October 2011 - Royal Automobile Club

What to Eat noW
Head chef at Woodcote Park, Howard Bisset shares this quick and easy
recipe for a delicious autumnal onion tarte tatin.
Serves 4
2 White onions
4 x 12cm Rounds of pure butter puff
pastry (out of a packet is allowed)
4 tbls Granulated sugar
For the puree:
300ml Milk
½ onion
Thyme
1 Celeriac
Salt and pepper
1. Cut each onion in half width
ways. Season with salt and pepper.
Slowly bake in the oven for 30
minutes at 150c (gas mark two).
Once cooked and soft all the way
through, remove and allow to cool
slightly. Then remove the outer
skin to reveal the cooked onion.
2. Make each tatin one-by one. In
an 8cm non-stick pan, place one
tablespoon of sugar and heat until
golden brown. Place the onion (flat
side down) in the middle and cover
with the pastry, tucking the edge
under the onion. Bake in the oven
for 18 minutes at 180ºc.
Remove and turn upside down
onto a plate, so the pan is on top,
then remove the pan. Leave to rest
for a few minutes.
3. Peel and dice the celeriac and
place in a pot with a knob of butter,
thyme, onion and sweat down
until transparent. Pour over the
milk and leave to simmer until the
celeriac is cooked and very soft.
Season and blend until smooth.
4. To serve, place a good amount of
celeriac puree in the middle of the
plate, sit the tatin on top and
garnish. Try purple sprouting
broccoli, spring onions, oyster
mushrooms and pea cress.
Club Food
What to Drink noW
As memories of summer fade,
thoughts inevitably turn to
autumnal dishes and wintry
comfort eating. There’s an almost
Pavlovian desire for red wines.
Here is Master of Wine, Peter
McCombie, with his suggestions.
Chateau Les Ormes de Pez St
Estèphe 2001 Cru Bourgeois
The club offers some
forward drinking clarets
which represent great
value. This one, from the
Lynch Bages stable, is
generous and fruity.
Gigondas ‘Les Racines’
F et D Brunier 2007
The French region
Rhône offers value and
good drinking. Southern
Rhônes with a healthy dose of
Grenache are richer than their
northerly counterparts and
villages like Gigondas offer a
credible alternative to
the expensive
Châteauneuf-du-Pape.
Ten Minutes by
Tractor ‘Wallis’
vineyard 2007
Pinot Noir
There’s plenty of red
Burgundy to choose
from including the
‘forest floor’ styles such as Nuits
St Georges and Gevrey-
Chambertin. For a New World
alternative, cooler parts of
Australia have some exciting
versions - try this gem by Tractor
‘Wallis’ vineyard 2007 Pinot
Noir from Mornington
Peninsula in Victoria.
October 2011 | Issue 136 | 21