recipe: prawns in garlic w/ prawn & beetroot salad

prawns in garlic w/ prawn & beetroot salad

IngredientsMakes: 415g (1)

165g		prawns in garlic	(recipe below)
250g		prawn and beetroot salad	(recipe below)

Method

Make the salad first, then the prawns when needed.

prawns in garlic

prawns lightly cooked w/ a simple garlic & tomato sauce

IngredientsMakes: 365g (2)

20g		evo
8g		garlic
180g	(6)	large prawns
0.5g		salt flakes
60g		tomatoes
150g		water
4g		chicken stock cube
2g		greek basil

Method

Add the oil and garlic to small frying pan, letting it sizzle for a minute on medium heat.

Turn the heat up, and add the seasoned prawns they should sizzle.

Leave until red the turn, once both sides red remove from the pan onto a warm plate.

Add the diced tomato and cook until soft then add the stock and boil until the sauce has reduced to a nice consistency.

Add the prawns back and chopped basil & toss to coat the prawns.

Dress w/ greek basil & serve immediately. (Chives, plain basil & oregano all work well.)

prawn and beetroot salad

IngredientsMakes: 488g (2)

60g		cooked prawns
80g		lemon juice
126g		tomatoes
86g		steamed beetroot
44g		mango
68g		cucumber
33g		sugar snaps
1g		salt

Method

Peel & dice as necessary, and mix in a salad bowl.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: crab cakes

The brown crab (Cancer pagurus) is a UK seafood powerhouse, thriving along all British and Irish coasts from rocky intertidal shores down to offshore depths beyond 100 meters. As nocturnal predators, these crabs inhabit reefs, boulders, and soft seabeds, where they feed on molluscs and smaller crustaceans.

While brown crab underpins one of the UK’s most abundant and valuable inshore shellfish fisheries — available year-round via static pots (creels) — this abundance shouldn't be mistaken for infinite availability. Maintaining healthy stocks and protecting their delicate marine habitat requires responsible management, including regional minimum landing sizes to safeguard breeding populations.

I got these from the fishmonger whose pitch is next to mine. He always has a massive queue of people that trails right across my pitch. By the time they finally get to him, they're quite often munching on some arancini, a couple of slices of tortilla, or a scotch egg from my stall. Anyway, I digress! On this particular day, there happened to be some brown crab left — pretty unusual — so I snagged them in exchange for some scotch eggs!

Using freshly dressed brown crab makes all the difference in achieving a rich, authentic flavor for these luxury crab cakes.

crab cakes

luxury golden crab cakes

IngredientsMakes: 510g (6)

400g	(3)	crab meat
20g		lemon juice
200g		eggs
55g		spring onion
6g		aromat
3g		vegetable oil

Method

Mix all the ingredients and leave to infuse for 30 mins in the fridge.

Put a tablespoon of mix into a hot non stick pan and flatten into a pattie.

Cook on a medium high heat until golden turn once.

Don't crowd the pan, two batches of three at a time.

For extra crisp dust them with a mix of 50/50 corn flour plain flour, and glaze the pan with oil or butter before cooking.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: low carb maki - prawn & chives (large sushi roll / Japanese fusion)

If you switch the cornflour for 10g coconut flour, and the surimi for flaked steamed fish it's leaning much more towards keto . . . I love these . . . I'm slowly building a repertoire of fillings. As you might guess, some things work, somethings, not so much! If you try any variations you're welcom to put them in the comments!

lsr low carb maki prawn & chives

large riceless sushi roll - prawn & chives

IngredientsMakes: 224g (8)

2.2g	(1)	nori sheets
42g		maki pancake	(recipe below)
100g		low carb maki lettuce & surimi	(recipe below)
76g	(4)	steamed jumbo tiger prawns	(recipe below)
4g		chives

Method

Makes one large roll. 8 pieces.

maki pancake

rectangular pancakes for low carb maki - trimmed pancakes in the photo

IngredientsMakes: 274g (5)

200g	(4)	medium eggs
20g		cornflour
180g		milk

Method

Makes 5 pancakes - 80g mix each

Using 27cm pancake skillet - large one!

80g x5 pancakes - weigh in 274g - ovals 42g each - 210g / 5

-

Stick blend all the ingredients together breaking up the egg whites.

Pour 80g mix onto the oil glazed pan.

Move the pan about so the batter completely coats the bottom of the pan.

Hold the pan above the flame, keep the mix moving to evenly coat the surface.

Keep moving the pan until all the mix has set.

Turn the heat down and wait until the pancake comes away from the pan easily.

Toss the pancake to cook the other side.

Turn out onto a suitably larg plate. Reapeat until you have 5 pancakes.

Hold a sheet of nori over the top pancake - widest edge toward you.

Cut 2 parallel lines across the pancake so it's 1 inch short of the depth of the nori.

The top should be an inch short of the nori sheet so it rolls properly.

This gives you 5 ovals and off cuts.

low carb maki lettuce & surimi

low carb rice replacement for sushi rolls

IngredientsMakes: 740g

460g		gem lettuce
50g		red onion
250g	(6)	fish sticks
10g		coriander

Method

Shred the lettuce. Peel & brunoise the red onion.

Squeeze all liquid from fish sticks - yield 220g - chop & mix w/ a touch of soy sauce.

Mix everything until evenly distributed.

Use 100g per large maki roll.

steamed jumbo tiger prawns

IngredientsMakes: 114g (6)

168g

(6)

jumbo tiger prawns

Method

Tempura style prep.

Cut inside muscle, break muscle along length.

Skewer, place on oil glazed pan, tbsp of water, cover w/ lid.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.