Spicy Fish Tartlets Recipes

Steps:

• Preheat oven to 375F; arrange tart shells on a baking sheet.
• Into each shell, place 2 tsp of your favourite seafood; this recipe will also work with chopped ham, chopped asparagus etc, so use your imagination!
• In a small bowl, whisk together the cream, egg and mustard; I like to also add the fresh dill because I like its taste, but leave it out or substitute if you don't want dill.
• Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and"custard" is set.
• Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and grease lightly.
• Place fillets onto the foil, and sprinkle with garlic powder, salt, and pepper. Spoon picante sauce over fillets, and squeeze lime juice over the top. Bring the sides of the foil together, and fold the seam to seal in the fish.
• Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily with a fork.

Steps:

• Grease the baking tins.
• Sift the flour into a mixing bowl; add the butter and using your fingers make it into crumbly dough.
• Add the herbs and the cheese, and then almost all of the water, knead until you have firm dough, if necessary add more water.
• Knead the dough on a floured surface until smooth.
• Wrap in plastic, put in the fridge for 15-20 minutes and let it rest.
• Preheat oven to 410 degrees F.
• Divide the dough in 8 pieces, roll the dough out to fit the baking tins, trim the dough around the rim Put some baking parchment, cut in circles, on the dough, fill with ceramic baking beans or normal dried beans or rice, and bake them for 10 minutes Take them out of the oven, remove the beans and the paper then put them back in the oven and bake for another 10 minutes.
• Take them out and let them cool.
• Poach the fish in some water, 3 to 5 minutes (but longer if the fish fillets are thick) remove from the pan and cool.
• Flake or mash the fish, divide over the tins, sprinkle with the onion, parsley and cheese.
• Mix the eggs with the cream, and pour over the fish.
• Bake for 15 to 20 minutes until the tartlets have firmed up and are golden brown.
• Serve with some halved cherry tomatoes and herb sprigs.

Steps:

• Roll the pastry until just thicker than a £1 coin, and large enough to line a 23cm fluted tart tin (about 4.5cm deep) with some excess. Line the tin with the pastry, trim off the excess with a roll of the rolling pin, then prick the base all over with a fork. Chill for 15 mins. Heat oven to 200C/180C fan/gas 6. Line the pastry with a sheet of over-hanging foil and press it into the corners of the tin. Fill with baking beans, lift onto a baking sheet and bake for 25 mins until the pastry feels firm. Remove the foil and beans, and bake for another 5 mins until biscuity. Beat the egg yolk and brush it all around the inside of the case. Bake for another 5 mins until golden and lacquered. Turn the oven down to 180C/160C fan/gas 4.
• Meanwhile, prepare the fish and filling. Put the fish on a plate, cover with cling film and microwave on High for about 4 mins until the flesh flakes easily. Alternatively, steam or gently poach the fish, then drain well. Gently transfer the fish to a colander and drain until the pastry is ready. Beat the 3 eggs, crème fraîche, chives and nutmeg with seasoning.
• Flake the fish into large pieces, discarding any skin and bones, pat dry with kitchen paper and put into the pastry case. Tuck in the prawns here and there. Pour the filling over, scatter with the cheese, then bake for about 35 mins or until golden and set, with just a slight tremble in the middle of the tart.
• For the salad, boil the peas for 1 min until just tender, then drain and cool in cold water. Drain well, put in a large bowl and top with the pea shoot salad and mint leaves; chill until needed. Mix the shallots with the sugar, vinegar, oil and mustard together to make a dressing. Season. Let the tart cool for a few mins before serving. When ready to serve, toss the salad dressing with the peas, pea shoots and mint.

Steps:

• Heat the oil in a large non-stick pan and fry the onions for 8-10 mins until softened and golden. Add the spring onions, garlic, chilli and thyme. Cook, stirring, for 1 min. Pour in the tomatoes and bouillon, then stir in the peppers. Cover and leave to simmer for 15 mins.
• Meanwhile, cook the rice according to pack instructions. Stir in the beans with the coriander and parsley, then leave to cook gently for another 10 mins until the peppers are tender. Add the salmon and lime zest and cook for 4-5 mins until cooked through.
• Ladle half of the stew into two bowls and scatter with the coriander sprigs. Cool the remaining stew, then cover and chill to eat on another night. Gently reheat in a saucepan until bubbling.

Steps:

• Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.