time to time Hub-UK
gets approached by or on behalf of a commercial
web site to provide a link. Most requests are
turned away but occassionally when they are worthwhile
sites, and have something to contribute to the
enjoyment of good food, it is a different matter.
Just such a site was Tonn Ruairi.
Ruairi is a small family company based on the
Co Down coast in Northern Ireland, specialising
in Crab products and other gourmet seafood from
the pollution free water of Dundrum Bay. They
offer a wide variety of the finest quality seafood,
delivered to your door.
10ml / 2tsp good quality mayonnaise
2.5ml / 1/2 tsp Dijon mustard
200g / 7oz fresh brown and white mixed crabmeat
juice of 1/2 lemon
freshly ground sea salt and white pepper
fresh herbs for garnish
8 - 12 baby new potatoes (Jersey Royals would
be good. Avoid potatoes that are very hard and
1 medium cucumber
4 - 6 spring onions, chopped finely
1 large green chilli, chopped finely
1 fat clove of garlic, crushed
15g / 1tbsp capers, drained
2.5g / 1/2 tsp green peppercorns, drained
10g / 2tsp freshly chopped dill
15g / 1tbsp freshly chopped flat parsley
15ml / 1tbsp good quality olive oil
freshly ground sea salt and black pepper
the mayonnaise and mustard together. Add this
to the crabmeat to bind the mixture together
then add the lemon juice. Season with salt and
pepper to taste. Cover the bowl and refrigerate
until ready to use.
Wash the potatoes thoroughly. It is not necessary
to remove all of their skins. Put them in a
pan of cold salted water, bring to the boil
and simmer until just beginning to go soft.
Strain and set aside until cool enough to handle.
the potatoes are cooking, prepare the salsa
ingredients. Peel the cucumber, split it in
half and remove the seeds from the middle. Chop
the flesh into small pieces, about the same
size as the capers. Wash, top-and-tail and finely
chop the spring onions. Cut the chilli in half
and remove the seeds. Chop the flesh finely.
Add the crushed clove of garlic. Add the capers,
the green peppercorns, the chopped dill and
parsley. Finely grate the rind of both limes
and squeeze out the juice. Add the rind and
juice of the limes, together with the olive
oil (see below for tip on herb-infused oil).
Season with salt and pepper. Mix all these ingredients
together and check for seasoning. You may need
more lime juice or, perhaps, a large pinch of
caster sugar, depending on your taste.
the potatoes are still warm, dice them into
small pieces. Place the warm potatoes in a clean
bowl and add the mixed salsa ingredients. Turn
the potatoes and salsa together in the bowl.
The warm potatoes will soak up the juices and
flavours. Chill the salsa for up to 1 hour before
assemble the tian, place a ring mould (7cm /
3 in diameter and 3.5cm / 1 1/2 in high mould)
in the centre of the serving plate and fill
2/3 of the way up with the salsa. Pack it in
well. Top this with the crabmeat until the crab
is a few centimetres higher then the top of
the ring mould. Carefully remove the ring mould.
Garnish with small bundles of mixed fresh herbs
such as chervil, dill, sorrel, flat parsley,
tarragon. Drizzle olive oil over the herbs and
around the tian.
extra flavour, add sprigs of fresh herbs to
the bottle of olive oil, seal and leave in a
warm place, such as a sunny kitchen window ledge,
to infuse for at least 24 hours before use.