PASTA
These are classic flavours that make a versatile dish for a
starter or main course, and you can always leave the crab
mousse off for a simpler dish. Although I have a real love
of making pasta, you don’t have to make your own. Pasta is
something that I will be returning to in much more detail
later on. Fish and shellfish are something that is abundant
and of excellent quality in Dorset. I have used Samways Fish
Merchants in Bridport for many years and they have a great
fish shop in West Bay, as well as an online delivery service.
All their fresh fish is sourced from West Country ports and
prepared by their dedicated in-house team. Scallops, crab,
lobster, bass, plaice, squid and brill are some of my favourites
from local waters.
FRESH EGG SPAGHETTI WITH CRAB CHILLI
AND GARLIC
{Serves four}
36
300g fresh egg spaghetti
1 small red chilli, minced
1 small clove garlic, sliced
1tbsp chopped flat leaf parsley
50ml white wine
100ml homemade veg stock
50g unsalted butter
100g fresh white crab meat, picked
Extra virgin olive oil
Lemon juice
BROWN CRAB MOUSSE
100g sieved brown crabmeat
35g mayonnaise
Lemon juice
Worcester sauce
Tabasco sauce
Salt and black pepper
75g double cream and 10g milk, lightly whipped
1 leaf gelatine soaked in cold water, drained and dissolved in
1tbsp hot water
To make the brown crab mousse
Combine the crab with the mayonnaise and other seasoning
ingredients and adjust to taste, spicy or mild! Just bear in
mind that when you add the cream the flavour will become
much softer.
Add the dissolved gelatine to the crab mix, fold in the
whipped cream and chill to set. This is best made a day ahead.
This makes more than you need but keeps for 3-4 days and is
great as a canapé or snack.
To make the pasta
Bring a large pot of water to the boil and salt heavily. While
the water is boiling, take a large heavy bottomed sauté pan
and sweat off the garlic and chilli in a couple of tablespoons
of olive oil. Add the wine and reduce to a syrup, then add the
stock and reduce again to approximately 75 ml. Whisk in the
butter and set aside.
Cook the pasta until al dente, add to the sauce and warm
through. Finish by adding the white crab, parsley and a good
glug of olive oil.
Check the seasoning and adjust accordingly with salt,
pepper and lemon juice.
Divide between four pasta bowls and top each portion with
a quenelle of the crab mousse. This melts fairly quickly so add
at the last minute.
SAUCE
200g veal trimmings
100ml red wine
2 sprigs of thyme
Extra virgin olive oil
To make the sauce
In a heavy based pan with a little olive oil, colour the veal
trimmings, taking them as dark as possible without burning.
Keep scraping up the caramelised bits from the bottom of the
pan to prevent burning.
Deglaze with the red wine, again scraping the bottom of
the pan well. Allow the wine to reduce to a syrup and then add
the thyme. Cover with water and bring to a simmer. Skim well
and cook for one hour. Pass through a fine sieve into a clean
pan, pressing well on the solids. Reduce to around 100ml of
liquid. Season to taste and if necessary thicken lightly with
cornflour.
To make the casserole
Sweat the shallot and garlic in olive oil until softened but not
coloured. A pinch of salt will help. Add the wine and reduce
to a syrup, then add the veg stock and reduce by a third. Add
the cooked beans and warm through. Season with Maldon salt
www.menu-dorset.co.uk