Saturday, March 10, 2007

Carrot and Chorizo Tart

We are saying Au Revoir to carrots. The most interesting thing about a carrot is its colour. They taste ok, their texture is inoffensive but they are bland. It's the vegetable equivalent of the lights being on but nobody's in. Freddie has a low-threshold for boring food and I wanted the GBVC to be exciting to the tastebuds. So I created the Carrot and Chorizo tart. It tastes a little smoky and mildly spicy.
Ready rolled pastry, 2 medium sized carrots finely grated, 75 grams chorizo sausage chopped, 3 eggs, 200 ml half-fat creme fraiche, 50 ml milk, 100 grams bacon lardons, 75grams hard cheese like parmeggiano. Salt and Pepper. Half a tablespoon of Olive Oil.
1.Preheat the oven to 190 C/ 375 F/Gas Mark 5. Line a quiche tray with the pastry. Prick it and bake it blind for ten minutes, using greasproof paper with baking beans on top.
2.Finely grate the carrot and squeeze out excess moisture. Add half a tbsp of olive oil to a pan, gently fry the shredded carrot with the chopped chorizo and lardons for ten mins. Add salt and pepper.
3. Beat together the eggs, then add the creme fraiche and milk and beat again. Stir in the cheese.
4. Put the carrot, chorizo mixture evenly across pastry case. Pour egg mixture on top. Bake in the oven for 30 mins or until golden brown on top.

Writing a recipe down makes me feel a little uneasy. What if some of you try it and its completely awful and it blows apart my Stepford wife image? Freddie, who also has an alter ego because of this blog, didn't notice the carrot but loved the chorizo. He has recently adopted a statesmanlike air at the dinner table. Before this meal he uttered the words, "I'm doing this for My People."
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  1. What a good idea for a site. I'll have a look at my recipe books and see if I can find a yummy recipe.

    Uncle Ben

  2. as requested a rThis recipe might look strange to most people, but don't knock it till you tried it. This is the way my grandmother, Mit used to make it and after her my mother, Irma and now me.
    I had some strange looks and comments from some the volunteers we host, about the jam. Needless to say they all succumb to the warm feeling this dish brings to their stomachs.
    It is a great accompaniment for game.
    Usually I prepare it in my pressure cooker, that reduces the cooking time. The cooking time stated below is for the normal pots.


    1 red cabbage, quartered and sliced
    4 large onions, chopped
    1 kg appels, cored and chopped
    50 gr butter or goose fat
    loads of fresh thyme
    1 tbsp cinnamon
    2 tsp white pepper
    2 tbsp white vinegar or cider vinegar
    1 jar of jam (dark fruits like blackberry or black currant)
    brown sugar (optional)


    Bring the cabbage, covered with cold water, to the boil. Cook for 10 minutes and drain in a colander. Cooking it like this will make the cabage more digestable.
    Melt the butter or goosefat and add the onions, a layer of cabbage, appels, thyme, some cinnamon, pepper... and repeat.
    Add vinegar and some water.
    Leave it on a low heat for 1 to 2 hours, stirring regularly. You might have to add some water during this process to avoid the cabbage burning !
    Towards the end mix in the jam and add sugar and salt to tasteecipe for cabbage

  3. As it might not have been clear, the above recipe is for braised red cabbage. You can also find it on my blog

  4. Your people are proud of you, Freddie!!!

    Wonderful blog, mom :).

  5. Anonymous9:04 AM

    Hi Freddie - Hannah from Masterchef here! I have posted a cabbage recipe for you on my blog. Hope you like it. I have put your picture on too - hope this is OK but can happily change it to a picture of a cabbage if you would prefer! Hope you and your mum are well and happy


We always love to read your comments - thank you