Daily Dispatch

Sassy Fish

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LAYERED TUNA, AVOCADO AND PRAWN MOUSSE (SERVES 10, 3 HRS)

Ingredient­s

200g packet of savoury biscuits 15ml (1 tbsp) sunflower seeds, toasted

10ml (2 tsp) sesame seeds, toasted

85ml butter

Dash of cayenne pepper

Tuna layer

10ml (2 tsp) powdered gelatine sprinkled over 30ml (2 tbsp) water

1 x 170g can tuna in brine or vegetable oil, drained and flaked A handful of dill fronds, finely chopped

Rind and juice of 1 small lemon 125ml (½ cup) mayonnaise 5ml (1 tsp) fish sauce

45ml (3 tbsp) tomato sauce 1 small gherkin or pickled cucumber, finely chopped 4 spring onions, finely chopped Dash of Tabasco sauce Freshly ground black pepper

Avocado layer

10ml (2 tsp) powdered gelatine 60ml (4 tbsp) chicken stock Juice of 1 lemon

4 spring onions, coarsely chopped

1 stick of celery, finely chopped 1 small red pepper, cored and chopped

Handful of parsley, chopped 250ml (1 cup) sour cream

1 large ripe avocado or 2 smaller ones, peeled and chopped Salt and freshly ground black pepper

Prawn layer

10ml (2 tsp) powdered gelatine 60ml (4 tbsp) chicken stock

1 x 400g can Mexican tomato mix, drained

1 clove of garlic, peeled and chopped

1 large handful of fresh coriander, finely chopped 15ml (1 tbsp) Worcesters­hire sauce

Salt and freshly ground black pepper

300g sustainabl­e pink headless & cooked peeled prawns, remove tails

To serve

1 packet mixed leaves — rocket, watercress and baby spinach 50g cherry tomatoes, halved 50g sustainabl­e pink headless & cooked peeled prawns

A handful of black and green or stuffed green olives, stoned 1 punnet of micro herbs Drizzle of olive oil and balsamic glaze

Maldon salt

Freshly ground black pepper

Method

Break the biscuits into the bowl of a food processor, add the seeds and process till you have breadcrumb­s. Add the cayenne and with the machine running pour in the melted butter.

Spray a loose-bottomed 20cm pan with cooking spray and press the crushed biscuit mix into the base. Cover and refrigerat­e.

For the tuna layer sprinkle the gelatine over the water and set aside. Blend the rest of the ingredient­s in a processor, leaving the mixture a little chunky.

Melt the gelatine in a microwave on medium for 30 seconds then add to the tuna mixture, with the machine running. Pour over biscuit base, cover with plastic wrap and place in the fridge to set.

For the avocado layer sprinkle the gelatine over the chicken stock and set aside to gel. In a blender or food processor blend the lemon juice, spring onions, celery, red pepper, parsley and sour cream till smooth.

Melt the gelatine in the microwave for 30 seconds on medium and add to the spring onion mixture.

Add the avocado, blend for a minute and season with salt and pepper. Pour over the set tuna layer, cover with plastic wrap and set in the fridge.

For the prawn layer sprinkle the gelatine over the chicken stock. In a food processor, blend the drained tomato mix, garlic, coriander, Worcesters­hire sauce and seasoning. Melt the gelatine in the microwave on medium for 30 seconds and add to the tomato mixture.

Add the prawns and stir through. Pour over the set avocado layer, cover and refrigerat­e overnight. Before serving allow to stand at room temperatur­e for 15 minutes before turning out onto a serving plate. Top with mixed leaves. Sprinkle over halved cherry tomatoes, prawns, pitted black and green olives, and sprinkling of micro herbs.

Serve with savoury biscuits, Melba toast or seed bread.

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