Weekend Foodie: Seafood on the menu for a cosy night in for two
The dressing for these claws is oriental in style and simple in preparation.
We are blessed in the county of Cork to be bordered by water. To the west, the mighty Atlantic roars it’s power, while on the east coast, the Celtic Sea flexes its muscles in no uncertain terms! Both these bodies of water provide amazing fish and seafood.
This weekend, I’m using Irish crab claws for a cosy dinner for two. They aren’t cheap, which is why this recipe is a special occasion idea for a birthday or just because you feel like treating yourself. We all deserve a treat now and again. The dressing for these claws is oriental in style and simple in preparation. Oyster sauce, chilli and garlic give ample flavour to the delicate meat of the claws. These morsels are a pick up with your fingers and nibble the flesh off them type of food - so don’t be shy. Half the fun is in getting sticky fingers and dribbles down your chin! All these claws need for accompaniment is some fried rice or noodles, whichever you prefer, and lightly cooked greens. I suggest sprouting broccoli, in the shops now, which is elegant and sweet in flavour. Steam it lightly with seasoning and a little butter.
It’s apple season in Ireland and I can’t count the number of fresh apples I’ve been given from people with trees which have fruited in abundance this year. One of my old favourites to make with apples is Tarte Tatin. It’s easy to make, stylish and has that French magic which brings a bit of romance to proceedings! So if you’re dining with your other half this weekend, roll out the Ooh la la for the dessert course!
- Splash of olive oil
- 1 fat finger fresh root ginger, grated
- 2 cloves garlic, peeled and crushed
- Pinch of dried red chilli flakes (to taste)
- 2 x 125g vacuum packs cooked crab claws
- Generous drizzle of oyster sauce and soy sauce
- Few whole fresh basil leaves and juice of half a lime to finish.
- Heat oil in a pan and add crab claws with ginger, garlic and chilli. Stir fry over medium for a minute, making sure the garlic doesn’t burn.
- Add oyster and soy sauces and stir to coat.
- Bring to bubbling and simmer for a minute or two till thoroughly heated through.
- Season with salt if necessary and freshly ground black pepper.
- Add lime juice and basil leaves and serve immediately with rice and stir-fried greens like broccoli or green beans.
- 3 medium Irish apples
- 50g butter
- 50g soft brown sugar, plus extra for sprinkling
- ½ tsp ground ginger
- Good grating fresh nutmeg
- 1 sheet ready rolled puff pastry
- 1 tbsp pecan nuts, chopped to finish (optional)
- Core the apples and cut into wedges. Melt butter in a pan with sugar.
- Add the apple wedges and cook, stirring, till lightly caramelised. Remove from heat.
- Leave till cool enough to handle, then arrange the apple slices in a swirly pattern in the base of a well-buttered non-stick shallow cake tin. Scatter over the ginger and nutmeg. Sprinkle with a little extra sugar.
- Cut the pastry into a circle just larger than the tin.
- Lay over the tin and tuck the overlapping edges down the inside of the tin, to pack the apples in snugly.
- Bake in a pre-heated oven, Gas 5 375F 190C for 20 minutes, or until the pastry is golden and risen.
- When the tart is cooked, remove from oven and leave to cool slightly in the tin. Run a knife around the edges of the tin to make sure it isn’t stuck. Carefully place a serving plate bottom side up over the tin.
- Use a tea towel to hold the plate and tin on either side with both hands, then carefully invert so the plate is now on the bottom the right side up.
- Give a little shake, and the tart should come out onto the plate with the apples now facing up. Don’t worry if some apple pieces have stuck to the tin. Just pick them out and lay them back on top of the tart.
- Sprinkle the tart with chopped pecans to finish, if using.
- Serve warm with thick cream or ice cream.
These claws deserve a crisp and elegant white wine to accompany them. Lid’s Gavi DOCG 2020 is just that very wine. Gavi comes from the Piedmont region in the northwest of Italy, where the calcareous or limestone-rich soils give a flinty edge to the wine. There’s also some crisp fruit on the palate here, with fresh aromas and tastes of green apples and lime juice predominant in the Cortese grapes used to make this wine. The foothills of the mountainous region of Piedmont also provide an ideal climate for growing and ripening the grapes. Lidl’s Gavi will make a perfect partner for these spicy claws, with their sweet delicate seafood flavour and that hint of heat from ginger and chilli. This is a very elegant wine which can often command a high price tag. Lidl has it on the shelves at just €9.99 a bottle, a great price for this sophisticated sip.
Fresh Crab Claws 2 x 125g packs: €17.98
Soy Sauce 150mls: 90c
Oyster Sauce 140ml: €2.49
Ginger: €1.00
Basil pack: €1.19
Total: €23.56
Irish Apples: Free
Free ready rolled puff pastry 320g x 2 sheets: €4.25
Brown sugar 500g: 80c
Total: €5.05
App?
