When Quick Ed Halmagyi hits the stage on the Channel 7 Mandurah Crab Fest it is going to be for a superb time, not a very long time.
They do not name the Higher Houses and Gardens’ resident chef speedy for nothing, Halmagyi might be showcasing recipes that replicate his fast however scrumptious cooking philosophy.
The occasion, which runs from March 18 and 19, will see a formidable line-up of cooking demonstrations, experiences, meals stalls and performances throughout the weekend. Chef and media persona Paul West in addition to 7 Information Perth host Susannah Carr and former My Kitchen Guidelines contestants will even be taking to the stage.
Right here Halmagyi shares 4 recipes he’ll be whipping as much as showcase WA’s well-known blue swimmer crab.
Kung pao crab
Serves 4
Four blue swimmer (blue manna) crabs
½ cup crunchy peanut butter
½ cup black bean sauce
¼ cup oyster sauce
¼ cup mild soy sauce
2 limes, finely grated zest and juice
1 tsp seaweed powder
2 tbsp vegetable oil
2 tsp sesame oil
½ wombok, torn into items
6 inexperienced shallots, reduce into 5cm lengths
6 cloves garlic, finely sliced
6cm piece of ginger, reduce into fantastic batons
1 cup roasted peanuts
bok choy, sliced chili, and coriander leaves, to serve
Boil the crabs in a big saucepan of quickly boiling salted water for six minutes, then switch to a bowl of iced water, till utterly chilly. Drain effectively. Take away the caps, lungs (useless man’s fingers) and rinse out the facilities. Crack the legs and pincers calmly with a mallet or the again of a knife. Mix the peanut butter, black bean sauce, oyster sauce, soy sauce, zest, juice and seaweed powder in a bowl and whisk till easy. Pour the oils into a big wok set over a excessive warmth till smoking, then add the wombok, shallots, garlic and ginger. Cook dinner for 5 minutes, then add the crab, toss effectively, then combine within the sauce and peanuts. Cook dinner for 3 minutes, till the sauce begins to thicken, then serve with bok choy, sliced chilli, and coriander leaves.
Seaweed poached crab mezze
Serves 4
100g kombu
5 lemons
Four x blue swimmer crabs
eight carrots, peeled and sliced
1¼ cups additional virgin olive oil
1 tsp toasted fennel seeds, cracked
½ tsp bay leaf powder
1½ cups dry white wine
¼ cup bush (darkish) honey
sea salt flakes and freshly floor black pepper
2 tsp coriander seeds
½ cup tahini
1 tsp floor cumin
¼ tsp cayenne pepper
olives, pistachios, ciabatta croutons and parsley, to serve
Put the kombu and two sliced lemons in a big saucepan of boiling water and cook dinner for 10 minutes. Add the crabs and cook dinner for six minutes, then drain and switch to a bowl of iced water, till utterly chilly. Take away the caps, lungs (useless man’s fingers) and rinse out the facilities. Fry the carrots in a big skillet in ¼ cup olive oil for 5 minutes, till calmly blackened, then add the fennel seeds, bay leaf powder, wine and honey, then add the zest and juice of 1 lemon. Cook dinner rapidly till the sauce thickens. Season with salt and pepper. Toast the coriander seeds till calmly blackened, then crack in a mortar. Combine with the tahini, cumin, cayenne and the zest and juice of the remaining lemons. Stir within the remaining olive oil, then add water as wanted to make a easy sauce. Season with salt and pepper. Serve the crabs with carrots, tahina, olives, pistachios, ciabatta croutons and parsley.
Iced crab with Sicilian caponata salad and flatbread
Serves 4
6 sprigs of rosemary
2 lemons, sliced
Four x blue swimmer crabs
2 small eggplants, diced
2½ tsp fantastic salt
1¼ cups additional virgin olive oil
2 pink onions, sliced
eight cloves garlic, sliced
½ bunch thyme leaves
1 lengthy inexperienced chilli, finely diced
6 celery stalks, sliced
24 cherry tomatoes, halved
½ cup pitted inexperienced Sicilian olives, halved
2 tbsp pine nuts, toasted
2 limes, finely grated zest and juice
½ bunch small basil leaves
sea salt flakes and freshly floor black pepper
1½ cups bakers flour
1 tsp dried yeast
1 tsp brown sugar
½ tsp dried rosemary powder
2 tsp chilli oil
Put the rosemary and sliced lemons in a big saucepan of quickly boiling water, cook dinner for 5 minutes, then add the crabs and cook dinner for six minutes. Drain and switch to a bowl of iced water, till utterly chilly. Take away the caps, lungs (useless man’s fingers) and rinse out the facilities. Sprinkle the eggplants with 2 tsp fantastic salt, then put aside for 15 minutes. Drain, rinse, then dry effectively. Fry in ¼ cup additional virgin olive oil in a pan over a excessive warmth for 3 minutes, till calmly blackened. Put aside. Fry the onions, garlic, thyme and chilli in 1 tbsp additional virgin olive oil, till simply softened, then put aside. Fry the celery stalks in 1 tbsp additional virgin olive oil till simply blackened, then put aside. Fry the tomatoes in 2 tsp additional virgin olive oil till simply softened, then put aside. Combine the eggplants, onions, celery, tomatoes, olives, basil, pine nuts, lime zest and juice, then season with salt and pepper. In the meantime, mix the flour, yeast, brown sugar and rosemary powder in a bowl, then add 1 cup tepid water and the chilli oil. Combine, then knead till easy and put aside for 40 minutes. Divide into 4 items, stretch, then fry within the remaining olive oil for 2 minutes both sides, till browned. Drain on kitchen paper, then serve with the crab and salad.
Fig, radish and pickled crab salad
Serves 4
6 x blue swimmer crabs
2 head child cos lettuce, interior leaves solely
1 cup small celery leaves (about 2 bunches)
eight radishes
2 Lebanese cucumbers, seeded
1 small head fennel
2 pink onions
1 bunch parsley leaves
1 cup tamari almonds, cracked
6 figs, sliced
2 egg yolks
eight cloves garlic, minced
2 tsp candy mustard
2 tsp apple cider vinegar
½ cup orange kimchi, drained
1 cup vegetable oil
sea salt flakes and freshly-ground white pepper
Boil the crabs in a big saucepan of quickly boiling salted water for six minutes, then switch to a bowl of iced water, till utterly chilly. Drain effectively. Take away the caps, lungs (useless man’s fingers) and rinse out the facilities. Crack the legs and pincers calmly with a mallet or the again of a knife. Gently take away all of the crab meat, then examine fastidiously for any shell. Combine the lettuce and celery leaves. Finely slice the radishes, cucumbers, fennel and onions on a mandoline, then toss gently. Combine fastidiously with the crab meat, almonds and figs. Organize the leaves in bowls, then prime with the crab combination. Put the egg yolks, garlic, mustard, vinegar and kimchi in a jug and puree with a stick blender. Add the vegetable oil in a gradual stream till easy. Season and serve with the salad.
