Quick crab enchiladas

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Crab (tinned or fresh) + hint of garlic + spring onions + coriander + fajita spices ( paprika, cayenne, oregano, onion powder & ground coriander) + red & green chillies

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Shallow fry tortillas over medium heat

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Put some of the crab mixture on the tortilla & top with home-made spicy tomato sauce or fresh tomato salsa & grated cheese

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Top with more tomato sauce & cheese

Bake at 200C in an oiled baking dish for 15 – 20 minutes

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Try with prawns or shredded poached chicken & a dollop of soured cream and /or a squeeze of lime juice

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Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo

Louisiana crab cakes

Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo

Serves 2

For the crab cakes:
250g white crab meat – tinned or fresh
2 spring onions, finely sliced
1 stick celery, finely diced
½ red pepper finely diced
100g mashed potatoes
½ red chilli finely diced
50g plain flour, seasoned with cayenne + salt & pepper
50g white breadcrumbs
1 medium egg, beaten
Vegetable oil

Mix together the crab + spring onions + celery + peppers + mash + chilli + S & P
Divide the mixture into 4 and shape into big, fat cakes and then place in the fridge for 30 minutes to firm up
Dust the cakes with the seasoned flour
Dip in the beaten egg
Coat the cakes in breadcrumbs on all sides
Fry the crab cakes in in a frying pan over a hot heat for around 3 minutes on each side until golden & piping hot. Lower the heat if the cakes brown too quickly or you can  finish them off in the oven
Serve with a big dollop of garlic red pepper mayo & a wedge of lemon

Louisiana crab cakes

For the roasted red pepper garlic, smoked paprika and lime mayo:
1 medium roasted red pepper, skinned and roughly chopped
1 clove garlic
3 tablespoons mayonnaise
Smallest pinch of smoked paprika
Squeeze of lime
S & P
Add all the ingredient to a mini food processor and blitz as coarse or smooth as you like

 Louisiana crab cakes

Greek, Mexican and Spanish inspired pizza

Pizza

Greek

courgettes

Slice courgettes thinly

Toast some pine nuts

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Spread tomato sauce on the pizza base

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Top with courgettes  + halloumi + pine nuts + oregano

10

Drizzle with dill olive oil

Season and cook for 5 minutes at the highest temperature your oven can achieve

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Mexican

4

Avocado + garlic + red onion + red pepper + green chilli + lime juice +  sea salt

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Soak chipotle chillies in warm water

5

Marinate raw prawns in olive oil and chopped chipotle chillies

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Fry for a minute or two

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Put the prawns + the oil & chipotle from the frying pan in a bowl

Add cayenne + sweet or smoked paprika + finely chopped garlic

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Spread guacamole on to the pizza base

Top with the prawns & drizzle over the marinade

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Add some finely sliced red chillies & Monterey Jack or mature Cheddar +spring onions + sea salt

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Top with more guacamole + finely sliced spring onions + extra red chilli if you like it hot!

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Spanish

9

Make Romesco with roasted red peppers + toasted almond & hazelnuts + fried bread + cayenne + paprika + garlic + sea salt+ olive oil

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Spread over the pizza base

14

Finely grate Manchego & slice up some Iberico chorizo bellota

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Top the Romesco with sliced ramiro peppers + chorizo + shredded spinach

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Sprinkle over some grated Manchego + garlic oil

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Spoon over more garlic oil and chopped parsley

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Good with an extra dollop of Romesco – shame to waste it!

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Prawn montaditos

Montaditos

Montaditos

With bacon

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Toast some sliced baguette & spread with alioli
Fry raw prawns in olive oil for 1 minute
Wrap in smoked or unsmoked bacon
Return to pan and cook through ’til golden
Skewer the prawns on to the prepared alioli toasted baguette bases

Or with egg

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Poach raw prawns – reserve & cool
Boil a couple of eggs, to taste
Skewer green olives + prawns through the egg slices & in to the prepared alioli toasted baguette bases

Montaditos

Great with well chilled Cava Brut

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