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Crab Crostini to serve with something bubbly

Posted in Fish, Food, Party Food, Shellfish, tagged Canapés, Cooking, Crab, Crostini, Easy, Food, Party Food, Recipe, Shellfish, Starter on 29 December 2017| 3 Comments »

Crab crostini

Just when you think it’s all over and you’ve eaten enough to persuade you to try just about any diet… comes New Year. More food, more drinks, late night – resistance is futile. If you’re in charge of the first course for a New Year’s party then you can’t go wrong with these delicious crab crostini. You can toast the bread and make up the crab mixture early but don’t combine until you’re ready to serve.

Wine Suggestion: Everyone has their favourite sparkling wine which for NYE is a must; we like vibrant bubbles with a creamy mousse. For this we opened the Bouvet-Ladubay “Saphir” Sparkling Saumur which is brilliant value for money and properly sophisticated. We’ve also tried the Billecart-Salmon Blanc de Blancs Grand Cru Blanc which we agree with Jancis Robinson, “is really joyful, happy and upbeat, with real vivaciousness yet quite a bit of serious undertow too.”

Crab Crostini – makes 15

100g white crabmeat
2 tbsp lemon juice
1 shallot, finely chopped
a handful of parsley, chopped
1 red chilli, finely chopped
1 tbsp small capers
3 tbsp mayonnaise
15 slices from a skinny baguette, toasted

Mix the crab with the lemon juice, shallot, parsley, chilli, capers & mayonnaise. Pile the crab mix onto the baguette slices and serve.

(Original recipe by Janine Ratcliffe for BBC Olive Magazine, December 2011.)

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Mussel & Fennel Risotto

Posted in Food, Gluten-free, Italian, Shellfish, tagged Cooking, Easy, Fennel, Food, Gluten-free, Italian, Mussels, Recipe, Risotto, Shellfish on 13 November 2017| 2 Comments »

Mussel & fennel risotto We really liked this tasty risotto made with delicious stock from the mussels. Jules bought half the quantity of mussels (in error!) but it was no worse for it. The sort of thing we like to eat on a Friday night with a glass of something bubbly.

Wine Suggestion: As we have a few bottles of Sparkling Saumur lying around after our summer holiday to the Loire this year, we automatically gravitated to this and found it a good match. This time we opened the Bouvet-Ladubay Trésor blanc, a blend of mostly Chenin Blanc with some Chardonnay. Fresh and vibrant but with the quality of fruit to stand up to the food. Cost aside, we don’t know why more sparkling wines aren’t matched with food.

Mussel & fennel risotto – serves 4

1.75kg mussels, cleaned thoroughly (discard any that don’t close when you hit them off the side of the sink)
250ml dry white wine
a few parsley stalks
6 black peppercorns
1 onion, finely chopped
3 garlic cloves, chopped
½ fennel bulb, trimmed & diced
300g risotto rice
50ml dry vermouth
4 tbsp finely chopped parsley
a squeeze of lemon juice

Put the mussels into a large saucepan over a medium heat with the white wine, parsley stalks and peppercorns. Cover and cook for 4 to 6 minutes or until opened. Shake the pan a couple of times as they cook.

Strain over a bowl to catch the cooking liquor and remove the mussels from their shells. Throw away any that haven’t opened.

Strain the liquor through a sieve lined with muslin to catch any grit, then heat until simmering gently.

Heat 5 tbsp olive oil in a heavy pan and sauté the onion, garlic and fennel over a medium heat until the onion is soft but not coloured. Stir in the risotto rice. Pour on the vermouth, then add the mussel liquor a ladleful at a time, stirring continuously. The rice should be cooked after about 20 minutes. Add some water if you run out of mussel liquor.

Stir in the mussels, parsley, lemon juice and seasoning to taste.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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Thai Mussels with Coconut, Chilli & Lime

Posted in Fish, Food, Gluten-free, Shellfish, tagged Cooking, Easy, Food, Gluten-free, Mussels, Recipe, Shellfish, Thai on 14 October 2017| Leave a Comment »

Thai mussels with coconut, chilli & lime

Mussels are a frequent Friday night feature in our house. This Thai inspired method tastes great and it looks very pretty too.

