Carrot & crab cannelloni
Looks are vital when serving food, says Gordon Ramsay, and this shellfish dish looks suitably stylish
Difficulty and servings
Serves 4 as a starter
Preparation and cooking times
Ready in 1 hour plus marinating
- Start with the carrots. Put the marinade ingredients except the lemon in a saucepan with 200ml water and bring them to the boil. Turn off the heat, pour into a shallow dish and cool. Add a squeeze of lemon, this marinade is based on an à la grecque marinade and I like it quite lemony but you can make it the strength you like. Peel the carrots (keep the peel) and then thinly slice them lengthways using a mandolin or swivel (aka speed) peeler, you need 16-20 strips to serve 4. Bring a pan of water to a boil and drop in the carrot strips. Cook for 1 minute then lift them out and transfer to iced water to cool down. Put them into a baking tray and add the marinade. The combination of the cooking and marinating will make the carrots flexible enough to roll, but don't overcook them or the slices will collapse. Practise with a strip if you are unsure whether it is cooked enough. You can now leave this for a couple of hours or overnight.
- Cook the peelings and any extra strips with a little water and the ginger until they are soft, season then whizz them to a purée - this makes a kind of glue for keeping the cannelloni on the plate. Cool.
- Tip the crabmeat into a bowl and check there aren't any little bits of shell still lurking. Then add it to the rest of the ingredients along with a squeeze of lemon, and mix it all together. You can either put this on a platter for people to help themselves or you can plate it up. If you think it might be a bit of a slow process because you don't get much practise at this sort of thing, go for a platter as it's much quicker. If you are going for plates, nice white ones with a flattish rim will work best.
- First make a vinaigrette with some of the marinade and a little olive oil and wash the salad leaves. Then put the cannelloni together - have the carrot and ginger purée, crab filling and carrot strips to hand. To make each one, drain off the marinade from a strip of carrot, roll it around 1 tsp crab mixture and stand it on its end. You want to make sure that there is a decent bit of overlap so the carrot stays rolled. Repeat with all the carrot and mixture.
- Now decide how you want to put this on the plate, I like to space things out so they don't look too cramped. Use a piping bag or teaspoon to put a blob of the purée under each roll. The purée will help stick the rolls to the plate so they don't skid around when you carry it. Add a few more blobs for decoration. Now add the halved baby carrots and salad leaves, dotting them around the platter. Dress the lot with the vinaigrette. If you want to do this ahead, arrange the cannelloni on the plate but add the leaves and vinaigrette at the last minute.
303 kcalories, protein 11.7g, carbohydrate 15.8g, fat 21.8 g, saturated fat 3.2g, fibre 4.3g, salt 0.94 g
Recipe from olive magazine, August 2006.
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http://www.bbcgoodfood.com/recipes/10349/
http://www.bbcgoodfood.com/recipes/10349/
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Ingredients
- 3 carrots , you'll need nice fat, straight ones for this
- ½cm piece root ginger , grated
- 2 handfuls micro salad leaves
- 6-8 baby carrots , cooked and halved lengthways
- olive oil to dress
MARINADE
- 50ml white wine vinegar
- 1 tsp coriander seeds
- 1 garlic clove , lightly crushed with the flat of a knife
- 2 thyme sprigs
- 1 star anise
- ½ lemon
CRAB SALAD
- 200g crabmeat , defrosted if frozen
- 1 banana shallot or 2 ordinary ones, finely chopped
- 1 Granny Smith apple, finely chopped
- ½ tbsp grain mustard
- 5 tbsp mayonnaise
- ½ lemon
- 2 tbsp chopped parsley and/or chervil
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Difficulty and servings
Serves 4 as a starter
Preparation and cooking times
Ready in 1 hour plus marinating
Ingredients
- 3 carrots , you'll need nice fat, straight ones for this
- ½cm piece root ginger , grated
- 2 handfuls micro salad leaves
- 6-8 baby carrots , cooked and halved lengthways
- olive oil to dress
MARINADE
- 50ml white wine vinegar
- 1 tsp coriander seeds
- 1 garlic clove , lightly crushed with the flat of a knife
- 2 thyme sprigs
- 1 star anise
- ½ lemon
CRAB SALAD
- 200g crabmeat , defrosted if frozen
- 1 banana shallot or 2 ordinary ones, finely chopped
- 1 Granny Smith apple, finely chopped
- ½ tbsp grain mustard
- 5 tbsp mayonnaise
- ½ lemon
- 2 tbsp chopped parsley and/or chervil
303 kcalories, protein 11.7g, carbohydrate 15.8g, fat 21.8 g, saturated fat 3.2g, fibre 4.3g, salt 0.94 g
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11 October 2011
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