Happy New Year! We have made it home safely after a wonderful holiday with family down South. So start the thoughts of what I want out of this year. I want to reduce the plastics in our house, plastic bags, cling wrap etc. So I am in the search for a perfect lunch box/ reusable sandwich wraps. I am hoping that one of my lovely friends starts a co-op for them *wink, wink*. I am also aiming to cut down the amount of food that we buy from the supermarket. How? By eating whole foods. Purchasing our fruit and vegetables at market and ordering our nuts, grains and dry food through an organic food co-op. Meat will also be purchased locally at a butcher. Convenience/package food I hope will be minimal if at all in our house. I would prefer the later!
I aim to meal plan every week and make our own bread. I have no excuses now after my wonderful husband bought me a global bread knife for Christmas. I’ve also been spoilt with a thermo cook machine, the Bellini to ease my work in the kitchen. So far I am loving it. I have made mango sorbet, beef enchiladas and an omelette so far. I would love a Thermomix but this is a compromise and performing excellently so far.
But what is a post without a recipe? Josh and I cooked up a feast of canapés for the parents last week. This is one of our favourites from the evening.
Crab & corn cakes with spicy tomato mayo
Recipe By: Australian Good Taste – December 2011 , Page 54 Cynthia Black
Serving Size: 10
Main Ingredient: Crab, corn
Categories: Summer, Christmas, Batters, Appetizers
-= Ingredients =-
180 ml Mayonnaise whole egg ; (3/4 cup)
1 tbs tomato pesto
drops Tabasco sauce
2 each corncobs, husks and silk removed
280 gram Blue swimmer crab meat
2 each shallots, trimmed ; thinly sliced
1 tbs chopped fresh coriander
1 tsp finely grated lemon rind
1/2 cup self raising flour
2 each eggs, lightly whisked
2 tbs olive oil
5 each red grape tomatoes ; quartered lengthways
Fresh ; coriander leaves
-= Instructions =-
Step 1 Combine the mayonnaise, pesto and Tabasco in a bowl. Cover and place in the fridge until required.
Step 2 Cook the corn in a large saucepan of boiling water for 10 minutes or until tender. Drain. Set aside for 10 minutes to cool. Cut down the length of the corncob, close to the core, to remove the kernels. Transfer to a bowl. Stir in the crab, shallot, chopped coriander and lemon rind. Season with salt and pepper. Cover and place in the fridge for 10 minutes to chill.
Step 3 Combine the flour and egg in a large bowl. Add the crab mixture and stir to combine.
Step 4 Heat half the oil in a large non-stick frying pan over medium-high heat. Add 7 tablespoonfuls of the crab mixture to the pan. Use an egg lifter to flatten slightly. Cook for 1-2 minutes each side or until golden and cooked through. Repeat, in 2 more batches, with the remaining oil and crab mixture.
Step 5 Top each crab cake with a dollop of mayonnaise mixture and tomato and coriander.
It's not art it's dinner! 