Saturday Supper Part 1 – Grilled Crabocado!

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Saturday Supper Part 1 Grilled Crabacado!

Lazy Saturday early evening spent sipping mellow merlot and listening to the Latin station on Spotify. About 7pm we started thinking about supper and we began with this as the starter – deliciously, deliciously simple, with a little zing!

For 4
Mix together:
125 gm white crabmeat, 5 tbsp of double cream and 1 tsp of chilli powder. Cut 2 avocados in half, remove the stone – whoever leaves it in?! Fill the holes with the crab mixture. Top each with a good grating of parmesan and a sprinkling of white breadcrumbs. Pop under a HOT grill and keep an eye on it. When the topping starts to brown and bubble a tad…take it out and serve. Is that simple or is that simple?

I’m off for a top up of vino – will tell you what we had for the main course very soon! Cheers!

A thigh of relief…

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A thigh of relief... You know when you come in from work and you stand in front of the fridge and you ponder for a second and think….hmmmm… what are we going to eat this evening? Then you remember..(hey it’s  been a long day)….that you randomly bought a pack of free range thighs and chicken drumsticks at the weekend…and you have got some tikka paste left over from Sunday’s lamb dish. So….I marinated the chicken pieces in the paste. Left them for an hour in the fridge. I then put on Spotify and listened to a great new band called Peace and Love…then I opened a bottle of Shiraz and put on Bob Dylan‘s Modern Times…wonderful.The world was already looking better…. Ok…the chicken thighs and drumsticks went in the oven for an hour on 220c. I basted them after half an hour. Whilst I was listening to Bob, I decided to have a go at my very own Brinjal Bhaji. So- I sliced up, then chopped into cubes, one aubergine. I popped it into a pan of boiling water for 5 minutes then drained it. In a frying pan I decided to make a fine curry style dressing for it. I added a tablespoon of olive oil, then added a tsp of mustard seeds, a tsp of fenugreek seeds, a tsp of fennel seeds. I pan fried them for a minute or two – then tossed in the drained aubergine. I then added a tsp of garam masala and a tsp of mild curry powder. I chopped and deseeded a red chilli and a small orange pepper. I added them along with a finely sliced red onion. Turn up the heat and stir constantly until the onion starts to wilt. Turn the heat down, add a little rock salt and pop a lid on for 20 minutes or so, I cooked some basmati rice in my rice cooker with a pinch of turmeric to add colour, When all was nearly ready, I took the lid off the aubergine mix, added a knob of butter and a tbsp of crème fraîche. Leave on a low heat for a minute or two whilst you serve the rice and the chicken. Then add a good spoonful of the aromatic aubergine. This was a scintillating dish for a damp squib of a Tuesday. Oh yes…..back to my wine now…and Bob singing about the Mississipi….see you soon!