Cheese Timbales With Tomato Coulis Recipes

WARM GOAT-CHEESE TIMBALES

Steps:

• Make timbales:
• Preheat oven to 350°F. Lightly oil ramekins and line bottoms with rounds of wax paper. oil paper.
• Blend goat cheese and butter in a food processor until smooth. Add remaining timbale ingredients and salt and pepper to taste, then blend well. Pour into ramekins, filling them about three-quarters full.
• Bake timbales in a water bath in middle of oven until pale golden and slightly puffed and a knife inserted in centers comes out clean, 25 to 30 minutes. Transfer ramekins to a rack and cool 10 minutes.
• Prepare salad:
• Whisk together lemon juice and shallot in a large bowl, then let stand 10 minutes. Add oil in a slow stream, whisking until well blended. Season with salt and pepper, then toss with mesclun. Divide salad among individual plates.
• Run a knife around edge of each timbale to loosen, then invert each onto a salad. Remove paper from timbales and serve.

CHEESE TIMBALES WITH TOMATO COULIS

Steps:

• Whisk together the milk, eggs, cayenne, salt and pepper. Stir in the cheeses. Spoon mixture into 6 six-ounce ramekins. Place ramekins in a shallow pan and pour hot water around them to a depth of 1 inch. Bake in preheated 350 F oven for 45 minutes until lightly browned.
• While timbales bake, prepare the tomato coulis. Heat the butter or olive oil in a nonreactive pan and saute the onion and garlic until softened. Add the tomato paste, water, thyme, salt and pepper. Stir to blend all ingredients and simmer 3-4 minutes.
• Timbales may be served in the ramekins or turn out onto small plates. Spoon the warm tomato coulis over or around the timbales.
• Serves 6.
• Note: Tomato coulis is delicious on poached chicken or fish.

TOMATO TIMBALES WITH CHEESE SAUCE

Steps:

• Cheese sauce: Melt the butter, then add 1 tablespoon of cornstarch, and mix well.
• Now add 1 cup of milk, and bring it to the boiling point.
• Mix well, and add the cheese, salt, mustard and paprika.
• Stir until the cheese has melted, and pour over the baked timbales.
• Simmer the tomatoes, corn, water, salt and pepper along with the onion, cloves and sugar for 15 minutes.
• Rub through a sive.
• Add the cracker crumbs and slightly beaten eggs.
• Pour the mixture into greased timbale molds or miniature muffin cups and bake at 350 degrees for 20 minutes or until firm.
• Turn out on a platter and pour the Cheese Sauce over them.

ORZO TIMBALES WITH FONTINA CHEESE

Steps:

• Preheat oven to 350°. Cook orzo according to package directions for al dente; drain. Transfer to a bowl. Stir in cheese, peppers and olives. Divide among six greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet. , In a small bowl, whisk eggs, milk, salt and nutmeg; pour over orzo mixture. Bake 30-35 minutes or until golden brown. Let stand 5 minutes before serving. If desired, run a knife around sides of ramekins and invert onto serving plates. If desired, sprinkle with parsley.

TOMATO COULIS WITH BASIL (STEWED TOMATOES WITH BASIL)

Steps:

• Drop tomatoes into boiling water for 12 seconds to loosen skin. Peel tomatoes with a paring knife, cut them in half and squeeze to extract seeds. Chop tomatoes coarsely. There should be about 2 cups.
• Heat the butter in a small saucepan. Add shallots, cook briefly and add the tomatoes, salt and pepper to taste. Add the basil and cook, stirring, for 2 minutes. Serve immediately with the fish.

AUBERGINE TIMBALES WITH GOAT'S CHEESE

Steps:

• Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
• For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
• Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day.
• To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts.
• Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.