This is a question I get asked a lot as a chef and up until now I would always just say I don’t have one, but now I think I may just have created it!
Thai spiced butternut squash with crab and coconut
Beautiful freshly picked white crab meat in a brick pastry tart topped with a Thai spiced butternut squash espuma
This is possibly my favorite dish that I have created, ever. I love Thailand and the flavours they use in their cooking so I have utilised some of these flavours in this dish.
I have been making the soup base for the espuma for years but the addition of the sweet meaty crabmeat takes the flavors to the next level.
If you would like this dish as part of your Supper Club please just ask or if you want to give it a go yourself here is the recipe to try it at home.
300g freshly picked white crab meat
¼ red chili (finely diced)
8 sprigs coriander (finely chopped)
Zest of 1 lime
Juice of 1 lime
2 spring onions (finely chopped)
5g galangal (finely chopped)
Mix everything together and season with salt to taste.
Thai spiced butternut squash espuma
300g butternut squash (roughly diced)
½ onion (finely sliced)
2 cloves garlic (peeled and sliced)
¾ red chili (finely sliced)
20g galangal (finely chopped)
4 lime leaves
1 stick lemon grass
1 tin coconut milk
20g coconut oil
Salt to taste
Place the coconut oil into a large saucepan on medium heat. The add everything else except for the coconut milk and water. Place a lid on the pan and cook on a low heat to sweat everything down until soft stirring occasionally to ensure nothing sticks.
Then add the coconut milk and water, bring to the boil and simmer for 1 hour.
Remove the lemon grass and blend until smooth, and then pass through a fine sieve into the espuma gun. Gas with nitrogen.
Brick pastry tart
6 x12cm round sheets of brick pastry
Lay the brick pastry in a tart mold, and cover with cling film. Fill the Clingfilm with rice.
Bake in the oven at 200°C until evenly golden brown (15 minutes ish).
Remove and allow to cool.
Fresh coconut flesh
Place the brick pastry tart in the center of the plate.
Fill with the crab mix.
Cover with the espuma.
Shave coconut flesh over the top.