Recipe: Favis of Salcombe Summer Crab Burger

In this warm weather, we find we’re still pretty hungry, working hard to stay cool! But the last thing you want is a hot and heavy dinner – thanks to Favis of Salcombe for sharing this lovely and easy crab burger recipe.

Favis of Salcombe have been fishing the waters off the South Devon coastline since 1972. Their hand-picked crab meat has won a series of awards and is delicious, fresh, easy to cook and good for you too! 

BBQ Crab Burger with Pickled Cucumber & Lime Mayo

Serves 4

For the cucumber

1 tbsp white wine vinegar

1 tbsp caster sugar

1 small cucumber, cut into thin ribbons

For the burger

454g (1 tub) Favis white crabmeat

50g fresh white breadcrumbs

Finely grated zest of 1 large lemon

1 large egg

Plain flour, for dusting

4 ciabatta buns, toasted

Small handful rocket

For the mayo

4 tbsp mayonnaise

Finely grated zest of 1 lime

Juice of ½ lime

Pinch of salt

  1. For the cucumber, pour the vinegar into a shallow dish. Add the sugar and stir together until the sugar dissolves. Add the cucumber and toss to coat. Leave to stand while you make the burgers.
  2. For the burger, place the crabmeat, breadcrumbs, lemon zest and egg into the bowl of a food processor and pulse together until mixed. Season with crushed sea salt and ground black pepper
  3. Divide the mixture into four and shape into burgers about 9cm in diameter. You can either do this by hand or press the mixture into a 9 cm round cutter or chefs ring to help shape. Place the burgers on a plate lined with greaseproof paper and chill in the fridge for a minimum of 30 minutes.
  4. Preheat the grill to high and cook the crab burgers for 4 minutes on each side. To barbecue, place each burger on a double thickness sheet of foil and cook for 8 minutes, turning half way through cooking.
  5. For the mayo, mix the mayonnaise, lime zest, lime juice and salt together in a small bowl.
  6. To serve, drain the cucumber in a sieve. Split the buns (toast or griddle them if preferred) and spread the top and bottom with the lime mayo. Put some rocket on the bottom then sit the crab burger on top. Top with the cucumber, then the bun lid.

 

For more information or ideas, visit Favis of Salcombe’s website

Credit – Becca Watson Food Styling

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Recipe: Baked Shellfish with Bucatini, Whole Roasted Garlic and Thyme by Mitch Tonks

The third recipe in a series from Mitch Tonks.

Baked Shellfish with Bucatini, Whole Roasted Garlic and Thyme

 

Serves 3 -4, you will need 

8 large cloves of garlic, unpeeled

100ml olive oil

Salt

A splash of good white wine

A handful of mussels

6 raw shell-on prawns

3-4 langoustines

50g squid

A handful of clams

A handful of cooked bucatini pasta

A pinch of chilli flakes, or 2 very tiny hot red, dried chillies

250ml home-made tomato sauce or passata (use the rustic, chunky variety)

3-4 sprigs thyme

To Make

Preheat the oven to 150C/300F/Gas 2.  Put the cloves of garlic into a roasting tray with the olive oil and a pinch of salt, and roast in the preheated oven until softened, about 10-12 minutes.  Remove from the oven and set aside to cool.  Raise the oven temperature to 200C/400F/Gas 6.

Lay out a square of tinfoil, large enough to hold all the ingredients and to be folded and sealed tightly into a parcel.  Cut a piece of baking parchment the same size as the foil and lay it on top so you have a double layer.  Add a splash of wine to the garlic in the roasting tray and add the shellfish, pasta and chillies.  Toss everything together, place in a heap on the baking parchment, pour over the passata or tomato sauce, and lay the thyme sprigs on top.  Fold it up to make a tightly sealed parcel, place on a roasting tray and bake in the oven for 25 minutes.

To serve, place the whole thing in the middle of the table, get your noses round the top of the parcel as you open it up, pull the sides of the foil apart, give it a mix around, put a few wedges of lemon ton top and get stuck in.

© Mitch Tonks

bucatini shellfish pete cassidy

 

Recipe: A Whole Oven Poached Brill with Tomatoes, Thyme and Saffron by Mitch Tonks

Our second post in a series of recipes from Mitch Tonks.

A Whole Oven Poached Brill with Tomatoes, Thyme and Saffron

 Serves 4 – you will need 

Olive oil

1 brill weighing about 1.5 kg / 3lb

4 ripe tomatoes

1 shallot, finely chopped

2 cloves garlic, finely chopped

1 tbsp fresh thyme leaves

1 small dried birds eye chilli – optional

Good pinch of saffron

A splash of Pernod or aniseed flavoured alcohol – optional – but if you are worried about the flavour of aniseed, don’t.  It doesn’t take over the dish but really adds a wonderful depth.

