The month of May is just around the corner but there’s still plenty of time to try out a few scrumptious April recipes before spring comes to a close.
In today’s recipe roundup we have for you a tasty prawn based starter, a yummy beef and ale stew and a zesty blood orange tart.
This super tasty started requires a food processor like the Bosch Food Processor to prepare.
- 200g/7¼oz raw tiger prawns, shells removed, de-veined, minced in a food processor
- 3 spring onions, finely sliced
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 12 wonton wrappers
- Mix the minced prawns, spring onions, sesame oil and soy sauce together in a bowl.
- Lay the wonton wrappers on a clean surface and place one tablespoon of the mixture into the centre of each wrapper.
- Draw up the sides of each wonton wrapper, leaving the top exposed. Place into a bamboo steamer and cook over a pan of boiling water for 6-8 minutes.
- Serve directly from the steamer basket.
Top-quality casserole dishes like the Mason Cash Classic Kitchen Casserole are ideal for this recipe.
- 3-4 tbsp groundnut oil
- 2 onions, peeled and roughly diced
- 2 carrots, peeled and sliced
- 2 celery sticks, trimmed and cut into large pieces
- 1 x 400g/14oz tin good-quality plum tomatoes
- 1 tsp crushed black peppercorns
- 2 fresh bay leaves
- 2 sprigs fresh thyme
- 1 tbsp flour (seasoned with ½ tsp cayenne pepper)
- 500g/1lb 2oz diced braising beef
- 500ml/17fl oz pale ale
- salt and freshly ground black pepper
- Heat the oil in a large, heavy-based casserole over a medium-high heat. Add the onions, carrots and celery and fry for 4-5 minutes, or until softened but not browned.
- Add the plum tomatoes, crushed black peppercorns, bay leaves and thyme and continue to cook, stirring regularly, for 3-4 minutes.
- Stir in the seasoned flour and continue to cook for 2-3 minutes.
- Add the beef to the vegetable mixture, then pour in the pale ale and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer gently for 3 hours, stirring every 20-30 minutes, until the beef is tender enough to be cut with a spoon.
- Serve the beef and ale stew either in bowls with thick slices of fresh bread, or on plates with mashed potato and green vegetables.
The Zyliss Quick Whisk will make quick work of the below recipe!
- 200g/7oz sugar, plus extra for dusting
- 3 blood oranges, juice and zest
- 1 tsp orange blossom water
- 2 free-range eggs, plus 6 yolks
- 200g/7oz butter, cubed
- 25cm/10in sweetened shortcrust pastry tart shell, blind baked (you can use ready-made)
- 3 blood oranges, peeled, sliced into rounds
- 1 tbsp demerara sugar
- double cream or custard, to serve
- Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a bowl until well combined.
- Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.)
- Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened.
- Pour the mixture into the cooked pastry case , cover with clingfilm (to prevent a skin forming) and set aside to cool.
- Arrange the orange slices on the cooled tart and sprinkle over the demerara sugar.
- Using a cooks’ blowtorch, heat the sugar until caramelised.
- To serve, slice the tart and serve with double cream or custard.
The above recipes come courtesy of BBC Food.