Hi all
Today thought I'd make crab cakes. I hadn't made them in quite some time but thought I'd try some new spiciness with them and see where it took me..
so this is a nice simple recipe a great cheats recipe when you haven't got a lot of time but want something really tasty
225g fresh crabmeat
1/4 cup breadcrumbs
4 spring onions finely diced (green onions)
1/4 red Pepper finely diced
1 tsp creole spice
3-4 Tbsp Good quality tartare sauce
3-4 tsp dijon mustard
small grinding black pepper
for the spicy sauce real simple
Juice of 1 lime
3-4 Tbsp Sweet chilli sauce
grinding of black pepper
finely dice your spring onion and your red pepper and mix with your crab meat
Add your breadcrumbs
Then mix together your tartare sauce, dijon mustard, creole spice and black pepper
Very gently fold/mix your crab mix with the spice mix until combined
This mixture makes 5-6 cakes
This is a very delicate cake gently shape
Allow to rest for at least half hour before cooking
you can bake in the oven for 20 minutes
or if you prefer pan fry for 3 minutes on each side with bit of butter and oil
mix together your sweet chilli sauce and lime juice with black pepper and serve crab cakes with mixed leaf salad
this dish makes a great starter or main meal...Make smaller cakes for a party or as a canopy...
well that's about it
hope you enjoy
Thursday, 24 February 2011
Saturday, 5 February 2011
Pork Belly Dish
Not really sure what to call this dish as it's kind of a Somerset cider Pork with added extra...
Well this recipe is quite simple and can be varied by using Chicken Thighs
From start to finish this dish took me a total of 45 minutes....
I used
500g Pork belly I had the bones still in
1-2 Red pears (can use apple) diced
1 onion sliced
1 large clove garlic sliced
1 Large carrot sliced Thickly
3/4 cup apple cider
1/4 pint vegetable stock ( I used a weak solution by using a stock powder to keep down the salt content)
Lots of Black pepper
3 dessert spoon full of whole grain mustard
2 good dessertspoon full of mamalade
cream good couple of dashes at end of cooking
oil for frying
To make this recipe first heat up a stove and oven proof dish for cooking...I use cast iron pot
add your oil and your onion and garlic and gently fry for 5-10 minutes on low heat
add one dessertspoon of mustard and continue to gently fry..
add your diced pear fry for further 2 - 3 minutes
and then move it around to create space and add your pork rind side down
Brown off your pork for few minutes then
add some fresh blak pepper
add your apple cider and cook of the alcohol and add stock and stir well
add your carrots and your mamalade and rest of wholegrain mustard
make sure all mixes well
Put lid on your dish and put into oven for 35 minutes, gas mark 5 or about 180 degrees
When finished cooking remove from oven add your cream mix well
taste and adjust for seasoning if necessary..
Serve with pasta or rice
Hope you enjoy this recipe...
As I said another good recipe to use with variation...
Add some asparagus or peas 5 minutes before taking out of the oven...
Use chicken instead of pork...Thighs are very nice..
serve with rice and vegetables... broccoli or cauliflower would be nice..
Add Mushroom sliced or whole
add celery to the dish
use whole baby onions instead of sliced onion
reserve some of the sauce or just make the sauce up without meat in it and use it for another dish eg roasted chicken wings a Pasta bake
There are many things you could try with this dish...Experiment and have fun
Well that's about it catch you next time
Well this recipe is quite simple and can be varied by using Chicken Thighs
From start to finish this dish took me a total of 45 minutes....
I used
500g Pork belly I had the bones still in
1-2 Red pears (can use apple) diced
1 onion sliced
1 large clove garlic sliced
1 Large carrot sliced Thickly
3/4 cup apple cider
1/4 pint vegetable stock ( I used a weak solution by using a stock powder to keep down the salt content)
Lots of Black pepper
3 dessert spoon full of whole grain mustard
2 good dessertspoon full of mamalade
cream good couple of dashes at end of cooking
oil for frying
To make this recipe first heat up a stove and oven proof dish for cooking...I use cast iron pot
add your oil and your onion and garlic and gently fry for 5-10 minutes on low heat
add one dessertspoon of mustard and continue to gently fry..
add your diced pear fry for further 2 - 3 minutes
and then move it around to create space and add your pork rind side down
Brown off your pork for few minutes then
add some fresh blak pepper
add your apple cider and cook of the alcohol and add stock and stir well
add your carrots and your mamalade and rest of wholegrain mustard
make sure all mixes well
Put lid on your dish and put into oven for 35 minutes, gas mark 5 or about 180 degrees
When finished cooking remove from oven add your cream mix well
taste and adjust for seasoning if necessary..
Serve with pasta or rice
Hope you enjoy this recipe...
As I said another good recipe to use with variation...
Add some asparagus or peas 5 minutes before taking out of the oven...
Use chicken instead of pork...Thighs are very nice..
serve with rice and vegetables... broccoli or cauliflower would be nice..
Add Mushroom sliced or whole
add celery to the dish
use whole baby onions instead of sliced onion
reserve some of the sauce or just make the sauce up without meat in it and use it for another dish eg roasted chicken wings a Pasta bake
There are many things you could try with this dish...Experiment and have fun
Well that's about it catch you next time
Wednesday, 2 February 2011
Herby Crumbed chicken
Here's a nice simple recipe that is great for entertaining or for the kiddlywonks...
