Yesterday was a bit of a blur of Codral and humidity. In the words of Lauren Child’s precocious Lola: “I’m really, really ever so not well.”
Like my dear fellow blogger Pinky Poinker noted in my comments: “Nothing worse than a summer cold.”
But I soldiered on hazily with my plans for the day, including cooking dinner for a friend last night.
Nothing fancy, just a little something from my back catalogue: Caribbean Crab Soup.
When I mentioned to another friend that I was making soup she was horrified. Apparently you CAN’T serve soup in this weather. But it’s “Carribbean” … surely it never gets cold there?
Her doubts made me waiver slightly … it’s very easy to make me waiver … and I consider ducking out for beef cheeks, before realising I just didn’t have the purchase of new ingredients in me (let alone cooking them). So soup it would have to be.
When I told the friend what I was making, they said they hoped it was fresh crab.
Geez, mate. No. It’s not fresh crab.
Why can’t someone just be grateful to get a meal they haven’t cooked themselves? Using fresh crab would cost me a freaking bomb. My compromise was to use one of those expensive tubs of fresh crab from the chilled aisle in the supermarket, supplemented with a can of crabmeat.
I’m a single mum who’s about to blow every cent in her name on a house on a busy road (today, hopefully!). So suck it up. Or should that be sup it up?
Grief aside, I love cooking for people. If I make you a meal, it’s my way of showing you I care (because I can be a bit robotic with my hugs).
When I put my mind to it, I’m not a pretty good cook, so it’s not such a bad gesture.
And, even without fresh crabmeat, I think this soup is rather yummy, especially with some lovely fresh bread.
Recipe: Caribbean Crab Soup
1 small onion, chopped
2 celery stalks, chopped
1 red capsicum, seeded and chopped
1 tsp chilli flakes
2 cloves garlic, crushed
3 tablespoons olive oil
1 cup white wine
4 cups fish stock
1 cup long grain rice
1 x 400g can chopped tomatoes
pinch saffon threads
150ml single cream
1 x 170g can crabmeat
1 x 140g tub Ocean Blue blue swimmer crab meat
METHOD: Saute the onion, celery, capsicum, chilli and garlic until soft. Pour in the white wine, 2 cups of fish stock, can of tomatoes, 1/2 cup rice, saffron and a little salt. Simmer gently for 15 minutes until rice is cooked. Cool and blend in a food processor. Push through a sieve and return to pan with 2 cups of fish stock, cream and 1/2 cup rice. Simmer until rice is cooked. Stir through crabmeat, add lemon juice to taste and serve.
Song of the day: Massive Attack “Unfinished Symphony”