Phelim Byrne kept us fed and happy this afternoon with his delicious Christmas starters- Brie & Redcurrant tartlets AND Asian Style Crab, Mango & Avocado timbale! They are delicious and quite handy to prepare, why not give them a try at home? Asian Style Crab, Mango & Avocado timbale 350g fresh crab 1 red pepper, deseeded & finely diced ½ mango cut into dice 2 avocado’s diced 1 shallot, sliced finely 2 tsp of light soy sauce 1 tbsp of mayonnaise 1 tsp of sweet mustard 1 tbsp of light oil Salt and pepper to taste 1 x 200g pack of wild rocket or watercress 8 cherry tomatoes, quatered 2 cooked beetroot First place the shallot marinating in the soy sauce and the oil with a little seasoning for about 15 minutes Then at the last moment add the rest of the crab, mango, red pepper and avocado Add the mayonnaise, soy sauce and mustard and season to taste Place a ring mould in the centre of the plate and fill with 3 tablespoons of the crab salad mixture and then remove the ring Lightly dress the watercress or rocket and place on top in a neat ball Garnish the plate with some diced beetroot and some quatered cherry tomatoes for texture, flavour and colour. 6 x 9” square sheets of jus-rol filo pastry 30g butter, melted 300g brie cheese 6 tsp of redcurrant jelly 3 handfulls tossed salad leaves For the sweet honey mustard dressing: ½ tsp of wholegrain mustard 1 tbsp of honey 1 tbsp of white wine vinegar 3 tbsp of rapeseed oil seasoning to taste To prepare the tartlets: Cut the 9” piece of pastry into four smaller squares Brush each sheet of filo pastry with butter Place one sheet into a regular bun tin, followed by two more buttered layers When all the pastry is used up place the cases into a preheated oven at 160c for 4-5 minutes until crisp Remove from the oven and increase the temperature to 180c Now divide half the brie between each pastry cup Add a tsp of redcurrant jelly into each then top off with the remaining brie Return to the oven for another 6-7 minutes or until the brie is melting and gratinated Serve on a light bed of salad leaves dressed with the simple sweet honey mustard dressing
Posted on: Mon, 22 Dec 2014 17:10:39 +0000
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