My four year old grandson has become a risk taker! At school, when they are challenged to do something which is out of their comfort zone, eating something new at lunch for example, they become a Risk Taker!

In the summer whilst staying with us in our mountain home he really became a Risk Taker, I did take into account his likes and dislikes, but that did not mean he could avoid eating or doing things out of his comfort zone. He informs me that he does not like melted cheese ( but ate toasted cheese sandwiches), but guess what was for dinner that night? Cheese fondue! Dubious at first, and I would add that it is not on the top of his list of favourite foods, but swishing the bread around in the pot of melted cheese, became a game, who would lose their bit of bread first! The biggest hit of the summer was Shabu Shabu, it is number two favourite, (after fish fingers) the Japanese dish of swishing wafer thin pieces of meat around in simmering water/ broth, adding you own vegetables, was also a game and fun.

Risk Taking, horse riding

The other Risk Taker in my life is Himself, he looks at a menu and tries to find the weirdest thing on it, sometimes just to be different, sometimes to be outrageous. It could be Prairie Oysters, ( Bulls Testicles), Sheep Testicles, Rattlesnake, Smelly Tofu, Chinese 1000 year old pickled eggs and most recently Guanacos ( Wild Llamas type of animal) tartar and Conger eel. In fact there is nothing he will not try. I am mildly more conservative but if it is put in front of me, then I will eat it. Growing up, I was allowed to be fussy, no meat, no fish, no eggs, raw vegetables not cooked, and Chips, oh I was allowed to have them when ever I wanted. It was only when I went off to college that this became a problem ( after all I was going to be a Home Economist, how could I be faddy)? So I too became a Risk Taker, I had no choice.

We arrived in Santiago and ventured forth for dinner in this riot fuelled city. And we were not disappointed, Himself being the real Risk Taker , with Guanacos Steak Tartare followed by conger eel. I took the safer option. Ceviche which had salmon, scallops, octopus, lobster and shrimp. Followed by a Chilean speciality, Nuesto Chupe de Centolla, described as King Crab gratin. It looked more like macaroni cheese, but WOW, it was wonderful and yet another dish to recreate when back in the UK.

The translation tells me that it is an exquisite dish and can be made with chicken. But why have chicken when you can have seafood?

So the recipe for this wonderful dish is as follows, though I hasten to add, that I have yet to make it! But I will !

Ingredients

500 g of crab meat, lobster, shrimp or scallops, or indeed a mixture of all of the above.

240 cc of fish or seafood broth

120 cc of fresh cream

2 cups white bread crumbs soaked in milk

1 thinly chopped onion

6 tablespoons grated Parmesan cheese

2 tablespoons oil

2 soup spoons of butter

2 bay leaves

1 teaspoon colored chili pepper

1 clove garlic, minced

1 teaspoon dried oregano

Sea salt

Pepper

Method

I would recommend buying cooked lobster or crab, if you have never cooked it before..

3. Detach the meat from the shell, crumble and set aside.

4. In a pan add the oil and heat medium heat, add the colored pepper, chopped garlic, onion and saute until soft, without browning.

5. Add oregano, fish stock and bring to a boil.

6. Add crumbled crab meat, and any other seafood that you choose to use, , bread soaked in milk, grated cheese and butter to the pot, cooking over medium heat, stirring carefully until the mixture thickens. Salt and pepper to taste and incorporate the fresh cream stirring until well mixed.

7. Pre-heat the oven at medium-high temperature, about 190 ° C (374 ° F).

8. Empty the mixture in a baking dish, distribute the rest of the grated cheese on the surface and bake for about 10 minutes until golden brown.

9. Remove from oven and serve hot , maybe with toasted Sourdough!