Tartare of avocado with crab and a tapenade olive paste wafer

Preparation 30 min
Cooking time 25 min (if you cook the crabs)
Ingredients for 4 persons :
4 avocados (count 3 big ones)
2 800 g crabs
3 red onions (2 nice big ones will be enough)
1 lime (I count 2 but it depends on the juice)
1 bunch of flat parsley
1 bunch of chives
Olive oil
Hazelnut oil
Cumin
Salt and pepper
For the tapenade olive paste wafers :
100 g of black tapenade olive paste
60 g butter
80 g flour
60 g freshly grate parmesan
1 egg white
Preparation of the crabs :
Step 1. Start cooking the crabs in cold water during 15 to 20 minutes depending on their size, strain and let them cool down.
Step 2. Remove the claws and the legs in order to extract the crab meat.
Step 3. Separate the shells and cut them in half then pick out as much crab meat contained in the mazes.
Step 4. Season the crab meat with tablespoons of hazelnut oil, salt and pepper, add some finely chiseled parsley.
Preparation of the tapenade olive paste wafers :
Step 1. Mix the tapenade with the softened butter, add the flour, the grated parmesan and the egg white.
Step 2. Spread on sulfurized paper or on a silicon sheet in long flat strips (careful not too fine otherwise the wafers will be very fragile) and cook for about 5 min in the oven preheated to 170° (adapt cooking time according to the oven).
Preparation for the raw avocado tartare :
Step 1. Cut the avocados in 2, remove the pits and dice up the inside flesh.
Step 2. Place the avocado in a salad bowl with half the lime juice, 1 table spoon of oil,1 pinch of cumin, salt and pepper-mix delicately.
Step 3. Dice up the peeled onions. Season with the remaining lemon juice and let sit until the onions become translucid violet.
Step 4. Then set aside 1/3 of these onions for the decoration and add the remaining 2/3 of the chiseled chives while keeping a few whole twigs of decoration. Mix this with the raw avocado.
Step 5. Place circles on the presentation places and spread a layer of tartare in these circles, then place the crab or shrimp and add the rest of the tartare.
Step 6. Pat down slightly and place in the icebox until serving time.
Step 7. Just before serving, remove the circles and decorate with a shrimp (if you choose to serve a shrimp tartare), twigs of chives and a tapenade wafer.
Step 8. To finish, make a line of chopped red onions to which you will add the remaining chiseled parsley.

Crab & Avocado Salad with Japanese dressing

Now that I can find good, fresh tubs of crab meat at the supermarket I can really rely on this as a table-and-tummy filler when I don't have much time for slow, store-by-specialist-store shopping.

The quantities below provide generous amounts for four people, so this is the sort of starter that you can use to save you coming up with enormous amounts later on in the evening.

 

 

 

 

Ingredients:

 

• 2 x 15 ml tablespoons mirin (Japanese sweet rice wine)
• 1/2 teaspoon wasabi paste
• 1 x 15ml tablespoon rice vinegar
• Few drops sesame oil
• 1/2 teaspoon Maldon salt or 1/4 teaspoon table salt
• 1 long red chilli pepper, deseeded and finely chopped
• 200g crab meat
• Approx. 1 teaspoon lime juice
• 150g rocket salad
• 1 ripe avocado
• 1-2 teaspoons chopped chives

Method

1. In a bowl that will take the crab meat later, whisk together the mirin, wasabi paste, rice vinegar, sesame oil and salt. Then remove about 4 teaspoons to another big bowl large enough to fit your salad.
2. To the first, more generous amount of dressing, add the finely chopped chilli and then the crab meat, and fork through to mix thoroughly.
3. To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix, before arranging on four plates.
4. Spoon a quarter of the mixture into a metal American 1/3-cup measure, or a small ramekin, squishing down to get it all in, then unmould in the centre of a salad-lined plate.
5. Just turn over, tap and the crab meat should fall out. Repeat with the remaining crab meat and the 3 other plates.
6. Using a rounded teaspoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice.
7. Sprinkle the chopped chives over the mounds of crab and take the plates to the table.

Serves: 4

Recipe posted by Nigella

Lamb patties with delicious hummus and pitta

Ricetta:

FOR THE PATTIES:

• 50g bulgar wheat
• 500g lean lamb, minced
• 4 teaspoons dried mint
• 4 teaspoons dried oregano
• 1 clove garlic zest of 1 lemon
• Olive oil for frying

FOR THE SANDWICHES:

• approx. 8 pitta breads
• 1 or so Little Gem lettuces, shredded
• Large bunch fresh mint, chopped
• 1 red onion, halved and sliced into very thin half-moons
• 1 x tub hummus (approx. 300g)
• 1 x tub Greek yoghurt (approx. 300g)
• Approx. 1 teaspoon ground cumin
• About 4 tomatoes
• 1 or 2 lemons

Method

1. Soak the bulgar wheat by covering it with boiling water and leaving it for 15 minutes in a small bowl.
2. Drain the bulgar thoroughly, pressing the water out in a sieve and put it in a bowl with the minced lamb. Add the dried mint and oregano, mince in the garlic (I just grate it with a fine microplane) and the lemon zest. Stir everything thoroughly and then form into small walnut-sized patties, then flatten them slightly between your hands and arrange them, as you go, on a clingfilmed baking sheet or plate and let them stand for 20 minutes in the fridge to firm up. If you want to, you can cover them with clingfilm, too, and leave them in the fridge for up to 6 hours before frying them. I get, by the way, about 34 patties out of this mixture.
3. Fry the patties in a little olive oil until cooked through, and a beautiful golden brown on both sides. These are little, so it shouldn't take too long: I'd reckon on about 4 minutes a side. The important thing is not to crowd the pan as you cook.
4. To make up your sandwiches, roughly proceed as follows. Toast or otherwise warm each pitta bread and cut a strip off one long side to open it, then stuff it with a salad of shredded lettuce, chopped mint and half-moons of red onion rings. Dollop into each gaping pitta (and you can do this before or after the salad stage actually) a couple of tablespoons of hummus mixed with 1 tablespoon Greek yoghurt and a pinch of ground cumin. Cram with four or five lamb patties, then squeeze in half a tomato roughly chopped and give a good spritz of lemon juice.

Serves: Makes about 8 bulging sandwich

Recipe posted by Nigella.com

 

 

Ricetta light per stasera: tartare di salmone!!!!

Ingredienti: • 350g salmone fresco (va benissimo qualsiasi tipo di taglio importante è che sia gia pulito e senza lische) • prezzemolo e lime time• 1 limone • olio extravergine d'oliva • sale • pepe bianco macinato al momento • 8 fette di pane in cassetta •capperi e per chi vuole si puo aggiungere anche un pochino molto poco di senape.

 

 

Tagliate il salmone a dadi e con l'aiuto di un coltello a lama larga tritatelo grossolanamente, raccoglietelo in una terrina poi unite il succo di limone, due cucchiai di olio, capperi tritati finemente, sale e pepe bianco appena macinato. Mescolate bene, sigillate la terrina con pellicola e lasciate riposare in frigorifero per 30 minuti. Nel frattempo tostate le fette di pane in cassetta .Togliete la tartare dal frigorifero, unite ancora due cucchiai di olio, mescolate bene aggiungendo il prezzemolo e time. Poi suddividetela in parti uguali la tartare sui vostri toast
IL CONSIGLIO: per dare una forma elegante alla tartare, potete suddividerla in stampini e poi capovolgerli sui toast individuali.