Ingredients:
>200g smoked Gubbeen
>750g puff pastry
>1 egg
>baby spinach leaves(handfull)
Onion Jam:
>3 medium red onions
>200ml glass of red wine
>75ml red wine vinegar
>75g brown sugar
>1 bay leaf
>5 tbsp balsamic vinegar
>S&P
Method
1.Sweat off onions in a hot pan with olive oil on a low heat(approx 10 mins)
2.Add remaining ingredients and put lid on pan
3.Cook for approx 90 mins till onions are red and sticky, adding a little water if mix looks dry
Parsnip puree
>3 large parsnips
>50g unsalted butter
>Sprig of thyme
>1 clove of garlic
>S&P pinch
Method:
1.Chop parsips in chunks
2.Sweat off in a pan with olive oil on low heat for 10 mins
3.Add enough water to cover the parsnips and simmer till soft
4.Puree in a jug blender till smooth
Sprouts:
>1lb bag
>6tbsp olive oil
>6tbsp balsamic vinegar
>S&P
Method
1.Peel outer leaves of sprouts and cut into quarters
2. Mix with oil, vinegar, S&P
3.Roast @160 degrees till al dente and a little crispy
Mushrooms:
>1lb of wild mushrooms
>handfull of baby spinach leaves-stalks removed
Method:
1.Roll puff pastry to 1/4cm thick
2.Cut into 12 rectangles 5cm x 2.5cm
3.Mark a 1 cm frame border on 6 of them and carefully remove the centre
4.Brush egg on bottom sheet and place pastry border on top
5.Brush the border with egg
6.Bake @180 for 15 mins or until puffed up & golden in colour
7.Divide and layer red onion jam & grated Gubbeen cheese between 6 puff pastry parcels. Apply jam first. And place in hot oven for 2 mins.
8.Saute mushrooms in a hot pan, add roasted sprouts
9.Season & spoon onto filled puff pastries
10.Serve on a flat plate with parsnip puree and spinach, dress with bay spinach leaves, olive oil and sea salt