chilli pepper crab …

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What I did …
Prepare the crab claws by cracking them with a pestle or blunt end of a cleaver – this lets all the nice flavours into the meat and makes it a bit easier to eat without risking a huge dental bill 😉 Then in a very hot frying pan of rapeseed oil, add 1 teaspoon of crushed black pepper, chopped garlic, sliced red chilli and thinly julienned ginger. Add crab claws, fry for less than a minute then add generous splash of chinese rice wine – stand back and enjoy the fireworks! Add chopped flat leaved parsley, cover the pan with lid and cook for another 2 minutes, tossing every 30 seconds.

Tips …
1. If possible, buy craw claws that have already been scored like mine (see pic).
2. Pick large salad chillis rather than the the deadly bird’s eye variety which will be too hot and spoil the flavours.
3. Ginger goes quite well with seafood Рa little known fact. But just like wine, it should be consomm̩ avec mod̩ration!

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work work work …

Unlike last year, I celebrated Beaujolais Nouveau a couple of Thursdays ago in the relatively quiet surroundings of my kitchen with a rather generic and instantly forgettable bottle of George duBoeuf. Still, wine is wine and we all need an excuse to be merry especially right now, when the weather outside is cold and wet, and the prospect of staying indoors can only mean one thing: slaving away at the computer, righting a few corporate wrongs, and generally getting on with mortgage repayment activities.

So, some recent diversions and distractions have proved to be much needed life savers – such as my bebo page, the latest 007 outing with Daniel Craig, J2’s birthday party at Laserquest, and of course, my imminent visit to Marrakech.

Life could be worse, I suppose …

loy kratong 2006 …

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Ok, ok so I didn’t make this yummy looking deep fried tilapia … but I imagine it should be possible to prepare this in 5 minutes … if you work quickly, and don’t mind taking short cuts with the accompanying coconut curry sauce i.e. buy it ready-made rather than starting from first principles!

This last week-end has been somewhat eventful. Coincidentally, the celebration of Loy Kratong at the Buddhapadipa temple in Wimbledon also fell on our very own Guy Fawkes night (Remember, Remember … the 5th of November?) and naturally we attempted to fit in as much good eating at the food stalls around the temple in London, in between watching rockets hiss and pop around glorious bonfires closer to home in the West Country.

Next week-end promises to be yet another foodie excursion: on Saturday, we attend the Deepavali (Divali) ‘Festival of Lights’ celebration organised by the MIC at Craven Cottage (Fulham’s FC clubhouse) in London, followed by our annual pilgrimage on Sunday to the BBC Good Food show to stock up on pressies and other essentials for the forthcoming festive period. Yes, boys and girls … only 48 days to the big one. Ho, ho, ho!

dublin four flowers …

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When I was last in Ireland a couple of weeks ago, my sis-in-law asked me to put together a web site (domain name registration, hosting and html coding – the full monty) for her flower design studio serving the Ballsbridge, Donnybrook and Sandymount areas in the prestigious postcode of D4 in Dublin … and thus www.dublinfourflowers.com was born.

Now, isn’t she a talented girl? Get your Christmas orders in now …