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: large maki roll trout & chives w/ carrot rice (Japanese inspired sushi roll)

large maki roll trout & chives w/ carrot rice

large sushi roll w/ low carb carrot & sesame rice - trout, chives

IngredientsMakes: 200g (8)

2.2g		nori
125g		carrot and sesame sushi rice 400	(recipe below)
75g		trout
8g		chives

carrot and sesame sushi rice 400

low carb low cal sushi rice substitute

IngredientsMakes: 730g

150g		sushi rice
26g		vinegar
230g		water
20g		sugar
4g		salt
400g		carrots
10g		sesame seeds

Place all the ingredients into a rice cooker and stir so everything is evenly distributed.

Set to white rice and wait until cooked ~20mins.

Use wet hands when handling the rice so it doesn't stick to your hands.

100-150g for large rolls - full size maki rol.

50-70g for small - half size maki rolls.

Serve w/ soy & wasabi, and if there are other types of roll, pickled ginger too.

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.

visual recipe: large maki roll trout & salad w/ carrot rice (Japanese inspired sushi roll)

trout fillet cut along the centre & folded over - remove the skin & blood line - seen here in the middle

cut into maki roll pieces - the lengths don't have to be in once piece

assemble with your favourite filling - I made 5 different types this time

trout & salad, trout cucumber & ginger, trout & red pepper, trout & home grown yellow cherry tomatoes

trout & salad - 6 cut - 8 works well too

Serve w/ soy sauce or ponzu & wasabi, and if there are other types of roll, pickled ginger too.

lets eat!

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.

Burns Night recipe: haggis croquettes w/ salad & coriander & apple dip

haggis croquettes w salad & coriander & apple dip

haggis & leek croquettes w/ mild pea shoot salad dressed w/ lemon vinaigrette served w/ coriander & apple yogurt dip w/ green tabasco

IngredientsMakes: 226g (1)

141g	(3)	haggis & leek croquettes	(recipe below)
40g		coriander & apple yogurt dip	(recipe below)
10g		lemon vinaigrette	(recipe below)
5g		olive oil
30g		asd mild pea shoot salad

Method

Make the croquettes first or break them out of the freezer . . . defrost . . . crisp up under the grill.

Once they're ready, make the dip & dressing, dress & season the salad & assemble!

haggis & leek croquettes

haggis, leek, extra mature cheddar cheese & mozzarella coated in bread crumbs & fired into gorgeous croquettes

IngredientsMakes: 710g (15)

255g		cooked haggis
50g		hm tomato sauce	(recipe below)
26g		butter
8g		cardamom powder
340g		leeks
45g		mozzarella
50g		extra mature cheddar cheese
35g		plain flour
50g		egg wash	(recipe below)
45g		bread crumbs

Method

The plain flour, egg wash & breadcrumb quantities listed are just what was used up in the recipe.

Makes 15 croquettes ~47g each.

Clean & small dice the leeks.

Melt the butter in a high sided non stick sauce pan & add the cardamom or cumin powder, letting it sizzle until aromatic.

Add the leeks & cook until soft.

Grate of the cheddar & grate or cut the mozzarella into fine strips.

Add the tomato sauce to the haggis & microwave until it's steaming hot then add it & the cheese to the saucepan w/ the stil hot leeks.

Mix vigorously w/ a wooden spoon until the mozzarella has gone stringy.

Turn the mix out into a takeout box, allow to cool then refrigerate until set. Couple of hours / overnight.

Spoon the mix out into a bowl of flour & shaped into croquettes, coat in egg wash & bread crumbs & deep fry 170C / 1-2m if they're bursting before they're brown turn the heat down.

Place on kitchen towel to draw out the excess oil.

hm tomato sauce

home made tomato sauce w/ fresh garlic, rosemary, thyme, onions & of course tomatoes

IngredientsMakes: 1100g

100g		olive oil
40g	(10)	garlic cloves
10g		rosemary
250g	(2)	onions
500g		tomatoes
400g		tinned chopped tomatoes
10g		chicken stock cube
400g		boiling water

Method

I make this when I have tomatoes that are past putting in a salad but not yet moldy.

Peel & chop the onions & tomatoes.

Add the peeled & sliced garlic to the olive oil and let it sizzle for 1 min, then add picked and chopped rosemary and let it sizzle for 1 min then add the onions and cook with the lid on until soft and just starting to brown.

Next add the tomatoes and mix them in well on a high heat boiling until they've started to break down.

Finally add the chicken stock & boiling water & the tinned tomatoes & bring to the boil.

Simmer for 30mins or more until the volume has reduced by a quarter to a third.

