Prawn millefeuille with ricotta and tomato relish

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Prawn millefeuille with ricotta and tomato relish

Serves: 4

2011-11-21

Ingredients

12 king prawns (shells on)
1 piece puff pastry
Drizzle olive oil (PREGO)
1 clove garlic
200g ricotta cheese (GALBANI)
1 tbsp milk
Fresh seasoning

For the tomato relish

2 tomatoes, peeled and finely chopped
1 spring onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp chopped parsley, including stems
½ chopped red chilli, finely chopped
Juice of a lime
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Fresh seasoning

Method

Start this recipe by rolling out the puff pastry to a thickness of approximately 3 mm. Prick the pastry all over with a fork and cut out 8 circles, 8cm in diameter. Place the pastry circles on a baking tray, and cook for 20 minutes in a oven, at 200`c. Meanwhile, place the whole king prawns on a baking tray and drizzle with a little oil. Grill for a few minutes till cooked, then remove from the heat and leave to cool. Peel the prawns completely, and slice in half diagonally. Put aside while you make the relish. Put the ingredients for the tomato relish in a bowl, season well with fresh pepper and salt, and mix well. Place in the fridge to chill while you prepare the ricotta. In a small bowl, mix together the ricotta cheese and milk and season well with salt and pepper. Place a puff pastry disc onto 4 serving plates, and place a spoon of the ricotta on each piece. Place a tablespoon of the tomato relish on top, followed by 2 pieces of prawn on each. Repeat the process again to use the remaining ingredients. Before serving, drizzle the relish juices over the king prawn millefeuille and around the plates.

Suggested accompanying wine: DELICATA Pjazza Regina White I.G.T. Maltese Islands

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Millefeuille tal-gambli kbar u ċ-ciabatta bl-irkotta u t-tadam

Ingredients

12-il gamblu kbir mixwi
8 biċċiet irqaq ciabatta
ftit żejt taż-żebbuġa (PREGO)
sinna tewm; 200g irkotta (GALBANI)
mgħarfa ħalib
ħwawar friski

Għaz-zalza tat-tadam

2 tadamiet, imqaxxra u imqattgħin f’biċċiet żgħar
spring onion, imqattgħa rqiq
2 sinniet tewm, imqattgħin irqiq
mgħarfa tursin, imqatta’ biz-zkuk b’kollox
½ filfel imqaxxar u mqatta’ rqiq
il-meraq ta’ lime
3 mgħaref żejt taż-żebbuġa extra virgin
mgħarfa ħall balsamiku
ħwawar friski

Method

Poġġi l-gambli f’dixx u ferrex ftit żejt taż-żebbuġa fuqhom. Ixwihom għal ftit minuti, imbagħad neħħihom minn fuq in-nar u ħallihom jiksħu. Qaxxar il-gambli sew u aqsamhom min-nofs għat-tul. Warrabhom f’ġenb sakemm tlesti z-zalza kiesħa tat-tadam. Poġġi l-ingredjenti kollha taz-zalza fi skutella, ħawwar bil-bżar u l-melħ u ħawwad tajjeb. Daħħalha fil-friġġ sakemm tlesti l-irkotta u l-ħobż. Fi skutella żgħira, ħallat flimkien l-irkotta u l-ħalib u żid ftit bżar u melħ. Poġġi l-biċċiet taċ-ciabatta f’dixx u itfa’ ftit żejt taż-żebbuġa. Ixwi l-ħobż taħt grilja taħraq. Meta l-ħobż ikun inxtewa, dellku malajr bis-sinniet tat-tewm. Poġġi biċċa ciabatta fuq kull platt u itfa’ mgħarfa mit-taħlita tal-irkotta fuq kull biċċa. Itfa’ wkoll mgħarfa zalza tat-tadam fil-wiċċ u mbagħad poġġi biċċtejn gambli fuq kull biċċa. Irrepeti l-proċess għal darb’oħra bl-istess ingredjenti. Qabel tkun se sservi, ferrex il-meraq taz-zalza kiesħa tat-tadam fuq il-millefeuille u mad-dawra tal-platt.

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