I received a delivery of dressed Cromer crab today from one of my favourite delis in Norfolk, and wanted to make something tasty. I have made crab and pasta before but wanted to spice it up a bit more this time. I decided that garlic and chili flakes would do the trick, and since I had some fresh egg noodles in the fridge the basic plan was formed.
- Dressed Crab 8 oz/ 225 g/ approx. 2 medium crabs
- Pasta 400 g fresh (I used egg noodles)
- Garlic 3 cloves
- Butter 30 g/ 2 1/4 Tbs
- Fresh Parsley – 3 Tbs chopped fine
- Sweetcorn 1/2 cup
- Chili Flakes 1/4 tsp
- Salt to taste
Prepare pasta according to instructions from the manufacturer and drain. Dice the garlic and parsley. Flake the crabmeat. In a large pan, melt the butter over medium heat, then add the garlic. Stir constantly until it begins to turn golden, then add the sweetcorn and stir until the corn is warmed through. Then add the crabmeat and parsley keeping it moving. Once warm, toss in the pasta, and make sure the other ingredients are will incorporated and that the pasta has evenly taken on the butter. Add salt and chili flakes, and dish-up as 2 servings. Sprinkle with a few more pinches of chili flakes.
I received a delivery today from a smoke house on the North Norfolk coast. A dozen hardwood smoked kippers should tide me over in hot breakfasts for a while, and as an added treat I got four large Cromer crabs.
I enjoyed the first of these by making a simple, but tasty meal with whole wheat pasta, and the meat of one dressed crab.
- Crab 1 dressed (about 150 -180 g / 5 to 6 ounces dressed)
- Whole Wheat Pasta (or pasta of your choice) [approx 100 g]
- Butter 2 Tbs
- Fresh Parsley 1 tsp chopped (with stems removed)
- Ground Black Pepper 1/4 tsp
- Salt to taste
- Water (for pasta)
Book the pasta according to the manufacturer’s instructions. When it is finished, drain it, and add the butter, parsley, and pepper into the the warm pan. As the butter melts mix in the pasta, and stir until it is coated in the butter mixture. Place on a plate or bowl. Flack the crab meat onto the top of the pasta, and season to your taste. That’s it.
To avoid freezer burn, I did some sorting of opened and resealed items. Among these were a quarter bag of broccoli florets, and two pollock fillets which looked rather tired, but still good to eat. Rather than making a “bland dish” with the fish which might have been a bit disappointing in their slightly dried state, I decided to make a soup with a bit of spice to revive the items’ potential. The end was a satisfying soup with a hint of curry, that was filling and worth the effort. You don’t need to use “tired” food to do this, that is just how the recipe came about. I am sure with “at their prime” ingredients this dish would be even more delicious.
- White Fish Fillets (skinless) 2 medium
- Potatoes 1 baking or 2 medium
- Broccoli 2 cups of florets separated
- Curry Paste 3 Tbs
- Water 1.25 litres
- Salt to taste
Wash and peel potatoes (if desired, I personally leave skins on). Chop potato into 1/2 inch cubes. Do the same with the fish portions. Place the curry paste into large soup pan and warm. Add potato and stir to coat with paste. Add the remaining ingredients and bring to a boil. Cover and reduce to a high simmer for 40 minutes. You can either leave it chunky or blitz for a smooth soup. Add additional salt as needed.
Image: Tesco own site
I am a Pescetarian, and as such I have no dietary or ideological reasons to seek fish-free products. But when I saw Tesco’s Plant Chef Fish-Free Fillets, I decided to give them a try.
I found the product to be of good quality, and filling. As I said I do eat fish, so when comparing the fillets to actual seafood it comes in with a mixed review. The texture and flavour are very akin to that of supermarket own brand fish fingers (fish sticks). So the product does pass the minimum taste test, but it fails to meet the flavour of even “simply fish” oven products, and is a far cry from fish shop battered cod. So for a meat eater or pesco-vegetarian it is not a “go to” first choice. For veggies and vegans, however, it might well have something to offer.
The fillets are composed of a blend of soy, pea, corn, and rice flours, and has wheat and tapioca starch as well. Each fillet has 274 calories, and 8.7 grams of fat. Carbohydrate figures were not given on the product, but they do contain 1.1 grams of sugars.
I had the fillets prepared in the oven, and served on a bun with tartar sauce. It made for a good main course for a dinner, but as I have noted it was much like a fish finger sandwich, with the only gain being its form as a single paddy rather than separate fingers.
If you get bored with the same old – same old tuna sandwich combos, here is something to add some oomph to your lunch.
Taramasalata almost the exactly the same calories as mayonnaise. It is made from salted and cured fish roe (usually cod) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes. Some varieties include garlic, spring onions, or peppers.
