Mum In A Million

It doesn’t take much to convince me to create a feast, but with Mother’s Day less than 24 hours away, it felt right and proper to share two recipes that will have the woman who made you feeling all not only well fed but well loved.

Some of you might notice a pudding course, but today may I suggest that one cheats and buys this in? And if you live in London then may I promote a carrot cake courtesy of the good people of Wholefoods…we don’t believe in stressy chefs at Gastrotastic and we’re sure the soon to be spoiled Mummys across the globe would agree to taking it a little easier.

A Bijoux Seafood Platter is the perfect Amuse Bouche (*BTB*)

At Gastrotastic we believe in feasting the eyes: we begin the Mother’s Day feast with a Dressed Cornish Crab some toasted blinis, smoked mackerel pate and sour cream.

We cheated a little and relied on the offerings of The Cornish Crab Company – they make all sorts of amazing takes on Dressed Crab and best of all they are stocked in Waitrose. No, I do not have shares in the The Cornish Crab Company although I sorely wish I did. If you’re in blow the budget mode serve this pre-starter up with smoked mackerel, sour cream, a glass of champagne and smiles all round.

Dressed Crab Seafood Platter

Starter: Salmon, Grapefruit and Avocado with Sesame Dressing

Difficulty Rating: Easy-Peasy

Ingredients

125 grams of Smoked Salmon (try and buy as expensive a

1 Red Grapefruit

1 Chinese Leaf Lettuce

1 Ripe Avocado

For the Dressing:

2 Tablespoons of Olive Oil

1 Tablespoon of Sauvignon Blanc Wine Vinegar

1 Tablespoon of Grapefruit juice

1 Teaspoon of Tamari Soya Sauce

10 grams of Sesame Seeds

Method:

This dish is all about balance and is based on the amazing salad I was served as a starter at Grainger and Co but that I have slightly altered.

First pull four leaves from the Chinese Lettuce, wash under cold water and allow it to dry naturally. Whilst the leaves are drying heat a heavy based pan and put a dash of olive oil in the pan and toast the Sesame seeds until they begin to brown and put aside. Some of you keen readers will notice this is the third time sesame seeds have made it into Gastrotastic – let’s just say I am on a health kick and a big bag is still in need of getting through!

Next, tear the salmon into generous strips and place in the leaf.  After you have done this cut the grapefruit into quarts and then halve again and place the flesh of the fruit in the leaf. Finally do the same with the avocado. I say do the avocado last because if left in the air it will discolour and take on a grey colour; far from festive or cute. For the dressing combine the ingredients in a separate bowl and then spoon on to the mixture and serve.

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Main Course Seared Coriander, Lime and Ginger Tuna Steak with Peanut Coated Noodles and Stir Fry Vegetables

Difficulty Rating: Slightly Tricky  – prep ahead to avoid elements that are cold

Ingredients

2 Large Tuna Steaks *BTB

125 grams of Egg Noodles

100 grams of Tender Stem Broccoli

100 grams of Mange Tout

50 grams of Baby Corn

25 grams of Peanuts

10 grams of Coriander

10 grams of Ginger peeled and sliced

2 Limes

1 Clove of Garlic

2 tablespoons of Tamari Soya Sauce

1 tablespoon of Clear Honey

1 tablespoon of Crushed Chilli

Olive Oil (for the tuna)

Vegetable Oil (for the noodles)

Tuna is expensive, there is no way around it. But you only have one mother so if you’re not willing to spend on her, then who will you? I went to a fishmonger and asked for steaks that were cut an inch and a half thick. The trick with this dish is to let the tuna marinade for as long as possible.

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First put the Tuna Steaks in a bowl and add the juice of 2 limes, the ginger which can be either be peeled and sliced or if you’re feeling lazy out of a jar and the coriander which should be roughly chopped. Put in the fridge and allow to marinade for at least an hour.

Onto the stir-fry, the surprise element in this dish is the crushed peanuts which unlike with Pad Thai are cooked with the noodles. I crushed the peanuts ahead of time in a mortar and pestle.

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To make things generally easier, buy your vegetables already prepped and have all the ingredients measured out so that when you come to cooking it is speedy and nothing is left to get cold. Heat a wok or as large a pan as you have and add the Vegetable Oil, when it is hot add the vegetables, garlic and soya sauce. Stir for a minute and then add the honey. Next add the noodles and the peanuts and the remaining ingredients. Stir for another minute and cover.

Now for the tuna: Heat your pan as high as you can bear, when the pan is smoking hot, place the tuna and cook for 20 seconds max. I am a believer in rare tuna – cook it through and you might as well have not bothered. Now serve up and watch your mother tear up as she sees what a superlative meal you have made! Happy Mother’s Day one and all!

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