I did a main and dessert: both recipes were from The Food of Spain by Claudia Roden, Penguin Books, London 2012. MAIN: Baked crab with cider (p323) Recipe is for 4 - I doubled the recipe 1 medium onion, peeled and chopped 2 tbsp olive oil, plus extra to oil the ramekins 1 small tomato, peeled and chopped Salt A pinch of cayenne or chilli powder 250g hake or cod (I used terakihi) fillets, skinned and boned 250g cooked white and dark crab meat ( I used tinned) 175ml dry cider (I used an artisan one) 2 tbsp chopped flat leaf parsley 2 tbsp breadcrumbs 15g butter cut into small pieces
Dessert: Apple Cream Serves 4-6 1kg golden delicious or other dessert apples Juice of ½ a lemon 225-250g sugar 5 large egg yolks 150g single or double cream
Peel, quarter and core the apples, dropping them into a bowl of water acidulated with the lemon juice as you go, to stop the discolouring. Then drain and put them in a pan with about 100ml of water. Put the lid on and cook over a low heat – they will stem – for about 15 minutes until they are very soft. Mash the apples, stir in 150g of the sugar, and cook uncovered, stirring, over a medium-high heat for about 5 to 10 minutes to allow most of the liquid to evaporate. Beat the egg yolks with the cream in a bowl. Add this to the apple puree and cook, stirring vigorously, over a low heat for 1 to 2 minutes until the mixture thickens slightly. Do not let it boil. Pour the apple cream into a serving bowl. Let it cool, cover with cling film and chill in the refrigerator. Just before serving, sprinkle the top with the remaining sugar and caramelise with a mini blowtorch. When it cools it will form a thin crisp sheet of caramel, with brown patches.
This was Annabelle's salad: Chickpea Fennel and Artichoke salad with Lemon and Date dressing. A recipe from “Dish” magazine
Salad 1 large fennel bulb with fronds, 6 large stalks silver beet, white centre removed ,4 large fresh dates, pitted stones removed thinly sliced dates 1 x400g tin cooked chick peas, 1/2cup almonds roasted, ½ cup pomegranate seeds ¼ c roughly chopped mint
Dressing 3 fresh dates 2 anchovy fillets, 1 clove garlic 1/2 cup water, 2 teaspn finely grated orange zest, juice of 1 orange, 2tblespn sherry vinegar, 4tblespn extra virgin olive oil, salt pepper to taste
Dressing put dates anchovies, and water in a small saucepan, bring to the boil. Simmer stirring occasionally until forms a soft paste and most liquid evaporated, cool. Place in a food processor blend until smooth. Season.
Salad. Cut off and reserve fronds of fennel, and then julienne, or finely chop the bulb. Cook silver beet in a little boiling water till just tender. Drain and refresh in a little cold water. Pat dry with kitchen hand towels and roughly chop. If artichokes are in brine quarter and place in paper towels to remove excess moisture. Peel the oranges with a knife to remove the white pith, cut between the membrane to remove the orange fillets. Place in a large bowl with silver beet, dates, artichokes, fennel, chickpeas and toss with the dressing. Transfer onto a serving plate, scatter with the almonds pomegranate seeds and reserved fennel fronds. Serves 8
I did a main and dessert: both recipes were from The Food of Spain by Claudia Roden, Penguin Books, London 2012.
ReplyDeleteMAIN:
Baked crab with cider (p323)
Recipe is for 4 - I doubled the recipe
1 medium onion, peeled and chopped
2 tbsp olive oil, plus extra to oil the ramekins
1 small tomato, peeled and chopped
Salt
A pinch of cayenne or chilli powder
250g hake or cod (I used terakihi) fillets, skinned and boned
250g cooked white and dark crab meat ( I used tinned)
175ml dry cider (I used an artisan one)
2 tbsp chopped flat leaf parsley
2 tbsp breadcrumbs
15g butter cut into small pieces
In a large frying pan, sauté the onion in the oil over a low heat, stirring occasionally, until soft. Add the tomato, salt and cayenne or chilli powder, and cook over a medium heat for about 8 minutes.
Put in the fish fillet and cook for 5 minutes or until it begins to flake, turning it over once. Then flake the fish, and add the crab meat, cider and parsley to the pan. Mix gently and cook for one minute more.
Oil 4 ramekins and spoon in the crab mixture. Sprinkle the tops with breadcrumbs and dot with butter, and then put the ramekins under the grill until lightly brown.
If you prepare the ramekins in advance you will have to reheat them in an oven preheated to 200C or gas mark 6 for 6 to 8 minutes before putting them under the grill.
Dessert:
Apple Cream
Serves 4-6
1kg golden delicious or other dessert apples
Juice of ½ a lemon
225-250g sugar
5 large egg yolks
150g single or double cream
Peel, quarter and core the apples, dropping them into a bowl of water acidulated with the lemon juice as you go, to stop the discolouring. Then drain and put them in a pan with about 100ml of water. Put the lid on and cook over a low heat – they will stem – for about 15 minutes until they are very soft.
Mash the apples, stir in 150g of the sugar, and cook uncovered, stirring, over a medium-high heat for about 5 to 10 minutes to allow most of the liquid to evaporate.
Beat the egg yolks with the cream in a bowl. Add this to the apple puree and cook, stirring vigorously, over a low heat for 1 to 2 minutes until the mixture thickens slightly. Do not let it boil.
Pour the apple cream into a serving bowl. Let it cool, cover with cling film and chill in the refrigerator.
Just before serving, sprinkle the top with the remaining sugar and caramelise with a mini blowtorch. When it cools it will form a thin crisp sheet of caramel, with brown patches.
This was Annabelle's salad:
ReplyDeleteChickpea Fennel and Artichoke salad with Lemon and Date dressing.
A recipe from “Dish” magazine
Salad
1 large fennel bulb with fronds,
6 large stalks silver beet, white centre removed ,4 large fresh dates, pitted stones removed thinly sliced dates 1 x400g tin cooked chick peas, 1/2cup almonds roasted, ½ cup pomegranate seeds ¼ c roughly chopped mint
Dressing
3 fresh dates 2 anchovy fillets, 1 clove garlic 1/2 cup water, 2 teaspn finely grated orange zest, juice of 1 orange, 2tblespn sherry vinegar, 4tblespn extra virgin olive oil, salt pepper to taste
Dressing put dates anchovies, and water in a small saucepan, bring to the boil. Simmer stirring occasionally until forms a soft paste and most liquid evaporated, cool. Place in a food processor blend until smooth. Season.
Salad.
Cut off and reserve fronds of fennel, and then julienne, or finely chop the bulb. Cook silver beet in a little boiling water till just tender. Drain and refresh in a little cold water. Pat dry with kitchen hand towels and roughly chop. If artichokes are in brine quarter and place in paper towels to remove excess moisture. Peel the oranges with a knife to remove the white pith, cut between the membrane to remove the orange fillets. Place in a large bowl with silver beet, dates, artichokes, fennel, chickpeas and toss with the dressing. Transfer onto a serving plate, scatter with the almonds pomegranate seeds and reserved fennel fronds.
Serves 8