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Spider Crab
Sometimes we find ourselves wondering what to cook next. I’m sure everybody has been in that boat? But when the local supermarket throws a “Curved Ball” we’re off!
Preparation:-
I’m a ‘Butcher’ not a ‘Fish Monger’, so I approached this as a Sea Pig with the bones on the outside!
(1) Flip your boiled Crab over so you can see the under side.
(2) With the snippy claws away from you press your thumbs into the point just about the edge of the top shell. You’ll hear a crack.
(3) Pull the legs off and set aside.
(4) Pull the bottom part of the shell away from the top case.
(5) You’ll see the “Dead man’s fingers”, the gills. They are frilly and look far from edible. Pull them off and bin them!
(6) The body cavity has a membrane half way through it, make sure you remove this.
(7) Everything else you can spoon out.
Ingredients:-
1 boiled Spider Crab
8 King Prawns, de-shelled
3 Cloves of Garlic, minced
4 Shallots, finely diced
2 Tbsp of Parsley, finely diced
Salt & Peeper to season
2 Tbsp of Butter / Margarine
120ml of White Wine
120ml of Lactose free Milk
2 Tbsp of Cashew Nut Flour
3 Tbsp of Gluten Free Bread Crumbs
20g of Italian style Grated Cheese
Method:-
(1) Remove all the contents from the top shell and wash it out.
(2) In a large frying pan add the Butter / Margarine and fry the Garlic and Shallots until softened.
(3) Season with Salt & Pepper.
(4) Add the Parsley, Thyme and White Wine.
(5) Turn down the heat and allow to reduce by half.
(6) Heat the Milk to warm in a separate pan and stir in the Cashew Nut Powder. Allow to simmer.
(7) Add the Prawns to the frying pan and cook until Pink.
(8) Add the Crab Meat and stir in well.
(9) Add the Milk & Nut mix and allow to simmer until thickened.
(10) Scoop the mixture into the top shell.
(11) Combine the Breadcrumbs and Italian Style grated Cheese with 1 Tbsp of Parsley.
(12) Sprinkle over the top and place under the grill until browned.
Serve with the Legs arranged around over Noodles and a Salad.
The most notable part of this recipe (Apart from it being incredibly good) is Sue’s adaptation for a ‘Cream’ Sauce. If Lactose causes you issues – Lactose free Milk and ground Cashew Nuts really do work.
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- Written by Tony Carson
- Category: Recipes
We had a remaining pack of King Prawns in the freezer, so we decided on another Seafood dish.
Ingredients:-
Linguine Pasta (Gluten free for us)
3 Tbsp of Olive Oil
4 Gloves of Garlic, minced
1 Tbsp of Capers, chopped
½ Tsp of Chilli flakes
200g of King Prawns
500g Octopus
125 Ml of White Wine
1 ½ Tbsp of Tomato Puree
6 Anchovies
6 Cherry Tomatoes, halved
A squeeze of Lemon juice
Salt & Pepper
Batter Ingredients:-
2 Eggs
Plain Flour (Gluten free for us)
Soda Water
Garlic Salt
Onion Salt
Turmeric
Method for the Pasta & Sauce:-
(1) Roll up your sleeves. It’s Octopus dressing time. Basically cut the tentacles from the head. Cut the attaching membranes so you can turn the body inside out and remove it. You don’t want the innards or the hard beak, but everything else is good.
(2) Reserve four of the legs to batter later. See below.
(3) Boil the Pasta until it is almost cooked. Drain and set aside. If you are using Gluten free be very careful to remove it quite early as the hot sauce tends to effect Gluten free pasta adversely.
(4) Infuse the Garlic in the Oil for a few minutes over a medium heat.
(5) Add the Anchovies, Capers and Chilli Flakes and simmer for a few more minutes making sure that the Anchovies have broken down.
(6) Add the Prawns and Octopus and fry on a high heat for 30 seconds.
(7) Add the Wine, Tomato Puree and season with Salt & Pepper.
(8) Stir until the sauce has thickened and turn the heat down to simmer.
(9) Ad the Pasta and gently combine.
(10) Add the halved Tomatoes.
(11) Serve dressed with a squeeze of lemon and garnish with the battered Octopus, Lemon wedges and fresh Parsley.
Method for the battered Octopus Legs:-
(1) Heat a fryer to 170c.
(2) Mix the batter ingredients to form a smooth reasonably thick batter.
(3) Separate the individual legs and dip in the batter.
(3) Fry until they pop up and the batter is crispy.
(4) Remove and drain over kitchen paper.
The Octopus was a bit on the chewy side to be fair and the Gluten free Linguine didn’t hold too well with the sauce stirred through it. But everything tasted great.
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- Written by Tony Carson
- Category: Recipes
Sat looking lonesome in the Yellow Stick fridge I spotted a couple of packs of Ox Cheek on Thursday. Perhaps not the conventional foundation for a Surf & Turf. But when were we conventional?
Ingredients for the ‘Turf’:-
2 Ox Cheeks, cubed
2 Carrots, batoned
2 Medium Onions, diced
2 Cloves of Garlic, minced
500ml of Beef Stock
500ml of Red Wine Stock
2 Tbsp of Tomato Puree
100g of (Gluten free) Plain Flour
1 Tsp Dried Thyme
2 Bay Leaves
1 Tsp of Red Wine Vinegar
Olive Oil & A nob of Butter / Margarine
1 Tsp of Oyster Sauce
Salt & Pepper to seasoned
Method:-
(1) Flour the Ox Cheeks and fry to brown on all sides in the Olive Oil & Butter.
(2) Remove and set aside.
(3) Season the Onions with Salt And Pepper and fry until translucent and then add the Garlic and stir.
