1 stephen ceideburg
1 handful fresh parsley
1 green capsicum
2 onions
1 handful fresh basil
1 handful fresh mint
4 to 6 cloves garlic, crushed
1 large can italian tomatoes, chopped
6 large blue crabs swimmers
1/3 cup olive oil
1 large pinch cayenne pepper
1 large pinch salt
Directions
A great lunch or dinner in less than half an hour. Bring this to the
table in its cooking pan complete with ladle. Serve vat good Italian
bread mop up the sauce and a green salad on the side.
Coarsely chop a handful parsley, one green capsicum, 2 onions, a
handful of fresh basil and another of mint. Finely chop or crush 4-6
cloves of garlic. Open a large tin of peeled Italian tomatoes and
roughly chop them. With a cleaver or large knife, chop 6 blue
swimmers in quarters, with one cut down the centre of the body, the
other across, leaving the legs attached to the body. With a hammer,
gently crack the claws and areas of harder shell.
In a paella pan, large deep frying pan or wide saucepan, heat 1/3 cup
olive oil. Add the onions. garlic, capsicum and parsley and stir-fry
for a couple of minutes. Add tomatoes and some of their liquid,
basil, mint, a good pinch of cayenne pepper and salt and simmer 5
minutes, stir in crab, simmer for a further 10 minutes, adding more
tomato liquid if sauce becomes too thick Serve.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
5/18/93. Courtesy Mark Herron.
Servings: 6 servings
Blue Swimmers In Tomato Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce; Tomato
The History of Recipes
Experts have traced the existence of recipes far back into history, in truth as far back as ancient Egypt, and potentially, even further back. Interesting though that is, these, early records were just basic hieroglyphic instructions for meal preparation.
As our culinary historical trip moves on a few more years we find two books which date from the fourteenth century - a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the spicy food that we all know today, but rather accounts of the types of food served to the upper classes of the time. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas caused an explosion in cookery books, the majority of which still exist in private libraries. The introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this Blue Swimmers In Tomato Sauce recipe.
