Crab and prawn tart

CRAB AND PRAWN TART

Serves 4-6

INGREDIENTS:
12 oz rich short crust pastry
1 tbsp olive oil
1 bunch spring onions, finely chopped
½ small red pepper, diced
1 clove garlic, crushed
2 eggs plus 1 egg yolk
7 fl.oz (212ml) double cream
1 x 170g tin crab meat, drained
3 ½ oz (100g) cooked, shelled prawns
pinch nutmeg
2 oz (112g)parmesan cheese, grated
salt and pepper to taste

METHOD:
Pre heat the oven to 180C/360F/GMk 4.
Roll out the pastry and line a lightly grease a deep 9 inch flan dish.
Cover with foil or baking parchment and baking beans and bake blind for 20-25 minutes until the pastry just starts to colour. Remove the foil and beans and return to the oven for 4-5 minutes to dry out. Remove from the oven and set aside.
Heat the oil over a low heat and gently fry the onions, garlic and peppers until just softened. Leave to cool slightly and then sprinkle over the base of the pastry case.
Beat the eggs, egg yolk and cream together. Season with a little salt, pepper and nutmeg.
Stir in the crab meat, prawns and parmesan and pour into the flan case.
Bake in the centre of the oven for 45 minutes until the filling is set and the top is lightly browned.
Serve warm or cold.

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A quick and simple dish for an impressive summer lunch.

SMOKED TROUT SALAD WITH SEARED CUCUMBER
Serves 2

INGREDIENTS:
2 hot smoked trout fillets
2 slices medium bread, crusts removed
olive oil
garlic powder or 1 clove garlic
Dressing:
juice ½ lemon
3-4 fl.oz olive oil
small handful parsley leaves
seasoning to taste
Salad:
1 small red onion, thinly sliced
little olive oil
¼ cucumber
salad leaves
few capers

METHOD:
Check the fish fillets for any fine bones.
Place all the ingredients for the dressing in a blender and blend until well mixed. Season to taste.
Set aside.
Dice the bread and brush both sides with olive oil. Sprinkle lightly with garlic powder or rub over with a clove of garlic. Heat a frying pan until hot and fry the bread until brown and crisp on both
sides. Set aside to cool, then cut into small cubes.
Slice the cucumber at an angle and remove the seeds. Sear on a hot griddle pan. Set aside.
Gently fry the sliced onion in a small amount of olive oil for 2-3 minutes until just loosing its
crispness. Drain on kitchen paper and set aside.
Assemble the salad by tossing the salad leaves, cucumber and onions together. Divide between two serving dishes. Carefully spoon some of the dressing around.
Scatter over the croutons and a few capers.
Top with a trout fillet and a drizzle of the dressing. Serve.

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