Difference between revisions of "Prawn 'n' Pepsi flan"

Revision as of 12:15, 9 October 2008

Prawn and Pepsi flan

Spread the curry over the flan base

Prawn 'n' Pepsi flan - about this recipe

This recipe came about as a result of my new-found craze, making quiches and some left overs from the last batch of Prawns 'n' Pepsi. There was not that much left over, just enough to line the base of the flan case. I guess you could also use any left-over curry from the night before. Vindiloo quiche - yum!

Servings

Serves 2 as a main or 4 as a starter

Ingredients

• Left-overs from Prawns 'n' Pepsi or a left-over curry
• 350 g (12 oz) block of ready-made shortcrust pastry
• 3 free range eggs, beaten
• 45 ml (4 tablespoons) of milk
• 3 tablespoons of mascarpone cheese
• 4 anchovies, chopped finely
• 1 tablespoon of plain flour
• 1 tablespoon of finely chopped parsley
• Sea salt and freshly ground black pepper
• Slices of tomato to garnish

Method

1. Pre-heated the oven to 200° C (400° F - Gas 6)
2. Roll the pastry and use it to line a greased 20 cm (8") push-out flan dish
3. Bake blind at 200° C (400° F - Gas 6) for 10 minutes
4. Beat the eggs, milk, mascarpone cheese, flour and season to taste with salt and pepper
5. Mix in the anchovies and parsley
6. Spread the left-over curry and prawns thinly on base of the blind-baked flan case
7. Fill the flan case with the beaten egg mixture
8. Lay 4 tomato slices on the egg mixture
9. Reduce the heat of the oven to 180° C (350° F - Gas 4)
10. Bake for a further 40 minutes

Serving suggestions

Serve hot or cold