OK! RECIPES
SERVES 6-8
SERVES 4 AS A
TAPAS DISH
INGREDIENTS
● 16 large raw king prawns, shell on
● Sea salt, for sprinkling
● 4 tbsp extra virgin olive oil
● 4 garlic cloves, sliced
● ½ tsp hot/sweet smoked paprika
● ½ tsp dried chilli flakes ● Juice of ½ lemon
● 1 tbsp finely chopped fresh flat-leaf parsley ● Lemon wedges, to serve
Gambas al Ajillo is a popular Spanish tapas dish, which also makes a great mid-week supper when served on toasted bread with a side salad. It’s delicious and so easy and quick to prepare. For a really authentic touch, add a splash of dry sherry when cooking.
Sprinkle the prawns with a little salt.
2. Heat the olive oil in a large frying pan over a medium–high heat. Add the prawns and cook for 1–2 minutes, then turn. Add the garlic, paprika and chilli and cook for a further 2 minutes. Squeeze over the lemon juice, then sprinkle over a little extra salt and the chopped parsley.
Serve immediately with extra lemon wedges for squeezing and plenty of napkins to wipe your fingers after peeling the prawns!
INGREDIENTS For the pastry
● 200g plain flour, plus extra for dusting
● 2 tbsp icing sugar
● 100g cold unsalted butter, diced
● 1 medium egg
● 2–3 tsp cold water For the frangipane ● 100g unsalted butter
● 100g caster sugar
● 2 large eggs
● 55g plain flour
● 70g ground almonds ● A drop of almond essence To assemble
● 100g plum jam
● 3–4 plums, stones removed, cut into thin wedges
This twist on a classic Bakewell tart is an attractive and greattasting dessert or treat. I love juicy fresh plums and their rich and seductive flavour works perfectly with the velvety almond base. You can add a zesty lemon icing to lift the flavour of the tart if you like – just mix 50g icing sugar with 2 or 3 tbsp of lemon juice until smooth and then drizzle over the surface of the cooled tart.
1. First, make the pastry. Sift the flour and icing sugar into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and add the egg and 2 tsp of cold water. Stir, combining the dry ingredients into the wet, adding another teaspoon of water if necessary. When the pastry starts to come together, gently knead into a smooth ball. Cover the pastry with clingfilm and chill in the fridge for at least 15 minutes.
2. Meanwhile, preheat the oven to
200°C/180°C fan/gas 6.
3. Unwrap the chilled pastry, place on a lightly floured work surface and roll out to about 3mm thick. Line a 23cm diameter loose-bottomed tart tin with the pastry, leaving a little excess pastry hanging over the edges. Line the pastry case with a sheet of baking parchment and fill with baking beans or raw rice. Blind bake for 12–15 minutes, until the pastry is dry to the touch, then remove the parchment and baking beans and return the pastry case to the oven for a further 5 minutes until it is very lightly coloured. Use a small, sharp knife to trim away the excess pastry from the edges and then leave the pastry case to cool slightly while you prepare the filling.
4. Reduce the oven temperature to
180°C/160°C fan/gas 4.
5. To make the frangipane, beat the butter and sugar together in a large bowl until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and almond essence.
6. Spread the jam over the base of the pastry case, then top with the frangipane. Smooth the surface with a spatula or back of a spoon, then push the plum slices on to the surface of the frangipane, arranging them in an attractive pattern.
7. Bake for
25–30 minutes until the filling is golden and well risen. Leave to cool in the tin before slicing.