Winter Crab Claw Curry
Growing up, I remember the smell of my grandfather's special Indian crab curry. This crab curry has been a staple of my diet for as long as I can remember. The taste is definitely a home comfort of mine, which I enjoy going crazy for. Over time, I have repeatedly asked my aunt if this traditional curry is a particular cuisine, to which she cutely replied that it is Indian cuisine, so just enjoy it. In spite of the fact that I was never taught by my grandfather, all the credit goes to my aunt for this curry and many others.
This is the dish I always prepare whenever my relatives, friends, and close family visit me in Spain. Cooked slowly to create heavenly flavours, it's made with roasted, sun-dried Indian spices. A steamed butter rice or chapatis (Indian bread) is an ideal side dish for this curry. Indian crab curry should not be made in a hurry, it needs to be made slowly, as if you have all the time in the world. Your taste buds will be seriously satisfied by the exotic blend of spices and mouth-watering aroma.
Serves 2
Ingredients:
4-5 tablespoons olive oil
50 grams unsalted butter
1 medium-sized leek, finely sliced
2 large onions, finely sliced
300-400 grams small crab claws or 2 whole crabs
8 to 10 garlic cloves, crushed/ puréed/ minced or finely diced
3-inch ginger, crushed/ puréed/ minced or finely diced
1 red chilli, crushed/ puréed/ minced or finely diced
1 cinnamon stick
4 cloves
1 teaspoon crushed coriander seeds
1 teaspoon dried red chilli flakes
1 teaspoon red chilli powder
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 medium tomato minced or finely diced
200 grams chopped tinned tomato
500ml water
1 1/4 teaspoon salt
A handful of fresh coriander for garnish
Method:
Firstly it is a must to wash the crab properly and set aside.
Place a heavy-based pan onto medium heat, add olive oil and butter.
Once hot add the cinnamon, cloves, crushed coriander seeds and the red chilli flakes. When they begin to crackle add the sliced onions and leeks. Place the lid on top and reduce the heat. Slowly sauté the onions and leeks for about an hour stirring occasionally. (Slowly cooking the onions is the secret to a meaty, flavoursome sauce).
Once the onions and leeks are golden in colour and beautifully caramelised add in the raw garlic, ginger and chilli and stir. Cook the fresh spices for 5 minutes to ensure fresh flavours infuse into the oil.
Next add red chilli powder, garam masala powder, turmeric powder, cumin powder, coriander powder and salt. Mix thoroughly. Add some water if required. Cook for 5-10 minutes.
Next, add fresh and tinned tomatoes and simmer on low heat (with the lid on top) for 30 minutes. After the sauce has cooked, add the crabs and simmer for a few minutes. (Approximately 5 minutes). Pour in the water, stir well and cover with a lid. Cook the crab for 2-3 hours stirring occasionally. Check the consistency and add water as required. The crab curry will bubble vigorously, check for salt and add extra if required.
After 2-3 hours of simmering, the curry sauce will appear deep, crimson red in colour, with fragrant spices aromas. Allow to set for 15 minutes before serving. Garnish with fresh coriander and serve with steamed rice or Indian bread and enjoy!
Orange Infused Crȇpes
Crȇpes was always a dish I'd only overeat on Pancake Day...it was a magical day where once a year I could eat something sweet for breakfast, piled with tonnes of sweetness and walking to school smelling like fried butter.
Since I found myself living in Granada, crȇpes are everywhere, new deli's popping up with brand-spanking hot plates and everyone lining up to get in on the good stuff. I desperately wanted some, watching the t-shaped flat wooden tool spread the batter, chocolate oozing over the sides and a piece of chocolate placed on top, once folded smelt sensational but I held back until today!
Making crȇpes was just as fun as I imagined and the aromas, well let's just say the neighbours were asking for a cup of sugar! So today I made orange-infused crȇpes using cornstarch (I used Maizena) and the batter was lighter and smoother. I love baking and making crêpes is a delicious quick fix to satisfy rumbling tummies after breakfast and before lunch.
