Potted shrimps

Ingredients

100g	Butter (unsalted)
450g	Peeled brown shrimps
¼ tsp	Mace (toasted & ground0
¼ tsp	Nutmeg
¼ tsp	Cayenne pepper
100g	Clarified butter
½	Lemon (juiced)

Method

1.      In a pan large enough to accommodate the shrimps, melt the butter, add the spices & cook gently for 2 mins.

2.      Toss the shrimps in the spiced butter & season.

3.      Add a dash of lemon juice.

4.      Melt the clarified butter & pour a thin layer into the bottom of the ramekins then refrigerate & allow to set.

5.      Fill the ramekins with the shrimps pressing down to remove any air pockets.

Octopus & seafood salad

Ingredients

2 kg	Octopus
2 kg	Clams
2 kg	Cockles
2 kg	Mussels
10	Red peppers (roasted & skinned)
4	red onions (sliced)
6 cloves	Garlic (crushed)
1 bunch	Basil (chiffonade)
300 ml	Olive oil
250 ml	White wine
300 ml	White wine vinegar
20	Green peppercorns
½ bunch	Thyme
1	Bay leaf                                                                  ,

Method

1.      Cover the octopus with water the peppercorns, vinegar & herbs.

2.      Bring to the boil & skim.

3.      Simmer for 40 mins until tender then remove from the heat, allow to cool slightly before removing any skin.

4.      Steam open the remaining shellfish in the white wine.

5.      Drain the shellfish & reduce the liquor until slightly thickened & the flavour has intensified.

6.      While still hot remove the flesh from the shells (reserve ½ of the shells for presentation).

7.      Slice the skinned peppers & combine with the onions & garlic.

8.      Mix through the shellfish & dress with the olive oil & the reduced liquor.

Adjust the seasoning & mix through the basil

Crab & horseradish fishcakes

3 kg	Cooked potatoes (mashed)
8	Egg yolks
1 kg	White crab meat (picked)
350g	Brown crab meat (picked)
70g	Horseradish (grated)
1 bunch	Chervil (chopped)
1 bunch	Chives (chopped)
1 tsp	Smoked paprika

, 

Method

1.      Fold the crabmeats through the potato with the egg yolks until evenly distributed.

2.      Mix in the horseradish & herbs.

3.      Add the paprika & check the seasoning.

4.      Shape & lightly flour before frying in a heavy iron pan until golden on both sides.

5.      Place in the oven until cooked through.