Feuilleté Pastry Tarts

Puff pastry can be used to make many different savoury hors d’oeuvre or bite sized appetisers. The most famous of these being little-stuffed Vol-au-vent cases topped with a little lid or delicate Crolines, small lattice topped parcels. My recipe today is how to make the third, great little tartlet case that can also be made slightly larger and used as a savoury starter, light lunch or filled with whipped cream and fruit as a simple, elegant dessert.

Ginger

Ginger is a flowering plant of which the large underground stems or rhizomes are used grated or once dried, ground as a powder in numerous style of cooking and cuisines.

Seasoning your Wok

Virtually every home now has a Wok. They are incredibly versatile, useful pans and you can certainly cook an amazing variety of dishes in one. The classic stir fry, deep fried, boiled and with a bamboo basket steamed dishes, are all staples of Wok cookery.

Chorizo

There are many types of Chorizo sausage popular not only in Spain and Portugal but also Mexico, South America, the Philippines and in Cajun and Creole cooking. They are normally made from pork, pork fat and salt and can be flavoured with garlic, wine and spices, and herbs such as cloves, thyme and oregano.

Panné or Breading

When you panné, you coat your meat, fish, shellfish or vegetables in breadcrumbs, recipes such as crispy, deep fried mushrooms or whitebait, pan fried fillets of plaice or the classic dishes Weiner Schnitzel and Chicken Cordon Bleu.

Cartouche

A piece of greaseproof paper cut to the shape of the pan or casserole and placed on top of a sauce, soup or stew to prevent a skin forming during cooking, reduce evaporation and keep ingredients submerged in the cooking liquor.