By Matt Tebbutt From Saturday Kitchen Method Making the Pasta Dough Combine Ingredients: In a large bowl, mix the 00 flour and fine semolina flour. Add the beaten eggs and 2 tablespoons of water. …
By Jack Stein From Saturday Kitchen Method Remove the meat from the crab and set aside. Heat the olive oil in a large saucepan to 150C/300F (CAUTION: hot oil can be dangerous. Do not …
By Emily Scott From Saturday Kitchen Ingredients For the crab cakes 500g/1lb 2oz mixed white crab meat, picked 1 lemon, zest and juice 4 spring onions, very thinly sliced 1 tbsp snipped fresh chives 2 tbsp crème fraîche 4 tbsp plain flour, plus …
By Gurdeep Loyal From Saturday Kitchen Ingredients For the crab 10g/⅓oz lemongrass stalks, trimmed and chopped 2 garlic cloves, chopped 1 red chilli 2 tbsp coconut oil 2 spring onions, finely chopped 1 tsp coriander seeds, crushed 2 tsp black mustard seeds 25g/1oz roasted peanuts, crushed …
By Sally Abé From Saturday Kitchen Ingredients For the croquettes 1 large King Edwards potato 25g/1oz plain flour 25g/1oz unsalted butter 350ml/10fl oz full-fat milk 1 tsp ground smoked paprika ½ tsp ground hot paprika 100g/3½oz gruyère, grated 200g/7oz cooked white crabmeat 100g/3½oz cooked …
By Matt Tebbutt From Saturday Kitchen Ingredients 50g/1¾oz unsalted butter 50g/1¾oz plain flour 250ml/9fl oz Welsh beer 250g/9oz gruyère ½ tsp Dijon mustard dash Worcestershire sauce 100g/3½oz white crabmeat 1 tsp chives, chopped 1 baguette, sliced and toasted Method Melt the butter in a …
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab stock 1kg/2lb 4oz roasted crab shells 1 onion, roughly chopped 2 carrots, chopped 2 celery sticks, chopped 2 sprigs fresh thyme 2 garlic cloves, chopped 500ml/18fl oz fish or chicken stock 2 tbsp tomato purée …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the green seasoning ½ bunch chives ½ bunch coriander ¼ bunch parsley 1 garlic clove, roughly chopped 3 sprigs thyme, leaves picked dash Scotch bonnet pepper sauce 1 lime, juice only 1 tbsp curry powder salt and freshly …
By Tom Brown From Saturday Kitchen Ingredients For the pickled vegetables 50ml/2fl oz white wine vinegar 50ml/2fl oz white wine 30g/1oz caster sugar 2 spring carrots, peeled and thinly sliced 8 radishes, trimmed and quartered 1 banana shallot, peeled and cut into …
By Jane Baxter From Saturday Kitchen Ingredients For the crab cakes 100g/3½oz ricotta 1 free-range egg 1 garlic clove, finely grated 200g/7oz picked white crabmeat 2 tbsp finely chopped fresh chives 2 tbsp finely grated Parmesan 1 lemon, zest only pinch white pepper pinch cayenne pepper …
By Matt Tebbutt From Saturday Kitchen Ingredients For the aromatic crab broth 600ml/20fl oz chicken stock 300g/10½oz crab shells, broken up 3 tbsp soy sauce 1 tsp caster sugar 2 star anise, whole 2 tbsp mirin (or dry sherry) ½ bunch fresh coriander, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab 250g/9oz freshly picked white crabmeat 1 lime, juice only ½ tbsp finely chopped fresh tarragon ½ tbsp finely chopped fresh parsley ½ tbsp finely chopped fresh chives …
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab scones 360g/12½oz plain flour 20g/¾oz baking powder 100g/3½oz cold salted butter, cut into cubes 30g/1oz strong cheddar, grated pinch cayenne pepper 1 tsp fennel seeds 1 lemon, zest only 100g/3½oz brown crab meat …
By Tom Kitchin From Saturday Kitchen Ingredients For the pancake batter 120g/4½oz gram flour 2 tsp olive oil pinch salt vegetable oil, for frying For the crab mixture 100g/3½oz white crab meat, picked 200g/7oz finely chopped fresh root ginger, blanched 3 times …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 1 shallot, diced 1 garlic clove, finely chopped 2 small celery sticks, diced 1 leek, diced 2 fresh tomatoes, peeled and diced 100ml/3½fl oz shellfish or fish stock 150ml/5fl oz passata 25ml/1fl oz dry sherry 25ml/1fl …
