Archive for the ‘Tabasco’ Category

Steak Tacos with Chipotle Pepper sauce

August 11, 2017

Crab Cakes (Tom Kerridge)

November 5, 2015

Crab Cakes (Tom Kerridge)

Flamin Hot and Sticky Spare Ribs (Jamie Oliver)

October 2, 2013

Flamin Hot and Sticky Spare Ribs (Jamie Oliver)

Brown Rice Fishcakes

September 27, 2013

Brown Rice Fishcakes

Crab Cakes (Angela Hartnett)

August 14, 2013

(serves 2)

300g white crabmeat
75g brown crabmeat
2 spring onions, sliced
½ tsp fresh ginger, grated
1 tsp chopped chilli
100g flour
2 egg whites, beaten
100g breadcrumbs
50ml vegetable oil
2 ripe avocados
Splash of Tabasco sauce
1 tsp chopped coriander

Mix the white and brown crabmeat with the spring onions, season, then add the ginger and half of the chilli. Shape the mixture into about six moulds and refrigerate for about five minutes.

Meanwhile, divide the flour, egg white and breadcrumbs into three shallow bowls. Dip each cake into the flour, then egg white, and finally, the breadcrumbs.

Heat the oil in a shallow frying pan on medium high, add the crab cakes, turning until golden brown – this should take about four minutes.

Meanwhile, mash the avocado with the coriander, the remaining chilli and a dash of Tabasco. Check the seasoning and then serve the crab cakes with the avocado on the side.

Chef Sandwich’s Mayo, Tartare and Marie-Rose sauces

January 19, 2011

from Chef Sandwich


5 eggs
Salt and white pepper
1 heaped tsp English mustard
1 tsp paprika
1.5 pints vegetable oil

Take the eggs out of the fridge about an hour before you make it. Break four egg yolks into a soup bowl containing the mustard and leave for ten minutes. Put one whole egg into a mixing bowl and beat with an electric hand whisk, on its lowest setting. Add the yolks, mustard, paprika and seasoning until you’ve got a bright yellow custard.

Then slowly trickle in the oil – it’s essential you do this slowly or it may split – until you’ve got a thick, light-yellow mayonnaise. The amount of oil varies, and depends on the size of the eggs etc, so you may need no more than a pint.

By adding certain ingredients like anchovy, watercress, caviar, garlic, capers etc. you can make sauces like remoulade, maltaise, Cambridge etc. Our place is very simple – we use tartare sauce for fish, and marie-rose for crab and prawn cocktails and smoked salmon cornucopias. The recipes are here:

Tartare sauce

There is a lot of debate in professional kitchens about what should go into tartare sauce, and I once fell out with a chef over it in spectacular fashion, but this recipe is a good one.

1 bowl of mayonnaise (using five eggs as above)
250g large gherkins, drained
1/2 large Spanish onion
salt and black pepper
2 tbsps chopped chives
2 spring onions, finely chopped
2 hard-boiled egg yolks

Make the mayonnaise as above. Chop the gherkins and onion finely, and then add with the rest of the ingredients. Season to taste.

Marie-rose sauce

1 bowl of mayonnaise (as above)
3 tbsps tomato ketchup
½ tbsp Worcester sauce
1 tbsp brandy
1 tbsp parsley, finely chopped
Dash of Tabasco
Sprinkle of paprika to serve

Add all the ingredients, mix well and chill. The dish can be improved by rubbing a spoon with a halved piece of garlic and then stirring the sauce with it.