| 115 gm American long grain rice | | 2 x Chicken stock cubes | | 1 whl cooked crab | | 12 x Red chilli, seeded and finely sliced | | 125 ml White wine | | 2 tsp Tomato puree | | Half a lemon | | 1 sm Bunc fresh coriander, leaves removed | | 4 tbl Vegetable oil | | 1 x Rasher bacon, cut into thin strips | | 1/4 x Onion, finely sliced | | 25 gm Butter | | 1 tbl Chopped fresh parsley | | 1/4 x Savoy cabbage, core removed and finely shredded | | 1 x Garlic clove, crushed | | 115 gm Plain flour | | 1 tbl Caster sugar | | 2 x Eggs | | 2 tbl Milk | | 1 pch ground cinnamon | | 1 x Desert apple, peeled, coarsely grated | | 200 gm Greek yoghurt | | Salt and pepper | | Clear honey, to drizzle |
| | 1 Cook the rice according to the packet instructions, adding 1 chicken stock cube to the cooking water. Drain well. | | 2 Remove the claws and larger legs from crab , crack open and take out the meat. Keep the brown and white meat separate. Prise the body section upwards from the shell with your thumbs to release. | | 3 Remove and discard the dead men's fingers, greyish stomach bag and mouth. Remove the meat from shells and retain. | | 4 Heat 600ml/1 pint water in a pan, add 1 chicken stock cube, the crab shells, brown crab meat, half the chopped chilli, wine , tomato puree , lemon and most of the coriander . | | 5 Bring to the boil and simmer gently for 10-15 minutes. Season. | | Strain the stock into a bowl, stir in 1/3 white crab meat, 1 tbsp drained rice and coriander leaves . | | 6 For the Kedgeree : Heat 1 tbsp oil in a frying pan, add the bacon , onion and remaining chilli and cook for two minutes. | | 7 Add the remaining rice and crab meat and warm through. Add the butter and chopped parsley , season and stir to mix together. Spoon the kedgeree onto a plate and serve. | | 8 Heat 2 tbsp vegetable oil in a wok , add the shredded cabbage , season and stir fry for two minutes. | | 9 Add the garlic and continue cooking for another minute or so. Serve the cabbage in a shallow bowl. | | 10 For the Apple Pancakes: Sieve the flour and caster sugar into a bowl, add the eggs , milk and ground cinnamon and beat to make a smooth batter. Add the grated apple and stir together. | | 11 Heat 1 tbsp vegetable oil in a frying pan. Add spoonfuls of the batter and cook for a few minutes on each side until golden brown and cooked through. | | 12 Layer up the pancakes with spoonfuls of yoghurt in between the layers and serve drizzled with a little honey . |
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