Wine Suggestion: this works with light, fruity and gently aromatic whites and our choice this evening was the Colterenzio Gewürztraminer from the Alto Adige in north-eastern Italy. A dry style but with lovely delicate fruit and subtle aromatics showing its cooler climate roots.

Thai mussels with coconut, chilli & lime – serves 4

2kg mussels
1½ tbsp groundnut oil
1 onion finely chopped
2 cloves of garlic, finely chopped
2 cm piece of fresh ginger, peeled and finely chopped
2 red chillies, deseeded and sliced finely into long strips
2 x 400ml tins coconut milk
juice of 1 lime
½ tbsp soft light brown sugar
2 kaffir lime leaves, cut into strips (or grated zest of a lime)

TO SERVE:

2 kaffir lime leaves, cut into strips (or grated zest of a lime)
4 tbsp roughly chopped coriander
½ a red chilli, deseeded and shredded

Wash the mussels in a few changes of cold water and remove any beards and barnacles. Discard any that don’t close when you tap them on the side of the sink.

Heat the oil in a large saucepan. Add the onion, garlic, ginger & chillies. Cook over a medium heat until the onion is soft. Add the coconut milk, lime juice, sugar & lime leaves. Bring almost to the boil, then add the mussels.

Cover and cook for 4 minutes or until the mussels have opened, give the pan a good shake now and then. Throw away any mussels that haven’t opened and serve in a large bowl with the lime leaves, coriander and chilli scattered over the top.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2011)

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Spanish Mussels with Chorizo and Cider

Posted in Food, Shellfish, Spanish, tagged Chorizo, Cider, Cooking, Easy, Food, Mussels, Recipe, Shellfish, Spanish on 27 April 2017| Leave a Comment »

Mussels with chorizo and cider

We had a hankering for mussels, as we often do, and thought this sounded a bit different. There’s no finishing of the sauce required once the mussels are cooked unlike other classic mussel dishes. Last minute finishing can be fiddly, especially with guests, so this worked well for us. Easily scalable, provided you have a big pot, and a good party dish.

Wine Suggestion: we used Stonewell Dry Cider from Kinsale in County Cork for this dish which has a really good depth of flavour and it would equally work well as the accompaniment. Some ciders are lighter but the robust nature of the chorizo and mussels needed a more robust flavour like the Stonewell.

Alternately if you would prefer to drink some wine we’d suggest a good South African Chenin Blanc, like Adi Badenhorst’s Secateurs. The ripe yellow apple flavours are a good compliment and the freshness, texture and zing provide a good balance. The Secateurs is a great go-to wine in our house and we highly recommend it!

Spanish mussels with cider & chorizo – serves 4

2kg mussels
3 tbsp olive oil
200g chorizo, skinned and cut into chunks
2 onions, finely chopped
2 garlic cloves, finely chopped
500ml dry cider
3 tbsp finely chopped parsley

Wash the mussels really well and scrape off any barnacles and beardy bits. Tap any opened mussels on the sink and throw them away if they don’t close.

Heat 3 tbsp olive oil in a large pan and sauté the chorizo with the onions until slightly coloured and softened. Add the garlic and cook for another 2 minutes.

Add the mussels, cider and some black pepper, then cover. Bring to the boil, reduce the heat and steam until the mussels have opened, about 4 minutes. Stir in the parsley and serve.

(Original recipe from Food From Plenty by Diana Henry, Mitchell Beazley, 2010.)

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Buttery Chilli Prawns

Posted in Food, Gluten-free, Prawns, Shellfish, tagged Cooking, Easy, Food, Garlic, Garlic prawns, Gluten-free, Main, prawns, Recipe, Seafood, Shellfish, Starter, Wine Match, Wine Pairing, Wine suggestion on 1 April 2017| 1 Comment »

Buttery chilli prawns

Prawns in their shells are more often a holiday treat for us but they’re so easy to do and it’s nice to eat dinner with your hands. Finger bowls of warm water and lemon slices are useful – or you could lick them 😉

Wine Suggestion: If you are serving this as a special treat for two then go for a good pink sparkling. We had this as on a Friday night and luckily had a half-bottle of Billecart Salmon Rosé champagne which turned it into an extra special evening. On nights when this isn’t an option you should find a good Fiano, Verdicchio or Alvarinho.

