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The Irish Mail on Sunday - TV Week - - BODY & SOUL -

Com­bine 500g (1lb) flour with 1tsp sea salt in a food pro­ces­sor. Add 230g (8oz) un­salted but­ter, diced, and 2 large free-range egg yolks, and whiz for 1 minute. Add about 4tbsp cold wa­ter, adding a lit­tle more if needed, and pulse un­til the dough is com­bined. Trans­fer to a lightly floured sur­face and gen­tly knead, un­til the dough comes to­gether – make sure you don’t over­work it! Flat­ten into a disc, wrap in cling­film and chill for at least 1 hour, or overnight. Roll out on a lightly floured sur­face to 5mm (¼in) thick, then place into your tin or tins (see recipes for tin sizes). Trim ex­cess with a sharp knife. Cover with cling­film and chill for 30 min­utes.

To blind bake the pas­try, pre­heat the oven to 180°C/gas 4. Re­move the cling­film from the base or bases, then line with scrunched-up grease­proof pa­per and fill with ce­ramic pas­try weights or un­cooked rice or beans and bake for 15 min­utes. Re­move the pa­per and weights and bake for a fur­ther 5 min­utes or un­til the base or bases are dry. Set aside to cool in the tin or tins while you pre­pare the fill­ing.

CRAB TARTS WITH TOMATO & CORN SALAD

Serves 8 1 quan­tity of pas­try (see panel, above) Olive oil 300g (10½oz) shal­lots, sliced 200g (7oz) cooked crab­meat 4 spring onions, in­clud­ing green tops, finely chopped ½tsp cayenne pep­per A small hand­ful of co­rian­der leaves, roughly chopped 5 large free-range eggs, lightly beaten 150ml (5fl oz) sin­gle cream 25g (1oz) Parme­san, grated crab mix­ture be­tween the 8 pas­try cases. Pre­heat the oven to 190°C/gas 5. Beat the eggs, cream and Parme­san to­gether, sea­son, and pour over the crab mix­ture in the cases. Put the tray in the oven and bake for 20-25 min­utes, or un­til turn­ing golden. Re­move and leave to cool slightly.

Mean­while, for the salad, slice the corn ker­nels into a large bowl. Add the re­main­ing in­gre­di­ents, a small pinch of sea salt and freshly ground black pep­per and mix. Re­move the quiches from the tins and serve warm or cold with the salad.

PRAWN PAD THAI

Serves 2

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