(4) Add the Carrots and fry to soften.
(5) Stir in the Beef and Red Wine stock.
(6) Stir in the Tomato Puree.
(7) Put the Ox Cheeks back in.
(8) Add the Thyme and Bay Leaves and Oyster Sauce.
(9) Simmer for 10 minutes and then transfer to a casserole dish.
(10) Pop in the oven and cook at 160c for about 4 hours until the Ox Cheeks is very tender.
Ingredients for the ‘Surf’:-
200g of King Prawns
2 Eggs
Plain Flour (Gluten free for us)
Soda Water
Garlic Salt
Onion Salt
Turmeric
Additional flour
1 Egg, whisked for an Egg wash
Method:-
(1) Mix the batter ingredients with enough Soda Water to make a reasonably stiff batter.
(2) Heat the fryer to 180c.
(3) Dunk the Prawns individually in Egg wash and the Flour.
(4) Dip in the batter to coat evenly.
(5) Fry individually and once browned slightly drain on kitchen paper.
To serve we made a Spring Onion mash, added the Ox Cheeks first. Stacked the battered Prawn on top and the poured the casserole over the top. A bit of Peas-shoot salad to dress and ‘Jobs a good un’!
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- Written by Tony Carson
- Category: Recipes
Try staying that when you’ve had a drink of swevern!
Ingredients:-
Leftovers
A £1 pack of Gluten fee Puff Pastry
An Egg, whiskered for an Egg wash
Method:-
(1) Use a large bowl to cut circles in Pastry.
(2) Ram as much filling in as you think you can get away with, then add more – Pastry is kind of stretchy!
(3) Fold over and stout at yourself for being greedy. Stretch the pastry to finally meet up at the sides
(4) Preheat the oven to 180c.
(5) Brush your Egg wash over the outsides of the pasty.
(6) Pop in the over on a parchment covered tray for 30 to 40 minutes until the pastry is browned. I washed from last night….
(7) Remove from the oven and cool on a cooling rack.
I’m going to freeze these for working fodder when I’m out. But they would be great just as they are hot with chips, peas, brown sauce (Tomato is also available). You know….
Effectively from a few left over bits & bobs at a cost of £1.20 or so for the Pastry and an Egg, I’ve got three hearty lunches which in York would easily cost £4.95 each (The Cxxxxxx Bakery - I love the look of the pasties, but I can’t justify paying anywhere near that cost, even as a treat)
- Details
- Written by Tony Carson
- Category: Recipes
The wheel was not square and didn’t really need reinventing. But - But…. I happened across a 750g pack of Turkey thigh mince at £1.62 and we really liked this recipe the first time around - http://www.eatwellonuc.org.uk/index.php/recipes/334-thai-stir-fried-minced-beef-with-coriander-chilli-lime
Sauce Ingredients:-
35ml of Fish Sauce
1 Tsp of Oyster Sauce
1 Tsp of Soy Sauce
2 Chillies Sliced
2 Cloves of Garlic, minced
Juice of a Lime
Half a handful of fresh Coriander, chopped
A thumb of Ginger skinned and minced
Salt & Pepper
Ingredients for the Turkey:-
3 Chillies, sliced
3 Cloves of Garlic, minced
3 Tbsp of Oil
1 Medium Onion, finely diced
750g of Turkey thigh mince
1 Tbsp of Brown Sugar
2 Tbsp of Fish Sauce
1 Tbsp of Oyster Sauce
A large handful of fresh Coriander, roughly chopped
2 Spring Onions, sliced
1 Red Wine Stock Pop and 50ml of hot water
2 Large Eggs
Paprika to dress
Rice Noodles
1/8 Tsp of Mono-Sodium Glutamate (Optional)
Oil to fry
Salt (If you don’t have MSG)
Method:-
(1) For the serving sauce, mix all the ingredients and set aside.
(2) Meanwhile, for the Turkey, coarsely chop the chillies with the garlic, add the sliced Onion and a pinch of salt or the MSG.
(3) Heat 3 tbsp of oil in a wok then fry the garlic, Onion and chilli mixture, but don’t let it colour. Add the Turkey and stir-fry for a few minutes, until cooked.
(4) Season to taste with the sugar, Oyster Sauce and fish sauce but be careful not to make it too salty. Add the Red Wine Stock and gently simmer for a few minutes, but don’t let it boil or the meat will become tough. There should be enough liquid to make a bit of a sauce.
(5) Stir in the chopped Coriander and remove from the heat.
(6) Fry your eggs in a separate frying pan.
(7) Pour the sauce into the Wok, add the sliced Spring Onion and stir well.
(8) Soften your Rice Noodles in boiling water and drain.
(9) Lay the Stir-Fried Turkey over a bed of Noodles.
(10) Add your fried egg on top of each plate.
(8) Dress with a little remaining sliced Spring Onion, Coriander and a sprinkling of Paprika.
We like to drop a few Rice Noodles in the deep fat fryer on a high heat. They puff up like Prawn Crackers and add a like of crunchy texture. Although the ingredients list sounds hideously expensive we’ve bought a lot of these sauces etc. over months from local Asian / Continental shops. You don’t need a lot and you can really extend the flavours available in your dishes without breaking your budget.
- Details
- Written by Tony Carson
- Category: Recipes
OK we might have to admit to liking Garlic, a bit…..
(1) Back = Sprouting bulbs we were given and planted. Good for Salad greens until Autumn. We'll eat or pickle them after that....
(2) Middle Right = Two week old Lacto – Ferment with Red Onions.
(3) Middle Left = A new ferment - Ready in 4 weeks of so.
(4) Middle Middle = Fermented Garlic when it’s done.....
(5) Front = Our next victims!!!!!
We have very few friends. Mainly because we stink!
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