Buttery Chilli Prawns – serves 2

25g butter
2 tbsp olive oil
3 garlic cloves, finely chopped
1 red chilli, finely chopped (leave the seeds in)
½ tsp sweet paprika
12-20 large raw ing prawns with shells (12 should be enough for a starter for 2, for a main course about 20 is better)
1 lemon, juiced (plus a few extra slices for finger bowls if using)
½ a small bunch of parsley, roughly chopped
crusty bread – warm it in the oven before serving

Melt the butter & oil in a frying pan. Add the garlic, chilli and paprika and cook for a coupled of minutes or until golden. Turn up the heat and throw in the prawns. Fry for a few minutes until they turn pink, don’t be tempted to cook them for any longer. Take the pan off the heat, season and stir in the lemon juice & parsley.

Serve with warm crusty bread for wiping the bowl.

(Original recipe from BBC Good Food)

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Spicy Prawns

Posted in Food, Gluten-free, Prawns, Shellfish, tagged Cooking, Easy, Food, Garlic, Garlic prawns, Gluten-free, prawns, Recipe, Shellfish, Starter on 5 November 2016| Leave a Comment »

Spicy Prawns

These prawns, flavoured with lots of garlic and warm spices, make a simple but really tasty starter. Serve with plenty of bread for mopping up the juices.

Wine Suggestion: We really like unoaked, slightly lighter, Spanish reds with this dish especially with 30 minutes in the fridge to give a cool edge to them. A newish find has been the Jesus Romero “Rubus”, a delicious blend of Garnacha, Tempranillo and Syrah which has a purity and persistence of fruit that charms us every time.

Spicy Prawns – serves 4

300g raw peeled king prawns
4tbsp olive oil
4 garlic cloves, crushed
2 tsp paprika
1½ tsp ground cumin
¾ tsp ground ginger
a good pinch of cayenne pepper or chilli powder
5 tbsp chopped coriander or parsley

Heat the oil with the garlic and spices in a large frying pan. Keep stirring until aromatic, then throw in the prawns and fry quickly over a medium heat until pink – about a minute. Stir in the coriander or parsley and serve.

(Original recipe from Foolproof Mediterranean Cookery by Claudia Roden, BBC Worldwide Ltd., 2003.)

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Pan-fried King Prawns

Posted in Food, Prawns, Shellfish, tagged Appetiser, Cooking, Food, Korean, prawns, Recipe, Shellfish, Starter on 12 August 2016| 2 Comments »

Pan fried king prawns

These are amazing!!!!! Pick up some prawns and make them tonight.

Pan-fried King Prawns (daeha jjiim) – serves 2 as a starter

1 garlic clove, crushed
½ cm piece of ginger, peeled and finely grated
2 tsp soy sauce
2 tsp roasted sesame seed oil
1 tsp honey
1 tsp vegetable oil
150g king prawns, shelled
1 spring onion, thinly sliced
2 tsp roasted pine nuts, roughly chopped

Combine the garlic, ginger, soy sauce, sesame seed oil and honey together to make a sauce.

Heat the vegetable oil in a pan over a high heat. When it’s very hot, add the prawns and cook for a minute, then turn them over. Add the sauce and cook for another minute until cooked through.

Serve immediately with the spring onion and pine nuts sprinkled over the top.

(Original recipe from Our Korean Kitchen by Jordan Bourke & Regina Pyo, W&N, 2015.)

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Lemon & Parsley Spaghetti with Prawns

Posted in Food, Pasta, Prawns, Shellfish, tagged Cooking, Food, lemon, prawns, Recipe, Shellfish, Spaghetti on 29 February 2016| 2 Comments »

Lemon, Prawn & Parsley Spaghetti

We try to keep a bag of frozen raw prawns in the freezer as they always feel like a special treat. This is good if you fancy a special treat on a Monday, Tuesday, Wednesday, Thursday…

Wine Suggestion: to match this dish you can’t go wrong with a good Albariño (Spain) / Alvarinho (Portugal). What you need to look for is a bit of body as some are just a bit thin; the best have a real depth of flavour along with vibrant freshness. Perfect for the prawns and lemon.

