Monday, February 09, 2009

Tartlet of Gorsehill Abbey Farm St. Agnes cheese and caramelised red onion with garden salad and grain mustard dressing

As served at Hill House near Shipston on Stour last Saturday as part of the bistro menu we cooked and served.

The St. Agnes cheese I use is organic and comes from Gorsehill Abbey Farm in Broadway. It resembles feta, but with a much more subtle and refined taste. Although you can buy this cheese if you turn up at the farm, you can also find it in a range of local shops or mail order.


For the caramelised red onions - these are cooked for about an hour and a half - see an earlier post here and finished with balsamic syrup.

















Chopped fresh thyme is sprinkled on top - as seen below.





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