Cornish Crab Chow­der

My Weekly - - Cookery -

IN­GRE­DI­ENTS (Serves 4)

◆ 1 bunch spring onions, finely chopped

◆ 20g but­ter

◆ 300g pota­toes, peeled

and cut into small chunks

◆ 600ml veg or chicken stock

◆ 80g sweet­corn

◆ 1tbsp chopped fresh pars­ley

◆ 200g New­lyn white crab­meat

◆ 2tbsp corn­flour

◆ 300ml milk

◆ Salt and pep­per Mini Cornish Crab Pasties

◆ 3 sheets filo pas­try

◆ 20g but­ter, melted

◆ 80g New­lyn brown crab­meat

◆ 1tsp curry pow­der

◆ 2 spring onions, finely chopped

1 Fry the spring onions in but­ter over a medium heat for 4-5min, un­til soft­ened but not browned. Add pota­toes, stock and sweet­corn. Bring to the boil, then re­duce heat and sim­mer (about 10min) un­til the pota­toes are just ten­der.

2 Mean­while, make the pasties. Pre­heat the oven to 190°C, Fan Oven 170°C, Gas mark 5. Brush the filo pas­try with melted but­ter and layer to­gether, then cut out 8 cir­cles. Mix the crab with the curry pow­der and spring onions. Share be­tween the cir­cles, fold in half and crimp the edges to­gether. Bake for 10-15min un­til crisp and golden.

3 Add the pars­ley and crab­meat to the soup. Blend the corn­flour with 2-3tbsp milk, then stir this into the saucepan with the rest of the milk. Heat, stir­ring gently, un­til the soup thick­ens and is pip­ing hot. Sea­son. La­dle into warm bowls and gar­nish with pars­ley. Serve with the pasties.

NEED TO KNOW! W. Har vey & Sons have sourced, cooked and tra­di­tion­ally hand­picked crab­meat and a va­ri­ety of shell­fish in New­lyn, Corn­wall since 1955. You can or­der New­lyn Crab di­rect from them: CRAB­MEAT.CO.UK

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