Sep 06 2008
Swish Supper with Rosé
We followed Nigella’s instructions to the letter here, and made an evening off it with a posh bottle of rosé. It was lovely!
- Crab and Avocado Salad with Japanese Dressing
- Butterscotch Fruit Fondue
Starting with a little aperitif of Japanese Chilli Crackers set the party mood instantly.
Suitably refreshed, I headed to the kitchen and put together the salad. It wasn’t at all difficult to construct; some light mixing of crab with dressing and chilli, before the crab meat was artfully mounded on mixed leaves with some dollops of perfectly ripe avocado. The japanese dressing was sweet, but the chilli added a fierce little kick. All we needed was a little more of it!
The recipe suggested 200g of crab as a starter for four, or to halve the amounts and use it as supper for two. I don’t think that suggestion was quite right; really it ought to have been 200g crab for 4 starters or 2 main courses. Either way, it left us with plenty of room for pudding!
For pudding we revisited properly a dessert we’d tried out a few months back, the Butterscotch Fruit Fondue. This time I’d invested in some blackberries, strawberries and rasps, and we made a wee feast of it. A decadent end to a very special Wednesday night tea.
where did you get your crab meat?
As ever, Waitrose. They actually had quite an impressive range of crab meats on offer- or would have were they not currently the feature of a promotion (being bigged up in the food magazine too) so that the three region specific types (you know, Very Best, Pedicure Once a Month, Devon Brown Crab Meat type idea) were sold out. However we got very satisfactory Hebridean White crab meat (I think) and it seemed to fit the bill most admirably. Tasted of crab and was cheaper than all the sold out varieties!