Crab & chive filo parcels

BBC Good Food - - News & Trends -

These crispy fried filo parcels are an in­dul­gent treat in­spired by the Tu­nisian dish, brik. Look for Cor­nish, Devon or Jersey crab for the sweet­est, nut­ti­est flavour. You can buy whole cooked crab and pick the meat your­self, or buy it dressed at the fish­mon­ger, or in packs by Seafood & Eat It from su­per­mar­kets.

SERVES 4 PREP 40 mins COOK 15 mins MORE EF­FORT

For the crab fill­ing 400g crab­meat mix,

3/4 white, 1/4 brown 1 spring onion, finely chopped

1 bunch of chives, finely chopped

2 tbsp chopped tar­ragon 4 tbsp chopped pars­ley 1 tbsp chopped dill

1 red chilli, finely chopped pinch of white pep­per 1 lemon, zested and juiced (2 tbsp)

For the parcels

4 sheets of filo pas­try

4 egg yolks

2 tbsp olive oil 5g un­salted but­ter pinch of fen­nel seeds For the tomato salsa 1 tsp cumin seeds

3 ripe toma­toes, finely chopped

2 tbsp ca­pers, chopped 1/2 red onion, finely chopped

2 tsp white wine vine­gar 2 tsp rose harissa

1 tbsp olive oil 1 In a bowl, com­bine the crab­meat with the other fill­ing in­gre­di­ents and gen­tly stir to com­bine. Taste and add more lemon juice or sea­son­ing as nec­es­sary.

2 Place one sheet of filo on the work sur­face. Split it in half and lie one half on top of the other. Add a quar­ter of the crab mix­ture to the mid­dle of the pas­try, and shape it into a rec­tan­gle just a bit big­ger than a debit card. Make a well in the mid­dle of the mix­ture us­ing your thumb or the back of a spoon, and care­fully put the egg yolk in it. Mois­ten the edges of the filo and fold them up and in to wrap the crab in a neat par­cel. Make sure the edges are over­lap­ping and there are no gaps. Turn the par­cel over so the seams are fac­ing down and re­peat with the rest of the pas­try and crab mix­ture.

3 To make the salsa, toast the cumin seeds in a dry fry­ing pan un­til aro­matic and start­ing to crackle, tak­ing care not to let them burn. Re­move from the heat. Com­bine all the rest of the salsa in­gre­di­ents in a bowl and add the cumin seeds. Stir, taste for sea­son­ing and ad­just as re­quired.

4 To cook the parcels, heat the olive oil and the but­ter in a fry­ing pan un­til siz­zling. Add the fen­nel seeds to flavour the oil, then the parcels, one or two at a time, cook­ing for a cou­ple of mins on each side, un­til crispy and golden. Re­move with a spat­ula and drain on kitchen pa­per. Re­peat with the other parcels. Drain any of the left­over oil/but­ter/fen­nel mix used for fry­ing into the salsa, then serve the parcels with the salsa on the side.

GOOD TO KNOW cal­cium • fo­late • vit c • iron • 1 of 5-a-day

PER SERV­ING 415 kcals • fat 20g • sat­u­rates 4g • carbs 29g • sug­ars 4g • fi­bre 4g • pro­tein 28g • salt 1.6g

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