Jamie’s Crackin’ Crab Briks, Couscous Salad & Salsa

Here is another great recipe from my favorite chef, Jamie Oliver. This recipe from Jamie’s’ 15 minutes meals. It is really easy and yummy.

Briks 

  • 1–2 preserved lemons
  • 2 spring onions
  • ½ a bunch of fresh coriander
  • 400g crabmeat (I used tin crab)
  • 2 tsp harissa, plus extra to serve
  • 4 large sheets of filo pastry (from a 270g pack)
  • olive oil
Salad

  • ½ tsp caraway seeds
  • ½ a mug (150g) of couscous
  • 2 tsp sun-dried tomato purée
  • ½ a bulb of fennel
  • ½ a bunch of fresh mint
  • 1 lemon
  • extra virgin olive oil
  • 1 pomegranate ( I didn’t use)

Salsa

  • 1 large ripe tomato
  • 1 thumb-sized piece of ginger
  • ½ a lemon

To serve

  • fat-free natural yoghurt

Procedure

  • Finely chop the preserved lemons, trimmed spring onions and coriander (stalks and all).
  •  Mix in a bowl with the crabmeat (I used can crab meat) and harissa.

  • Lay out a sheet of filo pastry, add ¼ of the mixture and shape into the size of a packet of playing cards at the centre of the bottom of the sheet, then push your thumb into the centre of the filling to make a space for it to expand as it cooks.
 

  •  Fold in the sides, then fold them up.

  •  Repeat until you have 4 briks.
  • Put 1 tablespoon of olive oil into the pan, then add the briks and cook until golden and crisp on both sides.

  • Add the caraway seeds to the side of the pan and toast for a minute, then scrape into a salad bowl.
  • Put ½ a mug of couscous (I used wholemeal one ) , 1 mug of boiling water, the tomato purée and a pinch of salt into a bowl and cover.

  •  Pick and reserve the fennel tops, then roughly chop and grate the bulb in the processor.

  •  Tip into the salad bowl, then chop and add the top leafy half of the mint.

  •  Squeeze in the lemon juice and drizzle with 1 tablespoon of extra virgin olive oil.
  •  Season to taste and toss everything together.
  • Finely grate the tomato and ginger into a little bowl.

  •  Add a pinch of salt and pepper, a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil and mix together.

  •  Fluff up the couscous, then tip on to a platter.
  •  Pile the salad in the middle, then bash the halved pomegranate over the top so the seeds tumble out.
  •  Scatter over the reserved fennel tops, pop the crab briks on a board and serve with dollops of yoghurt and the salsa.

You may also like :

*Jamie Oliver Szechuan stir fry with chicken and brown rice *Jamie Oliver’s Chicken Tikka Masala *Jamie Oliver’s Dan Dan Noodles
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5 responses to “Jamie’s Crackin’ Crab Briks, Couscous Salad & Salsa

  1. Pingback: Jamie's Crackin' Crab Briks, Couscous Salad & Salsa … | ClubEvoo

  2. Oh, wow ! Yum !

    By the way, I’m making Empanada, using bought pastry sheets.

  3. looks interesting 🙂

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