You can use any herb or herbs I did a mixture of herbs
I will only be able to give rough estimates as I rarely measure
However It's a little or as much as you want kinda recipe or even leave it out
2 Chicken breasts cut into 3-4 (depending on size of breast) for gojons
1 Bake at home breadstick or (whatever you prefer to make breadcrumbs from)... this works great for me
1 large clove of garlic (if only have small add two or if prefer very garlicky add more)
1/2 red chilli no seed
5-6 leaves of sage
6-8 leaves basil
small handful corriander
small handful parley
3 Tbsp olive oil
Flour
salt and pepper
Egg
Optional rind of 1/2 - 1 Lemon depends on the skin of rind...
season your flour with the salt and pepper
use your egg for egg wash
In a food processor add you garlic and herbs and chilli and blitz them up a bit with your pulse button
break your baguette up into smaller pieces and drop one piece in at a time blitzing until you get a good
mix of your breadcrumbs you can make it as fine or as coarse as you like
Add your olive oil and stir through the breadcrumbs till they are nicely coated
Now crumb your chicken as usual
Well that's about it for now.. Catch you later
You can use any herb or herbs I did a mixture of herbs
I will only be able to give rough estimates as I rarely measure
However It's a little or as much as you want kinda recipe or even leave it out
2 Chicken breasts cut into 3-4 (depending on size of breast) for gojons
1 Bake at home breadstick or (whatever you prefer to make breadcrumbs from)... this works great for me
1 large clove of garlic (if only have small add two or if prefer very garlicky add more)
1/2 red chilli no seed
5-6 leaves of sage
6-8 leaves basil
small handful corriander
small handful parley
3 Tbsp olive oil
Flour
salt and pepper
Egg
Optional rind of 1/2 - 1 Lemon depends on the skin of rind...
season your flour with the salt and pepper
use your egg for egg wash
In a food processor add you garlic and herbs and chilli and blitz them up a bit with your pulse button
break your baguette up into smaller pieces and drop one piece in at a time blitzing until you get a good
mix of your breadcrumbs you can make it as fine or as coarse as you like
Add your olive oil and stir through the breadcrumbs till they are nicely coated
Now crumb your chicken as usual
Well that's about it for now.. Catch you later
Tuesday, 1 February 2011
Spaghetti Sauce / Cottage Pie
Hi Again been a few days since last written.
Still been a very eventful time. We had our anniversary on 26th and got a bit of good news about Paul's Kidney. Then 31st Test results came back a bit more positive. No where near out of the woods yet but still a step in the right direction.
Anyway on to the recipe.. This is a recipe I saw on the internet and thought I would give it a try. It came from Antonio Carluccio for a Spaghetti Bolognese. Paul and I thought we'd give it a try and it is really great recipe.
I adapted a little for Paul's situation reducing the stock so there wasn't too much salt and I changed the wine to a rose as I just kinda felt like it but other than that it was pretty much to the letter...
450g minced beef
180mls Rose
1 Large carrot finely diced
1 onion Diced
2 stalks celery diced
100ml vegetable stock(roughly)
Black pepper for seasoning
2Tbsp tomato paste
Butter or oil
Water
Prep your veg and then in nice big pot add your butter or oil or little of both as I do
add your onion and gently fry for couple of minutes don't let it colour.
Add your carrots and celery and allow to fry for couple minutes before adding your meat.
Brown off your meat for about 10-15 minutes
Add your wine and cook for 5 min or so and then add your stock
Add your Tomato paste and stir through
Allow to cook for hour or so keeping an eye on it so doesn't go dry.. If it looks to going dry can add
little more stock as necessary, I used water by this point to keep the salts reduced.
just at the end taste for seasoning I just added Black pepper
Cook your favourite Pasta and add to your ragu serve and enjoy...
Variation I use for this recipe is to
as it is a lovely versatile recipe is add some frozen Peas or corn or other vegetables just before finished cooking and put some mashed potato on top and it makes a fantastic cottage pie...
Variation to your plain mash potato is to add some whole grain mustard to your mash to pep it up a little
Well that's about it for me for now ....
Hope you give this bolognese recipe a try it is so easy and for my opinion is much tastier and nicer than the tomato based sauces we always see...
Catch you next time
Still been a very eventful time. We had our anniversary on 26th and got a bit of good news about Paul's Kidney. Then 31st Test results came back a bit more positive. No where near out of the woods yet but still a step in the right direction.
Anyway on to the recipe.. This is a recipe I saw on the internet and thought I would give it a try. It came from Antonio Carluccio for a Spaghetti Bolognese. Paul and I thought we'd give it a try and it is really great recipe.
I adapted a little for Paul's situation reducing the stock so there wasn't too much salt and I changed the wine to a rose as I just kinda felt like it but other than that it was pretty much to the letter...
450g minced beef
180mls Rose
1 Large carrot finely diced
1 onion Diced
2 stalks celery diced
100ml vegetable stock(roughly)
Black pepper for seasoning
2Tbsp tomato paste
Butter or oil
Water
Prep your veg and then in nice big pot add your butter or oil or little of both as I do
add your onion and gently fry for couple of minutes don't let it colour.
Add your carrots and celery and allow to fry for couple minutes before adding your meat.
Brown off your meat for about 10-15 minutes
Add your wine and cook for 5 min or so and then add your stock
Add your Tomato paste and stir through
Allow to cook for hour or so keeping an eye on it so doesn't go dry.. If it looks to going dry can add
little more stock as necessary, I used water by this point to keep the salts reduced.
just at the end taste for seasoning I just added Black pepper
Cook your favourite Pasta and add to your ragu serve and enjoy...
Variation I use for this recipe is to
as it is a lovely versatile recipe is add some frozen Peas or corn or other vegetables just before finished cooking and put some mashed potato on top and it makes a fantastic cottage pie...
Variation to your plain mash potato is to add some whole grain mustard to your mash to pep it up a little
Well that's about it for me for now ....
Hope you give this bolognese recipe a try it is so easy and for my opinion is much tastier and nicer than the tomato based sauces we always see...
Catch you next time
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