Crayfish and salsa verde sauce |
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01/May/2011 |
We are a fan of puff pastry but we don't eat it very often. Every now and then we get some sausage rolls or a puff pastry pie but recently we keep seeing ready made puff pastry on offer in the supermarkets.
Tonights tea was a crayfish tart with a 'garden herb' salsa verde.
To make the sauce:
- Gently fry a couple of cloves of garlic in olive oil for a couple of minutes then add to the liquidizer.
- Add a mixture of herbs, including water cress, rocket, oregano, mint and parsley. I had some 'fat hen' in the garden so I sautéed that in oil until it had wilted before adding it.
- Drain and add a tablespoon of capers and a couple of anchovies.
- Liquidize everything, adding a splash of oil to make a sauce.
Spread the sauce on the pastry then top with roast red peppers, crayfish and feta cheese. Cook for 20-25 minutes at gas mark 6 then serve with a rocket and feta salad.