I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Wednesday, 21 September 2016

Spicy Crab Pasta.


Spicy Crab Pasta.

Combining Mediterranean spiced crab with comforting and filling pasta in this simple but luxurious midweek dinner. Incredibly quick and easy, it takes next to no time to make. Wonderfully delicious and undemanding leaving you plenty of time to enjoy your messy meal.

Serves 4.

   Pasta.
400g dry pasta.
Cook, drain and leave aside (reserve 200ml of cooking water).

   The chorizo.
150g sliced chorizo.

   For the vegetables.
-3 cloves chopped garlic,
-1 large chopped onion,
-1 chopped pepper.
-6 chopped tomatoes.

   For the herbs and spices.
-pinch of saffron,
-2tbsp balsamic vinegar,
-1tbsp chilli oil,
-2tbsp chopped parsley,
-salt/pepper.

   For the crab.
700g swimmer crab, cut into chunks.

In a wok, with 3tbsp tablespoons of olive oil, fry
-the chorizo.
Cook, stirring for 30 seconds or so, add
-the vegetables (not the tomatoes),
-salt/pepper.
Cook, stirring occasionally until the vegetables have softened, add
-herbs and spices.
Stir to coat the vegetables in the spices, add
-tomatoes,
-cooking water.
Leave to cook for 30 seconds or so, add
-the crab.
Stir well to coat the crab chunks in the spices.
Once the crab is cooked, taste and adjust the seasoning.
Add the pasta.
Stir well.

Serve.

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