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This crab creme brulee recipe was kindly given to me by my friend Tracey. The dish was from a 10-course degustation dinner party she hosted with her husband. Check out my other post on the details of the dinner party! Crab crème brulee with ocean trout crackling, rouille, pickled ginger and crème fraiche
- 400 ml (1 3/4 cups) cream
- 1 egg
- 2 egg yolks
- 1 garlic clove, peeled and finely chopped/crushed
- 2 tablespoons pickled ginger, drained and finely chopped
- salt and freshly ground black pepper
- 150 g (1 cup) picked white crab meat, finely chopped (dried with paper towel)
- 50 g (1/2 cup) freshly grated Parmesan
Place the cream in a bowl with the eggs, garlic, pickled ginger and some salt and pepper and mix well. Add in the crab meat, ensuring there is no shell, and mix well again. Cover with cling film and place in the fridge to allow the flavours to infuse for at least 30 minutes, but ideally up to overnight.
Preheat the oven to 150°C (300°F).
Ladle or pour the mixture into the ramekins, making sure you get an even amount of crab in every ramekin, as the crab tends to fall to the bottom. Place the ramekins in a roasting tray. Fill the tray with warm water until the water comes halfway up the sides of the ramekins. Place this bain marie in the oven and cook for 45 to 60 minutes (check after 40 minutes).When cooked through, the mixture should be set but still have a slightly wobbly consistency. Remove the ramekins from the bain marie and allow to cool a little (served warm but not hot).
Sprinkle a very thin layer of Parmesan on top of each ramekin and brown under the grill (or use a blow torch).
A while back, I met a new friend and we clicked instantly when we started talking about a mutual interest - good food of course! Tracey and her husband Andrew moved to Canberra earlier this year. They love eating out, but they are also a pair of masterchefs at home! She told me about the time that they were holidaying in Jervis Bay for Easter and prepared a 10-course degustation dinner party for their friends! They even had a spreadsheet to keep track of what had to be done when!!
I was so impressed by this that I asked Tracey if she wouldn't mind sharing the photos and details of this amazing meal with my readers. Not only didn't she mind, she also gave me a recipe for one of the courses!! So without further ado, here are the photos of each course of this epic 10-course dinner party!
Oysters 3 ways -Natural with wasabi avocado -Demitasse of cream of oyster soup -Fried shallot with rouille
Jamon Iberico with Balsamic glaze and cherry tomatoes
Crab crème brulee (check out the recipe!) with ocean trout crackling, rouille, pickled ginger and crème fraiche
Mushrooms with thyme, panko crumb and black truffle oil
Ocean trout tartare with avocado, fried noodle and tangelo cubes
Octopus with potato, oregano, radish and cucumber
Black pudding with coconut cauliflower puree and apricot conserve
Albondigas (Spanish meatballs) with parmesan curl
Ginger mousse with pineapple juice and rosewater pearls
(no photo supplied)
Grand Marnier chocolate mousse with chocolate lattice, chocolate soil, pistachios crumb and raspberry coulis
Tracey and Andrew have travelled the world extensively and have documented their travels on their blog Foodivores. If you go through the archive, 2010 is Europe, 2012 is Africa and 2013 is New Zealand.
Are you a cooking god, kitchen goddess or Canberra's next Masterchef? Would you like to share your culinary creations and inspire me and my readers? Send your photos (with captions) to thefoodave at gmail dot com and you could be featured on the blog! If you have a recipe to accompany the photos, even better!! :)