- 1/2 a leek
- 1 shallot
- 1/2 carrot
- 1 clove garlic
- 20g butter
- Leaves from 2 stalks of thyme
- 1 tbsp creme fraiche
- 1 egg
- 1 tbsp soft herbs such as parsley, coriander, chives or chervil
- 100g soft cheese, such as feta, crumbled
- 4 large chard leaves
- Handful of walnuts
- 1 tbsp honey
- Salt & pepper
- Salad leaves
On Tuesday 30th May, we hosted our second Facebook Live cook-along with James Hearfield, Head Tutor at our COOKERY SCHOOL. Allowing our followers to join us while cooking from the comfort of their own kitchens, during this live stream masterclass we taught our followers how to make this beautiful chard wrapped vegetable and cheese parcel – a simple, yet impressive dishes for the season. Don’t worry if you missed it as you can catch up via the video below. Have a go and tag us on @daylesfordfarm with any photos of the finished article.
METHODDIFFICULTY: Medium 25 MINS
Begin by slicing all the vegetables apart from the chard into a thin julienne and then gently fry them in a heavy bottomed pan with the butter, thyme, pinch of salt and pepper, until they have softened and sweated nicely. Add to the sautéed vegetables the crème frâiche and allow it to cook out for a few moments until thickened slightly. Stir through the beaten egg, chopped soft herbs and seasonal cheese.
While this is happening bring a pan of seasoned water to a boil and prepare a bowl of ice water. Blanch the chard for 2-3 min and refresh in the ice cold water to stop the cooking and retain that beautiful colour. Pat them dry and set aside.
In a lightly greased 10cm tart tin, lay two chard leaves on the bottom then spoon in the vegetable mixture. Then seal this in with the remaining two leaves and cover with baking parchment then bake at 150ºc for around 10-15 minutes.
While the parcel is finishing off in the oven put a frying pan on a moderate heat, put in the honey and walnuts and cook until the honey is thick, then pour onto a sheet of baking parchment and allow to cool.
Take the parcel from the oven and carefully turn out. Garnish with the chopped caramelised walnuts and a handful of dressed leaves.
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