Yesterday we had our friend and great chef Stéphane Poussardin at We Love Cooking preparing some "tapas" or tasty and very easy-to-make appetizers. I leave you a couple of recipes that were very successful, I hope you enjoy them.
Prawns in brick pastry with pesto
Ingredients for 4 people:
8 Prawns
2 Sheets of brick pastry
Basil
Sunflower oil
Flour
Water
For the basil pesto.
A bunch of fresh basil
50 gr. of toasted pine nuts
25 gr. of grated parmesan
100 ml of mild olive oil
Water
Salt
Preparation:
To prepare the basil pesto put the clean basil leaves with a little water in a tall container and blend with an immersion blender until well crushed and green. Add the parmesan and pine nuts, blend again and gradually incorporate the oil until obtaining a smooth paste. Adjust salt to taste.
To prepare the prawns start by cutting the brick pastry into 4 triangles, brush the tips with a mixture of water and flour and place a peeled prawn and a piece of fresh basil on top. Roll up and set aside.
Fill a cast iron pan with sunflower oil, heat until it reaches 180º and fry the prawns. Drain them on absorbent paper and serve with the pesto.
Butifarra de pagés canapé with Ganxet beans and baked apple
Ingredients:
One butifarra de pagés
Mild olive oil
60gr of Ganxet beans cooked with their water
Salt
4 Slices of toasted bread
One Golden apple
Orange peel
Ground cinnamon
10gr of butter
1 tablespoon of brown sugar
Preparation:
Make a lengthwise cut in the butifarra, remove the casing, press slightly and set aside.
Remove the core of the apple, fill with the brown sugar, butter, a little ground cinnamon and the orange peel. Bake at 180º for 45 minutes. After this time, remove the orange peel and the apple skin, blend with an immersion blender until you get a smooth cream and set aside.
Blend the Ganxet beans with a little of their cooking water and salt and set aside.
Assembly of the canapé:
Brush the butifarras with oil and sear in a hot pan on each side. Cut into 4 equal parts and place on the toasted bread. Finish by placing the apple cream and the Ganxet bean cream on top of the butifarras.
