Avocat farci à la salade de crevettes et crabe

Bar poêlé au rasam et purée au curcuma Tamarind is one of our favourite ingredients. Its taste is hard to describe – it has a sweet-sour flavour that adds a completely distinct tartness to sauces, soups, marinades, pastes and dressings. It’s an ingredient we use lots throughout the book in a number of savoury fish and vegetarian dishes, as well in the sweet dish of Roasted pineapple (page 260). Here, its tartness is a key part of the rasam soup which is often served in South Indian cooking to balance the heat of other dishes. Rasam translates as ‘essence’. The soup can be made in many ways – with varying contributions from tomato, pepper, lemon, cumin, chilli and tamarind water – but the result will always be food that comforts and restores.

Burger au porc, crevettes et aïoli de tomate séchée It feels good to be food blogging again! The last couple weeks have been insanely busy at work and my head is still spinning from the events that occurred on election night. So it’s been hard to find the motivation to create anything in the kitchen. However, when I saw Lady and Pup’s Mexican chorizo burgers here, I knew I had to make something similar. Flan de crabe épicé à la béninoise Serves 4 This crab dish contains a classic Beninese combination: onion, pepper, and tomato. Please use fresh tomatoes… I only had canned and the flavor of the can totally takes over (in a bad way). I know, I know. I should have my blog taken away from me for doing it, but I forgot to buy fresh at the store. Just proof that I’m human 🙂

Chana dal au calmar grillé, poivron et zeste de citron Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. Fine alternatives are yellow split peas, moong dal and most lentils. Adjust the cooking times according to the instructions on the packet. Use a small, sharp knife to cut around the stalk of each pepper and lift it out with the seeds attached. Salade de haricots noirs aux crevettes et à la feta This flavor-packed black bean shrimp salad is the perfect light weeknight dinner. It also screams summer potluck! Inspired by the lovely cookbook Salads: Beyond the Bowl by Mindy Fox (Kyle Books, 2012), this main course black bean shrimp salad is the perfect light weeknight dinner. It also screams summer potluck. The recipe does involve a bit of preparation – first, you quick-pickle the onion, boil the corn, and sauté the shrimp – but, I promise, it all comes together quickly and easily.

Curry de crabe Kerala Another Crab recipe famously known as Kerala Boatman’s Crab Curry / Yellow Crab Curry, made with the flavours of spices in an aromatic coconut based curry. Kerala, a state in the Southern part of India is famous for its natural beauty and of course it’s authentic traditional style seafood dishes. Being a coastal state with a lot of backwaters, lakes, and rivers; this dish is believed to have originated from the homes of the fishermen with the fresh catch they bring daily, and prepared in its entire authenticity. Kerala tourism offers a lot of activities for the tourists and among them the houseboats are one of their best attractions.

Bruschetta à la chair de crabe et radis rose The mild sweetness of crab, paired with the gentle bitterness of radish, is a combination we can't resist - the excuse of needing to taste often invariably ends up with little left for anyone else. If you have more self-restraint, use this mix to top a bruschetta for a starter or a pre-dinner bite, as here, or turn into an opulent salad by serving with boiled waxy potatoes, capers and watercress, and dressing with olive oil. Preheat the oven to 180C/350F/ gas mark 4. Burgers de crevettes au chipotle et salsa pêche Let’s eat dinner together! Dinner in the form of shrimp burgers. I’m also thinking grilled corn.