Get yourself four 50cm square sheets of greaseproof paper or tin foil, fold each in half and place a plate under half of one sheet to act as a base. Leaving the heads and tails attached, remove the prawn shells, then run a knife down their backs to butterfly them, removing the vein. Use a small knife to gently score a criss-cross pattern into each scallop. Tear in two lime leaves, discarding the stalks, add the coriander, stalks and all, then tip in the coconut milk.īlitz until super-smooth, and refrigerate overnight. Roughly chop it all with the remaining garlic and ginger and place in a blender with the sesame oil, soy sauce, and the lime zest. Pound into a paste, brush all over the fish fillets, cover and refrigerate overnight.Ĭrush the lemongrass, remove the outer layer and trim with the spring onions.ĭe-seed the chilli. Put one clove into a pestle and mortar, then slice and add half the ginger, the turmeric and a small pinch of sea salt. Sourcing beautiful fresh fish and seafood, and cooking it all in a sealed bag really amplifies the flavours and feels exciting, meaning each of your guests ends up with their own parcel of treasure to enjoy.Ĥ × 125g white fish fillets, skin on, scaled, pin-boned, from sustainable sourcesĤ raw king scallops, coral attached, trimmed, from sustainable sourcesĤ large raw shell-on king prawns, from sustainable sources Have fun with it.Įxtraordinary seafood parcels Fish, scallops, king prawns, pak choi & fragrant green sauceįor me, recipes like this feel like a little adventure. Spoon over the blitzed avo, cover and you’re done.Ī good fishmonger will have a nice selection of prawns - I like to use a mixture here, even a few smoked ones would be great. Drizzle in the sauce and add a pinch of cayenne to each. Spoon in the cool, crispy pancetta crumbs, top with the cress, then sprinkle in the shrimp and prawns. Divide the lettuce between them, followed by the cucumber and tomatoes, gently pressing down as you build the layers. Line up six clean wide-necked jam jars or glasses ready to fill. Halve and de-stone the avocado, squeeze the flesh into a blender with the remaining lemon juice and blitz until smooth, loosening with a splash of water, if needed, then season to perfection. Halve the cucumber lengthways and scrape out the seeds with a teaspoon, then chop into 1cm dice. Leave to cool.įor the sauce, whisk up the mayo, yoghurt, tomato sauce, half the lemon juice and a dash each of Worcestershire and Tabasco sauce, then season to perfection, tasting and tweaking.įinely shred the lettuces. Add the breadcrumbs and fry until crunchy and golden, tossing regularly. Peel the garlic and finely chop with the pancetta, then place in a non-stick frying pan on a medium heat with 1 teaspoon of olive oil. Jam jar prawn cocktails Cocktail sauce, avo, tomatoes & crispy pancetta crumbsĤ rashers of higher-welfare smoked pancettaġ00g cooked brown shrimp, from sustainable sourcesĢ00g cooked peeled prawns, from sustainable sources Slice and serve warm or cold with the remaining syrup, for drizzling, a scoop of vanilla ice cream, and maybe a little glass of amaretto or vin santo. Spoon a little reserved syrup over each pear, then bake the tart for 50 minutes, or until golden and cooked through (covering the edges with tin foil if they start to get too dark). Blitz until combined, then spoon evenly into the tin.Ĭut into six of the pears from the stalk down to the base at 1cm intervals, then fan out, nestling the pears into the frangipane, like in the picture. Add the remaining butter, along with the sugar, eggs, vanilla paste and flour. Lightly grease a 25cm loose-bottomed tart tin with butter.īlitz the gingernuts into a fine crumb in a food processor, pulse in 40g of butter, then tip into the tin, patting it across the base and a little up the sides.īlitz the almonds until super-fine in the processor. Gently reduce the syrup until thick, then cool, cover everything and refrigerate overnight. Remove the pears from the pan and leave to cool. Sit them in the liquor, cover with a scrunched-up sheet of damp greaseproof paper and simmer gently on a medium heat for 20 minutes, or until soft. Peel the pears, then trim the bottoms off to give each one a flat base. Use a speed-peeler to add thick strips of orange peel, then squeeze in the juice. Pour in the elderflower cordial and 300ml of water, then add the cinnamon, bay and cloves. Get yourself a deep pan that will snugly fit all the pears in one layer. Precious pear tart Almond frangipane & ginger nut crustĢ40g soft unsalted butter, plus extra for greasing
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