I roasted this joint with 8 large, peeled shallots and 4 small eating apples halved. I brushed them with a little melted butter and seasoned with a little sea salt and pepper.
A simple, but delicious tart, so deeply cheesy and perfect with a little seasonal salad.
This is just such a super dessert, rich pastry, delicious fruity filling, baked to perfection!
I change the fruits as the season changes adding a little more cornflower for juicier fruits.
In this recipe, I used dried Ancho and Chipotle chillies- these were pre-soaked in boiling water to soften. These were then removed and drained (reserving the soaking water)- I used this during the frying process to avoid sticking and burning. These were processed to form a paste and then used in the recipe- they were stunning!
We used a stunning shoulder cut of Welsh pork from the Black & White pig Co-it was so full of flavour and perfect for this delicious slow cooked dish.
You can use just white and brown crab meat, or add fish and prawns into the dish as below.
Makes enough paste for double the recipe for Thai Fishcakes and enough for 500g meat in a Red Thai Curry.
You can make this in advance, the leaves stay crisp once cooled and you can cover them.