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  • Writer's pictureThe Beagle

Kelly Eastwood - Summer yums

This week Kelly Eastwood offers a South Coast twist to the traditional Christmas Day lunch. MUD CRAB WITH GINGER, CHILLI AND THAI BASIL By Kelly Eastwood

This dish is a guaranteed crowd pleaser for those balmy nights and a great one for entertaining friends and family. This is best served with steamed Asian greens, hot steaming rice and bibs for everyone to wear! Serves 4

INGREDIENTS 2 mud crabs 6 garlic cloves, finely diced 2cm ginger, peeled and finely diced 4 long red chillies, finely sliced 1 bunch spring onions, finely sliced 2 punnets cherry tomatoes, cut into quarters 1 cup passata 1 cup sweet chilli sauce 1/4 cup hoisin sauce 1 tbsp. fish sauce 1 bunch coriander, leaves picked 1 bunch Thai basil, leaves picked

METHOD 1. While the crabs are still alive, transfer them to a freezer for 30 minutes. This is the most humane way of killing crustaceans. 2. After 30 minutes, remove the crabs from the freezer. Pull the back flap off from the back of the crab and pull the gills off. Using a cleaver, chop the crab into four portions, and crack the claws. Set the crab aside. 3. In a mixing bowl, combine the passata, sweet chilli sauce, hoisin, fish sauce and ½ cup water. 4. In a large wok, heat to high and add a splash of vegetable oil. Add the garlic, chilli, ginger and two thirds of the spring onions. Gently stir fry, mixing continuously for 2 minutes. Add the cherry tomatoes and continue to stir for another 5 minutes, or until the tomatoes have softened. 5. Add the combined sauces and bring to a boil. Once it is boiling, add the crab portions and stir to coat the crab in the sauce. Place a lid on the wok, reduce to a simmer and cook for 10 – 15 minutes (this will depend on how big the crabs are), or until they are cooked through. 6. Remove from the heat. Stir through coriander, Thai basil and the remaining spring onions. Serve with hot steaming rice and steamed Asian greens.


This desert is an old classic, apparently stemming from the medieval times in the form of a hot, milky drink. It was often quoted as a cure for the cold! Even Lady Macbeth was partial to a posset in Shakespeare’s play ‘Macbeth’. With a similar texture of pannacotta, it works perfectly with poached rhubarb, summer berries that are starting to appear or your favourite shortbreads. This recipe is best done the day before you need it. Serve in a martini glasses, jam jars, ramekins or small desert bowls.

Serves 4

INGREDIENTS 400mls single cream 140g caster sugar Zest of 2 lemons 50mls lemon juice

METHOD 1. Place the cream in a large, heavy based saucepan. Add the sugar and gently bring to a simmer. Once simmering, stir continuously for 5 minutes, or until the sugar has melted. 2. Turn the heat off and immediately add the lemon zest and juice. Stir to combine. 3. Pour the mixture through a sieve and into your desert bowls or glasses. Allow to cool to room temperature. Once cool, cover and transfer to the fridge overnight to set. 4. Serve with a big dollop of double cream, poached rhubarb and seasonal berries. You can hear Kelly regularly on ABC Southeast Radio, with her good friend and colleague Nelleke Gorton. They discuss different food topics, and recipes to match on their ‘Expert Monday’ chats. The Beagle is delighted in being able to share Kelly's recipes and articles. You can also follow Kelly on her blog-site and her wealth of recipes and ideas or visit her on Instagram at how2cookwithkelly or via her website at

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