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Shallot tarte tatin with whipped goats' cheese and watercress
Fruit and vegetables
10 banana
shallots
, cut into round circles about a 1cm/½in thick
20g/¾oz fresh
thyme
, leaves picked
1 unwaxed
lemon
, zest and juice only
1 bunch fresh
watercress
50g/1¾oz
chives
, snipped
Tins, packets and jars
100ml/3½fl oz
chicken stock
Cooking ingredients
2 tbsp
olive oil
50ml/2fl oz
sherry vinegar
sea salt and
white pepper
100g/3½oz
caster sugar
1 tbsp
balsamic vinegar
50ml/2fl oz extra virgin
olive oil
Dairy, eggs and chilled
50g/1¾oz
butter
500g/1lb 2oz ready-made all-butter
puff pastry
45g/1½oz
butter
, chilled and cut into cubes
200g/7oz goats’ cheese, preferably Dorstone or Tymsborough goats’ cheese, at room temperature, cut into small pieces
200ml/7fl oz
single cream
Other
50ml/2fl oz dry
Madeira
plain flour, for dusting
Back to recipe
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