Makes 8-12
Ingredients:
1 large orange, zest and
1 tablespoon juice (or 1 tablespoon Grand Marnier)
85 grams plain flour or (Maizena-cornstarch)
20 grams brown sugar
20 grams butter, melted
2 eggs
1/4 teaspoon pure
Madagascan bourbon vanilla extract
1 vanilla bean, de-seeded
250 grams skimmed milk
Extra butter for the frying pan
Method:
Sift the cornstarch into a large mixing bowl. Add sugar, vanilla bean, orange zest and eggs. Whisk until smooth. Gradually add the milk while whisking continuously and slowly to ensure a smooth, lump-free batter. Pour in the melted butter and vanilla extract and whisk thoroughly for a minute. Set the batter aside for 30 minutes at room temperature.
Place a small skillet or frying pan on a low-medium heat. Once hot, lightly butter. Using a ladle cover the base with a thin layer of batter and cook until the batter sets. Once set flip the crȇpe over and cook on the other side until lightly golden. Place each crȇpe on top of each other to keep them soft and warm. Spoon the crȇpes with chocolate spread, jam or dip in vanilla sugar and eat away.
Personally I like these crȇpes dipped in sugar because the orange flavour comes through perfectly and I enjoy the crunchy texture of the sugar with the softness of the crȇpes.
Tip: Wrap foil around both plates. Cover the crepes with the second plate when stacking them. The foil helps to retain the heat and keeps the crȇpes warmer and softer for longer.
Devils Herb-Roasted Poussin
After a long time of visiting my family, I was intrigued by the marinated chicken on an open grill with burning coal and firewood. I really thought that this moment captured the essence of what makes a family get-together successful. There were a few fresh ingredients followed by a traditional grilling, nothing difficult, nothing complex, nothing that I could do except sit back and wait with anticipation.
For me, this recipe is literally the devil's poussin. It's the process of adding dried chilli and freshly ground herbs infused with olive oil and lemon to cast a spell of overnight magic on some lucky poussins. The flavours penetrate into the bird, releasing unforgettable flavors and wild-herby aromas while maintaining moisture and tenderness...I'm a fan! And if you’ve had a nightmare about roasting chicken, don't worry as this is a full proof recipe and will make you feel better. You can still enjoy crispy skin and moist meat where most of it is hands-off, pretty much. The secret: the oven. You can make crispy skin in less than an hour and finish it off on a griddle pan. The crunch is not as extreme as it is when barbecued. However, the poussin is still delightfully, deliciously light and with a balance of crispy skin with herby, garlicky, spicy goodness.
Tempted...well you are 7 ingredients away from deliciousness.
Serves 2
Ingredients:
2 poussins, washed
2 rosemary sprigs
3 basil sprigs
4 medium garlic cloves
120 ml olive oil
1 teaspoon pink Himalayan salt
1 teaspoon red chilli flakes
1/4 fresh lemon juice
2 padrón chillies
Method:
Firstly, roughly tear the rosemary and basil and place them in a food processor.
Next add salt, chilli flakes, lemon juice, garlic cloves and olive oil.
Blitz into a fine paste and set aside.
Next, gently wash the poussins and pat them dry with kitchen paper. Place the poussins on a chopping board and make two small incisions across the breast and place in a bowl. Pour over the herby paste and rub over the poussins, cover with cling film and place in the fridge to marinate overnight.
Preheat the oven to 200°C. Remove the poussins and place them on a non-stick baking tray. Spoon over a bit of the extra herby paste and bake in the oven for 60 minutes.
Once nicely roasted, place on a griddle on high heat and drizzle with a little olive oil. Once hot sear the poussins for 3 minutes on both sides. Place the padrón chillies on the griddle and chargrill. If you fancy a little heat, enjoy the roasted poussins with the padrón chillies and get tucked in!
