Crab mil­ho­jas of wa­ter spinach gnocco and cala­m­ondin gel Serves 2– 4

Paradise - - Living | Food -

Crab meat 4 crabs, 50 g fat ex­tracted, then cooked and meat picked

Cala­mon din gel

80 ml cala­m­ondin juice 1 tsp xan­than gum 20 ml wa­ter 5 g sugar

Crab fat Mousse

150 ml cook­ing cream 50 g crab fat 2 g rock salt 1 g xan­than gum.

Mus­cova do tuba glaze

50 g mus­co­v­ado sugar 80 ml sukang tuba (co­conut nec­tar vine­gar)

Spinac h gnocco

75 g spinach, blanched 120 ml (½ cup) wa­ter 500g all-pur­pose flour 10 g lard 8 g salt 20 g sugar ½ egg 2 Tbsp olive oil Oil for deep-fry­ing Met hod Pre­pare cala­m­ondin gel 4 hours ahead. Com­bine all in­gre­di­ents in a food pro­ces­sor and process un­til thick and smooth. Transfer to a con­tainer. Set aside for 4 hours for the air to be re­leased. Pre­pare crab fat mousse. Place all in­gre­di­ents in a food pro­ces­sor and process un­til thick and smooth. Set aside. Pre­pare mus­co­v­ado tuba glaze. Com­bine mus­co­v­ado sugar and sukang tuba in a saucepan over medium

heat un­til sugar dis­solves. Set aside to cool. Pre­pare spinach gnocco. Com­bine blanched spinach and wa­ter in a food pro­ces­sor and process into a puree. Place flour onto a work­ing sur­face and cre­ate a small well. Place lard in the cen­tre of the well, add all the other in­gre­di­ents. With clean hands, mix ev­ery­thing to­gether and work dough for 10 min­utes. Once dough is ready, place in a con­tainer and cover with a kitchen cloth or cling wrap. Let rest for 30 min­utes. Flat­ten dough into a thick disc between your hands and place through a pasta ma­chine set to the widest set­ting. Run dough through roller a few times to flat­ten un­til you reach 5 mm thick­ness. Cut into 2.5 to 7.5 cm pieces. Heat suf­fi­cient oil for deep­fry­ing in a pan. Deep-fry spinach gnocco un­til crisp but not brown. Layer spinach gnocco with crab.

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