Come Dine With Me recipes Tian of crab, avocado and crème fraiche recipe

Amii van Amerongen's menu

Date Published:

20/05/2009

Amii van Amerongen got fraiche with her guests on Come Dine With Me West London

1. Make a small slit in the base of each tomato and put in a heat-proof bowl. Cover the tomatoes with just-boiled water and leave for about 30 seconds. At this point the skins should begin to shrink back from the flesh. Lift out with a slotted spoon and drop into a bowl of cold water.

2. Drain the tomatoes, place on a board and strip off the skins. Quarter each tomato and scoop out the seeds. Slice the tomato flesh into thin strips and place on kitchen paper to drain - you don't want a pool of liquid seeping out at the bottom of each tian. Leave for 10 minutes then pat dry and shake into a small bowl. Stir in the vinaigrette or dressing and toss lightly to coat. Season with a touch of salt and plenty of ground black pepper.

3. Cut the avocados in half and remove the stones. Peel the avocados and place cut-side down on a board. Cut into small dice and transfer to a bowl. Sprinkle with lemon juice to prevent the avocado discolouring and toss very lightly to coat. Mix the crabmeat with the mayonnaise and horseradish until they bind together without becoming sloppy. Season to taste.

4. To assemble the tians, place four 7-9cm chef's rings on a baking sheet lined with cling film. Divide the tomato vinaigrette between the rings and push down well. Top with the diced avocado and then the crabmeat, pressing lightly. Top with a thin layer of crème fraiche. Cover and chill for up to an hour.

5. When ready to serve, slide each ring and filling onto a dinner plate. Lift off the rings and place chives on top of each tian. Garnish with a little extra coarsely ground black pepper and place a small pile of lightly dressed rocket on each plate. Serve with brown crusty bread.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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