Summer Times
Wednesday June 28 | 2017
FEATURES
57
Flavours of the season As we head towards July, the weather is heating up – so it’s time for some summer dishes to savour. Why not try your hand at these light and tasty recipes from the culinary experts at Whiting & Hammond? CRAB CAKES WITH DILL MAYONNAISE Serves 4
Preparation time: 30 minutes Cooking time: 10 minutes What you need: 250g potatoes, diced 300g white crabmeat 1 tbsp capers, drained and finely chopped 2 spring onions, finely chopped Zest and Juice of 1 lemon, plus extra wedges to serve Small bunch of dill, finely chopped 4 tbsp good-quality mayonnaise 2 tbsp plain flour 1 egg, lightly beaten 85g dried breadcrumbs Sunflower oil for shallow frying
Boil the potatoes in a large pan of salted water for about 15 minutes, drain, then return to pan and leave to steam-dry for about five minutes. Mash, then leave to cool. In a large bowl, mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in mashed potato with some seasoning, then shape into 12 neat, round patties. Transfer these to a plate and put in fridge for 20 minutes to firm up. To make the dill mayonnaise, mix the mayo with remaining lemon juice and dill. Put in fridge for later. Put the flour, egg and breadcrumbs in three separate bowls. Dust
the crab cakes all over with flour then dip into egg and finally coat with breadcrumbs. Add sunflower oil to a shallow frying pan (to about 1cm up side). Heat oil, then carefully slide the crab cakes in (you might have to do this in batches). Cook for about three minutes on each side until they are crisp and golden. Drain on kitchen paper. At this point, you can pop the crab cakes into oven to keep warm, or serve straightaway with dill mayonnaise and extra lemon wedges. To serve, smear a generous spoonful of mayonnaise across the plate, place crab cake on top of mayonnaise, and garnish with a wedge of lemon.
STRAWBERRY CRUMBLE Serves 4
Halve strawberries, place in a bowl and sprinkle with half Preparation time: of the sugar. Set aside while 10 minutes you prepare the crumble. Cooking time: To make the crumble in a 10 minutes food processor, pulse all of the ingredients together to What you need: a light crumbly texture, then 480g strawberries press together and cut into 60g caster sugar 2-3cm cubes. Place on a 2 tbsp water small baking tray, then 30g unsalted butter cover and freeze for one 1 tsp lemon juice hour until solid. Preheat the oven to For the crumble 190°C/gas 5. Pulse the 80g plain flour cubes of dough in a food 50g caster sugar processor to break into 20g brown sugar small pieces of crumble. 55g unsalted butter Spread evenly on a baking tray to a 5mm thickness, and bake for seven minutes until golden brown. While
still warm and pliable, cut out four discs with the 8cm cutter. Bake these for a further three minutes. To prepare strawberries, put the water into a large, heavy-based saucepan, add the remaining 30g of sugar, leave for a few minutes then dissolve over a medium to high heat and cook to a very pale blonde caramel. Immediately add the butter, then strawberries and lemon juice. Heat for 30 seconds. To serve, divide the warm strawberries between individual dishes and top each serving with a crumble disc. Add a scoop of vanilla ice cream, or a dollop or crème fraîche if you prefer.