CONNEMARA HAM & RYEFIELDS GOATS CHEESE FLATBREAD, WITH RED ONION JAM, TOASTED PINE NUTS & PESTO

Connemara ham

>30 wafer thin slices, use Serrano or Prosciutto from a local deli if you cant source Connemara ham

>Ryefields goats cheese or similar Irish creamy goats cheese

>Wild rocket

Flatbread:

>500g plain flour

>4 tbsp greek yoghurt

>4 tbsp extra virgin olive oil

>S&P

Method:

1.Mix all ingredients together in a bowl adding a little water till a dough forms

2.Knead lightly for mins

3.Rest for 1.5hours

4.Divide into 5 equal sized balls and roll out to 1/4cm thick and roughly 9 inch diameter

5.Brush each one with olive oil & chargrill or pan fry on good heavy pan

Onion Jam:

>3 medium red onions

>200ml glass of red wine

>75ml red wine vinegar

>75g brown sugar

>1 bay leaf

>5 tbsp balsamic vinegar

>S&P

Basil pesto:

>Handfull of fresh basil leaves

>50g pine nuts

>50g grated Desmond cheese (or Parmesan)

>S&P

>4 tbsp olive oil

Method:

1.Toast pine nuts on a flat tray in the oven till brown (7mins), leave ¼ to the side to use later

2.Blend all ingredients

To Serve:

Spread onion jam over flatbread, and layer ham on top.

Crumble goats cheese on top.

Cook in 180 degree oven for 10 mins.

Serve on a flat plate, drizzle with pesto and remaining toasted pine nuts.

Dress with wild rocket & sea salt