Recipes: Chargrilled prawns| Tomato and herb quiche
Chargrilled prawns with citrus aioli served on Nairn’s Oatcakes
1 garlic clove, crushed
Grated zest and juice of 1 lime
Grated zest of 1 lemon
Half a red chilli, de-seeded and chopped
2tsp tamari (gluten-free soy sauce)
1 tbsp olive oil
12 large raw prawns (peeled and de-veined)
3 egg yolks
1 garlic clove, crushed
Zest of 2 lemons
Zest of 1 lime
3tbsp lemon juice
Pinch of sea salt
100ml/3.5floz light olive oil
100ml/3.5floz flaxseed oil
For the marinade mix together all the ingredients and pour over the prawns. Cover and refrigerate for at least 30 minutes.
To make the citrus aioli: Place the egg yolks, garlic, lemon and lime zest, xylitol, lemon juice and sea salt in a food processor and beat until smooth. Season with a little black pepper. With the machine running slowly drizzle in the oils. Keep blending to form a thick, creamy mayonnaise. Store in the fridge until needed.
Heat a lightly oiled griddle pan until hot. Remove the prawns from the marinade and place on the griddle pan. Cook for 2-3 minutes on one side until golden then turn over and cook for a further 2 minutes until cooked through.
To serve spoon a little aioli on each oatcake, top with a couple of rocket leaves and a prawn.
Tomato and herb quiche
Oat And Herb Pastry Base
85g/3oz Nairn’s gluten free porridge oats
6 fresh basil leaves
165g/5.75oz gluten-free flour mix or plain flour
1tsp xanthum gum (if using GF flour)
125g/4.5oz chilled butter, diced
1 free range egg, beaten
250g/9oz cherry tomatoes halved
3 garlic cloves, peeled
2tbsp olive oil
Handful of basil leaves and flat leaf parsley, chopped
2 spring onions, chopped
200g/7oz crème fraiche
3 free range eggs
2tbsp Parmesan cheese
Freshly ground black pepper to taste
Preheat the oven to 190C, gas mark 5.
To make the pastry place the oats, basil leaves and flour in a food processor with the xanthum gum if using. Process to chop up the basil leaves and oats. Add the diced butter and process until the mixture resembles fine breadcrumbs. Add the egg and continue to process until the pastry forms a ball.
Place a piece of baking parchment on the work surface and lightly dust with a little gluten-free flour or plain flour. Put the pastry on the parchment and place a second piece of parchment over the top. Roll out the pastry to line a loose bottomed 20cm (8inch) tart tin. Place the pastry case in the freezer for 30 minutes.
Meanwhile, roast the tomatoes and garlic. Place the tomatoes in a baking dish with the garlic cloves. Drizzle over the olive oil and roast for 20 minutes until tender and slightly caramelised. .
Bake the pastry case blind –line it with a piece of baking parchment and fill with baking beans, bake the pastry case for 10 minutes then remove the paper and the beans. Bake for a further 5 minutes to lightly crisp the base.
To make the filling place the roasted garlic, herbs and spring onion into a food processor. Process until finely chopped. Add the crème fraiche, eggs and Parmesan cheese and blend until smooth. Stir in the roasted tomatoes.
Pour the filling into the tart shell.
Season with a little black pepper. Bake in the oven for 30-40 minutes until golden and firm. Serve hot or cold.