Showing posts with label tacos. Show all posts
Showing posts with label tacos. Show all posts

Sunday, February 9, 2014

Skamp's Krabby Patties

Watching cartoons is a guilty pleasure of mine. Despite being 31. I love old kids cartoons. I love Disney movies. I love adult cartoons like Archer. I love Spongebob Squarepants. Here’s a photo of me meeting Spongebob and Patrick Starr back in 2011.
And me with Lego Spongebob in 2009.

So when we went for our annual crabbing trip and we caught our full quota this year and I was thinking of the different ways of cooking with the crab, I decided one dish would be Krabbie Patties (which I’m pretty sure are actually beef in the cartoon). This is just a slightly different take on the prawn burgers I made as part of my Tapas Sliders Night (seriously, need to do another one of those!) and as such, if you don’t have crab meat you can substitute it with much-easier-to-find prawn. One day, I will get around to posting that recipe. It’s delicious. And those I usually serve with a mango salsa. So this I served with a mango guacamole.

I served these with bread to make sandwiches/burgers (I didn’t have buns at home but a nice soft bun would’ve been better), and then the next night we had tacos with the leftovers. It made 6 patties.


Skamp’s Krabby Patties
2/3 cup panko breadcrumbs
¼ cup cornmeal
½ tsp smokey paprika
1 large clove garlic
1 ½ cups crab meat
2 eggs
2 tsp wholeseed mustard
1 sprig parsley
Salt and pepper (about 6-8 grinds of each)

Mango Guacamole
Salt & pepper
Juice from one lime

For the patties, put the eggs, mustard, garlic, paprika, parsley and salt and pepper into a large bowl and whisk to combine. Add the cornmeal and panko and stir through. Gently fold through the crab meat, so you don’t break the pieces up too much. If the consistency is too wet, add a little more panko. Wet your hands, then form patties about palm size. Put on a plate and leave to ‘set’ for about 15 minutes. Enough time to make the guacamole.

Peel and de-seed the avocado, add to a heavy bowl with salt and pepper and lime, then mash with a fork to make as smooth or chunky as you like. Diced the mango and slice the jalapeno (remove the seeds/membranes if you don’t want it too hot) and stir through. Set aside.

Heat a frypan to medium high heat and add a thin layer of rice bran oil or other neutral oil with a  high smoke point. Allow the oil to heat, then carefully slide a few of the patties into the hot oil (don’t overcrowd the pan). Cook until golden, about 5 minutes, then flip and cook for another 5 minutes. Drain on paper towels and cover to keep warm while you do the next patties.
Serve with buns/bread of your choice, salady ingredients and the mango guacamole.

Sunday, February 2, 2014

Community Inspiration - Chilli Fig Jam with Chorizo tacos

So you might be looking at this and thinking, really? ANOTHER fig recipe? But they’re in season, they’re plentiful and they’re currently being supplied to me for free from a friend’s tree. So I am using them in everything. And loving every single dish of them! And as they are in season, they’re popping up on my Instagram feeds quite frequently and one that caught my eye was from Perth Breakfast – she was making a fig and chilli jam. Um…yum! Two of my favourite things in a jam! Something I was definitely going to try!

As you probably know by now if you’ve read this blog a few times, I am more than slightly addicted to tacos. So my mind immediately went to tacos for a good use of said jam. So beyond the fig jam, the next idea of these was to use a big range of textures. So you have the chewiness of the chorizo, the soft, squishiness of the zucchini, the pop of the corn kernels the crunch of the peanuts and the stickiness of the jam (is stickiness a texture??), the smoothness of the cheese and the crispness of the cucumber. All at once. And it was wonderful.

I used venison chorizo because I have a stockpile in my fridge. When we head down south for a weekend, we tend to stock up on a few products without fail. Venison chorizo, chilli beer sticks and kangaroo biltong from the Margaret River Venison Farm are high on that list. Being venison, it has a more intense flavour than standard chorizos, slightly gamey but not super obviously gamey. If that makes sense? It’s perfect for adding sweet flavours like fig jam to. But any chorizo you’ll have will work. I also served it with the jam still warm. Do this. It blends in with the cheese better as you eat it.
I was deliberately light on the chilli in the jam for two reasons. Firstly, the chorizo already has a heat to it and I didn’t want to overdo the spice, but for all other purposes, I think I would prefer it hotter. And secondly, the jalapenos I used are from my own shrub and they are so inconsistent in their heat. Some are basically capsicum, some will knock your head off – I tend to err on the side of caution. I’m sure you know your own tolerance, add the chilli to your tastes. As per our Instagram conversation (and because I prefer natural sweeteners) the jam is sweetened with honey rather than white sugar. And traditionally, you would add some water but this I deliberately wanted super sticky and thick. You can add a cup of water to make a runnier jam.