Blend with a stick blender until smooth and use as needed.

If I make a lot I store it in a 1L squeazy in the fridge.

coriander & apple yogurt dip

chunky coriander & apple yogurt dip w/ green tabasco

IngredientsMakes: 254g

10g		coriander
20g		lime juice
110g		greek yogurt
110g		apple sauce
3g		green tabasco
1g		salt

lemon vinaigrette

IngredientsMakes: 300g

100g		white wine vinegar
100g		sugar
100g		lemon juice

Method

Juice the lemon and match weight w/ white wine vinegar & sugar.

Shake until fully dissolved.

More Burns Night Supper Alternatives to Haggis Neeps & Tatties

Burns Night recipe: Haggis w/ Apple Chilli Humous (Houmous / Hummus) & Poached Egg

Haggis Duck & Apple Special Fried Rice

Vegetarian Recipe: Vegetable Soup w/ Haggis & Poached Egg Topped w/ Black Sesame & Sesame Oil

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.

Burns Night recipe: haggis w/ apple chilli houmous (hummus) & poached egg

A Burns Night celebrations recipe something a little different from the usual haggis, neeps & tatties!! The Apple Chilli Humous is what this recipe is all about; spices, coriander, honey & Bramley apples . . . just packed w/ flavour.

haggis w apple chilli humous & poached egg

golden haggis patties w/ apple chilli humous topped wl a poached egg & dressed w/ apple & mango vinaigrette & black sesame seeds

IngredientsMakes: 590g (2)

160g	(2)	haggis patties	(recipe below)
200g		chickpea & apple chilli humous	(recipe below)
110g		poached eggs
60g		peas
60g		apple & mango vinaigrette	(recipe below)
1g		black sesame seeds

Method

Put the haggis on first . . the rest can be made from scratch in about an hour.

Next make the apple sauce & chickpea humous.

Then put the haggis patties on while making the vinaigrette.

Boil the peas for 2 mins then poach the eggs, leave them in a warm bowl over the hot water while plating up.

Using a round soup spoon place 100g of humous onto the centre of the plate, dip the spoon curved side down into the middle and spread it around to create a space in the centre.

haggis patties

golden butter toasted haggis patties

IngredientsMakes: 160g (2)

180g		macaulays haggis cooked
20g		butter
0.5g		salt

Method

Cut two burger sized slices from a pre-cooked haggis - or form them from the cooked haggis mix.

Butter a non-stick frying pan and place them onto the sizzling butter, leave them on medium heat for 4-5mins each side until golden.

Don't forget to season them whilst they cook.

chickpea & apple chilli humous

smooth blended chickpeas flavoured w/ apple & spices

IngredientsMakes: 382g

240g		chickpeas
20g		lemon juice
1g		lemon zest
1g		salt
100g		apple chilli sauce	(recipe below)
20g		olive oil

Method

Drain the chickpeas reservig the liquid for any aquafaba recipes you might have.

Put them into a food processor & blend until fine grained.

Zest the lemon - before you cut it in half - then juice one half.

Add the zest, juice, salt & apple chilli sauce to the chickpeas.

Run the motor & add the olive oil - run until it's as smooth as you like it.

Takes a while to get it ultra smooth.

Don't use extra virgin olive oil for this it's comes out very bitter.

Use a light olive oil or vegetable oil like rapeseed oil.

apple chilli sauce

apple chilli sauce w/ mixed spices

IngredientsMakes: 2800g

40g		lemon juice
1g		lemon zest
14g		cumin seeds
14g		fennel seeds
14g		coriander seeds
8g		black pepper
280g		baby spinach
140g		coriander
70g		garlic
90g		green chillies
70g		honey
12g		salt
565g		rapeseed oil
1975g		bramley apples

Method

Zest the lemon first, then juice it.

Toast the seeds in a dry non stick pan until aromatic & mill them w/ the black pepper.

Roughly chop the coriander & spinach & chillies.

Then add the garlic, green chillies, baby spinach, coriander in that order blending each until smooth / fine particles.

Then add the rest of the ingredients except for the lemon and the bramley apples.

Leave chopping the apple until last minute to stop them oxidising & going brown.

Core & dice the apples - leave the skin on - since it adds nice texture.

Finally add the apples & blend until homogenous - it doesnt have to be ultra smooth!

Bag in 600g batches and keep whats left in a tub for use.

apple & mango vinaigrette

IngredientsMakes: 61g

1g		lemon zest
20g		apple & mango juice
20g		lemon juice
20g		evo

Method

Zest half a lemon into the bottom of the juicer.

Juice half the lemon & add the apple & mango & olive oil

Mix well.

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