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Angel Hair Pasta With Crab, Chilli And Lime

Posted: January 9, 2009 at 6:18 pm

Serves 4

Ingredients

• 200g angel hair pasta
• 3 garlic cloves, peeled
• 1 red chilli
• 4 spring onions
• Approx 75ml dry white wine
• 1 lime
• 250g white crab meat
• Handful of flat leaf parsley
• Salt
• Black pepper
• Olive oil
• Extra virgin olive oil

Method: How to make angel hair pasta with crab, chilli and lime

1. Bring a large pan of salted water to the boil. When it comes to a rolling boil, add the pasta and cook according to pack instructions until al dente (approximately 3-4 minutes).
2. Heat another large pan with the olive oil. Chop the spring onions, thinly slice the chilli (deseed if you prefer) and crush the garlic. Sauté for 1-2 minutes and season with salt and pepper.
3. Add the wine to the pan and cook out for a minute to reduce. Add the crab meat, stir together and allow to heat through.
4. Drain the pasta and drizzle with extra virgin olive oil and season with salt and pepper. Add the pasta to the crab mixture, chop the parsley and toss the ingredients to combine.
5. Divide between warm plates and serve immediately with a generous squeeze of lime juice, and a drizzle of extra virgin olive oil.

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Minted Pea And Watercress Veloute

Posted: January 9, 2009 at 5:43 pm

Serves 4

Ingredients

• 1 tbsp olive oil
• ½ white onion
• 4 slices smoked streaky bacon
• 500g frozen peas, thoroughly defrosted
• 60g watercress
• 20g (or small bunch) fresh mint leaves
• Approx 550ml boiling water
• Approx 30ml double cream
• Salt
• Pepper

Method: How to make minted pea and watercress veloute

1. Heat the oil in a pan. Slice the onion and chop the bacon before frying together for 1-2 minutes.
2. Once the onion has softened and the bacon has browned use a pair of scissors to chop in the mint leaves. Allow to cook briefly before adding the peas.
3. Season with a little salt, then add the watercress and allow to sweat down for 30 seconds.
4. Pour in 550ml boiling water and allow the peas to cook – approximately a further 1-2 minutes.
5. Remove from the heat and transfer the soup to a liquidiser and blend. Alternatively, use a hand blender and blend in the pan until smooth. If the soup is a little too thick, add an extra splash of water.
6. Adjust the seasoning if necessary and pour the soup into serving bowls.
7. Drizzle with a swirl of cream to serve.

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Warm Goat’s Cheese Salad With An Apple Vinaigrette

Posted: January 8, 2009 at 11:00 pm

Serves 4

Ingredients

• 4 x 70g individual soft goat’s cheeses with rind e.g. Gevrik
• Few sprigs of thyme
• 2 baby gem lettuces, washed
• 40g lamb’s lettuce, washed
• 50g walnut halves
• 4 slices of white bread
• Olive oil
• Salt
• Black pepper

For the vinaigrette

• ½ lemon, juice only
• 1 tbsp walnut oil
• ½ apple, such as Granny Smith or Bramley, grated

Method: How to make warm goat’s cheese salad with apple and walnut vinaigrette

1. Pre heat oven to 200°C/gas 6.
2. Place the goat’s cheese on a baking tray. Arrange a walnut half on top of each cheese. Lightly crush the remaining walnuts with your fingers and set aside. Drizzle the cheese with olive oil, scatter over the thyme leaves and season with black pepper.
3. Bake in the oven for 6 minutes, or until the cheese has melted inside but retained its shape.
4. Shred the baby gems before transferring to a bowl. Add the lamb’s lettuce and crushed walnuts. Toss to mix.
5. In a separate bowl mix the lemon juice with approximately 1 tablespoon of walnut oil and 4 tablespoons of olive oil. Grate in half the apple, season with salt and pepper and mix to combine.
6. Drizzle a little vinaigrette over the salad and toss together.
7. Toast the bread until golden. When ready, use a cleaned out tin can or a chef’s ring to cut the toast into 4 round croutons.
8. To serve, arrange the dressed walnut salad onto serving plates. Place the crouton on the salad and top with the goat’s cheese. Spoon over the remaining vinaigrette and serve.