We’ve booked our first holiday since the the government announced we could travel within the state: Rick Stein’s Bannisters at Port Stephens.
And we’re excited for plenty of reasons.
It is out first holiday since February. And we love holidays.
It’s Bannisters. We have loved staying at the two Bannisters at Mollymook and based on recommendations from friends, Port Stephens is just excellent.
We’re leaving the kids in Sydney. Love ya kiddies, though don’t let the door hit you on the way out.
And finally… Rick Stein. Enough said.
So, for lunch today we chose a Rick Stein theme and kicked off with this number.
I was a little suspicious because a quick scan of the ingredients tells you it is possibly a little too simple, though the incredible simplicity is the point.
As we ate it, we couldn’t stop talking about just how wonderful it was. How simple, how French.
You could do a whole lot worse than whipping this up as a quick Saturday lunch. Or as a starter to a longer weekend lunch.
3 – 4 truss tomatoes
5 tbsp whole egg mayonnaise
1/2 tsp mild curry powder
1/2 tsp lemon juice
2 dashes Tabasco sauce
500gm fresh white crabmeat
50gm lamb’s lettuce (I used Cos though much closer substitute is baby spinach)
2 tsp extra virgin olive oil
Salt and freshly ground pepper
Fresh wholemeal bread, to serve
- Skin the tomatoes by plunging them into boiling water for 20 seconds. As soon as the skins split, remove and cover with cold water to prevent further cooking. Peel off the skins, slice off the top and bottom and slice thinly.
- Put the mayonnaise in a bowl and stir in the curry powder, lemon juice and Tabasco. Fold this mixture lightly through the crab meat and season with a little salt.
- Overlap a few slices of tomato into the centre of 4 small plates and season them lightly with salt. Spoon some of the crab mayonnaise on top. Toss the lamb’s lettuce (or substitute) with the olive oil and a small pinch of salt and pile alongside.
- A crack of pepper and serve with some wholemeal bread.