17 September 2007

Eichardt's chef

Hi y'all!

I'm back from new Zealand after a wonderful working trip!

I just happened to stay at this hotel in Queenstown and meet the chef, by chance, in the hallway. He cooked a great breakfast for me, but I don't have the recipe yet. I found on the internet this one instead: he promotes it, it sounds tasty!!! His name is Varick Neilson.

I post it then!

Varick’s Famous Crabcakes

2 Tablespoons of olive oil
1 Medium red bell pepper-cored seeded and diced
1 Medium yellow bell pepper-cored seeded and diced
1 Medium onion-diced
2 Cups of cream
1 Jalapeno pepper
4 Tablespoons of chopped chives
4 Tablespoons of chopped dill
4 Tablespoons of Italian parsley
4 Sprigs of fresh thyme
1 Tablespoon of salt
½ Tablespoon of cayenne
2 Eggs lightly beaten
2 Cups of breadcrumbs
2 Cups of ground almonds
½ kg of fresh crab meat
½ kg of fresh fish-cheap white fish
1/4 kg of surimi-flaked

  1. Heat the oil. Sautee the peppers and onion for approx 10 minutes until the onion is translucent, then cool.
  2. Heat the cream and Jalapeno, and reduce until one cup remains. Cool and add too onion mixture. Stir in herbs, salt and cayenne. Mix in fresh fish and surimi. Stir in eggs plus one cup of the breadcrumbs and 1 cup of the almonds. Gently fold in crabmeat-The mixture will be lumpy. Correct seasoning to taste.
  3. Combine remaining breadcrumbs and ground almonds. Make cakes (1 tablespoon = approx 45grms). Dip both sides of each cake in the mixture and coat well. Place on tray and refrigerate until needed. Pan fry both sides and bake in oven for 5 minutes at 400F.

1 comment:

LaLaLaLeah said...

go on! rub in your worldly travels!
next time we're together you better make me these crabcakes.
welcome home.