ver about half the diced quince paste. Spoon another third of the
nd half a tablespoon of quince paste on each chicken fillet.
Skewer 1 piece of quince paste and 1 piece of queso fresco cheese on a toothpick. Repeat with remaining quince paste and cheese.
Preheat oven to 475f.
Place a half a teaspoon of fennel seeds and 1/2 a tablespoon of quince paste on each chicken breast.
Wrap 2 prosciutto slices around each chicken breast tucking underneath to hold secure.
Place the halved leeks in the bottom of a baking dish and drizzle with a little olive oil and then sprinkle with pepper and salt.
Pour the wine into the baking dish, then place the chicken breasts on top, tucking a bay leaf under each.
Bake for 20 minutes or until the chicken is cooked through.
Preheat oven to 400\u00b0F. Line a large oven tray with baking paper.
Cut 4 (4 inch) rounds from puff pastry. Arrange on tray about 1 inch apart. Heat quince paste with 2 tbsp water in a small saucepan until smooth. Brush pastry with some of the quince mixture. Arrange apples slices on pastry, overlapping slightly. Brush with more quince mixture. Bake for 20 mins, or until puff pastry is crispy and apple is tender.
Brush tarts with remaining quince mixture. Serve warm.
Cool 15 mins.
Soften quince paste in microwave on MEDIUM (75
oil, 5 mins,
Add quince paste to same heated pan; stir
Preheat the oven to 425\u00b0F. Oil a baking sheet.
Cut the pastry into 9 equally sized rectangles. Place the pastry pieces on the tray and pierce with a fork.
Bake the pastries for about 10 mins. Top the hot pastries with cheese, a lemon thyme sprig and a little quince paste.
Serve warm.
In a large bowl, toss the arugula with olive oil and season with sea salt.
Divide the arugula onto 6 small plates.
Place a slice of quince paste on top of each plate.
Sprinkle each plate with cheese.
Season with pepper.
Place quince pieces in a large saucepan
the firmness of the quince paste.)
Pour in enough
hilling. Remove from pan.
Quince paste keeps, wrapped well in wax
Serve pork with onions and quince paste.
f bread with the Membrillo, quince paste.
Add the slices of
Process the onion, Garlic-Ginger Paste (recipe below), and tomatoes in a
andied zest.
Candied quince:
Peel the quince, slice it in
Combine the sliced quince, honey, water, and a pinch
o not be concerned if quince discolours.
Place peels and
To make the quince juice, wash & wipe off fuzz
saucepan.
Drain the quince and add it to the