Newspaper article The Journal (Newcastle, England)

This Week's Recipes

Newspaper article The Journal (Newcastle, England)

This Week's Recipes

Article excerpt

Byline: By Joan Bunting

Thai Crab Cakes (serves 4)2 large floury potatoes

1 can crab meat

2 spring onions, chopped

2 tbsp chopped coriander

1 green chilli, de-seeded and chopped

1 egg, beaten

3 tbsp plain flour

Salt and pepper

Oil for frying

1. Peel the potato and par-boil whole. Grate the potato into a bowl.

2. Drain the crab and add to the potato. Mix together gently. Add the chopped spring onion, coriander and chilli and season well. Add enough beaten egg to bind the mixture together.

3. Take spoonfuls of the mixture and shape into balls in wetted hands; the mixture will be quite sticky. Roll in the flour, then chill for at least an hour before frying until golden in hot oil.

4. Serve very hot on mixed salad leaves with a sweet chilli dipping sauce.

Chilli and Rum Pineapple

1 medium pineapple

4 tbsp light rum

75g/3oz caster sugar

2 tsp lime juice

1 bird eye chilli, very finely chopped

1. Put the caster sugar in a pan with 15Oml/5 fl oz water and bring very gently to the boil.

2. Add the lime juice, pineapple and chilli and return to the simmer. Remove from the heat, add the rum and allow to get cold.

3. Serve with a couple of scoops of vanilla ice-cream and, if you like, a glass of light rum.

Chilli Mango Chutney

1.4kg/3lb firm, ripe mangoes

Half a cup raisins

Half cup fresh lime juice

2 tbsp oil

1 large onion, thinly sliced

3-5 hot chillies (depending on taste) seeded and chopped

350ml/12fl oz white wine vinegar

1 cup sugar

2 tsp mustard seeds

4 pieces preserved stem ginger, chopped

1 tsp ground cinnamon

1 tbsp coarse sea salt

1. Peel and cube the mangoes and put into a bowl with the raisins and the lime juice.

2. In a non-reactive pan heat the oil and soften the onion. …

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