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COOKERY
CRAB AND RICE NOODLE SALAD
SWORDFISH SKEWERS ON ROSTI
CHILLI TOMATO BROTH WITH QUAIL'S EGGS

CRAB AND RICE NOODLE SALAD

An elegant dish of fresh crab on rice noodles and cucumber ribbons for a special dinner for two

Serves 2

  • 1 large fresh cooked crab
  • 50g/2oz rice noodles
  • Sunflower oil for drizzling
  • 1/4 cucumber, cut from the whole length
  • 3 spring onions, trimmed and finely sliced
  • 1 small mild green chilli, deseeded and finely chopped
  • Fresh coriander sprigs for garnish

For the dressing

  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 4 tbsp sunflower oil
  • Salt and freshly ground black pepper

For the coriander oil

  • 2 tbsp fresh coriander leaves
  • 2 tbsp extra virgin olive oil

 

To prepare the crab, first break off the tail flap and discard. Pull off the claws and legs. Separate the legs into joints and pick out the meat with a crab pick or skewer. Tap the claw shells with the back of a heavy kitchen knife to crack, then carefully remove meat.

Insert the point of the knife between the body and back shell, twist and ease it upwards to pull out the body (the bit where the legs were attached).

Remove the feathery gills or "dead man's fingers" from the body and discard. Cut body into four and pick out all the crabmeat from the holes.

In the back shell, remove the stomach sac by pressing the shell just behind the eyes and discard. Pick out the white meat from the shell. (The brown meat is not needed for this recipe but can be used to make a delicious paté.)

Flake the white meat, removing any stray bones or pieces of shell. Try to keep claw meat as intact as possible. Reserve in fridge. Discard shells.

Soak noodles in water according to pack instructions. Drain and drizzle with oil. Reserve.

Pare off ribbons from the cucumber with a vegetable peeler. Blanch in lightly salted boiling water for a minute or so to soften slightly. Drain, refresh and carefully pat dry with kitchen roll. Place in a bowl and mix with noodles.

Place crabmeat in another bowl with spring onions and chilli.

Mix dressing ingredients. Pour half over crabmeat and toss through. Pour remaining dressing over noodles and cucumber and toss.

For the coriander oil, whizz leaves, olive oil and a little seasoning together in a blender.

To serve, arrange twirls of noodles and cucumber ribbons on two plates. Heap crab salad on top and drizzle coriander oil around. Garnish with fresh coriander sprigs.

Preparation time: approx 45 minutes
Cooking time: nil
Approximate nutritional values per person:
485 calories, 20g protein, 45g fat, 25g carbohydrate


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SWORDFISH SKEWERS ON ROSTI

This first course is incredibly easy to make and looks simply stunning

Serves 4

  • 450g/1lb swordfish fillet, skinned and cut into small cubes
  • Juice of 1 lime
  • 1 clove garlic, peeled and crushed
  • 1 tbsp fresh flat-leaf parsley, finely chopped, plus extra for garnish
  • 8 thin lime wedges
  • 100g/4oz fine asparagus tips to serve
  • Olive oil for drizzling

For the rosti

  • 2 medium waxy potatoes, peeled
  • 1 small egg, beaten
  • Salt and freshly ground black pepper
  • 2 tbsp sunflower oil

 

Place swordfish cubes in a bowl. Pour over lime juice and add garlic. Toss through and leave for 10 minutes.

For the rosti, grate potatoes on a mandolin into a bowl. Add a little beaten egg to bind and season with salt and pepper.

Heat sunflower oil in a large heavy-based frying pan. Divide potato mix into four and add each pile to pan, pressing down into flattish cakes, spaced apart. Cook over a medium heat until browned a crisp, then turn over to cook other side. Transfer to a plate lined with kitchen paper and reserve, keeping hot.

Sprinkle parsley over swordfish. Thread a few cubes of fish and a lime wedge on to 8 little wooden skewers. Cook on a preheated oiled griddle or in a grill pan until opaque. Season.

At the same time, blanch asparagus in boiling salted water. Drain.

To serve, arrange rostis on 4 plates and perch skewers on top. Serve with asparagus, drizzled with olive oil and sprinkled with extra parsley.

Preparation time: 25 minutes
Cooking time: approx 20 minutes
Approximate nutritional values per person:
220 calories, 21g protein, 13g fat, 9g carbohydrate


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CHILLI TOMATO BROTH WITH QUAIL'S EGGS

A gloriously coloured broth flavoured with red chilli and given the added surprise of softly poached quail's eggs in the bottom of the bowls

Serves 4

  • 2 tbsp sunflower oil
  • 1 onion, peeled and roughly chopped
  • 1 clove garlic, peeled and finely chopped
  • 1 carrot, scrubbed and chopped
  • 2 small whole chillies
  • 700g/1 1/2lb fresh ripe tomatoes, chopped
  • 1.1ltr/2pt vegetable stock
  • Salt and freshly ground black pepper
  • 8 fresh quail's eggs
  • Dash of white wine vinegar
  • 2 tbsp fresh snipped chives for garnish

 

Heat oil in a pan and fry onion, garlic, red pepper, carrot and chillies over a gentle heat for a minute or so to soften slightly. Add tomatoes and stir around for another minute. Pour over stock and bring to bubbling. Cover and simmer until everything is tender. Pick out the chillies and reserve.

Pour soup into a sieve over a clean pan and let it drain through gradually, without pushing. Bring back to bubbling, uncovered, to reduce slightly and concentrate the flavours. Season.

Poach quail's eggs in a pan of simmering water with a dash of white wine vinegar. Lift out with a slotted spoon while still soft and place in 4 warmed soup bowls. Pour broth over.

Halve reserved chillies and float a piece on each soup bowl. Sprinkle with chives to serve.

Preparation time: approx 15 minutes
Cooking time: 25 minutes
Approximate nutritional values per person:
180 calories, 9g protein, 14g fat, 11g carbohydrate


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