Tandoori prawn and bacon flan

4 servings

Ingredients

Quantity Ingredient
65 grams Flour; sieved
65 grams Salted butter
A litle flour for dusting
200 grams Tandoori prawns; cut into 1 cm
; pieces
75 grams Bacon
Oil to grill the bacon
65 grams Spring onions; chopped
100 grams Processed cheese; grated
2 Eggs; (refrigerated)
½ cup Milk; (120 ml)
75 millilitres Cream
Salt to taste
A pinch of ajwain
A pinch of black pepper powder
A pinch of clove powder
A pinch of nutmeg powder
40 grams Caviar
40 grams Red lump fish roe/tuna

Directions

FOR THE PUFF PASTE

FOR THE FILLING

FOR THE EGG MIXTURE

FOR THE GARNISHING

To prepare the puff paste: Make a well in the centre of the flour and pour 75 ml water into it. Gradually mix and knead to a soft dough. Put it in a plastic bag and refrigerate for 10 minutes. Roll out the dough on a lightly floured surface into a ½ cm thick rectangular shape. Cut the butter into small cubes and sprinkle over the entire surface. Fold over, ensuring that the butter doesn't fall out and dust with flour. Place the folded dough on a lightly floured surface, and roll out the dough again, but this time into a still thinner rectangular shape and dust with flour. Fold one end and then cover with the other to make three layers. Put the folded dough in a plastic bag and freeze for 10 minutes. Repeat the process thrice. Remove, roll out again on a floured surface and divide the flattened dough into two equal portions.

To prepare the filling: Heat oil in a frying pan and fry the bacon over medium heat until cooked, but not crisp Put prawns, bacon and onions in a bowl. Mix well. Beat the eggs in a bowl, add the remaining egg mixture ingredients and whisk well.

To prepare the moulds: Grease a 22½ cm round mould and line with the flattened puff paste, discarding the overlapping paste. Spread the egg mixture in it. Sprinkle grated cheese on top and bake in the pre-heated oven at 350 F for 25-30 minutes or till a cooking needle when pricked, comes out clean. If not, bake for a few more minutes. Demould, garnish the flan with caviar and lump fish roe or tuna and serve as an entree.

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