Chilli Fig Jam
(makes one 300g jar)
10 figs, cut into 1cm pieces
2 jalapenos, de-seeded and minced
2 tbsp apple cider vinegar
¼ cup honey

First up, make the jam. Add the figs, jalapenos, vinegar and honey to a small pot, bring up to a medium low heat and allow to simmer away for half an hour so until the figs start breaking down and the texture goes all jammy. Around half an hour or so. Bottle in a clean glass jar when still hot.

Spicy Peanuts
1 tsp butter
½ cup raw peanut kernels (no skins)
¼ tsp cumin seeds
¼ tsp smokey paprika
Pinch sea salt

Heat a frypan, melt the butter and throw the peanut kernels in, toss around for 2-3 minutes. Add the cumin seeds, paprika and salt, toss everything very well to blend. When the cumin seeds are at the ‘popping’ stage, the peanuts should be slightly brown and toasty. Remove to a serving bowl and allow to cool.

Chorizo Tacos
(serves 2)
1 chorizo sausage (around 250g)
1 medium zucchini, diced
½ cup corn kernels (fresh or frozen)
handful chopped coriander
To serve
Tortillas, cucumber strips, fetta (try get one that’s smoother rather than dry and crumbly)

In the same frypan as above, add the diced chorizo pieces. Leave to fry 5 minutes or so for them to render out some of their fat and start to get crispy. Add the zucchini and corn, and cook for a further 5-10 minutes or so until the zucchini is cooked. At the end, stir through the coriander.

Serve all immediately with warmed tortillas.


Thursday, January 16, 2014

Ginger and Grapefruit Lentil Patties with Maple Grapefruit Salmon

Tinned beans of all descriptions are a pantry staple of mine. And of those, chick peas and lentils are my favourites. I always make sure I have a few tins on hand for bulking up salads or curries, or blending up into a dip. They're also great for when I'm running late and leave the house without taking meat out to defrost...leaving us vegetarian for a night. One of my favourite vegetarian dishes to make is lentil patties. They take on flavours so well and make a lovely, filling dish. The patties can be eaten by themselves with just a side salad or turned into burgers or tacos. They're extremely versatile, not to mention pretty darn good for you.

Over the years I've ordered a lot of vegetarian burgers out at restaurants and generally fail to be impressed. (On a side note, ordering the vegetarian burger with added bacon tends to create utter confusion!). Working off this basic recipe, I've discovered a world of super tasty, not to mention easy and highly adaptable patties. Just change up the bulk, or the herbs. Or even substitute the ricotta for natural yoghurt. This particular version is fresh and bright tasting with the ginger and grapefruit, but has a lightness that pairs well with this fish. If you don't have the burghul, just some panko would be fine.

I've served it here with a simple salad and some glazed salmon, just because I was feeling fancy. The next night I had the same patties as burgers without the salmon.

Ginger and Grapefruit Lentil Patties 
This makes about 6-8 patties
(adapted from Sprouted Kitchen)
1 tin lentils, rinsed and drained
¾ cup ricotta
1 shallot, diced
2 cloves garlic, minced
1 tbsp grated ginger
Zest from one grapefruit
Small handful coriander and basil
1 egg
½ cup fine grit burghul
4 tbsp coconut flour
pinch salt and pepper
Black sesame seeds (optional – to roll the patties in)
Coconut oil for frying

Maple Grapefruit Salmon
2 portions salmon
Juice from one grapefruit (approx. 1/3 cup)
1 tbsp tamari
1 tbsp maple syrup

Add the lentils, ricotta, shallot, garlic, ginger and grapefruit zest into the blender and pulse to chop roughly. Add the egg and process to thoroughly combine. It will be a pretty wet mix at this stage. Add the burgul, coconut flour, herbs and salt and pepper, and process again to mix properly. It should now be about the consistency of a normal ‘beef’ pattie. If it looks too dry, add another egg. If it’s too wet, add a tablespoon more burghul.

Wet your hands, then roll the mixture into patties. Press into sesame seeds (if desired), then place them on a lined baking tray, cover loosely and refrigerate for half an hour or so to ‘set’.

Meanwhile, mix together the marinade ingredients and pour over the salmon. Cover and set aside.

In a medium high frypan, add a thin layer of coconut oil and gently place a few patties in, making sure not to crowd the pan. Cook for 10 minutes until golden, then flip and cook for another 5-10 minutes. Remove to a plate and keep warm whilst you do the rest of the mixture.

In a separate frypan, heat a little oil until shimmering and place the salmon in. Cook 2 minutes, then turn over. Add the marinade to the pan and cook another two minutes until almost cooked through and the sauce has reduced to a sticky glaze. Serve on top of the lentil patties with avocado, some fresh salad and the glaze drizzled over the top