Scallops in Malted Butter Sauce by Angela Clutton
Sam Britten of Orkney Craft Vinegar cooked a version of this when I was visiting, and he has happily...
Serves 8 as an entrée or 4 as a light meal
Prep: 30 min
Cooking: 15 min
300g masa harina (cornmeal flour, available from Mexican food wholesalers)
500ml (2 cups) water
½ tsp salt
1 x 400g can black beans, drained
2 tbsp canola oil
2 handfuls of washed and roughly chopped salad greens (can also add shredded cabbage)
2 tbsp sherry vinaigrette (2 tsp of sherry vinegar and 1½ tbsp olive oil)
24 grilled king prawns
300g cherry tomato salsa*
*CHERRY TOMATO SALSA
1 punnet cherry tomatoes
1 long green chilli, diced
¼ Spanish onion, diced
½ bunch fresh coriander, diced
1 tbsp sherry vinaigrette
2 tsp lime juice
75g fresh grated cheese
2 limes, to serve
Mix the masa harina with the water and the salt to form a soft dough. Work the dough and divide it into two balls.
Flatten both balls with a tortilla press (or a rolling pin) to form two tortillas (or ‘huaraches’).
Puree the black beans until a paste forms.
Spoon the black bean paste among the two huaraches and pinch the edges together to resemble a closed sandwich.
Heat the canola oil in a fry pan. When hot, fry the huaraches until crispy. Drain and place on a dinner plate.
Top the huaraches with salad greens dressed in sherry vinaigrette, grilled king prawns (about 4 per huarache), cherry tomato salsa and cheese.
Squeeze lime over the dish straight before serving.
Recipe provided by Flying Fajita Sistas