zaterdag, 13 augustus 2011
- 225g/8oz fresh white crab meat
- 225g/8oz wakame seaweed
- ½ cucumber, peeled
- 50g/2oz Dashi granules, plus extra to garnish
For the wasabi mayonnaise:
- 2 egg yolks
- 2 teaspoons white wine vinegar
- 1 teaspoon Wasabi paste
- 300ml/10fl oz rapeseed oil
- ½ teaspoon salt
Refresh the wakame seaweed in boiling water for 5 minutes, then drain well and place in a bowl. Mix the dashi granules with 100ml/4fl oz of boiling water and set both aside.
To make the mayonnaise, mix the egg yolks, white wine vinegar and wasabi paste together in a bowl. Using a wire whisk gradually beat in the oil a few drops at a time, until you have incorporated it all and have achieved a mayonnaise-like texture. Season to taste with salt.
Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Cut across into thin slices. Add the cucumber to the wakame seaweed with the dashi and mix together well.
To serve, divide the crab meat equally between 4 ramekins and gently press down. Turn the crab meat out onto 4 plates and spoon a tablespoon of the wasabi mayonnaise alongside. Take a large handful of the cucumber and wakame seaweed and squeeze out the excess dashi. Place next to the crab meat, sprinkle a pinch of the dried dashi granules on top of the seaweed, and serve.
- 100 g dried chickpeas, soaked overnight
- 300 g prepared medium-sized squid or cuttlefish
- 8 cherry tomatoes, quartered
- 11⁄2 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- 1 medium-hot red chilli, seeded and thinly sliced across
- 2 garlic cloves, finely chopped
- A small handful of flat-leaf parsley leaves, chopped
- 50 g chorizo picante (hot chorizo sausage), cut across into thin slices
- 15–20 g rocket leaves
- Salt and coarsely ground black pepper
Drain the soaked chickpeas, put them into a pan and cover with fresh cold water. Bring to the boil and simmer until the skins begin to crack and they are tender – about 40 minutes – adding 1 teaspoon salt to the pan 5 minutes before the end of the cooking time. Drain and leave to cool.
Cut the body pouch of each squid open along one side and score the inner side with the tip of a small, sharp knife into a fine diamond pattern. Then cut each pouch lengthways in half, then across into 7.5-cm pieces.
Stir the tomatoes into the chickpeas with the lemon juice, 4 tablespoons of the olive oil, the chilli, garlic, flat-leaf parsley and some salt and pepper to taste.
Heat 1 tablespoon of the remaining olive oil in a large frying pan over a high heat. Add half the squid pieces, scored side facing upwards first (this will make them curl attractively), and half the tentacles and sear for 30 seconds, then turn them over and sear for another 30 seconds until golden brown and caramelized. Season with salt and pepper and remove from the pan. Repeat with the remaining tablespoon of olive oil and the rest of the squid. Return all the squid to the pan with the chorizo and toss together over a high heat for a further minute.
Briefly toss the rocket leaves through the chickpea salad and spoon onto 1 large or 4 individual plates. Top with the sautéed squid and chorizo and serve.