Wanna try the new recipe? Let's try this recipe by Chef Emmanuel Stroobant
Picture credit to California Raisins |
Ingredients
40g
|
California
Raisins
|
100g
|
Breadcrumb (seasoned)
|
2nos
|
Spring Onion
|
1nos
|
Large egg (lightly beaten)
|
50g
|
Mayonnaise
|
1tbls
|
Lemon Juice
|
1/2tsp
|
Garlic Powder
|
1no
|
Red Chilli
|
360g
|
Crab Meat (fresh preferred)
|
60g
|
Capers, drained
|
100g
|
Unsalted Butter, room temperature (for sauce)
|
50g
|
Unsalted Butter, room temperature (for cooking)
|
1tsp
|
Sherry Vinegar
|
60ml
|
Canola Oil
|
1nos
|
Cauliflower, cut in slice
|
20g
|
Fresh Parsley (minced)
|
2g
|
Nutmeg (freshly grated)
|
To
Taste
|
Kosher Salt
|
To
Taste
|
Black Pepper (ground)
|
Method
- In a large bowl, combine 40g breadcrumbs, spring onion, egg mayonnaise, lemon juice and garlic powder. Fold in the crab. Season to taste with salt and pepper.
- Form into 12 small patties. Coat with remaining breadcrumbs and pan-fry in butter until golden brown on both sides. Transfer on absorbing paper.
- In a small saucepan, combine the capers, raisins and 175ml of water. Simmer over moderately low heat for 10 minutes until the raisins are plump ; do not boil. Transfer to a blender and puree. With the blender on, add 100g of the butter, 1 tablespoon at a time, until incorporated. Add the sherry vinegar to the caper-raisin sauce. Season with salt, pepper and nutmeg.
- In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add cauliflower and cook over moderately high heat, turning, until crisp-tender. Transfer on absorbing paper.
- Reheat the caper-raisin sauce. Add parsley and serve hot.
- Option to make a cauliflower puree with the trimming of cauliflower and cream to avoid wastage.
For more recipes, please visit https://calraisins.org/
0 Comments