Cucumber tartlet with cream cheese and Wild Atlantic Prawns, fresh fruit and cucumber coulis

Serves 8

Ingredients

For the cucumber coulis:

• 1 small cucumber
• 4 sprigs flat-leaf parsley
• 2 tbsp olive oil
• 2 tbsp lemon juice
• salt

For the tartlets:

• 180 g | 6 oz | 3/4 cup cream cheese, softened
• 2 tbsp plain yoghurt
• 2 tbsp hot water
• 1/2 clove garlic, finely chopped
• 2 tbsp mint leaves, finely chopped
• 1 large cucumber, ends removed
• 2 tbsp butter
• 300 g | 11 oz | 2 cups small frozen cooked prawns, thawed
• 1 tbsp white sesame seeds
• freshly ground black pepper

To garnish:

• 2 kiwi fruit, peeled and diced
• 150 g | 5 oz | 1 cup golden raspberries
• 150 g | 5 oz | 1 cup strawberries, hulled and diced
• 2 tbsp mango chutney
• small mint leaves

Method

1. For the cucumber coulis: Peel and halve the cucumber. Scrape out the seeds with a teaspoon and then dice the flesh.
2. Combine the flesh with the parsley, olive oil, lemon juice, and a pinch of salt in a food processor. Blend on high until smooth, adding a little water to loosen the mixture if needed.
3. Pass the coulis through a fine sieve into a bowl. Cover and chill until needed.
4. For the tartlets: Mix together the cream cheese, yoghurt, hot water, garlic, mint leaves, and a little seasoning in a mixing bowl. Cover and chill until needed.
5. Cut the cucumber in half and then cut four rectangular shapes about 13 cm | 5″ x 4 cm | 1.5″ x 1 cm | 0.5″ from each half. Pat dry with kitchen paper. Cut small batons from any off-cuts of cucumber and reserve with the rectangles to one side.
6. Melt the butter in a large saute pan set over a moderate heat. Add the prawns and some seasoning, and saute for 3-4 minutes until golden. Drain on kitchen paper.
7. Toast the sesame seeds in a dry frying pan set over a moderate heat. Once golden, tip into a small bowl.
8. To garnish: Puree the kiwi fruit in a food processor until jam-like in consistency. Scrape into a bowl.
9. Puree the golden raspberries in a clean food processor until jam-like, and then do the same for the strawberries, working in a clean food processor.
10. To assemble the tartlets, spread their tops with the cream cheese mixture; loosen it with a little hot water if needed.
11. Top with the cucumber batons, prawns, sesame seeds, and some mint leaves. Place carefully in the centre of serving plates.
12. Spoon dots of the fruit purees around the plates, as well as some mango chutney. Spoon smaller blobs of the coulis in between the fruit before serving.