CONNEMARA HAM & RYEFIELDS GOATS CHEESE FLATBREAD, WITH RED ONION JAM, TOASTED PINE NUTS & PESTO
>30 wafer thin slices, use Serrano or Prosciutto from a local deli if you cant source Connemara ham
>Ryefields goats cheese or similar Irish creamy goats cheese
>500g plain flour
>4 tbsp greek yoghurt
>4 tbsp extra virgin olive oil
1.Mix all ingredients together in a bowl adding a little water till a dough forms
2.Knead lightly for mins
3.Rest for 1.5hours
4.Divide into 5 equal sized balls and roll out to 1/4cm thick and roughly 9 inch diameter
5.Brush each one with olive oil & chargrill or pan fry on good heavy pan
>3 medium red onions
>200ml glass of red wine
>75ml red wine vinegar
>75g brown sugar
>1 bay leaf
>5 tbsp balsamic vinegar
>Handfull of fresh basil leaves
>50g pine nuts
>50g grated Desmond cheese (or Parmesan)
>4 tbsp olive oil
1.Toast pine nuts on a flat tray in the oven till brown (7mins), leave ¼ to the side to use later
2.Blend all ingredients
Spread onion jam over flatbread, and layer ham on top.
Crumble goats cheese on top.
Cook in 180 degree oven for 10 mins.
Serve on a flat plate, drizzle with pesto and remaining toasted pine nuts.
Dress with wild rocket & sea salt