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Ricky Murray

Cooking good food on a budget and full flavours

Month

June 2017

Spicy Crab Cakes With Brown Meat Mayo

Another dish from the Anglesey visit, ‘the crab shop’ has fresh dressed crab daily so I couldn’t let that pass without having some and it was DELISH!!! you must visit this place.

14.1oz (400g) cooked white crab meat

3 spring onions, chopped

handful fresh flat-leaf parsley, chopped

1 free-range egg, beaten

5.6oz (160g) mashed potatoes

1 chilli, diced

flour for dusting

2tbsp brown crab meat

3 tbsp mayo

pinch of ‘spicenutrition’ metabolic blend

In a large mixing bowl, combine the white crab meat, potatoes, spring onions, parsley, egg, chilli and a little salt, shape into about 5-6 little cakes and refrigerate for 30 minutes.

Dust with flour and shallow fry for about 5-6 minutes either side until golden brown.

While these are cooking, mix the brown meat, pinch of ‘spicenutrition’ and mayo in a little bowl and season with pepper.

Enjoy

Spicy crabcakes

 

 

 

 

 

 

 

 

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Pan fried Sea bass with a laverbread butter sauce

I recently spent a week in Anglesey with my partner in a family lodge which is right next to the beach and came across ‘the crab shop’ in benllech, it was a tiny little shop but amazing for fresh fish daily! So I thought why not do a fish dish and one to represent wales with laver bread and it was delish…… if I do say so myself!

2 sea bass fillets

1 tbsp white wine vinegar

6 floz (175ml) vegetable stock, make with 1 stock cube

4 shallots, chopped fine

juice of half a lemon

8.8oz (250g) unsalted butter

2 tbsp laver bread

2 tbsp double cream

10.5oz (300g) spinach

pinch of cayenne pepper

1.7oz (50g) extra butter

Put the stock, vinegar and shallots in a saucepan and slowly reduce to by about half, turn the heat down to low then slowly add the butter a little at a time, making sure its melted before adding more, until you have a slightly thick sauce, season with salt, a pinch of cayenne and the lemon juice.

Strain the sauce into a jug and then pour back into the pan and onto a low heat.

In a separate saucepan add the cream and laver bread, bring to the boil and add half the beurre blanc sauce what you just made, then turn the heat to low.

Season the sea bass and place skin side down into a hot frying pan over a high heat for 3 minutes.

While this is cooking, put the extra butter and spinach into a separate pan over a medium heat to wilt then remove.

Flip then fish over for an extra 1-2 minutes.

Serve the sea bass on a bed of wilted spinach then pour the laver bread sauce around it and the beurre blanc around the edge.

Enjoy

Seabass & Laver bread.jpg

 

Chinese Sticky beef

Oriental sticky beef with soya noodles

12oz beef, cut thin
Thumb size piece of ginger, grated
2 garlic cloves, chopped
1/2 chilli, chopped
5 spring onions, chopped
2oz edamame beans
1 red pepper, cut thin
2tbsp cornflour
2tbsp Chinese fivespice
3tbsp sweet chilli sauce
2tbsp tomato sauce
1tbsp white wine vinegar
2tbsp soy sauce
3tbsp oil
Salt and pepper

In a bowl mix together the sweet chilli sauce, tomato sauce, vinegar and one 1tbsp soy sauce then set aside.
Place the beef in a large mixing bowl and dust with the cornflour and fivespice, make sure all the beef is covered.
Next in a large frying pan, add the oil and over a medium heat fry for 5/6 minutes. Next add the sauce mix from the bowl along with the chilli, half the ginger and garlic and continue to fry for 6/7 minutes, stirring occasionally.
While this is going, in a separate pan over a medium heat, add the soy, noodles, ginger, pepper and half the beans, mix well and heat through.
When the beef thickens up and becomes stick add the beans and spring onions.
Serve.

Sticky Beef

 

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