What do I call this dinner? Crab mash?


I’d like to know what to call this dish I made for #dinner tonight.

It’s basically tinned crab meat folded into a mash made from celeriac, cauliflower and pumpkin.

What would you call it?

Crab mash

  • Servings: 1
  • Difficulty: easy
  • Print

2014-04-25_18.04.58_IG

Ingredients

  • A tin of crab meat
  • Cauliflower—half a head
  • Pumpkin—a medium sized wedge
  • Celeriac—a good lump
  • Red chilli
  • Radish
  • Spring onions
  • Chicken stock
  • Chilli flakes
  • Red cabbage
  • Butter
  • Cream cheese

Method

  1. Dice the radish and chilli
  2. Thinly slice the spring onions
  3. Roughly dice the cauliflower, pumpkin and celeriac
  4. In a saucepan add the cauliflower, pumpkin and celeriac
  5. Cover the vegetables with chicken stock and add about a dessert spoon of chilli flakes
  6. Cook until soft
  7. When the vegetables are soft drain the stock and use it to blanch the shredded red cabbage
  8. Purée the vegetables with a wand blender after adding the spring onions, cream cheese and butter to taste
  9. Fold in the crab meat
  10. Add the crab mash to a bowl
  11. Add the cabbage, radish and chilli
  12. Add cracked pepper
  13. Capture an image
  14. Eat the food
  15. Wash dishes
  16. Write a blog post

Vegetables for my dinner

Vegetables for my dinner

Diced vegetables ready for cooking for my #dinner

Diced vegetables ready for cooking for my #dinner

Crab mash made with celeriac, pumpkin and cauliflower. It has tinned crab meat and spring onions folded through. The mash was seasoned with salt and pepper plus a tablespoon of dried chili flakes. The dish was served with blanched red cabbage and diced red chili and radish. This was a tasty #dinner

Crab mash made with celeriac, pumpkin and cauliflower. It has tinned crab meat and spring onions folded through. The mash was seasoned with salt and pepper plus a tablespoon of dried chili flakes. The dish was served with blanched red cabbage and diced red chili and radish. This was a tasty #dinner

If you have any comments or questions please send me a comment in the space below.

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Hope you have a great weekend and eat YUMMY

Other things from today just because I like to share 🙂

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Bacon and creamy buttery scrambled eggs with spinach

#Breakfast Bacon and creamy buttery scrambled eggs with spinach

 

Autumn

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Spam and tomato sauce from the shelf of shame for #lunch

Spam and tomato sauce from the shelf of shame for #lunch

A rose from my garden

A rose from my garden

A rose from my garden

A rose from my garden

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OMG Ring of fire | Slight disappointment in Chong Co Belconnen


Have you ever eaten a really spicy meal? A meal or dish with way too many chilli peppers or Tabasco sauce? Growing up my family ate a lot of spicy foods and we all love chilli. My father grew chilli plants and preserved the chilli either as pickled chilli or in oil. I remember watching him eat them like snack food while watching television.

I can count on the fingers of one hand the number of times I’ve felt overwhelmed by the heat of chilli. Then you know what happens a day or so later after the chilli has been churned and the nutrients digested in our intestinal systems. It’s interesting that our tongues are such sensitive organs while most of the rest of the mucous membrane of the alimentary system lacks the pain receptors for chilli. That is, all except the sensitive mucous membrane of the anal verge. That interface between the gut and our integument, our skin. On passing out of us, I know you know that common refrain, “OMG A ring of fire”.

A BURNING RING OF FIRE 😜

On Friday night Bron and I went to a favourite place, viz., Chong Co in Belconnen. We’d eaten many times before and always enjoyed the experience. On Friday night we shared an entrée which had a fish cake, chicken satay, curry puff and spring roll. Bron asked for a duck salad and I asked for PLA CHOO CHEE, viz., Pan fried barramundi topped with chilli, cooked in coconut milk, kaffir lime leaves and sweet basil leaves. We’ve both asked for these dishes before and enjoyed them. This time though we were both a little disappointed. Bron thought the duck lacked crispness and for me the chilli was way too much. I finished the dish but it was way too hot.

Next time I’ll be asking for something else.

Friday 2014-01-10 19.29.34 AEDT Mixed entrée of chicken satay, fish cake, curry puff and spring roll.

Friday 2014-01-10 19.29.34 AEDT Mixed entrée of chicken satay, fish cake, curry puff and spring roll.

Friday 2014-01-10 19.40.45 AEDT PLA CHOO CHEE Pan fried barramundi topped with chilli, cooked in coconut milk, kaffir lime leaves and sweet basil leaves

Friday 2014-01-10 19.40.45 AEDT PLA CHOO CHEE Pan fried barramundi topped with chilli, cooked in coconut milk, kaffir lime leaves and sweet basil leaves

Yes, my ring is now on fire.