Tuesday, February 17, 2009

Poached razor clams with chorizo and broad beans

Ingredients (for six as a starter):

  1. 1 kg razor clams;
  2. Chorizo sausage (about 150gr), cut into disks, quartered with the outer skin removed;
  3. 1 kg broad beans (that’s 1 kg in the pod), boiled for about 4 min in salted water;
  4. 1 tbsp Olive oil;
  5. 1 tbsp butter;
  6. 2 chopped garlic cloves;
  7. 1 finely chopped red chilli, (optional);
  8. 1 glass of white wine;
  9. 4 or 5 sprigs of thyme (fresh if you can get it);
  10. A handful of chopped parsley;
  11. Coarsely chopped parsley stalks;
  12. Salt and pepper;


  • Clean the razor clams for 10 – 15 minutes under running water. Discard any clams that don’t close up;
  • Heat half the oil in a pot before adding the clams, wine, thyme, garlic, salt and parsley stalks. Cover and cook over high heat for a few minutes, stirring occasionally, until all the shells have opened, discard any shells that don’t open. Drain in a colander and leave to cool.
  • When the clams are cold enough to handle gently remove them from the shells and cut away any ugly and dirty bits. Also open up the business end of the clam and clean out any residue of sand and other nasty stuff that may still be lurking. Cut remainder of clams into 3 cm pieces;
  • Heat remaining olive oil in a pan and fry chorizo over low heat until they are slightly crispy and have given up most of their fat (you can tell the fat has mixed with the oil as it changes colour to red). Add the chopped clams, beans, butter and chopped parsley and turn until the beans and clams are coated and warm through;
  • Serve by spooning the clam and chorizo mixture into the shells of the razor clams (which you cleaned earlier).

Monday, February 16, 2009

Valentines dinner

Because I'm such a romantic soul we had a Valentines dinner party at our house rather than a romantic dinner aux deux in a fancy restaurant. This is an improvement on last year when my poor girlfriend had to make do with going to dinner with a mate of mine.

In any case the menu below was well received and I'll post the recipes when I have time.

Valentines dinner


Friday, February 13, 2009

La Comptesse's Surprise

David post the following on his website as "One of my favorite recipes from Ari" and since I think he actually took the text from an email I sent him I am stealing it.

The name of the dish literally comes from the fact that we got it off a Comptesse. My Sis used to go to these cooking classes held by a very grand Belgian Comptesse. The classes where all attended by the kind of ladies who lunch and have kitchens large enough to accommodate cooking lessons for 20 at the time. She came back with all sorts of clever recipes from these sessions including this one.

We used the recipe for our first Christmas extravaganza and gave it the name La Comptesse's Surprise for the effect on the menu.

1. Smoked magret de canard
2. 1 pear
3. 2 endives
4. 3 lemons
5. Gorgonzola
6. Double cream
7. Salt & pepper

• Cube pears and endive into inch long pieces combine and douse with enough lemon juice to make moist. Leave aside for at least 2 hrs.
• Warm cheese in a pot until soft. Combine with cream and season.
• Pour over individual portions of salad until your need for fat is satisfied.
• Part cover salad with magret de canard fume or another smoked/ cured meat