(serves 2)
1 cup lump white crabmeat, the best you can get
2 cups wild rocket
handful Santini tomatoes, quartered
1 tbsp snipped chives
dressing:
2 tbsps olive oil
2 tsps balsamic vinegar
juice and zest of 1 lime
pinch sea salt
Simply toss all the salad ingredients together and pack it up in a plastic box with a tight-fitting lid, and shake the dressing ingredients up in a glass jar (also with a tight-fitting lid), and they can travel separately, to be tossed together when you’re ready to eat. Very springlike!
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Corned Beef Hash
(serves six, probably)
four good-sized Yukon Gold or red potatoes, peeled
about 1 1/2 lbs leftover cooked brisket (mine was slow-grilled)
2 tbsps butter
1 Vidalia onion, minced
3 cloves garlic, minced
sea salt and fresh black pepper, to taste
Put potatoes on to boil, about 20 minutes until easily pierced by a fork. Meanwhile, cut leftover brisket into large chunks, then feed them into your food processor and pulse gently, till it is all hashed-up, but not so long that it becomes pasty. Chop boiled potatoes to nice little dice.
Melt butter in a heavy skillet, then add brisket and stir until any fat has become nice and hot. Throw in the potatoes, onion and garlic and season well. Sizzle over high heat for about 15–20 minutes, stirring at first, but then in the last few minutes, leaving the hash still, to achieve a crisp crust.
GORGEOUS.
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