Blackberry Friands
Forget Friday nights with friends. Why not throw a fun, low-key get together this weekday? On any typical weekend you may find yourself preparing for a special occasion like a surprise birthday, but why wait so long to catch up with friends?
A casual approach to low-stress entertaining is much easier and doesn't mean it cannot be elegant, so why not make as much make-ahead food in advance? This way you can enjoy an all easy, comfortable evening with friends and arouse their senses to a moist, decadent and sumptuous fruity friand...some might say the best part of any evening!
Makes 10-12, ideal for sharing over a cup of tea
Ingredients:
5 large egg whites
180 grams icing sugar, sifted
150 grams unsalted butter, melted
90 grams ground almonds
50 grams plain flour, sifted
A small punnet of blackberries (or why not try 2 figs, cut into fifths, raspberries, small strawberries or blueberries)
Method:
Preheat the oven to 200˚C/ 400˚F/ Gas mark 6.
In a large mixing bowl, whisk the egg whites using a handheld egg beater. Whisk the egg whites until lightly combined into a frothy, bubbly mixture. (this normally takes about 3-4 minutes) Once the egg whites are frothy, pour in the melted butter and ground almonds and mix well with a spatula.
Next, sift in the icing sugar and flour and mix again until well combined and set aside.
Next, lightly grease a small friand tray or small cupcake tray and fill each mould two thirds full with the friand batter. Once the trays are set with the batter, place a blackberry at the top of each friand. Bake on the middle shelf for 20-25 minutes, until golden on top. (If you are using blueberries, place 3-4 on top of each friand or 1-2 raspberries or a small strawberry or if not a slice of fresh fig).
Once the friands are baked, set aside to cool for 10 minutes and dust with a little icing sugar. Serve warm with your favorite hot beverage and a side dish of girlie natter!
Pear and Almond Cake with Mascarpone Cheese
Brown sugar, vanilla-scented pears, and baked sugar ooze the change in seasons. On a fresh afternoon with bursts of sun peeking through the clouds and cheeks flushed, there is nothing more welcoming than coming home to the aroma of warm cinnamon baked pears. A light-textured cake with almond and gluten-free flour with egg white airiness.
I love to see smile adorn faces in celebration for friends who can finally indulge in a delicious cake with spongy flour texture, priceless. Gluten-free has become a focal point for many of my friends and finding delicious food without tonnes of sugar or a dry texture is like a needle in a haystack. A freshly baked cake still warm from the oven with caramelised pears and a light almond texture, soon greeted by hungry takers flooding into the kitchen with cake crumbs stuck onto their faces, is the perfect thing to do on any afternoon.
So what better way to spend a lazy day when the weather is fresh, there is little else to do but bake, celebrate and eat cake that benefits everyone.
Servings 8 generous slices
Prep time 15-20 minutes
Cooking time 25 minutes
Difficulty Medium
Ingredients:
1 conference pear
100 grams almond powder
50 grams granulated sugar
25 grams gluten-free flour
3 tablespoons brown sugar
2 tablespoons unsalted butter
2 tablespoons mascarpone cheese
Method:
In a small non-stick milk pan, melt the butter over medium heat.
Add brown sugar and salt and stir occasionally until the edges bubble and the sugar is dissolved. Once the sugar has dissolved, immediately pour the caramel mixture into the cake pan (preferably 8-inch) covering the base. Use a spatula if necessary.
Core and slice the pear in half. Thinly slice each half and arrange the slices over the caramel, fanning them out from the centre (some slices may overlap). Splash a drop or two of vanilla essence over the pear and set aside.
Place the two egg whites in a mixing bowl and whip until soft peaks (use a handheld beater if necessary) and set aside. Using a handheld beater, combine the egg yolks in another mixing bowl and beat them to a smooth consistency. Slowly beat in the sugar.
Once combined slowly beat in the ground almonds, gluten-free flour and cinnamon powder. The ingredients will form a very thick mixture.
