The Arts of Tarts: Crab and Watercress Tarts

By LORNA BRASH

Quick and easy, sweet or savoury - how to be a queen of tarts...

Crab and Watercress Tart: A perfect snack or light lunch
Serves 6


INGREDIENTS
165g (5¾oz) plain flour
150g (5½oz) butter
Pinch of salt
2 medium eggs
100ml (3½fl oz) whole milk
4 spring onions, trimmed and finely chopped
Small handful fresh watercress, roughly chopped
125g (4½oz) fresh white crab meat
25g (1oz) finely grated Parmesan cheese
100ml (3½fl oz) double cream


METHOD
Preheat the oven to 200°C/fan 180°C/gas mark 6. Place 150g (5½oz) of the flour, 85g (3oz) butter and salt into a food processor and whizz to form fine breadcrumbs. Tip into a bowl.

Separate one egg and set the white aside. Add the yolk and 2-3tbsp cold water to the mixture in the bowl. Stir until it forms a ball. Roll out on a lightly floured surface and use to line a 33cm x 10cm (13in x 4in) loose-bottomed fluted tart tin.

Chill for 20-30 minutes. Bake blind for 20 minutes. Brush the inside of the pastry case with the egg white.

Bake for 5 minutes. Melt the remaining butter, stir in the remaining flour and cook for 1 minute. Gradually add the milk and simmer until thickened.

Remove from the heat and stir in the rest of the ingredients including the last egg. Season, pour into the tin and bake for 30 minutes. Garnish with watercress.

source: dailymail

Could you make it on cookery school? Crispy duck, bok choi and black beans with lime and ginger dressing

By GIZZI ERSKINE AND RICHARD CORRIGAN

A mouthwatering recipe from Gizzi Erskine and Richard Corrigan’s new TV cookery book...

Chinese-inspired dish: The duck should be pink through the middle

Serves 4

INGREDIENTS
4 duck breasts, skin very thinly scored at an angle
2cm (1in) piece fresh ginger, peeled and finely chopped
1 garlic clove, peeled and thinly sliced 1 red chilli, deseeded and thinly sliced
4 baby bok choi, cut in half lengthways
20g (¾oz) fermented black beans
1tbsp roughly torn Thai basil For the dressing
2cm (1in) piece fresh ginger, peeled and julienned
2tbsp caster sugar
3tbsp soy sauce
Juice and grated zest of 1 unwaxed lime
1 lime, peeled, halved and flesh cut into segments
6 spring onions, trimmed and thinly cut on an angle


METHOD
Preheat oven to 200°C/fan 180°C/gas 6. Place a large ovenproof frying pan over a low heat and put in the duck, skin side down. Turn up the heat, then pour the rendered fat into a bowl.

Once the skin is crispy, put the pan in the oven for 6-8 minutes.

The duck should still be pink in the middle. Remove from the oven and rest for 6-8 more minutes, retaining the juices.

Pour the reserved duck fat into a hot wok, then add the spices and cook for 2 minutes over a high heat. Put the bok choi in the pan. When it’s wilted, take the pan off the heat and stir in the black beans, mashing them with a spoon, and the Thai basil. If the pan is too dry, add a little water.

To make the dressing, put the ginger, sugar and 50ml (2fl oz) water in a small saucepan. Bring to the boil and add the soy sauce, lime juice, zest and the roasting juices. Remove the pan from the heat and add the lime segments.

Cut the duck breasts into slices and arrange with the bok choi on each plate. Drizzle over the lime and ginger dressing and garnish with the spring onions.


source: dailymail