Mary Berry Crab Tart Food
MARY BERRY'S CRAB AND HERB BLINIS WITH PICKLED FENNEL HERB SALAD
As seen on her BBC2 series, Simple Comforts, Mary Berry's crab blinis with a pickled fennel side salad are perfect as a dinner party starter or an extra special lunch dish.
Provided by Mary Berry
Categories Lunch, Starter
Number Of Ingredients 1
Steps:
- 1. For the salad, measure the sugar and wine vinegar into a small pan. Heat gently, stirring, until the sugar has dissolved, then pour into a salad bowl and leave to cool. Slice the fennel as thinly as you can and add it to the bowl with the spring onions, herbs and seasoning. Stir to combine and leave to marinate for about an hour. 2. For the blinis, measure the flour and baking powder into a mixing bowl. Add the egg and a little of the milk, then whisk to combine. Gradually whisk in the remaining milk to make a smooth batter with the consistency of thick pouring cream. Add the herbs and season with salt and pepper. 3. Heat a frying pan until hot and add little oil. Spoon in a heaped tablespoon of batter to make a large thin blini - almost like a Scotch pancake. Cook for a few minutes and when bubbles start to appear on the surface, flip it over and cook for 1-2 minutes until cooked through. Repeat with the remaining mixture to make 4 blinis. Set them aside on a rack to cool. 4. To make the crab topping, mix the crème fraîche, lemon juice, spring onions, horseradish, herbs and Tabasco in a bowl, then season with salt and pepper. Reserve a heaped tablespoon of crabmeat and mix the rest into the bowl. 5. Sit each blini on a plate. Divide the crab mixture between them and spoon a little of the reserved crab in the centre of each. Spoon the salad next to the blinis and garnish with pea shoots. Prepare ahead: Can make all the components up to 8 hours ahead, then assemble up to an hour before serving.
MARY WYNNE'S CRABAPPLE JELLY
This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content.
Provided by DDPD
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 15m
Yield 32
Number Of Ingredients 4
Steps:
- Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
- Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
- Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 18.7 g
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- Lightly dust a work surface with flour. Roll out the pastry to the thickness of a pound coin, to line a 23cm/9in diameter, 4cm/1½in deep tart tin. Prick the base with a fork but do not trim the pastry.
- Cover the pastry with baking paper, fill with baking beans and bake ‘blind’ for 30 minutes, or until it just starts to colour.
- Carefully remove the baking beans and paper. (If there are cracks, use leftover pastry or beaten egg to fill them.) Return the pastry case to the oven for 5 minutes.
- For the custard, put the eggs, yolks and cream in a bowl and whisk gently, adding a pinch of nutmeg, salt and pepper. Sieve the custard into a pouring jug.
- If using dressed crabs, separate the crab meat with your fingers and remove any shell. Flake the white meat and set aside, then spread the dark meat over the pastry case.
- Heat the oil in a frying pan, then quickly fry the spring onions until just softened. Add them to the pastry case.
- Stir the white crab meat and Parmesan into the custard, lightly season, then carefully pour it on to the spring onions.
- Bake the tart in the centre of the oven for 50 minutes, or until the filling is just set. Leave to cool for a few minutes before serving.
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