Crab & prawn vol-au-vents

BBC Good Food - - Update -


Retro re­vivals are at the fore­front of many trends. There’s been a low-level buzz about that 1970s cock­tail party clas­sic, the vol-au-vent, for sev­eral years now, but Tom Ker­ridge’s new open­ing at the Corinthia Ho­tel in Lon­don, Ker­ridge’s Bar and Grill, has brought the buzz to a roar and taken the vol-au-vent to new heights. Ker­ridge fills his starter-sized vol-au-vents with a lightly spiced Cor­nish crab mix, tops them with a rosette of radish and a squidge of av­o­cado and serves them with a jug of in­tense crab bisque. You’ll also find them on the menu at Piquenique (an early adopter) in Ber­mond­sey, The Duke of Rich­mond in East Lon­don, Trin­ity in Clapham and Ladurée in Har­rods. Think big­ger than a party-sized bite and try our recipe as a fes­tive starter.

SERVES 4 PREP 25 mins plus chill­ing COOK 40 mins EASY

2 sheets ready-rolled puff pas­try

1 egg, beaten

For the fill­ing

1 ba­nana shal­lot, finely chopped

½ tbsp but­ter

½ tbsp olive oil

1 gar­lic clove, crushed

½ tsp smoked pa­prika

¼ tsp soft, dark brown sugar

1 tbsp tomato purée

2 toma­toes (fresh or canned), finely chopped 2 tbsp brandy

200ml fish or chicken stock

125ml dou­ble cream small bunch pars­ley, finely chopped 200g North At­lantic prawns

100g half white, half brown crab­meat

¼ green ap­ple, peeled and finely diced

½ tbsp baby ca­pers, drained and fried in but­ter 1 tbsp olive oil

1 Un­roll both pas­try sheets and cut four 10cm cir­cles from each. Lay four cir­cles on a lined bak­ing sheet. Use a 7-8cm cut­ter to cut smaller cir­cles from the cen­tre of the re­main­ing four. Brush the edges of the whole cir­cles with egg, then care­fully place a ring of pas­try onto each, mak­ing sure the edges match up. 2 ‘Knock up’ the sides of the pas­try (to help it rise) by mak­ing shal­low cuts into the side of the pas­try cases at an an­gle. Use the point of the sharp knife to care­fully score around the in­side of the ring, but don’t cut all the way through the base. Brush the top of the cases with egg and chill for 30 mins.

3 To make the fill­ing, fry the shal­lot gen­tly in the but­ter and oil un­til it is very soft – this will take about 5 mins. Add the gar­lic and cook for 1 min. Add the pa­prika, sugar, tomato purée, toma­toes and brandy and cook for 2 mins over a low heat. Pour in the stock and sim­mer for 10-15 mins un­til the stock has al­most evap­o­rated. Push the mix­ture through a sieve into a clean pan and add the cream. Bring back to a sim­mer for 10 mins un­til thicker.

4 Mean­while, heat oven to 200C/220C fan/ gas 6. Cook the vol-au-vents for 10-12 mins or un­til they are puffed and a shiny dark gold. Stir a lit­tle of the pars­ley into the fill­ing mix, fol­lowed by the prawns and the crab­meat, and heat through.

5 Mix the ap­ple, re­main­ing pars­ley, ca­pers and olive oil. Di­vide the crab mix­ture be­tween the vol-au-vents, spoon­ing care­fully into the cen­tre of each one, then top with a small amount of the ap­ple and ca­per mix. Serve the vol-au-vents in­di­vid­u­ally.

GOOD TO KNOW cal­cium • fi­bre • vit c • 1 of 5-a-day PER SERV­ING 840 kcals • fat 53g • sat­u­rates 26g • carbs 56g • sug­ars 6g • fi­bre 6g • pro­tein 27g • salt 2.7g

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