A glass of dry white wine

A small handful of finely chopped parsley

To Make

Pre heat the oven to 200c.

In a roasting dish large enough to take the fish and a pint or so of liquid add a few tablespoons of olive oil and gently fry the shallot and the garlic until softened.  Squeeze in the tomatoes, add the thyme, saffron and crumble in the chilli.  Mix all those flavours together well, then add a splash of Pernod and allow to boil until the all the liquid has evaporated.

Then add the wine and boil for a further minute, then lay the fish into the pan and a cupful of water.  Sprinkle in some sea salt and place in the oven for about 30 minutes.  Check regularly to ensure there is still enough liquid in the pan and baste the top of the fish which will be starting to roast, if you think you need more liquid add a little water.

Remove from the oven, sprinkle in the parsley and taste the juice.  You should be able to taste everything separately within the sauce but all at once.  I find that proper seasoning helps to bring these flavours out.  I think this dish is fine to serve from the pan in which it was cooked.

To  remove the flesh from the fish just take a spoon and cut the soft fish from the head to the tail down the middle, you can then with 2 spoons lift the fish off in chunks when all the fish from the top is gone simply lift out the backbone and you’ll be left with the boneless underside of the fish.

If you are a shellfish lover you could add a few mussels, or clams or cockles during cooking.  A good accompaniment with this would be some aioli, some good bread and some spinach.

© Mitch Tonks

brill with tomatoes

Recipe: Mussels with Chilli, Wine and Bay by Mitch Tonks

As well as dining out and attending events to see what local restaurants, suppliers and businesses have to offer, we do cook at home. Some nights are simpler affairs, with repetitive or traditional favourites like anyone enoys. Occasionally, some inspiration is needed!

With spring showing it’s face (sort’ve)  and the fact we are surrounded by beautiful coastlines, we thought something a bit lighter and fishy would give enough inspiration yet still a bit of comfort in the seasonal transition. So we asked Mitch Tonks for a couple of recipes and here is the first of 3 which will be live on a Wednesday for you to enjoy and perhaps plan a suprise meal for yourself or a loved one, or even take the pressure off entertaining some weekend guests. Enjoy – LH


Mussels with Chilli, Wine and Bay

A huge favourite at The Seahorse and Rockfish. I’m not a fan of cream in mussels just their own juices and a splash of wine is good for me. Try mussels from a few different places you will be amazed at how different they can taste and eat depending on the environment from which they are harvested. I prefer those grown at sea with small shells and big silky meats.

Serves 2 to start; you will need – 

Allow 350gm per person, ensure they are washed and beards pulled off

2 bay leaves

2 small dried birdseye chillis

1 shallot very finely chopped

Good knob of butter

Handful finely chopped parsley

Splash of wine

Clove garlic finely chopped

Tablespoon of Olive oil

 To Make

Melt the butter and olive oil in a pan and add the shallots and garlic to soften. Add the parsley and bay and crumble in the chilli.

Add the mussels and toss in a pan to coat the shells well. Add the wine, cover and allow the mussels to steam open, discard any that don’t. Pour into a bowl and serve with crusty, grilled or fried bread.

© Mitch Tonks

2016-10-05-ROCKFISH-food-47

Serious Citrus Sea Bass from Hornbrook Kitchen

This week’s recipe of the week is a fishy affair with Hornbrook Kitchen’s Seriously Citrus Sea Bass.  I can’t wait to give this a try with the citrus fruit adding an extra dimension to the palette!

For more information follow HornBrook Kitchen on Twitter and Instagram.  Tom recently answered a 10 Questions Interview for Eating Exeter, read it here!

You can also follow Tom’s personal accounts on Twitter and Instagram too.

Serves 2

Cost: £5.65

Great as a light lunch to impress a friend.

fish

Ingredients:

1xwhole sea bass
½ orange
½ lemon
½ lime
25g chopped parsley
25g chopped chives
25g unsalted butter
4 Tbsp.olive oil
8 x new potatoes
Salt & Pepper

Method:

Start by putting on the new potatoes on to boil as these will take the longest, they will
need about 20-25 minutes in salted boiling water.

Slice the citrus fruits into rings and leave to one side.

Now it is time to clean and gut your fish. Remove the guts from the bass by cutting down the middle of the belly and pulling them out. Cut off the fins with a pair of scissors and use the back of the knife to remove any scales, then wash the bass under a tap. If you are not happy about doing this then ask your fish monger to do it for you.

When the fish is clean, stuff with half of the fruit and herbs. Then place the fish on to
the remaining fruit on a grease proof oven tray. Season with herbs, salt, pepper and a good glug of olive oil. Use 12.5g of butter split in to small knobs, and dot this around the fish. Cook for around 10-12 minutes at 200’c.

Drain of the potatoes and add the rest of the herbs, butter and a pinch of salt and pepper. Serve the whole fish on a plate, with the potatoes and a few dressed leafs.