Sunday

Tapas: Tortoiseheads



















Type of dish : Nibbles
To serve : 4
Preparation : 20 min
Cooking : - min
Budget : Cheap
From : Spain
Difficulty : Easy


Ingredients :
Serves 4
- 8 chicory leaves
- 80 g crab meat
- ½ avocado
- 2 pinches chopped tarragon
- 20 g diced grapefruit
- 20 g diced celery
- 1 pinch salt, pepper

Sauce :
- 1 hard-boiled egg yolk
- 2 tablespoons low-fat cream cheese
- 1 teaspoon mustard
- 10 ml lemon juice
- 20 ml orange juice
- table salt
- pepper
- 1 teaspoon ketchup
- 20 ml cognac




Recipe :
Making the Tortoise Heads :
- Mix the crab meat with the avocado, tarragon, grapefruit, celery, salt and pepper.
- Mix with sauce and adjust seasoning.

Sauce :
- Mix egg, cream cheese, mustard, lemon juice, orange juice, salt, pepper, ketchup and cognac together until you have a smooth sauce.
- Transfer to another bowl and add 15g chopped tarragon.


To Serve :
- Take two chocory leaves and put a spoonful of filling in each.
- Place on a plate on top of a basil leaf.




Advice :
Try making 'vegetable crisps' for a fun starter or snack : Thinly slice some beetroot, courgette, celery, carrots or any other vegetables you fancy, then arrange on an oven tray.
Cook at a very low heat for 30 minutes, by which time the vegetables will have lost their liquid and become crisp and crunchy, without any oil !