Finally, mix in the mascarpone cheese and gently fold in the egg whites. The batter may be slightly streaky from the egg whites. Be careful not to overmix when folding. Slowly pour the cake batter over the pears and spread until an even layer is formed, covering the pears.
Place in the oven and bake for 25 minutes, until the top is golden brown. Remove from the oven and immediately invert onto a cake tray while still warm. Serve warm or at room temperature with a delicious pot of tea.
Gluten-free Gooey Skillet Cookie
Orange oil, toasted pecans, crunchy cornflakes and dark chocolate chunks make this skillet cookie extremely addictive. It can be made in advance and refrigerated, just make sure it’s at room temperature before baking. And even if baking isn't your thing, you can impress your guests with this super simple crispy, yet chewy cookie recipe. It's a treat they’ll be requesting throughout the year.
Preparation time 10-15 minutes
Cooking time 20-25 minutes
Serves 6 people
Ingredients:
59 ml orange olive oil
80 grams soft brown sugar
50 grams caster sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
200 grams plain flour (all purpose gluten free flour + 1 teaspoon xanthan gum (omit if your flour blend already contains it))*
½ teaspoon baking powder
¼ teaspoon baking soda
Pinch of sea salt
250 grams 50%/70% dark chocolate, roughly chopped
80 grams pecan nuts
25 grams cornflakes (gluten-free equivalent)
16cm-18cm diameter ovenproof skillet pan
Method:
Preheat the oven to 180°C.
Making the cookie. In a mixing bowl cream the orange olive oil and sugars until light and fluffy with an electric hand whisk. Beat in the egg and vanilla extract until thoroughly mixed. Add the dry ingredients, 200 grams of the chocolate and 60 grams of the nuts. Mix to combine then gently fold through the cornflakes. Press the dough into the skillet pan and top with the remaining chocolate and nuts. Bake for 20-25 minutes or until the cookie feels firm in the centre when lightly pressed.
*1 teaspoon xanthan gum (or 1 teaspoon of ground flaxseed plus 2 teaspoons water, soak for 15 minutes and you will have a great replacement).
Clams in Olive Oil & Garlic
It’s small, appetising and simply elegant. A clam is nothing but glamorous with their pearl-like shells with delectable bits of flesh.
When you can experience the delicacy of Mediterranean garlic olive oil combined with the fragrant juices from the clams, why would you want thick, garlicky mayonnaise? It has a clean, savory taste with hints of warmth and sweet aroma.
Serves 2 people
Ingredients:
4 tablespoons garlic olive oil
300 grams clams
1 small red chilli, finely chopped
The juice of ½ a lemon
3 tablespoons of finely chopped parsley
Freshly ground sea salt and pepper to taste
Method:
Scrub and clean the clams.
Put the chilli, juice of the lemon and chopped parsley into a small bowl. Drizzle with garlic olive oil and add a generous pinch of sea salt and pepper. Set the sauce aside at room temperature.
Tip the sauce and clams into a large heavy pot with a splash of water over a very high flame. Cover them with a lid and let them steam for a minute or two, till their shells are fully open and the clams are vigorously shaking in its fragrant juices. Remove them from the heat once they are ready and serve immediately as a sharing platter.
Garlic and Wild Mushroom Parcels
It all begins with an idea.
This recipe is simple, stress-free and seriously exciting. It is a lovely idea for guests to unravel the string and open their own delicious foodie present. Anise aromas are infused with sweet and savory garlic when the parcels are opened, making it a heavenly experience for guests.
Having the finest, most naturally wild, earthy mushrooms available is my way of giving a gift that everyone can enjoy. This elegant starter is infused with garlic flavors that you won't soon forget.
Serves 4 people
Ingredients:
60 ml garlic olive oil
500 grams mixed mushrooms (portobello, white and brown shimeji, oyster and shiitake)
3 garlic scapes, trimmed and thinly sliced
2 sprigs of fresh tarragon, finely chopped
2 sprigs of fresh curly parsley, finely chopped
150 ml cooking cream
Freshly ground sea salt and black pepper for seasoning
Method:
Preheat the oven to 190℃ / gas mark 5 / 375℉.
