On the first Tuesday of every month we like to head down to Guildford High Street to marvel at all the delicious, locally produced foods and compile a recipe for you based on ingredients we have managed to buy- here’s our offering for the August Farmers Market. We try and support businesses by buying some tasty little treats and picking up fantastic fresh food to cook great meals for under £5 a person. Doing this shows that you don’t need to break the bank to eat healthy food that is locally grown, sourced, produced and manufactured.
What could be better than a light seafood pasta dish on warm August evening? We all know that in the heat of the summer, there is nothing worse than slaving over the stove for hours to try and compile a complex meal that makes you more hot and flustered than it’s worth. So this month we thought we would bring you a delightfully fresh and crisp dish that combines subtle flavours with fresh summer ingredients. With such beautiful seafood on offer like cockles, crab, shrimp and muscles, it is difficult to overlook and although you will have to buy some pasta, wine and cream from the supermarket, the majority of the recipe will be easily got from the Farmers Market.
Ingredients:
250g of Tagliatelle
1 pot of fresh muscles
1 pot of fresh crab sticks
1 pot of fresh prawns
1 pot of fresh cockles
1/2 large white onion
6 mushrooms
1 fresh red chilli
2 cloves of garlic
Grated lemon zest
1-2 glasses of dry white wine
250g cream/crème fraiche
1 tbsp of butter
Drizzle of extra virgin olive oil
Salt & pepper to season
100g grated Parmesan cheese to top (optional)
Handful of fresh basil/parsley to top (optional)
Cooking time: 30 mins
Serves: 3 people
Instructions:
- Chop up the onion and add to a large frying pan with a drizzle of oil on a low heat and soften whilst cutting up the chillies, garlic and mushrooms.
- Add these into the pan once the onion has started to brown and after another five minutes add your wine, leaving the alcohol to burn off and reduce in the pan for 10-15mins on a low heat.
- Whilst that is happening, bring a saucepan up to the boil and add your tagliatelle, leaving to cook for the next 10-12 minutes in some salted water.
- Cut the crab sticks into smaller pieces then wash all of the seafood thoroughly in a colander. Melt the butter into a second frying pan and add the seafood on a high heat until it has a golden crust.
- Add the seafood mix into the other frying pan with the vegetables and wine and grate some lemon zest into the mix, seasoning with salt and pepper.
- Strain your tagliatelle and place back in the saucepan. Add the seafood and vegetables to the pasta and mix in with your cream or crème fraiche.
- Serve in bowls and sprinkle over your optional Parmesan cheese and fresh basil and parsley at this point to finish.
James Martin