- Tuna 1 tin (I prefer oil packed chunk)
- Taramasalata 2 Tbs (slightly more if you want creamier consistency)
- Shrimp (small precooked and shelled) 150 mg
- Black Ground Pepper pinch
- Capers (optional) 1 tsp
Drain the tuna and fork into a medium bowl. Drain any excess moisture from the shrimp (prawns) and add to the tuna. Add the pepper and capers (if used) and then stir in the taramasalata until evenly mixed.
Serve with iceberg lettuce and tomato slices in a sandwich or wrap. It makes 2-4 servings.
This dish is exactly what it says it is. It is a tasty seafood dish and is easy to prepare.
- Smoked Haddock Fillets 2 x 130 – 150g
- Mayonnaise 2 Tbs
- Dried Parsley Flakes 1 tsp
Preheat oven to 180 C/ 350 F. Remove any skin from the fish. Mix the mayo and parsley. Spoon the onto the fillets and spread to cover as much surface as possible. Lay the fish into a baking pan and cook uncovered for 20 minutes. Remove from oven and allow to stand three or four minutes before serving.
I managed to get two really lovely cod loins, and was thinking of keto-friendly options that I might try. I decided to go with garlic as my enhancement flavour, and I think it worked really well
- Cod Loin 300 – 400 g (two large skinless, boneless cuts)
- Ghee or Butter 2 tsp
- Ground Almonds or Almond Flour 3 heaped Tbs
- Garlic Powder 2 tsp
- Salt pinch
- Egg 1
- Water 1 tsp
Preheat an oven to 200 C / 395 F. Lightly spread melted ghee or butter into an oven dish. Whisk the egg with the tsp of water, then dip the fillets into the egg mixture. In a separate bowl mix the dry ingredients, then dip the fish into it. Once covered with the nut flour and garlic mixture lay the fillets into the greased dish. Pat any remaining flour/garlic onto the top of the fish, then cover loosely with foil. Place in the oven for 15 minutes. Then remove the foil from the dish and return to the oven for an additional 5 to 7 minutes depending on the thickness of he loins. Serve with salad and a garlic-based dressing or garlic mayo.
We have been on holiday in Cornwall over the Christmas break. As one never knows what the availability and quality of food might be in an area, especially when self-catering, and over a holiday, I brought my trusty soup maker with me.
While I did make my standard Broccoli and Cheese soup, I also had the opportunity to make a seafood soup as well, as a kind of treat. This is a simple recipe, which goes a long way in feeling indulgent even though it is basic.
- Salmon Filet 150 g
- Smoked Haddock 150 g
- Carrots 4
- Double Cream 150 ml
- Vegetable or Fish Stock Cubes 2
- Water 1.25 litres
- Ground Black Pepper to taste
Scrape and dice the carrots and add them to a soup maker or large pot. Add the water and bring to a low boil (in soup maker run though one cycle). After about 30 minutes puree the carrots in the water to make a thin stock. Cube the fish portions and add them to the pot (soup maker) along with the stock cubes. Cook for one more cycle or 20 minutes, and then remove from heat. Stir in the cream and season with pepper.
I recently posted a recipe for basic tuna mayo salad. I noted then that I would be giving some more elaborate tuna based ideas soon. So here is the first, it is a Mexican themed mixture that goes well as a salad topper, or as a sandwich filler.
- Tuna 2 x 160 g tins
- Spring Onion 1
- Bell Pepper 1/4
- Guacamole 150 g
- Kidney Beans 2 -3 Tbs
- Sweet Corn 2 Tbs
- Salsa 1 Tbs
- Monterrey Jack Cheese 50 g
- Cumin 1/4 tsp
- Jalapenos 1 Tbs (optional)
Drain the tuna and fork into a medium sized mixing bowl. Dice the onion and bell pepper and add to the tuna. Add the beans and corn, and grate the cheese over the other ingredients. Add the Jalapenos (if used). Spoon the guacamole and salsa into the bowl, and add the cumin. Stir well and serve.
This is an interesting take on the potato salad genre, as it uses mashed potatoes (rather than potato pieces), and Hollandaise Sauce rather than mayonnaise. It is inspired by the dish Eggs Royale, and served either with hot potato or cold it makes for a rather nice meal.
- Eggs 2 to 3 (poached)
- Smoked Salmon 150 g
- Mashed Potato 1 1/2 to 2 cups
- Hollandaise Sauce 4 Tbs (plus 1 Tbs per egg)
- Black Pepper to taste
Poach the eggs, and set aside. Place the mashed potato into a medium bowl, and then shred or coarsely chop the salmon. Add the salmon to the potato, and add the Hollandaise. Mix well, and then serve, placing a poached egg on each portion. Top each serving with an additional dollop of sauce.