Cut 4 large sheets of greaseproof paper and set aside.
Gently wipe the mushrooms using a damp cloth and place them in a large mixing bowl. Add garlic olive oil, garlic scapes, fresh herbs, cooking cream and a generous seasoning of sea salt and black pepper. Gently toss together, taking care not to break the mushrooms.
Once combined, divide the mushrooms between the 4 greaseproof paper sheets. Bring the edges together and scrunch them together to create a parcel and tie them together using ovenproof string. Carefully lift the parcels and place them on a baking tray.
Bake the parcels in the oven for 20 minutes and place them onto a serving plate for you guests to open themselves with warm crusty bread to dip into the mushroom sauce.
Stir-Fried Chicken in Basil Oil and Chillies with Pickled Cucumber
It all begins with an idea.
Olive orchards and Mediterranean basil combine to create this particular olive oil's most fragrant notes. Basil and olive oil have mild to sweet peppery flavors that enhance freshness when combined.
Serves 2 people
Stir-fry ingredients:
2 tablespoons of basil olive oil
1 large chicken breast, cut into strips
50 grams green runner beans
3 tablespoons coarsely chopped garlic
2 small shallots, finely sliced
2 fresh red chillies, finely shredded
2 tablespoons fish sauce
2 tablespoons tamari or light soy sauce
2 tablespoons muscovado sugar
70-80 grams udon noodles or rice
A small handful of fresh coriander leaves and red chilli for garnish.
Chicken marinade ingredients:
2 tablespoons of basil olive oil
20 grams freshly grated ginger
1 lime zest and juice
50 grams of honey
1 tablespoon soy sauce
1 teaspoon cornflour
Pickled cucumber ingredients:
2 tablespoons of mirin sauce
1 tablespoon of muscovado sugar
1 tablespoon sesame seeds
A small handful of kombu seaweed flakes
1 small cucumber, cut into thin strips
Generous pinch of sea salt
Method:
Heat the honey in a saucepan until runny and golden. Add the Azada Olive Oil & Basil, grated ginger, lime zest and juice, soy sauce and cornflour. Infuse over low heat for about 3-4 minutes and mix in the chicken and set aside for 30 minutes to marinade.
Meanwhile, for the pickled cucumber, combine the sugar, sesame seeds, seaweed and salt. Whisk the ingredients together in a bowl. Add the cucumber and toss to coat. Cover with clingfilm and set aside until serving. Taste and add extra salt or sugar if desired.
Flageolet Bean Stew with Fresh Prawns and Haddock
It all begins with an idea.
Dig out your cosiest knitted jumper, turn on the oven and let yourself be blown away by autumn's finest detectable produce. Autumn is officially here. Enjoy the first smells of roasted chestnuts and burning log fires. Look forward to its bountifulness and tuck into hearty roasts, steamy, hot soups and warm, scented spices.
Let fall into your kitchen and get excited about what autumn cooking has to offer to your eagerly awaiting taste buds, the Flageolet! Tender beans stewed with traditional Spanish spices and fresh seafood served with crusty oven-baked bread.
Serves 3-4 generous portions
Prep time:
Flageolet beans (MUST be soaked for at least 6-8 hours)
1 hour
Cooking time: 1 hour and 25 minutes
Difficulty: Medium
Ingredients:
500 grams haddock fillets
300 grams prawns, shelled and de-veined
200 grams flageolets, pre-soaked
1 large red pepper
1/2 large aubergine, chopped into chunks
1 small courgette, cut into chunks
3 medium plum tomatoes, cut into quarters
1 heaped tablespoon sweet paprika
3 large cloves garlic, thinly sliced
Freshly ground sea salt and pepper for garnish.
