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Food on Friday with Paul Clerehugh
Paul Clerehugh tells you how to cook crab salad, a healthy mayo and souffl茅d doughnuts. All the recipes are available for you to download below.
Last on
Fri 9 Jan 2015
13:30
大象传媒 Radio Berkshire
Crab salad
Ingredients
Method
Trim the bases & tops of the fennel bulbs, then slice widthwise as thinly as you can (using a mandolin works best if you have one).聽
In a large bowl, mix the fennel & red onion, with the lime juice & zest, garlic, dill, parsley, chilli, olive oil & 陆 teaspoon of salt.
Add the crab & mix well. You can serve immediately or leave in the fridge for up to one day.
To serve, stir in the sumac & coriander, taste to adjust the seasoning, garnish with pomegranate.
- 2 small fennel bulbs
- 陆 red onion, very thinly sliced
- Juice & grated zest of 1 lime
- 2 garlic cloves, crushed
- 2 tbsp chopped dill
- 2 tbsp flat leaf parsley
- 1 mild chilli, seeded & finely chopped
- 2 tbsp olive oil
- 500g freshly picked white crab meat
- 1 tbsp sumac
- 2 tbsp chopped coriander
- Coarse sea salt
- Pomegranate seeds, to garnish
Method
Trim the bases & tops of the fennel bulbs, then slice widthwise as thinly as you can (using a mandolin works best if you have one).聽
In a large bowl, mix the fennel & red onion, with the lime juice & zest, garlic, dill, parsley, chilli, olive oil & 陆 teaspoon of salt.
Add the crab & mix well. You can serve immediately or leave in the fridge for up to one day.
To serve, stir in the sumac & coriander, taste to adjust the seasoning, garnish with pomegranate.
Rapeseed oil mayonnaise
Ingredients
Method
If making the mayonnaise by hand, place the egg yolks in a large, clean bowl. Place a damp cloth under the bowl to secure it.
Add the mustard & vinegar. Whisk with a balloon whisk to blend. Add a very small amount of the oil & whisk until it's well blended in. Add a little more oil & whisk again.
Continue adding the oil, whisking thoroughly between each addition, until the sauce emulsifies & thickens after a few minutes. Stop adding the oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil).聽
If the mayonnaise is too thick, you can thin it with a little bit of warm water.
Adjust the flavouring by adding more vinegar or mustard, if desired, & season with sea salt & white pepper.
If using a food processor, place the egg yolks into the bowl of a processor, or in a mini-food processor. Add the vinegar, salt & pepper & the mustard. Pulse once or twice to blend.
Turn the processor on and, with the motor running, add the oil in a thin, steady stream through the top of the lid. After a minute or two, the mixture will change consistency as you blend & will emulsify into a thick, rich sauce.聽
Stop adding oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil). If the mayonnaise is too thick, you can thin with a little bit of water.Taste, adjust the flavouring by adding more vinegar or mustard, if desired, & season with a little more sea salt & white pepper to taste.
The mayonnaise can be served at once or kept in the fridge for up to a day.
- 4 free-range egg yolks
- 2 tsp ready-prepared English mustard
- 1 tbsp white wine vinegar
- 570ml rapeseed oil
- Sea salt & freshly ground white pepper
Method
If making the mayonnaise by hand, place the egg yolks in a large, clean bowl. Place a damp cloth under the bowl to secure it.
Add the mustard & vinegar. Whisk with a balloon whisk to blend. Add a very small amount of the oil & whisk until it's well blended in. Add a little more oil & whisk again.
Continue adding the oil, whisking thoroughly between each addition, until the sauce emulsifies & thickens after a few minutes. Stop adding the oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil).聽
If the mayonnaise is too thick, you can thin it with a little bit of warm water.
Adjust the flavouring by adding more vinegar or mustard, if desired, & season with sea salt & white pepper.
If using a food processor, place the egg yolks into the bowl of a processor, or in a mini-food processor. Add the vinegar, salt & pepper & the mustard. Pulse once or twice to blend.
Turn the processor on and, with the motor running, add the oil in a thin, steady stream through the top of the lid. After a minute or two, the mixture will change consistency as you blend & will emulsify into a thick, rich sauce.聽
Stop adding oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil). If the mayonnaise is too thick, you can thin with a little bit of water.Taste, adjust the flavouring by adding more vinegar or mustard, if desired, & season with a little more sea salt & white pepper to taste.
The mayonnaise can be served at once or kept in the fridge for up to a day.
Hot souffl茅d doughnuts
Ingredients
Method
Bring the water, sugar and butter to boil in a saucepan. Remove from the heat.Sieve the flour into the pan, mix with a wooden spoon, return to a moderate heat and stir continuously until the mixture leaves the side of the pan.
Remove from heat, allow to cool, then gradually add the beaten eggs, mixing well.
The paste should be a thick, dropping consistency. Cool and refrigerate for an hour to firm up.
In a deep oil fryer, heat sufficient sunflower oil to 170掳C.
Using a spoon, scoop pieces of the dough into walnut sized pieces. Cook in the moderate oil for 10 鈥� 12 minutes until they puff up, double in size and are golden.
Drain well on kitchen paper. Mix cinnamon and caster sugar, then roll the little souffl茅d doughnuts in the sugar. Serve hot with lemon curd sauce.
Lemon curd sauce
Place a glass bowl over a saucepan of simmering water. The bowl should not touch the water. Put the sugar, zest and lemon juice in, stirring occasionally until the sugar dissolves.聽
Remove from the heat and stir in the butter. Leave to cool. Beat the eggs into the cooled lemon butter.
Return the glass bowl over the simmering water, stir continually with a wooden spoon until the mixture begins to thicken. It鈥檚 ready to serve when it coats the back of a spoon.
Chef鈥檚 note:
Cheat with the lemon curd sauce; carefully warm a jar of best quality shop bought lemon curd. Add a little grated lemon zest.
- 250ml water
- 100g unsalted butter
- 125g plain flour
- 4 free range eggs, beaten
- Sunflower oil for frying
- 100g caster sugar
- Tsp ground cinnamon
Method
Bring the water, sugar and butter to boil in a saucepan. Remove from the heat.Sieve the flour into the pan, mix with a wooden spoon, return to a moderate heat and stir continuously until the mixture leaves the side of the pan.
Remove from heat, allow to cool, then gradually add the beaten eggs, mixing well.
The paste should be a thick, dropping consistency. Cool and refrigerate for an hour to firm up.
In a deep oil fryer, heat sufficient sunflower oil to 170掳C.
Using a spoon, scoop pieces of the dough into walnut sized pieces. Cook in the moderate oil for 10 鈥� 12 minutes until they puff up, double in size and are golden.
Drain well on kitchen paper. Mix cinnamon and caster sugar, then roll the little souffl茅d doughnuts in the sugar. Serve hot with lemon curd sauce.
Lemon curd sauce
- 2 lemons, zest and juice
- 22-g castor sugar
- 75g unsalted butter
- 3 eggs
Place a glass bowl over a saucepan of simmering water. The bowl should not touch the water. Put the sugar, zest and lemon juice in, stirring occasionally until the sugar dissolves.聽
Remove from the heat and stir in the butter. Leave to cool. Beat the eggs into the cooled lemon butter.
Return the glass bowl over the simmering water, stir continually with a wooden spoon until the mixture begins to thicken. It鈥檚 ready to serve when it coats the back of a spoon.
Chef鈥檚 note:
Cheat with the lemon curd sauce; carefully warm a jar of best quality shop bought lemon curd. Add a little grated lemon zest.
Broadcast
- Fri 9 Jan 2015 13:30大象传媒 Radio Berkshire