Yesterday we had our friend and great chef Stéphane Poussardin on We Love Cooking preparing some recipes for "tapas" or tasty and very easy to make appetizers. I leave you with 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. toasted pine nuts
25 gr. grated parmesan
100 ml of mild olive oil
Water
Salt
Preparation:
To prepare the basil pesto, put the clean basil leaves in a tall container with a little water and blend them until they are finely crushed and green. Add the parmesan and pine nuts, blend again and gradually add the oil until you obtain a smooth paste. Adjust the salt.
To prepare the prawns, start by cutting the brick pastry into 4 triangles, paint the tips with a mixture of water and flour and place a previously peeled prawn and a piece of fresh basil on top. Roll up and set aside.
Fill a cast iron saucepan with sunflower oil, heat to 180º and fry the prawns. Drain them on absorbent paper and serve with pesto.
Small sandwich of country sausage with ganxet beans and baked apple
Ingredients:
A peasant sausage
Mild olive oil
60g of Ganxet beans cooked in their water
Salt
4 slices of toasted bread
A golden apple
Orange peel
Cinnamon powder
10gr of butter
1 tablespoon brown sugar
Preparation:
We make a cut along the sausage, remove the skin, flatten it slightly and set aside.
Remove the core from the apple, fill it with brown sugar, butter, a little ground cinnamon and the orange peel. Bake at 180º for 45 minutes. After this time, remove the peel from the orange and apple, blend it in the blender until you get a fine cream and set aside.
Put the Ganxet beans in a blender with a little of their cooking water and salt and set aside.
Assembly of the sandwich:
We paint the sausages with oil and brown them in a hot frying pan on each side. We cut them into 4 equal parts and place them on the toasted bread. We finish by putting the apple cream and the Ganxet bean cream on top of the sausages.