Olive oil
Ingredients (Haddock and Prawn Marinade):
1/2 teaspoon freshly ground sea salt and black pepper
2 small cloves of garlic, minced
A handful of fresh coriander and parsley, finely chopped
2 tablespoons olive oil
FIRST:
For best results, soak the flageolet for 6-8 hours in a metal bowl. Fill a container with cool water enough to cover the flageolet by three inches. Allow to soak at room temperature, adding more water if necessary. Before cooking, drain and rinse thoroughly in cold water.
Method:
Preheat the oven to 220ºC. Place the pepper onto a baking tray and drizzle with olive oil and a sprinkle of salt. Place in the oven to roast for about 45 minutes (until the skin blisters).
Meanwhile, in a pressure cooker add the pre-soaked flageolet and freshwater and cook on high heat for about 35-45 minutes until the beans soften (or according to the instructions on your pressure cooker).
After 45 minutes, carefully remove the air from the pressure cooker taking care when opening. In the same pot add a teaspoon of sea salt, a teaspoon of pepper, paprika and garlic and mix thoroughly. Start placing the tomatoes, aubergine and tomatoes into the pot and simmer on medium heat until the vegetables are tender (20-25 minutes).
While the flageolet stew simmers, carefully peel the skin off the red pepper and tear into thin strips and add to the stew along with any excess juices.
Stir in the marinated seafood and excess marinade to the stew and cook for another 10 minutes on a low heat. With warm, crusty bread, serve the dish after it has cooled for 5 minutes.
Prawn Spaghetti
It all begins with an idea.
For a decadent night in after a busy day at the office. This has been a very full week and I'm not going to lie, I am exhausted! Juggling three jobs is no small task and I am so grateful for having an understanding and very patient partner, who has put up with my constant short outbursts and worked painful overtime to ensure everything came together for me. He really is the best!
In fact, I am very thankful that he quickly came to my aid this week when my computer decided it didn't want to work. Why is it that when you have holidays to book or important deadlines, your computer decides to take some time out?!
Anyway, these past few weeks I have been voice messaging Emily (the wonderful person behind Emily Scott Food). She quickly came to my aid when I needed her expertise and experience. She is always there to support me when I need her to be. Although I am quite embarrassed to admit this, there have been a few points this week when I have majorly freaked out about some blog hiccups. However, Emily has quickly come to my aid - well, to be honest, she has done so a lot in the past few months with her words and wisdom.
Excuse my chatter, but I'm sure some of you ladies have felt like this at some point this past week or year. The reason I'm writing this specific piece is that when your day or week is chaotic, rushed and mind-boggling, the last thing you want to do is come home and cook. Speed dial your favourite takeaway, but is it the right thing? Do you want to wake up the next morning feeling sluggish?
Well, I may have the perfect dish for you. It’s delicious, easy and time-saving, ideal if you want to throw something together before heading out or coming in from a hard day’s work!
This dish is for all the busy, hard-working women who definitely know how to multi-task. Enjoy.
Serves 2 people
Shopping list:
220g of your favourite spaghetti or noodle pasta
4-6 cloves of garlic, peeled and crushed
2 tablespoons chilli olive oil
200g medium-sized fresh or frozen prawns, shelled and de-veined
½ small leek, finely sliced (optional)
1 tablespoon salted butter
Fresh Romano or Parmesan cheese (optional)
Method:
Boil water in a medium to large saucepan. Once boiling, add the pasta and cook until al dente. Drain.
While the pasta is cooking prepare the garlic and set aside.
After the garlic is prepared, slice the leek. Place a medium-sized frying pan on medium heat and add butter. Add the leeks to the melted butter and sauté gently.
While the leeks are sautéing add the chilli olive oil to the hot skillet. Let the chilli oil warm up for about a minute, making sure it doesn't burn.
Add in the garlic and quickly stir in the chilli oil. Add the prawns to the skillet and cover for about 2 minutes. Allow the ingredients to infuse, releasing aromatic aromas.
When the pasta and leeks are ready, add them to the skillet and sauté for an additional 2 minutes. Stir constantly so that the pasta doesn't stick to the bottom of the pan.