Lemon & Parsley Spaghetti with Prawns – serves 2

175g spaghetti
2tbsp olive oil
140g large raw peeled prawns, thawed if frozen
zest & juice 1 lemon, plus wedges to serve
bunch flat-leaf parsley, roughly chopped

Cook the pasta.

Meanwhile, heat the oil in a large frying pan, add the prawns and fry quickly until pink all over.

Add the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.

Drain the spaghetti, add to the pan, then toss it all together.

Serve with lemon wedges.

(Original recipe from BBC Good Food)

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Mussels in Creamy Sauce

Posted in Food, Shellfish, tagged Cooking, Cream, Food, Mussels, Recipe, Shallots, Shellfish on 27 February 2016| Leave a Comment »

Mussels in a creamy sauce

We can’t get enough of mussels and love them in any kind of sauce. This is a nice easy one to serve 2 with some crusty bread (or hot chips!).

Wine Suggestion: try to find a good Alvarinho from Vinho Verde in Portugal. We’re big fans of Soalheiro whose wines have a delicious vibrancy and freshness that really work with mussels.

Mussels in a Creamy Sauce – serves 2

1kg mussels
250ml white wine
25g butter
1 bay leaf
3 parsley stalks
few thyme sprigs
3 tbsp finely chopped shallot
100ml single cream
2 tbsp chopped parsley leaves

Scrub the mussels under cold water, scraping off any beards or barnacles. Discard any that are damaged or those that don’t close completely when tapped against the sink.

Put the mussels in a large pan with the wine, butter, bay leaf, parsley stalks, thyme and shallot. Cover, bring to the boil and cook for 4-5 minutes or until the mussels have opened. Drain, keeping the cooking liquor, and discard any mussels that have not opened. Discard the parsley stalks and bay leaf.

Put the cooked mussels into two serving bowls and keep warm. Return the cooking liquor to the pot and boil rapidly until slightly thickened. Now pour in the cream and add the chopped parsley and cook gently until thickened further. Season, then pour over the mussels and serve immediately.

(Original recipe by Greg Wallace for BBC Good Food Magazine, February 2008.)

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Prawn & Clam Linguine

Posted in Food, Pasta, Prawns, Shellfish, tagged Clams, Cooking, Food, Linguine, Lorraine Pascale, Pasta, prawns, Recipe, Shellfish on 2 March 2015| 5 Comments »

Prawn & clam linguine

We recently got a new cookbook by Lorraine Pascale and have been impressed by the recipes so far. This one we made for Valentines Day, just the two of us with a bottle of vintage Champagne from the cellar. A very nice evening.

Linguine with prawns, clams, garlic & chilli – serves 4

350g dried linguine
3tbsp extra virgin olive oil
2 large banana shallots, finely diced
3 garlic cloves, very finely chopped
2 red chillies, finely chopped
400g raw peeled tiger prawns, de-veined
400g clams, washed (soak in cold water for an hour to get rid of any sand then discard any that stay open when sharply tapped)
150-200ml white wine
3 tbsp roughly chopped parsley
70g rocket
1 small lemon, cut into wedges

Cook the pasta according to the packet until al dente.

Meanwhile, heat the oil in a large saucepan, with a tight-fitting lid, over a medium heat. Add the shallots and sweat for about 10 minutes or until softened. Add the garlic and chilli and cook for another couple of minutes.

Add the prawns and cook for 1 minutes, stirring. Then add the clams and white wine, bring to the boil and cover with the lid. Cook for 4-5 minutes or until all the clam shells have opened (discard any that don’t) and the prawns have turned pink.

Drain the pasta well and tip onto the cooked shellfish and toss together. Add the chopped parsley and season.

Pile into bowls, drizzle with your best extra-virgin olive oil, scatter with rocket and serve with a lemon wedge.

(Original recipe from How to be a Better Cook by Lorraine Pascale, HarperCollins, 2014.)

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Moules Marinière

Posted in Food, Shellfish, tagged Cooking, Food, Mussels, Recipe, Seafood, Shellfish on 20 February 2014| 2 Comments »

We love this Normandy classic and have been known to make Moules Marinières as an impromptu supper served with some skinny fries or crusty bread. No other dish is as reminiscent of holidays in France and mussels are also very cheap. What could be better?

