Friday, 12 February 2016

Creamy leek and prawn tart

Stand-by suppers are my new best friend. We've all been there, not enough time to nip to the shops, the fridge looking a little on the sparse side,you feel a bit lazy and are still craving a satisfying dish that's not going to take the next hour to make.
Turn to your store cupboard and with a couple of tins or jars of handy sauce and clever spicing, you can put together a hearty, filling and nutritious meal. The freezer should not be forgotten either, crammed full of goodies like prawns, frozen peas, vegetables and if you are lucky, you might even find a complete ready meal in that curry or cassoulet left over that you froze the week before.
This is one of those recipes I call a store cupboard supper.All the ingredients are close to hand, either on the larder shelf,in the vegetable basket or freezer drawer.You wont even have to step outside to the shop.An evening fridge forage and some pantry pottering can rustle up some handy store cupboard staples.
This is not just no brainer cooking but something that makes you feel you are pushing the prawn out a bit.Crack open a bottle of Contacto (left) to go with.

225g home made savoury pastry
25g unsalted butter
100ml water
1/2 tsp Flor de sal
200g leeks,thinly sliced
200g cooked peeled prawns
3 eggs and 3 egg yolks
350ml whipping cream
3tbsp tomato ketchup
1  tbsp chopped fresh herbs
salt and pepper
Pre-heat the oven to 180C /360F.
grease a 23cm flan tin. Roll out the pastry and line the tin.Place in the fridge for at least 20 minutes.cover the pastry with foil and line with baking beans.
Bake blind for about 15 minutes until light golden.Remove the foil and beans and set aside to cool.Reduce the oven temperature to 150C /300F. To cook the leeks,melt the butter in a pan with the water and salt.Add the leeks and fry gently for about four to five minutes until just cooked.Allow them to cool slightly,then squeeze out the excess liquid.Pat the prawns dry on kitchen paper and mix them with the leeks stirring well.
in a medium bowl,whisk together the eggs and egg yolks until well blended.Add the remaining ingredients andwhisk gently until the mixture is smooth.Stir in the prawn and leek mixture.Gently pour the filling into the tart base and cook for about 40-45 minutes or until the tart is completely set.Allow to cool slightly before serving  still warm with a lovely salad.

My Store Cupboard Essentials

  • Tinned tuna
  • Dried pasta
  • Noodles
  • Basmati rice
  • Tinned tomatoes,tomato purée,tomato ketchup
  • A few jars of sauces; pesto for pasta, stir fry sauces and Thai and Indian curry pastes
  • Spices including chilli powder, five spice powder, salt, black peppercorns and smoked paprika
  • Canned beans such as kidney beans, butter beans, cannellini beans
  • Olive oil
  • Worcester Sauce
  • Soy sauce
  • Mustard
  • Ketchup
  • Mayonnaise
  • Stock cubes
  • Plain flour
  • And for the freezer I like peas, sweetcorn, spinach and prawns.

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