Crab Courgetti with Seeds and Rocket Laura of London

Another 10 minute wonder

Yesterday we had a fab day celebrating the lovely Hishal’s 4th Birthday in East London, it was lovely to see D’s cousins and eat lots of lovely BBQ food by the lovely Yogesh and Veerusha and her cake baking skills are second to none!

I wanted to make something really light and meat-free for dinner, and after such a long drive it had to be quick! So I made myself a little ap√©ritif of rose, soda and ice and got to work…

A little Apéritif Laura of London
A little Apéritif Рrose wine, soda and ice

As you’ve probably seen from my recent posts, I’m a bit of a fan of my new spiraliser (Zoodle Chef, ¬£15 on Amazon) and so I decided to make some ‘pasta’ otherwise known as courgetti. This is where you spiralise courgette and use it as a replacement for spaghetti. If you don’t have a sprialiser, you can just shave the courgette using a peeler and either have it as ‘papardelle’ or use a knife to slice it into thin, ‘pasta’ strips.

Spiralise 5 courgettes
Spiralise 5 courgettes

Once you’ve got the courgette ready this is a pretty fast recipe so get everything laid out and ready to go.

Ingredients

5 Courgettes
2 tins of crab meat
Handful parsley and basil
3-4 tbsp Extra Virgin Olive Oil
2 tbsp cold water
Juice of 1 lemon
400g tin of Cheery tomatoes (or normal tinned tomatoes + handful of fresh cherry tomatoes)
50g pine nuts
Rocket and mixed seeds to decorate

Crab Courgetti with Seeds and Rocket Laura of London
Crab Courgetti with Seeds and Rocket

Method

Spiralise your courgetti and put it in a bowl.

Make the pesto by adding the basil, pine nuts, parsley, water, oil and lemon juice to a blender and let it go for a minute or two

Add the pesto to a saucepan with the tinned cherry tomatoes – this will look a weird colour but don’t worry! Warm it through on quite a low to medium heat. You can add a small teaspoon of honey at this point to offset the acidity of the tomatoes but this isn’t vital.

Add the tinned cherry tomatoes Laura of London
Add the tinned cherry tomatoes

In a separate pan with a lid, put as much of the courgette in as will fit and 2 tbsp of water. Put the lid on and warm it through for a couple of minutes, remove the lid – if it is soft enough, drain it and do the same again with the next batch of courgette – depending on the size of the pan, repeat as necessary until all of the courgette is cooked.

Add the crab to the pesto/tomato sauce mix and season and stir well. Then add the courgetti to the sauce mix and stir/toss and allow it to warm through for a minute or two.

Mix the courgetti with the crab sauce Laura of London
Mix the courgetti with the crab sauce

Serve in warmed bowls with a drizzle of olive oil and a topping of lemon juice, rocket and mixed seeds.

Crab Courgetti with Seeds and Rocket Laura of London
Crab Courgetti with Seeds and Rocket

Spicy Wedges

A really quick easy one here, spicy wedges go well with so many things – cajun salmon, pulled pork buns, ribs, chicken wings…OMG I’m getting hungry!

Ingredients

1kg White Potatoes (Maris Piper, Kind Edward etc..)
1tsp Paprika
1tsp Cayenne Pepper
1/2 tsp Chilli Powder
1tsp Salt

You can easily scale this recipe up to more or less, portions given are just a guide.

Method

1. Set your oven to 180 degrees. Line a large oven pan with foil and add 2-3 tbsp of oil. Put it in the oven for 5-10 minutes.

2. Leaving the skin on, cut your potatoes into wedge-like shapes.

3. In a bowl, mix your spices and salt.

4. Take the pan out of the oven. Sprinkle over the spice and salt mix then throw in your spuds. Using 2 spoons, turn them a few times in the oil/spice/salt mix and then pop them in the oven.

5. Set a timer for 15 minutes and pour yourself a glass of wine (or beer if you have to).

6. When the timer disturbs your peace, remove the wedges and, using the spoons, turn the taters¬†over. Set the timer for another 15 minutes and pour more wine….

7. When the timer goes off again,¬†repeat the process – remove, turn and time again for the final 15 minutes. Don’t have anymore booze, you won’t remember how good the wedges taste.

8. Remove the wedges from the oven and decant into a suitable receptacle to serve.

A Bloody Good Burger

I love a bloody good burger. You can’t beat a bloody good burger. True, there are many and this is just one simple submission for you to try, let me know in the comments below how you like to pimp your buns.

IMG_3863

Ingredients

500g Beef Mince
1 egg
6 Jacobs Crackers
1/2 tsp chilli flakes
Rosemary sprig, finely chopped
2 cloves garlic, grated
1/2 onion finely diced
Cheddar, thin slivers
Stilton, crumbled
Salt and Pepper to taste
Burger buns – brioche or sesame seeded are best
Lettuce, tomato, onion
Ketchup or your favourite relish (I’ve got a great chilli and tomato relish that works well with this)

Method

1. Bash up your Jacobs crackers in a food bag until they’re tiny little crumbs, really get your anger out, When you add these to the mince, they hold on to little bits of fat and juice, keeping¬†the burger moist.

2. Fry your onion, garlic, chilli flakes and rosemary until soft with salt and pepper.

3. In a bowl, combine the mince, crackers, egg, and cooked onion mixture. Best to mix with your hands, just in case you have any residual anger from the cracker beating session.

4. Divide the mixture into four and shape them into burger patty shapes, I’ve got a fancy ‘cooks ring’ to do this but you’re hands will do the job just as well.

5. Oil the burgers and set your frying pan to a nice medium heat. Make sure you can put a lid or a plate on your frying pan.¬†Put a little salt on both sides of the burgers. Once the pan has warmed up, put your burgers in and try not to move them around for the first couple of minutes. You want there to be a nice enough sizzle that you know they’re cooking but not so much that you’re risking the fire alarm going off.

6. After 4-5 mins on one side, flip the burger over and leave to get nice and charred on the other side. After another 4-5 mins or so, flip the burgers again and add some cheddar and stilton to each burger. Turn the heat down and put your lid on. This will make sure the burger gets cooked and the cheese will melt as the heat circulates the closed pan. Meanwhile, toast your buns and get your salad ready – your salad will cancel out the calories from the burger so make sure you eat it ūüėČ

7. Remove the burgers to a plate and leave them with a little foil hat on for 4-5 mins to rest.

8. Build your burgers! Any way you like really. I like to put a little mayo on the base with lettuce, then the burger patty then my relish on the top bun.

I always serve these with oven cooked spicy potato wedges, I’ll post a recipe up of those if anyone wants? Let me know. Enjoy!