Tuesday, February 11, 2014

Crab Pasta with a Gin and White Chocolate Sauce


I know that I suggested that you ‘cook’ a ceviche brulee for Valentine’s Day dinner, but I thought I’d also give you a second option. Also seafood. Also containing gin. And this one is a little more Valentine’s Day traditional in that it also contains chocolate! I’ve dabbled with savoury chocolate dishes a few time. This, so far, is my favourite. The sweetness of the crab pairs with the sweetness of the white chocolate and the red peppercorns provide just enough spice to temper against the sweetness. You’ll possibly have noticed I’m also really into gins at the moment. The one I used in this one is made in West Australia, so it might be a little harder for you to find. You can sub it in for a gin of your choice, but the citrusy hit that “Sabre” has is really suited to this dish. If you can get it, definitely give it a go, it’s really nice!

Given that Valentine’s Day is also soon – if you can’t find crab meat by Friday, I’ll also allow you to sub in prawns.

In the photos you’ll see I served this with a salad of leaves and sour cherries. The tartness of the cherries really pops with the richness of the pasta and makes it a complete meal. And given the gin and citrus, harks back to the Aviation cocktail that I’m a big fan of. That would be this dish’s perfect pre-dinner cocktail!
  



Crab Pasta with Gin and White Chocolate Sauce
200g crab flesh
¾ cup The West Winds“Sabre” Gin
Zest and juice of one lime
1 tsp coriander seeds
1 tsp pepper corns
½ tsp sea salt
2 shallots, thinly sliced
2 tbsp olive oil
2 big cloves garlic, minced
50g white chocolate, finely chopped
1 tbsp butter
250g pasta

 
Cherry Salad
Mixed salad leaves
12 cherries, roughly chopped
½ zucchini, thinly sliced into rings
Assorted toasted nuts/seeds (I used pepitas, pine nuts, almonds, sunflower seeds)
Salt & pepper

 
Put a pot of salted water on to boil. When boiling, add the pasta to cook at the point where the garlic is cooked.

In a dry frypan, toast the coriander seeds for 30 seconds or so on medium heat until fragrant. Grind with the peppercorns. Set aside.

In the same pan, gently warm the olive oil and sautee the shallots for 5 minutes or so until translucent. Do not allow to colour. Add the garlic, salt, pepper and coriander seeds. Cook for a further 5 minutes. Add the lime zest, juice and gin, stir through really well and allow to reduce by about half – another 5 minutes or so.

Add the crab, stir well. Then mix in the white chocolate and butter, stirring frequently to allow everything to come together as the chocolate and butter melts.

At this point, the pasta should be al dente. Drain, then toss into the crab sauce. Serve immediately.