Apple pie and Grilled prawns Recipe

Apple pie, that pleases everyone

Ingredients for 26cm diameter refractory (8 people):

8 Fuji Apples

2 green apple, juice of 2 lemons tahiti

1/2 cup sugar

1/2 cup white raisins

2 tablespoons cornstarch

1/2 teaspoon of “apple pie” spice from Bombay

Pasta:

2 cups (280g) wheat flour

1/4 cup sugar

200g unsalted butter

Inteiro 1 whole egg + 1 yolk

pinch of salt

Finish:

1 beaten egg with 1 tablespoon fresh cream

2 tablespoons of crystal sugar mixed with 1/2 teaspoon of cinnamon.

Procedures to prepare it:

Pasta: put the flour, sugar and butter chilled and cut into cubes in a bowl and work with your fingertips until it forms a flour. Add the whole egg plus yolk and stir until a uniform mass. Freeze for 30 min. Open the dough between two sheets of plastic film.

Transfer the dough to the refractory, roll it over to cut the dough around the refractory (reserve the remaining dough in the refrigerator). Cover with beans (used only to make weight in the dough) and take to the oven preheated to 180C degrees for 15 min. Remove the beans, pierce the bottom with a fork and return to the oven for another 10 min. Withdraw and reserve.

Peel all apples, sprinkle with the juice of the lemons. Grate the apples on the coarse grater (go to the seeds) in a bowl. When all are grated, add the lemon juice left in the bowl where the apples, cornstarch, sugar and raisins were. Mix well. Squeeze the apples with your hands to remove the liquid and place the grated apples on top of the already baked dough. Spread the whole apple well.

Strain the remaining liquid in the bowl in a pan and bring to the fire until it boils and thickens. Water the apples with 1/2 cup of this thickened apple stock. Reserve. Open the remaining dough without baking, forming a rectangle. Cut 10 strips while still chilled (if necessary put 5 min in the freezer). Cover the pie with the strips. Brush with the egg mixture and sprinkle with cinnamon. Cover the sides of the pie with aluminum foil (so as not to burn the edges) and bake in a preheated oven at 180 ° C for 40 min.

Grilled prawns with pepper and passion fruit jam

Ingredients for 6 people:

Kg 1 kg of clean large prawns

1/3 packet of coriander, 1/3 packet of parsley

2 crushed garlic cloves

1/4 cup of olive oil

salt and pepper to taste

Jelly:

1 cup of fresh passion fruit pulp (2 large passion fruit)

1 1/2 cup water

2/3 cup of crystal sugar

1 finely chopped chili pepper

pinch of salt

pinch of coffee powder

Procedures to prepare it:

Jelly: Place half of the passion fruit pulp in a blender and the other half in a saucepan. In a blender, beat the passion fruit with the water until the seeds are crushed. Sift the beaten passion fruit over the pan. Add sugar, finely chopped pepper, pinch of salt and pinch of coffee powder. Bring to medium heat, and after boiling, lower the heat, remove the foam that forms, and cook for 30 minutes, stirring occasionally so as not to stick to the bottom and sides.

Remember that when cold, the jam will thicken, so when you run your finger behind a spoon and are making a path, you are ready. Remove from heat and let cool. Wash the shrimp and dry with paper towels. Place the marinade seasonings in the clean and dry prawns and leave covered for 1 hour in the refrigerator. Heat a frying pan with a drizzle of olive oil.

Gradually fry the shrimp over high heat (do not put too many in the pan and fry each shrimp for about 4 to 6 minutes, depending on the size). Go putting the fried prawns on a baking sheet. When the last ones are fried, return everyone to the frying pan with the juices that have formed and add 1/3 cup of water (enjoy the taste of the prawns in the bowl or on the baking sheet). The water will evaporate quickly and the prawns will finish cooking. Place on the serving plate with the jam in the center of the plate