Crab Gratin
This a good little dish that I first tasted on a trip to Italy – it feels indulgent, although it is on the lighter side. I often think of it when making last-minute dinner plans because, if I've got some crabmeat, every other ingredient is normally in the house. It takes no time to whip up, and after a few minutes it’s bubbling away, wafting smells around your kitchen that will have everyone’s mouth watering.
Serves 4
- 25g butter
- 2 banana shallots, very finely
- chopped
- 1 garlic clove, minced
- ¼ tsp crushed chilli flakes
- 1 lemon, plus extra to garnish
- 2 tbsp dry white wine
- 120ml chicken stock (preferably fresh)
- 300g fresh crabmeat (a mixture of
- white and brown is best)
- 2 tbsp fresh ciabatta breadcrumbs
- 2 tbsp freshly grated Parmesan
- 1 tsp fennel seeds
- 1 tbsp extra virgin olive oil
- 2 tbsp crème fraîche
- 2 tbsp chopped parsley, plus extra
- to garnish
- sea salt and freshly ground black
- pepper
- crostini, to serve
Preheat the grill to high. Heat the butter in a non-stick frying pan over a medium heat; add the shallots, garlic and chilli flakes, and sauté for a few minutes until softened and translucent. Meanwhile, finely grate the rind from the lemon, add it to the shallot mixture with the wine and stock, and allow it to bubble down for 2 minutes.
Remove from the heat, add the crab and season to taste. Using a spatula, transfer to an ovenproof dish. Mix the breadcrumbs, Parmesan, fennel seeds, olive oil and seasoning, and scatter over the crab, then place under the grill for about 5 minutes until bubbling and golden brown in places. Meanwhile, put the crème fraîche into a bowl, add a good squeeze of lemon juice and season generously with salt and pepper. When the gratin is cooked, spoon the crème fraîche mixture into the middle of it, scatter over the parsley and add a pile of crostini alongside to serve.
Sizzling Garlic & Chilli Prawns
My take on the Gambas Pil Pil served in Spain and Portugal – probably the most beloved tapas dish of all. Feel free to add a little sweet or smoked paprika, or even a handful of diced chorizo, though I just love this dish with the flavour that a good chunk of Irish butter brings to it.
Serves 4
- 1kg raw peeled prawns, thawed if frozen
- 100ml olive oil
- 50g butter
- 4 garlic cloves, crushed
- 2 red chillies, seeded and finely chopped
- juice of ½ lemon, plus extra wedges to serve
- 2 tbsp chopped fresh flat-leaf parsley
- sea salt and freshly ground black pepper
- 1 sourdough baguette, cut into slices, to serve
Pat the prawns dry with kitchen paper, and warm some tapas style dishes in the oven. Heat a large heavy-based sauté pan until smoking hot. Add the oil and butter and, when it starts to foam, carefully add the prawns and season them generously.
Cook for 2–3 minutes until the prawns turn pink and start to curl. Just before serving, toss the garlic and chilli over the prawns, tossing to coat. Season with salt and add a good squeeze of lemon juice. Scatter over the parsley and give a final toss, then spoon the mixture into the warmed tapas dishes. Serve with lemon wedges and plenty of sourdough bread to mop up all the succulent juices.