Thursday, 02 August 2018 17:02

    The Wells Crab House

    After working all day at Holkham I couldn't leave for home without a hunting out a tasty bit of fish for supper. The problem is everywhere gets booked up in the season and I didn't want fish and chips and hadn't got time for a full 3 course meal. Chancing it I stuck my head in the door at the nearby Wells Crab House and the lovely Maitre D' offered my daughter and I the bar seat (more of a shelf, but a perfectly good place to eat a snack). We ordered four starters: Potted Shrimps (pictured) A crab tart. Smoked Mackerel Fishcakes and Pan fried Scallops with a ham fritter. Perfectly hitting the spot and washed down with an alcohol free Adnams Ghost Ship. More about Drinks for Drivers in another blog.

    Published in Restaurant foodie
    Thursday, 25 August 2016 12:12

    Are you mad about monkfish?

    Do you fancy yourself as the Chief Taster for Loch Fyne Seafood and Grill? You get paid in fish! Details here...

    Published in Restaurant foodie
    Tuesday, 26 June 2012 11:57

    Crab Linguine

    A quick and easy crab recipe which serves eight as a starter, or four as a large main course.

    Ingredients

    2 dressed crabs ( I use brown and white meat, some prefer just the white meat)

    600g linguine
    10 tbsp very good olive oil
    2 cloves garlic, finely chopped
    ½ tsp finely chopped fresh red chilli
    75ml dry white wine
    3 tbsp chopped fresh flat-leaf parsley
    1 tbsp chopped basil
    Juice and grated zest of ½ lemon
    Salt and freshly ground black pepper

    Method

    Bring a large pan of salted water to the boil and cook the linguine for 9-11 minutes, or according to packet instructions, until al dente.

    Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic and chilli.

    Fry lightly without colouring for about one minute.

    Stir in the crabmeat and heat through for another minute.

    Add the wine to the pan and let it bubble and reduce a little.

    Drain the linguine and add to the crab mixture.

    Stir in the parsley and basil and toss everything together to coat evenly.

    Finish with the lemon juice and grated zest.

    Season to taste and serve immediately

    Published in Recipes
    Tuesday, 19 June 2012 11:15

    See the Beach

    A pre- theatre snack is always better with a cocktail or two, and we had ours at La Bodegra Negra with a side order of tortillas and ceviche which by all accounts is the 'next big thing'. But only if you live in the Caribbean and can get the best quality and freshest raw fish, which here most of us can't. If you are by the seaside here it's worth trying with just a squeeze of lime, oil, salt, pepper and chili. One American website I looked at said the name came from English-speaking people, who watched fishermen on the coast of Peru eating their fish directly from the sea with just lemons and salt, and said 'See the beach.' and since this was a phrase that the locals couldn't repeat, they pronounced it 'Ceviche' instead. Well Americans - just because you don't have as much folklore as us there's no need to make it up. 

    Published in Abroad
    denise_and_adrian
    Here are the people who make it all, you can easily buy the sauce online from them, and here is how you do it...
    Sweet Chilli Prawns
    1 knob of butter
    8 raw King or Tiger prawns
    half a chargrilled 10" tortilla
    1 tbs Hot Sweet Chilli Sauce
    1tbs fresh chopped coriander
    2 splashes of single cream
    juice of half a lime
    Heat a knob of butter in a large pan or wok and fry King Prawns for a minute or two until they start to change colour. Add the Hot Sweet Chilli Sauce, coriander and lime juice and stir for one minute. Add the cream, turn down the heat and cook the prawns through for a couple of minutes. This will also thicken the sauce.
    Chargrill a pre cut tortilla and roll to make a cone. When the prawns are cooked spoon them in the cone and lay it on your plate and pour the sauce over the prawns. Serve with a handful of baby leaf salad as a garnish.
    Published in Dish of the Day