Portuguese Custard Tarts

This is an amalgamation of several recipes and it works for me

Ingredients
3 egg yolks
115g caster sugar
2 tbsp cornflour
400ml milk and cream
[some use just milk, I use 60:40]
half a vanilla pod, slit and scraped
1 sheet frozen puff pastry


Method

1. Preheat the oven to 200ºC.
2. Lightly grease a muffin dish. The amounts here work for a six-hole and bit, generously. You might get more tarts out of the recipe.
3. Combine the egg yolks, cornflour and sugar in a saucepan and whisk until they are smooth.
4. Gradually add the milk and cream.
5. Over a medium heat, stir the mixture with a whisk.
6. Add the vanilla pod.
7. Keep stirring until the mixture starts to simmer and thicken. Don't let it get too thick.
8. Remove from the heat and transfer to a bowl - cover with a cartouche or cling film to stop a skin forming. It's OK if it cools a bit.
9. Oven ready?
10. Roll out the thawed pastry and cut the sheet in half. Place one half on top of the other.
11. Roll the half-sheets up into one sausage shape - start at the narrow end and cut into 1cm thick rounds.
12. On a floured surface and using a rolling pin, roll the rounds, flat side up to about 10cm diameter.
13. Shape them into little cups and press them into your prepared muffin dish.
14. Spoon the custard mixture into the pastry cups.
15. Bake for 20 or 25 minutes, or until almost cooked.
16. For the caramelised top, grill for another 3 or 4 minutes - don't them them burn too much.
17. Remove them from the oven/griller and let them cool on a cake rack.
18. When they are cool enough to handle remove them from the muffin dish.
19. Try not to eat them all in one go...

-
Here's a pic from 21 August 2010's batch

YUM!

I tried blind-baking [3mins] one of the sub-batches but found it didnt make much difference. Anyway who can wait!

Coq au Vin

Here's my version

for four or more

Ingredients

1 large onion, chopped

8 Red shallot onions

5 garlic cloves

4 rashers bacon, keep the fat on

200g butter

250g button mushrooms - get small ones that don't need cutting

1 roasting chicken [whole or pieces]

Olive oil

2 - 3 cups good red wine

Chicken stock

2 - 3tbsps Tomato pasta sauce, or puree [link to my recipe]

Salt and Pepper

Thyme

Method

In a heavy-based saucepan, or in a stovetop and ovenproof cast iron casserole, in some olive oil, seal and slightly brown the chicken on all sides. Take the chicken out.

Add the butter then fry the chopped onion and garlic until golden, add the bacon and fry until cooked.

Put the chicken back in and mix it around with the bacon, onions and garlic. De-glaze with the red wine which should half cover the chicken. Add the tomato sauce/puree and chicken stock to almost cover the chicken.

Add the shallots and mushrooms and half the thyme.

Bring the liquid to the boil then cover and simmer for at least 25 minutes, or put it into the oven on 280C degrees. It will take longer if you're cooking it in the oven.

When the chicken is cooked and the remaining thyme and serve with potatoes and green vegetables.