Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: american, bread, cake, crab, crumbs, know your onion, know your onions, knowyouronion, knowyouronions, mayonnaise, starter, worcestershire | No Comments »
Chop and sauté the onion with 1 Tbsp of butter (or olive oil) medium high heat, until softened. Leave to cool. Whisk together the eggs, Worcestershire sauce, salt, paprika, pepper, mayonnaise, lemon juice, zest, the onion and the bread crushed into little pieces. Gently fold in the crabmeat. The mixture can be quite wet. Gently form the six cakes, first forming a ball, then flattening each to about 3 1/2 inches (9cm) across and 3/4 inches (2cm) thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half of the breadcrumbs. Set the crab cakes in a layer on the top of the paper and sprinkle with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill for 1 hour. Melt the remaining 3 Tbsp of butter (or olive oil) in a large non-stick skillet over medium high heat until the foam subsides. Cook the crab cakes until golden brown, about 3-4 minutes on each side. Serve with tartar sauce or another of your choice.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: aioli, fried, garlic, know your onion, know your onions, knowyouronion, knowyouronions, mayonnaise, paprika, semolina, snack, spanish, squid, starter | No Comments »
For the aioli, grate or smash the garlic to a purée. Add a good pinch of salt. In a food processor (or in a bowl with an egg beater), beat it with the egg yolks and lemon juice. Then, start adding the olive oil, a drop at a time, until half of it is gone and it thickens lightly. Then, you can beat in the rest a bit more quickly, until very thick. Cut the bodies of the squid into rings and the tentacles into bitesize pieces. Place in a bowl, pour 2 tbsp of olive oil, the paprika and season with pepper. Toss the squid in the flour, get rid of the excess and deep fry it in batches in very hot oil (180C), until just golden. Drain on kitchen paper and season with salt.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: contemporary, ginger, green, homesmoke, homesmoked, know your onion, know your onions, knowyouronion, knowyouronions, mayonnaise, prawn, prawns, shrimp, shrimps, smoke, smoked, squid, starter, tea, wok | No Comments »
Grate the ginger,mix it with the mayonnaise, lemon juice and season with salt and pepper. Cover the bottom of the pan with the foil. Pour in the green tea. Turn on the heat. Season the prawns with salt and pepper and spread them on the steamer basket. Wait until the tea just starts releasing some smoke and cover it. Cook the prawns for about 5min, until they change colour. Serve them with the ginger mayonnaise.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: capers, dijon, french, know your onion, know your onions, knowyouronion, knowyouronions, lemon, mayonnaise, mustard, onion, onions, parsley, pickled, relish, sauce, tarragon, tartar | No Comments »
In a bowl, fold together the chopped relishes, capers, parsley and tarragon leaves with the rest of the ingredients. Adjust the seasoning, to taste. Cover and refrigerate until ready to serve, giving the sauce 1 hour to stand before serving for the flavours to blend. (If using homemade mayonnaise, the tartar sauce must be refrigerated and used within 24 hours.)
