Thursday, 23 June 2016

Crayfish Tail Flatbread

 Is this a pizza, is it a wrap or is it an open sandwich - who know - but I'm calling it a flatbread! Even though no flatbread is used in this there you have it definitive proof that my naming of recipes is starting to go abit awry!

Anyway, back to the dish in question ....... we had something very similar to this when we were out for lunch recently, it was a combination of langoustine and roasted fennel and since then I've been wanting to try my own take on it. However, it's not easy getting langoustine at the moment in Cornwall. You can buy them frozen or have to order them in if you want them fresh. I'm not always that organized so I decided to look for an alternative. Crayfish tails are becoming quite common in our supermarkets now. They are a smaller, freshwater cousin of the lobster so I decided that would be a suitable alternative and thought rocket would accompany it well instead of the roasted fennel. With a chilli aioli and lots of garlic butter it was perfect.

Recipe - enough for two -

4 plain wraps - medium or small size the really large are just too big
3 cloves of garlic - crushed
2 tablespoons mayonnaise
A tiny squirt tomato sauce
Juice of a lime
2 teaspoon chilli sauce - I used flying goose sriracha
60g butter
30g flaked almonds
Large handfuls rocket - washed and thoroughly dried
120g packet crayfish tails
Sea salt and freshly cracked black pepper

First off dry toast the almond flakes in a pan or under the grill until just browned. This takes no time at all so - DON'T LEAVE THEM!!!! I speak from experience! Don't answer the phone, talk to the cat or look away once! Keep giving the pan a shake whilst they are toasting. When done remove from the pan onto a cold plate to cool.

Next make up your aioli. Place the mayonnaise in a bowl, add a tiny squirt of tomato sauce along with the chilli sauce. Mix together and then add a little of the lime juice. Season to taste.

Now you need to work quickly for the next bits....... you need to get your flatbreads warmed and your crayfish cooked at the same time - otherwise things get cold or over cooked. The best way to achieve this is to have your griddle and pans heating at the same time and work on both together.

Grab a non-stick pan and heat up a little of the butter. Once bubbling add the crayfish and the garlic. Give it all a shake to coat the crayfish. Cook quickly over a medium heat and don't over cook or the crayfish will become tough and rubbery. Squeeze some lime juice over and season.

Heat up a heavy based pan or griddle and lay a wrap on to heat through. Once heated (just a few minutes) remove and add a second wrap. Smear this wrap (the one now on the griddle) with a layer of butter and then add half a clove of crushed garlic. Spread it around so it's evenly distributed and sprinkle with a pinch of salt and a little black pepper. Lay the first warmed wrap over the top to form a garlic butter sandwich and flip it all over so that the hot bottom now becomes the top!

Spread a good dollop of the chilli aioli over the top. Lower the heat to keep it all warm - but don't burn the bottom.

Now you can assemble the topping.

Toss the rocket in the remaining lime juice and pile on the top of the aioli. Spoon over the crayfish tails and dot with more aioli if you wish. Sprinkle on the almond and a good seasoning of cracked black pepper and it's done.

Serve immediately with a chilled white wine or a good IPA - Brew Dogs Punk IPA is excellent with it! A tomato Salad goes well with this if you want to add more to your meal.

Have a great day
Love Lizx

 Crayfish Tail Flatbread

Tuesday, 21 June 2016

Roasted Red Pepper Sauce with Pasta

I was making this pasta dish for my supper a few evenings ago, it was just for me, I hadn't planned on sharing my recipe or pictures of my meal ........ but ........ when I tasted the sauce I just had to tell you about it....... so I apologise for the lack of images and step by step guides. Just make it and taste it - I'm sure you'll understand just why I had to tell you about it.

It's a rich tasting, full bodied sauce. It's quick to make - once you have roasted up the peppers - so it's perfect for a midweek supper. I think it will also pair with chicken or white fish really well so I'm going to make it again and try that - I'll let you know if it works out.......

Recipe - enough for 4
2 red peppers
2 cloves garlic - chopped
1 large onion - diced
1 teaspoon coriander seeds
1 teaspoon chilli flakes
100ml cream - or more if you wish
80ml vegetable stock
handful basil leaves or a teaspoon pesto
salt and pepper
olive oil

Large tube pasta such as rigatoni

some thick gratings of pecorino, parmesan or a hard cheese to finish

Pre heat the oven to 200C/Gas6

Place the peppers on a baking tray and roast for about 40minutes or until the skins have turned black. (You can do this ahead of time and pop them into roast whilst you cooking the Sunday roast or - as I do in the summer - pop some on the barbecue after you finished cooking to roast up whilst your eating)

Remove the peppers and place in a plastic bag. Fold the bag over to trap the moisture and allow the peppers to sweat. Once they are cool enough to handle, peel with your fingers - a knife cuts the soft flesh to easily. Slice the peppers open and remove the seeds and membrane. Roughly chop the flesh.

Grab a heavy based pan and place over a medium to high heat. Pour the coriander seeds in and dry roast them for just a few minutes to intensify their flavour. Remove from the pan and crush slightly.

Pour about a tablespoon of olive oil to the pan and add the onions. Keep over a medium heat to soften but not colour them. Add the garlic, peppers, chilli and coriander. Allow to cook for a few minutes and then pour in the stock. Increase the heat and allow the stock to reduce to a thick sauce.

Remove from the heat, allow to cool slightly and then whizz to a thick paste in a blender or with a stick blender in the pan.

Return to a low to medium heat and add your cream, chopped basil or pesto and season to taste - I like loads of black pepper with this.

You don't have to add the cream - I like to make the sauce extra rich that's why I add it, but it's just as good without and has a more intense red colour.

Add your cooked pasta tubes to the sauce, mix until all are coated and everything is piping hot.

Serve with a simple green salad and with shaving of cheese on top.

Have a good day - here's the printable
Love Lizx

 red pepper pasta

Monday, 20 June 2016

Singing In The Rain ........

As the British weather continues along on it's traditional path - a few days of blazing sunshine in late May just to make us think ''summer's here! lets get the barbecue out!'' followed by downpours of rain for days and days ....... and days! in June.

 I thought that today would be a good day to show you pictures of Bath's latest street art.

Bath has obviously decided to embrace the good old British summer and fill the gaps between the shops with a roof of colourful umbrellas! 

Suspended on nearly invisible wire they look like they are floating 

It's all very Harry Potter or Mary Poppins, and it certainly brightens up a dull, grey, rainy day.....

Makes me want to go all ' Gene Kelly' and start splashing through the puddles and singing ........

......... 'I'm singin' / just singin' in the rain......

Have a great start to your week
Love Lizx