Stick w Me!

Baked Portobello with Iberico Ham n Goat Cheese

Excellent appetizer to start with! 

Enjoy it with a flute of Ruinart!

 

6 small Portobello mushrooms

6 slices of Iberico ham

2.5oz Goat Cheese (Crottin de Chavignol), sliced into 6 circles

few sprigs of thym

1 clove of garlic, smashed

sea salt

freshly grounded pepper

• Pan-fry Portobello for 2-3 minutes with olive oil n a snob of demi-sel butter in high heat until half cooked. Season with sea salt n pepper.
• Place the Portobello on a baking tray, and paint each piece briefly with garlic.
• Place a slice of Iberico ham followed by a slice of goat cheese on each Portobello.
• Sprinkle thym and pepper on top and bake in the oven at 180 degree until the cheese turned crisp n golden brown.

Serve hot!

Works just like a Muse!

Spaghetti with Mud Crab

in creamy tomato sauce

A plate of seafood pasta in the middle of the week will never fail to enlighten your hard working days with positive energy!

serves 3 - 4

1 large live mud crab (Dungeness will do as well)

6 - 8 pieces of cherry tomatoes, halved

1 scallion, finely chopped

1-2 garlic, finely smashed

50g of demi-sel butter

100ml double cream

4 tbsp Parmesan cheese, grated

150ml dry white wine

handful of basil, chopped

sea salt n pepper to season

olive oil

500g of spaghetti

• Steam the crab as a whole for 20 minutes. Leave the crab cooled down then refrigerate for at least 2 -3 hours so the meat will stay firm and plump.
• Detach all crabmeat from the body, legs and claws as much and in big pieces as possible. Discard all dirt sac. Set aside.
• In a hot non-stick pan with olive oil and a cube of demi-sel butter, add in the garlic and sauté the cherry tomatoes over medium heat. Add the wine and season with pepper and cook for about 3 minutes till the wine has evaporated in half. Set aside.
• Cook the spaghetti to a large pan of boiling salted water with olive oil and cook till al dente, about 8 minutes, then drain.
• Meanwhile in a clean hot pan, sauté the crabmeat and roe with scallion in olive oil and butter for 2-3 minutes, season with pepper, then mix into the prepared tomato sauce. Incorporate the cream into the sauce and cook in moderate heat for another 1-2 minutes till well blended and heated. Leave the ingredients in the pan and off the fire.
• Once the spaghetti is ready, drain and toss into the sauce followed by the grated Parmesan.
• To serve, divide the pasta between warm plates and drizzle with a little olive oil (or truffle oil). Serve immediately.