Wine Suggestion: You can’t go wrong with a good old Muscadet here. Just the thing to complement the dish and shouldn’t blow the budget. Unfortunately Muscadet has had a few good quality but low quantity vintages so it may be a bit more scarce than usual.

Moules Marinière – to serve 4

2kg mussels
1 onion, finely chopped
2 shallots, finely chopped
2 garlic cloves, crushed
a small handful of parsley, roughly chopped
50g butter, chilled
150ml water
150ml dry white wine

Melt half the butter in a large saucepan, add the onion and shallots and sweat for about 10 minutes or until soft. Add the garlic and cook for 1 minute, then add the water, wine and half the parsley and simmer for 5-10 minute.

Add the mussels, cover the pan quickly with a tight lid and cook over a high heat for 5 minutes, giving the pan a good shake occasionally. Check if the mussels are open, if most of them are still closed, cover and cook for another minute or two, or until opened.

Drain the mussels in a colander over a bowl to catch the liquid and discard any that haven’t opened. Cover the mussels with a pan lid to keep them warm. Pour the mussel liquid back into the pan and boil until it has a strong concentrated flavour. Reduce the heat.

Cut up the remaining butter into small pieces and whisk into the sauce, piece by piece. Taste and season.

Transfer the mussels to a serving bowl, pour over the sauce and sprinkle with the remaining parsley.

(Original recipe from Leiths: How to Cook, Quadrille, 2013.)

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Jules’ Party Prawns

Posted in Food, Party Food, Shellfish, tagged Canapés, Cooking, Food, Party Food, prawns, Recipe, Shellfish on 28 November 2011| Leave a Comment »

These are the prawns we served as a canapé at Jules’ birthday dinner yesterday. Really simple to throw together and tasty too – the mint makes a big impact.

Prawns with mint & chilli yogurt

Mix 4 tbsp of natural yogurt with 1 small deseeded red chilli and 8 leaves fresh mint, both finely chopped, and some seasoning. Heat 1 tbsp of sunflower oil in a frying pan, add 12 large raw peeled prawns (leave the tails on if you’re peeling yourself), and fry for a minute each side until they have turned pink and cooked through. Put teaspoonfuls of the yogurt on 12 baby gem lettuce leaves, top each with a hot prawn and a couple of tiny mint leaves. Serve hot.

Wine Suggestion: Something pink and bubbly! We had a Coates & Seely sparkling Rosé from Hampshire in Southern England. This producer used traditional French winemaking techniques and traditional Champagne grapes of Pinot Noir, Pinot Meunier and Chardonnay. Very classy looking bottle too. Available from Mitchell & Son for €42.95.

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Fennel, Chickpea & Prawn Stew

Posted in Food, Healthy, Shellfish, tagged Cavelo Nero, Cooking, Food, Kale, prawns, Recipe, Shellfish on 30 September 2011| Leave a Comment »

A much needed healthy dinner – we’ve been eating lots of meat and rich sauces recently and have more of the same planned for the weekend. Try this with a hunk of bread to mop your plate. Really easy and tasty but don’t forget to season!

1/2 a bulb of fennel, finely sliced
4 cloves of garlic, finely sliced
1tsp paprika
1 tin chopped tomatoes
1 tin chickpeas, drained and rinsed
a handful of cavelo nero or kale
150g raw prawns

Heat 1 tbsp olive oil in a large frying pan and add the fennel. Cook for about 5 minutes, until softened. Add the garlic and paprika and fry for another minute before adding the tomatoes. Turn up the heat and cook for 5 minutes, until thickened.

Stir in the chickpeas, chopped greens, seasoning and a splash of water and cook for 2 minutes. Add the prawns and cook until just pink.

(Original recipe from BBC Good Food)

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Sicilian Lobster Broth

Posted in Chardonnay, Food, Italian, Italy, Pinot Noir, Shellfish, Soup, Wine, tagged Cooking, Food, Italian, Jamie Oliver, Lobster, Recipe, Shellfish, Sicily, Soup, Wine suggestion on 18 September 2011| 3 Comments »

We got a surprise call from our great friend Ben who had some live lobsters which he was terrified of. He’s now got over this and is an expert lobster stabber and we got the benefit of two live lobsters too. I made this years ago before I met Jules and have always promised to cook it if two live lobsters arrive on our doorstep, so happy Friday night Jules! This recipe feeds 4 people – we had no problem finding 2 volunteers to help us eat it.

