Strawberry Galette & Prawn and Chorizo Linguine
Strawberry Galette
For the Galette Dough
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 tsp. salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk
For the Strawberry Filling
3 1/2 cups sliced strawberries*
1/4 cup sugar
1 Tbsp. cornstarch
1 tsp. vanilla extract
For the Egg Wash
1 large egg
1 Tbsp. water
2 Tbsp. granulated sugar
Instructions
For the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it. You can do this step by hand, mix all dry ingredients, and cut in butter until “pea sized”. Slowly add in buttermilk and mix in with fork, once almost combined bring together by hand into a ball.
Wrap in plastic wrap or parchment paper. Refrigerate for at least 50 minutes before rolling out.
Center a rack in the oven and preheat to 350 degrees F. Take the galette dough out of the fridge and let it sit out while you prepare the strawberries.
In a medium bowl, combine the sliced strawberries, sugar, cornstarch, and vanilla. Gently stir until cornstarch disappears and the berries are well coated. Set aside.
Place the galette dough on a large sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-inch-wide circle. Place the dough with parchment paper on a baking sheet.
Place the strawberry mixture on top of the dough, leaving a 2-inch border. Fold the dough border gently over the berries, overlapping where necessary and pressing gently to adhere the folds.
In a small bowl, beat the egg and water together with a fork. Lightly brush the edge of the dough with the egg wash and sprinkle turbinado sugar over the galette crust.
Bake the galette for 45-55 minutes, or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool to room temperature before slicing.
Cut the galette into pieces and serve with Nestle vanilla ice cream* or Dairyland whipped cream*, if desired.
Photo & Recipe Credit: Two Peas and Their Pod
*In Flyer June 12-18, 2022
Prawn and Chorizo Linguine
Ingredients
1-340g pack of Aqua Star uncooked prawns*
1/2 cup chopped cured chorizo or smoked sausages*
1 large Roma tomato
4 cloves garlic
1 lemon
3/4 cup fennel, optional
1 Tbsp. olive oil
1 Tbsp. dry white wine
150 g linguine dry pasta weight*
Instructions
If necessary, peel the chorizo and chop into chunks.
Crush the garlic and finely slice the fennel, chop the tomatoes into chunks.
Heat a pan of water to boiling, then add the pasta and cook until al-dente following the packet instructions.
Meanwhile, heat the oil in a large frying pan. Add the garlic and fennel. Season well with salt and pepper.
Cook over a medium heat until the fennel is translucent and starting to caramelize (this should take around 5 minutes). If you are not using fennel, just cook the crushed garlic for a minute or two. Add the chorizo to the pan and cook for a few minutes till the fat starts to run.
Add the wine and reduce. About 3 minutes or so before the pasta should be ready, add the prawns in the frying pan. Cook over a medium heat, turning frequently. Add the tomatoes after a minute and squeeze in the fresh lemon juice. Season with salt and pepper.
Drain the pasta, reserving a little of the water for the sauce. Add the pasta to the pan, together with the pasta water. Stir well and remove from the heat.
Check the seasoning and serve garnished with parsley.
Photo & Recipe Credit: Frugal Flexitarian
*In Flyer June 12-18, 2022