{"id":30,"date":"2016-09-05T20:23:53","date_gmt":"2016-09-06T00:23:53","guid":{"rendered":"http:\/\/hungrychooi.com\/?p=30"},"modified":"2016-09-09T22:44:08","modified_gmt":"2016-09-10T02:44:08","slug":"crab-preserved-lemon-pasta","status":"publish","type":"post","link":"https:\/\/hungrychooi.com\/index.php\/2016\/09\/05\/crab-preserved-lemon-pasta\/","title":{"rendered":"Crab &#038; Preserved Lemon Pasta"},"content":{"rendered":"<p>Aaron&#8217;s Christmas present to me one year: a cooking class\u00a0at the beautiful Sydney Seafood School, in Pyrmont called &#8216;Quick &amp; Delicious&#8217;.<\/p>\n<p>One of the last times I drank wine was during the instructional portion of the class, where we sat in auditorium-style seating and watched a middle-aged blonde woman (obviously from the North Shore) explain step by step how to make three seafood dishes, dissing Woolworths\/Coles by saying she doesn&#8217;t need to wash her mushrooms because she gets them from Harris Farm.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-132\" src=\"http:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/dreamtime-australia-design-sydney-seafood-school-5-300x193.jpg\" alt=\"dreamtime-australia-design-sydney-seafood-school-5\" width=\"300\" height=\"193\" srcset=\"https:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/dreamtime-australia-design-sydney-seafood-school-5-300x193.jpg 300w, https:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/dreamtime-australia-design-sydney-seafood-school-5-768x495.jpg 768w, https:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/dreamtime-australia-design-sydney-seafood-school-5.jpg 826w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>The instructional portion&#8217;s end came a lot sooner than expected so I felt obliged to down the rest (ie. most) of my wine before proceeding to the actual cooking part. Which meant, I started the cooking portion a little tipsy, which is not advisable in a strange kitchen with strangers.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-131\" src=\"http:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/sydney-fish-markets-spanish-food-cooking-school-sy31-300x200.jpg\" alt=\"sydney-fish-markets-spanish-food-cooking-school-sy31\" width=\"300\" height=\"200\" srcset=\"https:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/sydney-fish-markets-spanish-food-cooking-school-sy31-300x200.jpg 300w, https:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/sydney-fish-markets-spanish-food-cooking-school-sy31-768x512.jpg 768w, https:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/sydney-fish-markets-spanish-food-cooking-school-sy31-1024x682.jpg 1024w, https:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/sydney-fish-markets-spanish-food-cooking-school-sy31.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>The kitchen was beautiful, Masterchef style islands. We were partnered up with another couple, and between us we made three recipes, after which we all sat and ate together like old friends.<\/p>\n<p>This recipe was my favorite of the three!<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Preserved lemon<\/span><\/li>\n<li><span style=\"font-weight: 400;\">250g spaghettini &#8211;<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> extra virgin olive oil<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1 Small red onion, finely diced<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Salt flakes and freshly ground black pepper, to taste<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1 teaspoon sambal oelek chilli paste (see notes)<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 300g cooked crabmeat (see notes)<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1 lemon, zested<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 4 cup finely chopped flat-leaf parsley<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 25g salted butter, cubed<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1\/4 cup freshly grated Parmesan<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Instructions<\/strong><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\">Rinse preserved lemon, remove and discard flesh and dice the skin finely. <\/span><\/li>\n<li><span style=\"font-weight: 400;\">Heat olive oil in a frying pan over a medium heat, add onion and a good pinch of salt, stir well, cover and cook until it just starts to colour. <\/span><\/li>\n<li><span style=\"font-weight: 400;\">In Bring a large saucepan of water to the boil, add 2 tablespoons of salt then add pasta, stir well and continue boiling, stirring occasionally, until it is al dente (cooked, but still retaining a &#8216;bite&#8217; in the centre). <\/span><\/li>\n<li><span style=\"font-weight: 400;\">Meanwhile, add sambal oelek to onion, stir well, then add crabmeat. <\/span><\/li>\n<li><span style=\"font-weight: 400;\">Cook over a medium heat for a couple of minutes until crabmeat just warms through. Remove from heat if ready before the pasta. <\/span><\/li>\n<li><span style=\"font-weight: 400;\">When pasta is cooked, drain and add to frying pan over a low heat. <\/span><\/li>\n<li><span style=\"font-weight: 400;\">Add preserved lemon, lemon zest, parsley, butter, parmesan, salt and pepper. Toss well and serve immediately into warmed pasta bowls.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">\u00a9 SYDNEY SEAFOOD SCHOOL<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aaron&#8217;s Christmas present to me one year: a cooking class\u00a0at the beautiful Sydney Seafood School, in Pyrmont called &#8216;Quick &amp; Delicious&#8217;. One of the last times I drank wine was during the instructional portion of the class, where we sat in auditorium-style seating and watched a middle-aged blonde woman (obviously from the North Shore) explain [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":31,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,8,7],"tags":[],"class_list":["post-30","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comfort","category-pasta","category-seafood"],"_links":{"self":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/30"}],"collection":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/comments?post=30"}],"version-history":[{"count":6,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/30\/revisions"}],"predecessor-version":[{"id":133,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/30\/revisions\/133"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media\/31"}],"wp:attachment":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media?parent=30"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/categories?post=30"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/tags?post=30"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}