Il miglior brodo siciliano di aragosta – the best Sicilian lobster broth – to serve 4

150g dried lasagne sheets, smashed up
2 x 1kg live lobsters
extra virgin olive oil
1 large white onion, finely chopped
6 cloves of garlic, peeled and finely chopped
1 large carrot, peeled and finely chopped
1 cinnamon stick
1 tsp chilli flakes or 1 or 2 small dried red chillies, crumbled
1 tsp fennel seeds, smashed
1/2 a bottle of Sicilian white wine – you can substitute any white wine
850ml passata or 3 x 400g tins plum tomatoes, liquidized
a large handful of whole almonds, skins on
a small handful of fresh basil leaves

First you’re going to have to kill the lobsters. The best way to do this – and the fairest way for the lobster – is to get a large sharp knife, place the tip on the little crown on the head and chop straight down between its eyes. Be brave! Once you’ve killed your lobsters you need to twist and pull the head away from the tail. Put the tails and claws aside for now. Open the heads and discard the little grey stomach sack which will be near the eyes. Then just cut the head up into little pieces, keeping all the brown meat and other stuff.

Put a large pot on a very gentle heat. When hot, pour a good glug of olive oil in along with all the head pieces and lobster legs. You can turn the heat up a bit now. Add your onions, garlic, carrots, cinnamon stick, chillies and fennel seeds. Continue frying this for about 15 minutes – keep moving it around in the pot – so the onions take on a bit of colour but careful they don’t burn. If the pan gets too hot just splash in a bit of water.

Add your white wine and boil hard for 5 minutes before adding the passata and the same quantity of water. Bring back to the boil, then reduce the heat and simmer for about 20 or 30 minutes. Now put a colander on top of another large pot and pass the soup through it. Press down on the shells with the back of a ladle and let them drip for 5 minutes to make sure you get all the flavour out of them. You can now throw the shells away. Put the soup back on the heat to simmer. It should look like tomato soup – if you think it looks to thick you can add a little water.

Slice the lobster tails across, through the shell and the meat, into 2.5cm slices and put these into the broth. Crack open the claws and pick out all the meat and add this to the broth too. Continue to simmer for 8 more minutes. Meanwhile, cook the pasta in salted boiling water, then drain and toss into the soup for 4-5 minutes.

Chop the almonds very finely and stir into the soup. Taste and season if needed. Divide between 4 bowls, tear over some basil leaves and drizzle with some extra virgin olive oil.

Wine Suggestions: as this is such a rich dish you need to pair it with a wine that is a little more robust and full-bodied. For whites there are a couple of options: stay local and choose Sicilian wines like Inzolia or Grillo which have weight and a herbal minerality. The other option is to look at a classic Chardonnay with a bit of oak for structure. Try to pick one that has a little bit of acidity for freshness too. This was the option we went for and it worked a treat. For red, do the opposite and look for a fruity, but lighter style of wine like an easy and inexpensive Pinot Noir or Grenache – you want to avoid too much tannin and weight which would overwhelm the sweet, delicate lobster.

(Original recipe by Jamie Oliver in Jamie’s Italy)

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Time for something a little lighter…

Posted in Food, Healthy, Shellfish, Uncategorized, tagged Cooking, Food, Healthy, Low fat, Pasta, prawns, Recipe, Shellfish on 11 August 2011| 1 Comment »

Easy-peasy and used up some prawns that had been in the freezer for nearly too long.

Lemony prawn pasta with broccoli – to serve 4

300g farfalle pasta
1 head of broccoli, cut into small florets
200g large cooked prawns
3 tbsp double cream
juice of 1/2 a lemon

Cook the pasta according to the instructions on the pack and scoop out and keep a bit of the cooking water near the end. Add the broccoli to the pasta pan 3 minutes before the end of the cooking time and cook for another 3 minutes. Drain and tip back into the pan.

Turn the heat down very low and add the prawns, cream, lemon juice and some seasoning. Add a bit of your pasta water if you need to thin the sauce a bit.

Healthy and low-fat dinner is served (the 3 tbsp of cream is divided between 4 people!!)

(Original recipe from BBC Good Food)

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