A Lovely Little Crayfish Cocktail

My father used to make prawn cocktail served in half an avocado as a treat on weekends.  He taught me how to make Marie Rose sauce from scratch, and contrary to common belief it does not involve ketchup and mayonnaise! 

Daddy used single cream, although I use half fat single cream, and quite happily nobody can tell the difference.  I also like to use crayfish tails as an alternative to prawns – I think they’re slightly meatier, like mini lobster tails if you will, and I think the twist brings the 70’s classic up to date.

This salad is super super easy, takes a matter of minutes, and if that wasn't appealing enough, it is also man and child friendly.

Here’s what I used:

Little gem lettuce

Ripe avocado

Cucumber

Lemons

180g pot of cooked crayfish tails

170ml (the small pot on the supermarket shelves) of half fat single cream

1 tbsp of tomato puree

5 dashes of Worcestershire sauce

4 dashes of Tabasco

Juice of half a lemon

A few twists of black pepper and a pinch of salt

Mix the wet ingredients together in a small bowl with a mini whisk or a fork, until combined.  Have a little taste, if you would like it a little spicier add more Tabasco or more Worcestershire sauce.  If it needs more lemon juice add more lemon juice, the same for seasoning.  The beauty of making your own sauce is you can make it to YOUR own taste.

Do not over whisk the sauce, as a lighter sauce is much more appealing than a thick, gloopy sauce like its lesser mayonnaise and ketchup counterparts.

Now assemble the salad, remembering that the bright colours are what make this dish look so appetising.  I like the greens at the bottom and the bright jewel like colours of the crayfish scattered over the top, with the Marie Rose sauce drizzled over.  Not too much now – remember you can always add, but you can never take away.

Serve with fresh granary bread, a wedge of lemon.....

and of course….with love….xoxox

Speedy Cobb Salad

This salad is a sure fire winner with everyone, and that includes Alex.  Yes the blue cheese dressing is a little naughty....(but makes for another man-friendly salad)...so I'm very cautious when drizzling this over my plate!

It takes under 15 minutes to prepare, and even less to devour....

This is what I used:-

Iceberg lettuce - shredded

1 avocado - sliced

Cucumber - thick chunks

Cherry tomatoes - halved

8 slices of streaky bacon

1 turkey breast sliced thinly

For the dressing:

Blue cheese + half fat sour cream + chives + parsley + squeeze of lemon + salt & pepper

Grill the streaky bacon until good and crispy, then drain on kitchen paper, dabbing any excess fat.

Season turkey slices, and griddle for about 3 minutes turning halfway. 

Any more and the turkey will go rubbery, and we certainly don't want that.

Mix the cheese, (I used St. Agor), sour cream, herbs and lemon juice. 

Have a little taste, and guage how much seasoning is needed.

Build the salad on the plates, top with turkey, crispy bacon and drizzle over the blue cheese dressing.

Serve with love...xoxo....

Saturday Night Nachos

Cheesy nachos, chilli con carne, guacamole, half fat sour cream with paprika

Today Alex went out with a friend for a boozy lunch, came home, collapsed on the sofa and woke up with a raging hangover!  Poor baby.

So tonight for supper we had nachos with cheese, alongside chilli con carne, guacamole, and half fat soured cream.

Now, contrary to common belief, chilli con carne and nachos are not traditional Mexican fare.  They are in actual fact from the Lone Star State that is Texas.

Growing up, my father used to cook us nachos with all the trimmings regularly as it was a firm family favourite.  In my own home, Alex and I used to enjoy my version, until we went on holiday to Mexico in November, and had a nacho and guacamole overdose!  Four months later, we wondered why we'd ever stopped!

Anyhow this is my version of nachos with all the trimmings.  It takes quite a while, but you don't need to be cooking the entire time, and it's definitely worth it.

Here's what I used:

For the chilli con carne:

Olive oil

Large onion, finely chopped

2 cloves of garlic, finely chopped

500g lean minced beef

6 rashers of streaky bacon

2 tsp ground cumin

2 tsp ground coriander

1 tsp cayenne pepper

1 tsp chilli flakes

1 tsp paprika

1 tin of chopped tomatoes

1 tin of kidney beans

200ml stock, beef or chicken

Dash of soy sauce

For the guacamole / salsa:

1 ripe avocado, roughly chopped

4 ripe tomatoes, roughly chopped

2 cloves of garlic, finely chopped

Small bunch of fresh coriander, including stalks (as they have lots of flavour)

Juice of 1 lime

For the nachos:

1 bag of plain tortilla chips

200g grated mild cheddar

1 tub of half fat sour cream

Saute the onions and garlic gently, until they start to caramelise.

Turn up the heat, fry the beef mince, in batches, as we want the mince to brown quickly, and overcrowding in the pan will cause steam.

Add the spices, cook off in the pan.

Add tomatoes, kidney beans and stock.  Bring to the boil, then simmer at a low heat for 45 minutes, stirring occasionally, checking for seasoning.  If salt is needed, I like to add a few dashes of soy sauce, as I like the deep flavour.

15 minutes before the chilli cooking ends, heat the oven, grate the cheese.

Now prepare the guacamole simply by mixing all the chopped ingredients in a bowl.  I like it fairly chunky, as it makes it easier for scooping.

Lay the tortilla chips all over a baking sheet, sprinkle over the cheese, and bake until all the cheese has melted.  This should take no longer than 5 - 7 minutes at 200 degrees celsius.

Take to the table immediately!  Despite the irony, I like to serve the hot cheesy nachos in a big handmade bowl we brought back from Mexico....

Serve with love....and a cold, refreshing cerveza...

xoxo....