Prick all over the inside of the rectangle with a fork.
Then arrange the filling as you like (you can create the union jack like we did). Add the grilled peppers, onions and goat’s cheese and brush the sides of the pastry with beaten egg.
Bake for 15-25 minutes, until the pastry is golden and crisp.
Toss the salad in Mary Berry’s Honey & Balsamic Vinaigrette and serve. This is also great at room temperature.
Fish & Chip Celebration Cones with Mary Berry’s Blue Cheese Dressing
Ingredients: Serves 4
• 4 large potatoes
• 250ml vegetable oil for frying
• Sea salt (to taste)
• 2 cod fillets
• Salt/pepper (to taste)
• 1/2 cup Panko crumb
• 1/2 cup flour
• 2 eggs, whisked
• 4 Tbsp Mary Berry’s Blue Cheese Dressing to serve
• Lemon wedges to serve
• Chopped chives to serve
Method:
Peel the potatoes and cut lengthways into roughly 1cm slices. Cut each slice into fairly thick chips, rinse in cold water and pat dry with kitchen towel.
Heat the oil in a deep frying pan. Carefully lower the chips into the hot oil and fry for 10 minutes, or until cooked through, but not browned. Carefully remove the chips from the pan, set aside to drain on kitchen paper.
Preheat the oven to 180°c. Place chips on a baking tray and cook for another 8-10 minutes, or until crisp and golden brown.
Meanwhile cut fish into strips and season well with salt and pepper. Place the flour, whisked eggs and panko crumbs in 3 separate dishes, ready to coat the fish. Start by coating the fish in the flour, shaking off any excess. Then coat the fish in the whisked eggs and finish them off by coating in the panko breadcrumbs, making sure to really press the breadcrumbs on the fish so they get a good crust.
Transfer the coated fish strips onto a baking sheet. Let the fish sticks rest while you heat the oil in the deep frying pan.
When oil is hot, add the fish strips. Fry for 3 minutes, after which the fish strips should be nicely browned on the underside and can be flipped.
Flip and cook for another 3 minutes on the second side. Then remove and let them cool on a few paper towels.
Serve your double cooked chips and fish in paper cones, with a lemon wedge, sprinkle of chives and a drizzle of Mary Berry’s Blue Cheese Dressing.
