Zars Kitchen

LOBSTER BRIOCHE ROLLS - I mean… is there anything better on New Year’s Eve?… Pure decadence!

This Cornish lobster was so beautifully sweet and meaty… perfect in a warmed brioche bun slathered in creamy spicy Marie Rose style sauce… I added a little lemon zest for zing, dill for freshness and cucumber for crunch… deeeeelish!!!

This lobster was from the gorgeous luxury seafood hamper kindly gifted from .

HAPPY NEW YEAR! 🥳

INGREDIENTS
1 whole small lobster, cooked, deshelled
3 tbsp mayonnaise (I used kewpie brand)
0.5 tbsp ketchup
1 tbsp fresh dill, finely chopped
1 small cucumber, diced fine
0.5 tsp lemon zest, finely chopped
2 tbsp lemon juice
Tabasco/ chilli flakes to taste
Sea salt and ground black pepper
3 brioche rolls, sliced
Handful of lambs lettuce

METHOD
1. Cut the lobster into small bite size pieces and set aside
2. In a small bowl mix together the mayo, ketchup, dill, cucumber, lemon zest, lemon juice and your desired amount of salt, pepper and to***co or chilli flakes. Taste and adjust the seasonings to your liking
3. Add the lobster to the sauce and mix to combine everything together
4. Warm the brioche rolls in the microwave for about 20 seconds, add some labs lettuce and then spoon in the filling
5. Devour immediately!

MASALA COCONUTY CRAB CANAPÉS - the Christmas canapés just keep coming! I think this is one of my best recipe creations yet! I am ecstatic with how these little bites turned out… SO UTTERLY SCRUMPTIOUS!!!

I had some gorgeous Cornish white crabmeat left from my delivery which I mixed into the most addictive coconuty curry sauce.

The sauce here is special… made with a ton of curry leaves, then mustard seeds and cumin seeds mixed with chillis and spices, as well as fresh chopped tomatoes and finished with coconut milk that balances out all the flavours. I served them in crispy puris for some crunch and they were insanely delicious!!

Would love to know in the comments if you try these… X

INGREDIENTS (makes enough for 16 puris)
Cooking oil
1 onion, finely chopped
0.5 tbsp garlic, crushed
0.5 tbsp ginger, minced
1 tsp mustard seeds
15 curry leaves
2 green chilli
2 tomatoes, finely chopped
60ml coconut milk
2 tbsp chopped coriander
Sea salt and freshly ground black pepper
200g white picked crabmeat
SERVE IN: Crispy Puris with Lime

METHOD
1. Place a pan on medium heat with a splash of oil, sauté the onions until golden brown and soft
2. Add the ginger and garlic, mustard seeds, curry leaves and green chillis, sauté for another 2-3 minutes
3. Tip in the chopped tomatoes and coconut milk, stir and continue to cook for 10-15 minutes until the sauce thickens
4. Stir in the fresh coriander and crabmeat, season with salt and pepper, then remove from the heat and allow to cool slightly
5. Serve with crispy puris and a squeeze of lime
6. Enjoy!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/masala-crab/
⭐️ OR click link in my bio to go straight to my website!

HALLOUMI AND AUBERGINE BAKE WITH A SPICY TOMATO SAUCE - So rich and indulgent this super easy bake comes together in no time at all. The Nduja gives it the perfect spicy kick and the combo of creamy halloumi and meaty aubergine is just delightful! Cook till golden and bubbly and enjoy alongside some crusty sourdough or a crisp green salad.

Hope you enjoy this one, would love to know if you try making it! 😍

INGREDIENTS
Olive oil
1 aubergine, sliced into 0.5cm rounds (you should have around 16 slices)
4 garlic cloves, crushed
4 tbsp Nduja (spicy salami paste) or ‘Ve-du-ja’
1 tin chopped tomatoes (400g)
1 tsp sugar
250g block halloumi, cut into 16 pieces
Sea salt, ground black pepper and crushed red chilli flakes
GARNISH: chopped parsley

METHOD
1. Pre-heat the oven to 180C
2. Heat a little olive oil in a frying pan and cook the aubergine in a single layer for a few mins on each side until cooked through and coloured. Alternatively you can air-fry or oven grill the aubergine slices. Once cooked, transfer the aubergine slices to a plate
3. In the same pan with a little more oil, sauté the garlic for a minute, add the ‘Ve-du-ja’ or Nduja until melted, then tip in the chopped tomatoes and sugar. Bring to a boil, season with salt, pepper and chilli flakes (if needed) then removed from the heat and leave to cool slightly
4. Pour the tomato mixture into a round oven dish, then arrange the aubergine and halloumi slices on top so they overlapping slightly and fill the entire dish in a spiral pattern
5. Drizzle over some olive oil, cover the pan and cook in the oven for 15 mins, once the cooking time is up remove the lid, garnish with parsley and continue to cook for a further 5 min until the halloumi is starting to colour
6. Enjoy hot with crusty bread or a crisp green salad!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/halloumi-aubergine/
⭐️ OR click link in my bio to go straight to my website!