30 Nov Summer News from VictorsFood

Are you at a loss for the right gift? Check out our online shop for fantastic

• world class All-Clad cookware (with free shipping & a money back guarantee),
• food tours
• amazing gourmet hampers for your corporate clients, friends or family
  
• our exclusive “No Risk” gift certificates (you don’t pay if they don’t use it).

As they used to say “Let your fingers do the walking” and shop on! Order now off our website, or contact us now for more information.

Cooking Classes
A Culinary Salon

I continue my quest to get everyone chopping like a chef, because once they can I am very happy.

Our cooking classes are intimate and a great way to learn from qualified chefs. But they are as much about cooking as spending time with like-minded people.

Think of it as a culinary salon – creating interesting dishes while learning in a fun, non-threatening atmosphere full of passionate teachers and students.

These are also great gifts for your friends (or anyone who cooks for you)!

Classes for summer are up on the website, so get on and book now:

• Perfect Paella & Tantalising Tapas
• Learn To Be A Chef
• Catch of the Day
• How to be a Latin Lover (Men Only)
• Malaysian – Nonya Laksa & Tastes

Nov New Subscriber – Cooking Class – Marilyn Milling

Oct New Subscriber – Cooking Class – T Dahms

Sep New Subscriber – Cooking Class – Emily Beverly

Remember to tell your friends – all new subscribers to our eNews are entered into our monthly drawing for a cooking class voucher.

Recipe of the Month
Chesapeake Bay Crabcakes

I call these Chesapeake Bay Crabcakes as that is where I first had them. I was brought up on the eastern seaboard of the USA, so summer always makes me think of these. The crab we use in Australia is from Western Australia, but it is still beautiful and everyone loves them.

This recipe makes a great canapé, or a main for a holiday lunch or a summer barbecue. They are easy to make, light, fresh and absolutely delicious.

More delicious recipes on my blog.

Ingredients

Method

1. Pick through all the crab to make sure all shells are removed.
2. Heat 2 tbsp oil to medium and sauté onion, red capsicum and jalapeno chilli till soft. Set aside to cool.
3. Add crab and remaining ingredients except corn chips in a bowl. Mix till firm and able to make into cakes. If too soft, add a bit more breadcrumbs, a little at a time. Cakes should be firm but not too bready.
4. Toss corn chips in a processor and pulse till smooth. Set aside.
5. Form the crab mix into 50-60 gm cakes for entrée size or 90-110 gm for main course size.
6. Coat each cake with corn chips, pressing gently into the crumbed chips, and set aside.
7. Heat 3 tbsp oil in sauté pan on medium heat. Cook each crab cake and cook, turning once gently until the outside is crisp and browned, about 10-15 seconds on each side.
8. To serve, place on platter or plate and top each cake with aioli and garnish the plate with a lemon wedge.

Makes about 15-20 small cakes or 8-10 larger cakes