RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER.

RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER

Linguine With Crab

For pure crab enjoyment, pick it yourself, and eat it with brown bread and butter and lots of lemon. However, I think this is the second finest way to enjoy the delicious sweet meat.

Ingredients

 Linguine With Crab

400g/14oz linguine
3 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
2 large red chillies, finely sliced
1 tsp crushed fennel seeds
250g/9oz fresh crabmeat
small bunch flatleaf parsley, finely chopped
sea salt and freshly ground black pepper

Method

1. Bring a large pan of salted water to the boil, add the linguine and cook until al dente - tender but still firm to the bite.

2. Meanwhile, heat the oil in a large frying pan, add the garlic, chillies and fennel seed and fry gently for a few minutes. Add the crabmeat and toss with the garlic and chillies.

3. Season with salt and pepper and stir in the parsley.

4. When the pasta is done, drain it and return to the pan. Add the crab mixture and toss together well. Serve immediately with extra oil and lemons.

Ingredients to buy

 
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...cooking term
Venison is very good for your health. High in protein, like beef, but much lower in fat. It is also full of vitamin B, iron, phosphorous, zinc and selenium. (If you know what all those are).

Cooking wise, you can treat it like beef, the less exercised muscles can be cooked quickly and served pink. The shoulder suits a slow, gentle braise. The younger the deer, the more tender the meat will be. However, don't disregard an older beast, for once marinated and cooked slowly, it will taste delicious.

The gamey flavour goes well with sweet flavours, such as the sherry in the Pedro Ximinez recipe, otherwise, redcurrant jelly or port are excellent, as are rosemary and juniper, sweet carrots or squash.

In Britain we have several types of deer, the most common being Red deer, Fallow and Roe, but you can also find Sika and Muntjac. They are all very different and very delicious.