A posh cod soup to keep one fired up in autumn!

Loyal Crabbie’s fans, here is our third spiffing dish in our weekly roundup for one to enjoy!

Do have a dabble at our Yellow Pumpkin and Ginger Soup with Coriander Crusted Cod whilst enjoying a spiffingliy refreshing Crabbie’s Alcoholic Ginger Beer.

One will require for the soup: 3tbsp vegetable or olive oil, 1 medium onion, peeled and chopped, 500g pumpkin, deseeded, peeled and roughly chopped, 1 tbsp freshly grated ginger, 1 small green chilli, deseeded and finely chopped, 40g sugar, 50ml dry white wine, 400ml vegetable or chicken stock, 30ml double cream (optional), 1/4tsp cinnamon powder, red pepper corns, lightly crushed for garnish.

Method: Heat the oil, the grated ginger and the chilli for a minute and then add the onion. Saute the onion for 3-5 minutes and then add the pumpkin, cook for a further 3-4 minutes. Add sugar, salt and white wine and reduce wine to half. Add the stock and cream and cook for a further 10 minutes. Cool slightly and then blend the soup with a hand held blender until smooth. Pass the soup through a fine sieve and add the cinnamon powder. Keep warm until required.

For the cod: Take 300g clean cod fillet, cut into 4 pieces, 1/2tsp coriander seeds, toasted and crushed, 2tbsp of black pumpkin seeds, toasted and crushed, 1/2tsp coriander leaves, dried and powdered, ginger julienne, deep fried to crisp texture (optional), salt and pepper to taste, oil and butter to pay fry.

Method: Heat oil in a pan, dust the fillets with the spices and pan-fry each side for 1-2 minutes. Baste with butter and finish in the oven.

For one’s greens: 2tbsp vegetable or olive oil, 1tbsp finely chopped garlic, 1/4tbsp crushed black pepper or red chilli flakes, 200g baby spinach, 1/4tsp turmeric powder ¼ coriander powder, salt to taste.

Method: Heat the oil in a pan with the chopped garlic until light brown. Add in the chilli flakes or pepper, spinach leaves and spices and sauté lightly until the leaves wilt, season and remove from the heat. Place in the middle of a deep bowl, pour the soup around the greens and place the fish on top of the greens. Garnish with coriander dust and the ginger julienne and sprinkle with crushed red pepper.

As always chaps, do let one know how you get on.

Chin Chin for now!

Spiffing Dish of the Week!

To help assist the more amateur cooks out there, Crabbie’s HQ has pulled together a selection of top notch recipes that go rather well with the ticketyboo taste of Crabbie’s Alcoholic Ginger Beer.

One shall post one dish per week for the next month both on here and over on one’s Facebook page.

This week spiffing fans, why not try one’s hand at Grilled Tiger Prawns in Lime and Ginger Marinade:

Ingredients: 16 large prawns, cleaned with heads removed and peeled.

Marinade: 2 tbsp ginger paste, ½ tbsp garlic paste, 2 tbsp lime juice, 1 tbsp lime rind, 1 tbsp gram flour roux, a pinch of asafoetida, saffron, ½ tsp turmeric, 300g Greek yoghurt, 3 tbsp vegetable oil.

Chutney: Bottle of mango chutney. For every 100g of chutney add 30g of chopped mint leaves a 1 tbsp of chopped ginger and mix well. 

Method: Make the marinade by mixing together all the ingredients. Place the prawns in the marinade for 2 – 3 hours at room temperature. Grill over a barbeque or in a tandoor until well cooked. Serve with mango chutney and garnish with salad leaves, dressed with the lemon oil dressing.

Do let us know how you get – you could even send us photographs of your glorious dishes!

If you chaps have any of your own recipe suggestions do let us know by commenting below or over on Facebook or Twitter.

Chin Chin

I say! It’s Tala Competition Time

For those of you totally spiffing fans wanting to perfect your baking skills this spring, we’ve teamed up with retro bakeware specialist, Tala to bring you a glorious competition.

One has two Tala and Crabbie’s gift sets to give away, containing a Tala Icing Syringe Set and Cook’s Measure along with two bottles of our ticketyboo tasty Crabbie’s Alcoholic Ginger Beer.

These sets are handmade in England and loved by our dear TV star, Camilla. Tala products are inspired by the 1950s and all things retro - one would be proud to have them in their kitchen!

To be in with a chance of winning one of these two spiffing spring sets, simply tell us why you love the tip top taste of Crabbie’s Alcoholic Ginger Beer in under 20 words, either on here as a comment or on our Facebook page. 

Good luck dear fans, the competition will end on Friday 15^th April.

Spiffing!