Ulster Crab Risotto

Ulster Crab Risotto

Serves: 10

Ingredients

  • 2 large Portrush Brown Cock Crabs
  • 4 litres pre-prepared crab stock
  • 500g Lakeland Dairies Butter
  • 400ml Millac Dairy Whipping Cream
  • 1kg arborio rice
  • 8 banana shallots
  • 200g wild rocket
  • 300g Parmesan cheese (Parmigiano Regianno)
  • micro red amaryth cress and parsley to garnish
  • 4 red peppers
  • 50ml aged balsamic vinegar
  • 100ml olive oil

Method

In a large, flat-bottomed pan melt 250g of Lakeland Dairies Butter. Add the shallots and braise before stirring in the rice.

Pour in the crab stock, a little at a time, until the rice is half cooked. Remove from the heat.

Place 2 red peppers in the oven with a little olive oil, salt and pepper. When they have blistered all over, remove them from the oven, cool and deseed. Remove skins with a small prep knife and cut into thin strips (equal lengths).

Deseed the remaining 2 red peppers and blend before passing through a fine chinoix or muslin. Discarding the pulp, transfer the juice into a small pan, adding the balsamic vinegar and reduce to a thick consistency. Allow to cool, before whisking in olive oil to make a pepper dressing.

Purée the brown crab meat and pass through chinoix to remove any shell. Set aside.

Pick out the white crab meat, ensuring there are no pieces of shell remaining. Mix together with the brown meat.

Place the remaining 250g Lakeland Dairies Butter into a large pan and add the half-cooked rice mixture. When it is almost cooked, add the Millac Dairy Whipping Cream, Parmesan and crab meat and simmer gently.

Season to taste. Add the rocket and stir until soft.

Serve the risotto as 2 or 3 quenelles in the centre of a suitable bowl.

Arrange slices of red pepper around the risotto and drizzle the red pepper dressing on top before garnishing with the amaryth and parsley.

 

Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen

fish-gratin_0

Rachel Allen’s Crab and Blood Orange Salad

Rachel Allen's Crab and Blood Orange Salad. This zesty, fresh salad serves 4 - 6 as a starter or light lunch.

Rachel Allen’s Crab and Blood Orange Salad. This zesty, fresh salad serves 4 – 6 as a starter or light lunch.
 
This zesty, fresh salad serves 4 – 6 as a starter or light lunch.

 

Ingredients

  • 3 blood oranges (use regular when not in season)
  • 400 g (14oz) cooked crab meat
  • 1 small red onion, peeled and thinly sliced
  • 2 ripe avocados, halved, stone removed, peeled and cut into roughly 1cm (½in) dice
  • 50 ml (2fl oz) extra virgin olive oil, plus extra to serve
  • 1 tblsp sherry vinegar
  • 2 tblsp chopped dill (chopped coriander or parsley leaves also work well if you don’t have dill)
  • salt and freshly ground black pepper
  • few handfuls of salad greens, to serve

Method

How to cook the crab:

  1. First, weigh the crab. Then place the crab in the freezer for two hours. Once the freezing time is up, remove the crabs from the freezer and place in a large saucepan, cover with measured warm water and add 1 tablespoon of salt for every 1.2 litres (2 pints) water. The crab can be cooked in seawater, but omit the salt). Bring to the boil, then turn the heat down and simmer on a medium heat for 20 minutes for 450g (1lb).
  2. Pour off about two thirds of the water, cover with a lid and continue to cook for a further six minutes. To check if the crab is cooked, use an oven glove or tea towel to lift it out of the pan. Then gently shake it quite close to your ear – you shouldn’t hear liquid splashing around. Remove the crab and allow to cool.
  3. When the crab has cooled, remove the large claws and crakc these (using a heavy weight or nutcrackers), then, using the handle of a tablespoon, extract every bit of meat. Retain the shell if you’d like it to serve the meat in, otherwise discard. Turn the body of the crab upside down and pull out the centre portion. Discard the gills, known as ‘dead man’s fingers’ and each about 4cm (1½ inch) long. Scoop out all the lovely brown meat and add it to the white meat from the claws. The meat can be used immediately or frozen for future use.

To make the salad:

  1. First segment the oranges: cut a little slice from the top and bottom of the fruit. Next, stand the orange on a chopping board and, using a small sharp knife and following the curve of the orange, cut a strip of peel off from top to bottom. Continue around the orange until there is no peel remaining. Hold the orange over a bowl, then cut a segment out by slipping the knife in between one of the segments and the connective membrane.
  2. Cut down until you reach the middle of the orange, but don’t cut through the membrane. Make another cut the other side of the segment against the other membrane and you will be left with a perfect segment, with no membrane. Repeat with the rest of the oranges, then squeeze the juice out from the pieces of peel and inner membrane over the segments in the bowl.
  3. Add the crab meat, onion and avocado to the bowl and toss gently. Drizzle the olive oil and vinegar over, then add the chopped herbs and season with salt and pepper. Toss again, gently, so as not to break up the orange segments.
  4. Place a small handful of salad greens on each plate, or all together on one large platter, drizzle with a little olive oil, then spoon the crab and blood orange salad over the top and serve.

https://www.rte.ie/lifestyle/recipes/2015/1005/743157-crab-and-blood-orange-salad/

 

Anna Haugh – Dublin Bay prawns, lovage purée and boxty recipe. From Saturday Kitchen

anna haugh scallops

Dublin Bay prawns are also known as langoustines and are served here with traditional Irish potato pancakes called boxty.

Ingredients

For the kale and cabbage

For the lovage purée

For the boxty

For the Dublin Bay prawns

Chefs of Ireland.@annahaugh

This dish is perfect for when you want to serve something special but don’t want to spend ages in the kitchen.

Ingredients

For the pickled shallots

For the oyster dressing

For the salad

  • 1 cucumber, peeled into long ribbons
  • 1 Granny Smith apple, grated
  • 1 fennel, thinly sliced with a mandolin
  • 30g/1oz fresh dill, finely chopped
  • 6 round radishes, sliced into discs
  • 16 wild garlic flowers (optional)

For the scallops

Method

  1. For the pickled shallots, bring 50ml/2fl oz water and all of the ingredients, except the shallots, to the boil. Put the shallots into a bowl and pour the pickling liquor over. Leave for at least 1 hour.

  2. For the dressing, put all the ingredients and 50—100ml/2—3½fl oz water into a blender and blend until smooth.

  3. For the salad, put the ingredients in a large bowl and mix well.

  4. For the scallops, place a frying pan over a high heat and add the oil. Season the scallops with salt and put in the pan. Cook without moving the scallops for 40-60 seconds. Turn over and add the lemon juice.

  5. To serve, put the salad and shallots around the centre of a plate. Top with the scallops and pour over the oyster dressing.

https://www.bbc.co.uk/food/recipes/scallops_with_pickled_84548

Anna Haugh – Dublin Bay prawns, lovage purée and boxty recipe.

anna haugh scallops

Dublin Bay prawns are also known as langoustines and are served here with traditional Irish potato pancakes called boxty.

Ingredients

For the kale and cabbage

For the lovage purée

For the boxty

For the Dublin Bay prawns

Anna Haugh – Dublin Bay prawns, lovage purée and boxty recipe. From Saturday Kitchen

anna haugh scallops

Dublin Bay prawns are also known as langoustines and are served here with traditional Irish potato pancakes called boxty.

Ingredients

For the kale and cabbage

For the lovage purée

For the boxty

For the Dublin Bay prawns