MKRSA Recipe: Brent & Andrew's savoury and sweet high tea

19 November 2017
The judges may have disagreed but Brent & Andrew's canapes won the day.
MKRSA Recipe: Brent & Andrew High Tea

Savoury: Roasted grape, caramalised onion & goat’s cheese tart with hazelnuts on a thyme infused short crust disc.



  • 1kg Cake flour
  • 500g Butter
  • 4 Eggs
  • 1 yolk 
  • 100g thyme, removed from stalks and finely chopped
  • 15 ml Hot English mustard1 Tbl spn  hot english mustard
  • Cold water 
  • 30ml lemon juice
  • Pinch of salt 

Goat’s Cheese Filling:

  • 2kg white onions, roughly chopped
  • Salt to taste
  • Crushed pepper 
  • 3kg soft chevin 
  • 100g thyme, removed from stalks and finely chopped

Roasted Grapes:

  • 110ml Olive oil
  • 75ml Honey 
  • 50g  Maldon salt 
  • 2.2 kg, Seedless red grapes (3 grapes per tartlet)
  • 75ml Balsamic vinegar



  • Rub the butter into the flour until you get a bread crumb consistency.
  • Place in a stand mixer and, using the K-Beater, add mustard, thyme and combine on a low speed. 
  • Add eggs, combine till soft dough is formed.
  • Combine lemon juice and water. Add to dough in small quantities till desired consistency is achieved.
  • Wrap in cling film and refrigerate.
  • Roll out on floured surface.
  • Using cutter, press out discs.
  • Place into tart-moulds and blind bake for 12 mins.
  • Remove from oven and allow to cool.

Goat's cheese filling:

  • Fry the onions in some olive oil, allow to cool.
  • Combine all ingredients in stand mixer bowl.
  • Using K beater mix until desired consistency.
  • Place into piping bag and set aside.

Roasted grapes:

  • Mix all ingredients in bowl and coat the grapes. 
  • Roast in hot oven at 220C for 7 to 10 mins or until ready. 
  • Set aside and allow to cool.


  • Pipe the goat’s cheese filling into the tarts and top with the roasted grapes.
  • Then garnish with micro herbs.

Sweet: Salted caramel almond and cheesecake bites



  • 600g Digestive biscuits
  • 330 g unsalted butter, melted
  • 180 g Castor sugar
  • 60 ml Corn flour
  • 180 g Castor sugar
  • 900 g Cream cheese
  • 8 Egg yolks
  • 25 ml Vanilla extract
  • 225 ml Heavy cream
  • 225 ml Sour cream
  • 1 Lemon’s zest

Salted caramel:

  • 200 g Sugar
  • 90 g Butter
  • 125 ml Cream
  • 15 ml Maldon salt
  • 500 g Almonds



  • Crush the digestive biscuits to fine crumbs in food processor.
  • Add the melted butter and sugar and mix.
  • Press onto the base of a greased square baking tin or two, dependent on the size of the baking tin. 
  • Chill in the fridge for at least 30 minutes.
  • Mix the corn flour with the sugar and beat in the cream cheese, egg yolks and vanilla extract.
  • Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
  • In another bowl, beat the egg whites with the salt to stiff peaks and then fold into the cheese mixture carefully.
  • Scoop cheese onto base. Bake in a 170°C oven for 1 hour until golden brown on top.
  • Turn off the heat and let the cake stand in the oven for 30 minutes. Then chill it in the refrigerator until ready to serve. 
  • When ready to serve, cut into bite size portions.

Salted Caramel:

  • Add the sugar and butter to a pot and let it cook over a medium heat until the sugar is dissolved. 
  • Add the cream and Maldon salt while heating. Set aside for the service
  • Top each cheese cake portion with an almond and drizzle with the salted caramel sauce.