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Recipe – Onion Jam Flan

19 May

Time taken:  1 and a half hours

Serves 8

Onion Jam

550 grams of red or brown onions, peeled and halved

2 cloves of garlic, peeled

10 grams salt

25 grams vegetable oil

15 grams soy sauce

25 grams vinegar, any variety

50 grams sugar

Place onions, garlic, salt and oil in the TM bowl.  Process for 4 seconds/Speed 5.  You don’t want it too smooth.

Cook for 8 minutes/100 degrees/Reverse/Speed 1.  Add the soy sauce, vinegar and sugar, and mix for 2 seconds/reverse/Speed 2.

Cook for 14 minutes/100 degrees/Reverse/Speed Soft/MC off.  Store in the fridge where the flavours will develop.

Pastry

100 grams wheat kernels

100 grams flour

50 grams cheddar, chopped

70 grams cold butter, chopped

Quarter teaspoon of salt

50 grams of ice cold water

Make wholemeal flour by placing the wheat kernels in the TM bow and milling for 30 seconds/speed 8.  Add the other flour, cheese, butter and salt to the bowl.  Combine the flour mixture for 10 seconds/speed 6 while adding the ice cold water through the hole in the lid. Knead for 20 seconds/interval speed to form a dough.  Turn the dough out, form into a ball and cover it tightly with cling wrap.  Set aside in the fridge for at least 15 minutes.

Preheat oven to 195 degrees/Gas Mark 5-6

Lightly grease a large flan tin or pan about 30cm in diameter.  On a silicon mat or floured bench, roll our the dough to about 3mm thickness.  Gently lay the pastry in the tin, ensuring it is right up to the edges, and prick it all over with a fork.

Bake in the oven for 10 minutes (you can make the filling while the pastry is cooking).  Remove the tin from the oven and reduce oven temperature to 190 degrees/Gas Mark 5.

Filling

10 grams parmesan

200 grams of cream cheese or yoghurt cheese

3 eggs

50 grams milk or cream

400 grams caramelised onions

a pinch of pepper

1 teaspoon caraway seeds (optional)

Place the parmesan cheese in the TM bowl and mill for 10 seconds/speed 8.  Add the cream cheese, eggs and milk.  Mix for 6 seconds/speed 5 or until smooth.

Spread the pastry crust with the caramelised onions.  Pour the filling over the onion base.  Sprinkle with pepper and caraway seeds, if using.

Topping

20 grams parmesan

50 grams gruyere, cubed

100 grams cheddar, cubed

100 grams pitted black olives, coarsely chopped

Place the parmesan cheese in the TM bowl and mill for 10 seconds/speed 8.  Add the gruyere and cheddar and grate the cheeses for 5 seconds/speed 5.  Distribute the cheese over the flan and sprinkle with the olives.  Bake for approximately 35 minutes, or until golden brown.  Let the flan sit for 10 minutes before cutting.

 
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Posted by on May 19, 2012 in Recipes

 

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Onion Jam Flan

18 May

Delicious, great with a glass or two of wine, in addition to a cheese platter, some quince paste  – as just proven by our neighbours and me!

This is a great recipe – one of Helene Meurer’s from the famous Thermomix blog site superkitchenmachine.com

It is fabulous as a small plate with a glass or two of wine, or would be an amazing picnic dish.  You can eat it warm or cold, so what’s not to love about it?   You can make it pretty quickly – I made the onion jam component yesterday night and left it to develop flavours overnight in the fridge, and then put it together this afternoon – so while you might look at the recipe and think – one and a half hours is too much, you  can split it up into components.  If I had have been thinking, I would have done the pastry last night as well, but clearly, I was not thinking! I chilled the pastry for 25 minutes in the fridge and it was fine to work with.  I rolled it out on the thermomat, which worked beautifully, and then inverted the thermomat and placed it over the flan dish, and eased the pastry off. It worked seamlessly – no tears, no bulges, and the pastry itself didn’t shrink while I was blind baking it.

In fact, I actually had a bit of cheat on this recipe.  When I went to put it together this afternoon, I realised that I didn’t have any wheat kernels in the pantry – and, to be honest, it was one of those days when I just couldn’t be bothered getting back in the car and going to the supermarket.  So I did a bit of googling and wondered if there was anything in the cupboard I could use instead of wheat.  So I took a gamble and used barley – and – to my delight – it worked fine!  So, my theory is – if this recipe tasted great with the barley crust, it would definitely be amazing with the wheat!!

I used some of the left over gruyere from the kuzu gnocchi, some parmesan I had on hand, and the regular cracker barrel cheddar – so not the really expensive cheddar.  The cream cheese I used was the stock standard Philadelphia – which is a staple in my fridge since I have been a thermomix owner – you can whip up a dip in two minutes with a pack of Philly in the fridge.

I can’t actually think of any tips that would make this dish any easier to make – it’s a dream!

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Posted by on May 18, 2012 in Bakes

 

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