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ROSEMARY SHRAGER RECIPES

Parma ham and crayfish open sandwiches

Give your tea-time guests a seafood and ham treat.

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RECIPE DETAILS

  • Servings:12
  • Prep time:15min
  • Cook time:
  • Dish type:Sauces & side dishes
  • Difficulty:Quick & Easy
  • Cuisine:Seafood, Meat, Sandwich
  • Chef:Rosemary Shrager
  • Programme:
    • Rosemary Shrager's School for Cooks

Ingredients

8 tbsp mayonnaise
4 tsps sun-dried tomato pesto
2 pinches of chilli powder, plus extra to serve
2 dashes of brandy
2 tsp freshly squeezed lime juice
Finely pared zest of 2 unwaxed lime
2 celery sticks, finely chopped
250g cooked crayfish tails or prawns, shelled
6 thick slices of wholemeal bread
160g thinly sliced speck or Parma ham
8 small tender lettuce leaves
Butter for spreadinb

Preparation

1. Put the mayonnaise, sun-dried tomato paste, chilli powder, brandy and lime juice in a bowl with 1 teaspoon of the lime zest, then stir.

2. Add the celery and crayfish tails and mix well, then cover and leave until required.

3. When ready to serve, butter the bread slices and cut each slice into 4 squares. Arrange the salad leaves on top of each piece.

4. Using scissors, cut the speck into 24 pieces. Put them on the salad leaves, then spoon the crayfish mixture on top.

5. Scatter over a couple of strands of lime zest and sprinkle with chilli powder.

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