Wealden Times | WT170 | April 2016 | Garden supplement inside

Lemon Dill Tiger Prawns
with Sumac
Serves 6
• 18 peeled tiger prawns
• 2tbsp olive oil
• Salt & pepper
• 1tsp sumac
Dill dressing
• 5tbsp olive oil, salt & pepper
• 1½ tbsp lemon juice
• 1tbsp dill – chopped
• 6 x 10cm wooden skewers – optional
1. Mix the dill dressing ingredients
together.
2. Season the tiger prawns and panfry
them in the olive oil, turning
them over during cooking. The
flesh will become opaque when
they are cooked.
3. Marinate the prawns in the dill
dressing for two hours.
4. To serve: remove the prawns and
thread them onto the skewers,
if they are to be used, and then
sprinkle them with the sumac.
Smoked Haddock
& Asparagus Tartlets
Serves 8
• 200g non-dyed smoked haddock –
poached & flaked
• 1 onion, chopped and sautéed
• 125ml double cream
• 1 egg
• 1 egg yolk
• 1tbsp parsley – finely chopped
• 100g asparagus spears – blanched
• Filo pastry – 3 or 4 sheets
• 20g butter – melted
• Muffin tin
1. Cut the filo sheets into squares, to fit
8 pockets of the muffin tin. Brush the
squares of filo with the melted butter
& line each pocket with 3 squares.
2. Whisk the cream, egg and egg yolk
together and season.
3. Fill the filo pockets with sautéed
onion, chopped asparagus stem,
smoked haddock, parsley and the
egg and cream mixture and place an
asparagus spear on top.
4. Bake at 180°C for 15 – 20 minutes,
or until cooked.
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