My children spotted a reddish brown crab scampering through the shallows at Balmoral Beach today, followed by a couple of shy hermit crabs. It wasn’t long before they started asking about when I would be able to make a home cooked crab based dish. I am clearly raising a family of “foodies”. 

There is a particular crab pasta dish that I have been looking forward to trying out in my home kitchen, but today wasn’t the day for detouring to the fish markets and jostling for a parking spot. Besides, a day at the beach spent splashing about and having fun as a family always stimulates the appetite, so a no fuss dinner was definitely in order. 

We enjoyed Whole Baked Potatoes sprinkled with sea salt and olive oil, (190 degrees, fan forced oven for about an hour), topped with Barbecued Capsicum, Chorizo and Mushrooms, quickly stir-fried on the barbecue. Plump Ginger and Lime Salmon fillets left over from yesterday were pulled out of the fridge, chopped up into bite sized pieces and added to each person’s steaming potato. A dollop of sour cream and a side serving of Roasted Baby Beetroot drizzled with Vino Cotto balanced out the meal.                          

This evening’s dinner was a great example of how to use correctly stored leftovers effectively, introduce mouthwatering flavours such as chorizo and capsicum, and turn the humble potato into something irresistible.