Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
You’ll need:
- 1 tbsp olive oil
- 1 shallot, chopped
- 1 clove garlic, crushed
- 1 potato, peeled and chopped
- 100ml dry white wine
- 1 pinch of chilli flakes
- 170g watercress
- Squeeze of lemon juice
- 4 tbsp half fat créme fraiche
- King prawns, barbecued
- Wedges of lemon to serve
What to do:
Heat the oil in a frying pan add the shallot and sauté over a gentle heat for 5 minutes.
Add the garlic, potato, wine and chilli, cover and simmer for 10 minutes or until the potato is tender.
Add the watercress and cook, stirring for 4 minutes until the leaves have wilted. Cool.
Add the créme fraiche, then transfer to a food processor and blitz until just smooth. Season to taste. Spoon the dip into a bowl ready to serve with the prawns.
Cook the prawns on a barbeque or griddle for 3-4 minutes on each side until they turn pink. Place on to the plate while still sizzling hot.
The dip can be served with barbecued fish and meat or for a vegetarian option with roasted vegetables and warm pitta bread.
Balsamic glazed shallot, dolcelatte and asparagus tart
Perfect for summer entertaining and picnics this simple tart is quick and easy to prepare with a delicious result.The sweet and sour shallots just melt in the mouth.
Serves: 4
Preparation time: 15 minutes
Cooking time: 15-20 minutes
You’ll need
- 16 shallots, peeled and halved
- 150g asparagus tips
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 320g ready-rolled puff pastry
- 100g Dolcelatte blue cheese
- A little milk or egg for glazing
What to do
Pre heat oven to 200c /180c fan /gas 6.
Place the shallots and asparagus in a griddle pan, add the oil and toss until lightly coated.
Cook over a medium heat turning at regular intervals until softened and beginning to colour, remove the asparagus if it cooks quicker than the shallots.
Add the balsamic vinegar to the pan and allow to bubble and coat the shallots and asparagus. Set aside and allow to cool.
Unroll the pastry and place on a baking tin, with a sharp knife cut a border around the pastry, approx 2.5 cm from the edge, tap the edges with a knife to separate the layers slightly and prick the middle with a fork several times.
Spoon the shallots and asparagus onto the pastry case, inside the border and top with cubes of Dolcelatte. Brush the edges with a little milk or beaten egg and cook for approx 15 – 20 minutes until golden and risen.
Serve warm with a watercress and rocket salad.
