Crab claws with clementine, pomegranate and rosemary butter

December 22, 2012

Image320 g cooked crab claws

Zest and juice of  2 Clementines (if you cant find, small oranges will be fine)

1 sprig of rosemary finely chopped

2 spring onions finely chopped

1 clove of garlic finely chopped

Seeds and juice from 1 ripe pomegranate

125 g of butter

Salt and pepper

 

 

Melt the butter and add all of the ingredients except the crab claws. Place the crab claws into a casserole dish.  Spoon the butter mixture over the top.  You can do this in 2 to 3 hours in advance and leave in fridge until ready to serve.

 

When ready to serve, preheat an oven to 180 deg.  Put the crab in the oven for 8 minutes until piping hot.  Serve with crusty bread to mop up the juices. 

 

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Brussels Sprouts with Cidona

December 20, 2012

Brussels Sprouts with Cidona

 

675g Brussels Sprouts

50g butter

300 mls Cidona

Salt and pepper

 

Place sprouts in a pan of boiling salted water and bring to boil, reduce heat and simmer for 5 mins until just tender.  Drain and refresh under cold running water.  Place in a bowl and cover in cling until needed.  Melt the butter in a pan.  Once foaming,  tip in the sprouts and sauté on a medium heat, turning every now and again until they start to brown.  Pour in the cidona, increase the heat and simmer until all the liquid has been absorbed into the sprouts, shaking the pan a few times.  Season to taste and tip into a warm serving bowl to serve. 


Chorizo and Raisin Stuffing

December 20, 2012

Chorizo and Raisin Stuffing (serves 4)

 

Small handful of raisins

Small handful almonds

100g/4oz butter

1 small onion, finely chopped

Splash olive oil

150g/5oz chorizo, finely diced

2 tablespoons chopped fresh flat-leaf parsley

Finely grated rind of 1 orange

225g/8oz fresh white breadcrumbs

Salt and freshly ground black pepper

 

 

 

To make the stuffing soak the raisins in a bowl of boiling water for twenty minutes, then drain. Toast the almonds in a small frying pan for a few minutes, tossing occasionally so they colour evenly.   Melt the butter in a pan and gently sauté the onion for 3-4 minutes until softened but not coloured.  Tip into a large bow.  Heat the olive oil in a frying pan and sauté the chorizo for the two minutes until  the colour starts to bleed.  Add to the onion with the soaked raisins, toasted almonds, parsley, orange rind and bread-crumbs. Season to taste and mix lightly to combine, but not too much as to make it go pasty.