Blood Orange Goat Cheese Galette Food

GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE

Steps:

• Place goat cheese in small bowl. Finely grate 1 teaspoon peel from 1 blood orange; stir peel into cheese.
• Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges. Cut peel into 1/8- to 1/4-inch pieces and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice, if desired. DO AHEAD: Cheese and marmalade can be made 1 day ahead; cover separately and chill. Bring to room temperature before assembling crostini. Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.

BLOOD ORANGE & GOAT CHEESE GALETTE

Steps:

• In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Stir in oats. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate for 1 hour or overnight., On a lightly floured surface, roll dough to a 13-in. circle. Transfer to a parchment-lined 14-in. pizza pan. Refrigerate, covered, while preparing filling., For filling, cut a thin slice from the top and bottom of oranges; stand oranges upright on a cutting board. With a knife, cut peel and outer membrane from oranges. Cut along the membrane of each segment to remove fruit from 8 oranges. Thinly slice remaining 2 oranges; remove seeds. Place orange segments and slices between layers of paper towels to remove excess moisture; let stand while preparing filling. , In a small bowl, beat goat cheese, cream cheese, sour cream, honey, 1 egg yolk and salt until smooth. Spread over crust to within 2 in. of edge. Arrange orange segments over cheese mixture. Sprinkle with 2 tablespoons coarse sugar; dot with butter., Fold crust edge over filling, pleating as you go and leaving an opening in the center. Whisk remaining egg yolk and 1 tablespoon water; brush over folded crust. Arrange orange slices over crust to within 1 in. of edge. Sprinkle with remaining coarse sugar. Freeze, covered, overnight., Preheat oven to 375°. Bake until crust is golden and filling is bubbly, 60-70 minutes. Transfer tart to a wire rack to cool., For sauce, in a small saucepan, melt butter over medium heat. Add brown sugar, cream, honey and cinnamon; bring to a boil. Boil 1 minute, stirring constantly to dissolve sugar. Serve with galette.

BLOOD ORANGE CHICKEN

Steps:

• Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours; drain and discard used marinade.
• Heat olive oil in a large skillet over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with aluminum foil.
• Melt butter in a clean skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine, and parsley. Bring mixture to a boil. Return chicken breasts to skillet, reduce heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side.
• Place chicken to serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve.

CHARRED COURGETTE, LEMON & GOAT'S CHEESE GALETTE

Steps:

• The night before you make the galette, wrap the butter and put it in the freezer. When you're ready to make the pastry, put the plain flour, rye flour, thyme and sea salt in a large mixing bowl. Take the butter out of the freezer and wrap one end in foil, then use this to hold it as you coarsely grate the butter into the flour mixture. Unwrap the last piece of butter and carefully grate that in as well. Roughly mix everything, then add 5-6 tbsp cold water and mix swiftly with a cutlery knife to combine, then use your hands to bring it together into a dough and knead briefly. Wrap and chill in the fridge for at least 1 hr. Will keep in the fridge for up to two days.
• For the topping, heat a griddle pan or non-stick frying pan over a high heat until searing hot, then griddle the spring onions in two batches and on each side for 1-2 mins, or until you have achieved dark char marks. Set aside on a plate, then repeat with the courgette strips. You can do this the day before and keep the cooked vegetables in an airtight container overnight.
• Mix the mascarpone and goat's cheese with the lemon zest and parmesan in a bowl until smooth. Season to taste and set aside.
• Roll the pastry out between two pieces of baking parchment to a rectangle roughly 35 x 25cm. Peel off the top layer of parchment and spread the cheese mixture over the pastry, leaving a 3cm border. Top with the spring onions and brush the border with some of the beaten egg. Use the parchment underneath to slide the galette onto a baking sheet. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6 and put another baking sheet inside to get hot. Brush the edges with more beaten egg, then slide the galette, still on its paper, onto the hot baking sheet. Bake for 30 mins, then top with the courgette and bake for a further 5 mins, or until the pastry is golden brown and crisp at the edges. Serve with a drizzle of olive oil and scatter over some pine nuts, if you like. Goes well with mint sauce.