The crabs we use at 1 Sallyport are brown crabs but that doesn't mean it is brown meat we use its just the name of the type of crab. It comes from the north east coast and is supplied to us by Douglas Flannigan at Tweedmouth who diffinately has the best in the area. It is sensational mixed with with home-made mayo and seaonal ripe avocado which is full of goodness and tastes of summer. The orange segments mixed through a leaf salad with some chives is a perfect accompanyment. Throw in a few olives a glass of chilled fino sherry and you will feel your in sunny Spain ( away from this wild windy weather!) Talking about oranges,having oranges freshly squeezed for you in the morning or indeed any time of day is an absolute luxury,especially when you think how many oranges it takes to get a glass of juice. We invested in this amazing machine from Zummo 3 years ago to take all the hard work and pain out of squeezing fresh oranges . The only down side is its such a fiddle to wash!
Oranges are such a wonderful fruit that deserves much more recognition in the kitchen . The scent of an orange is awesome, a couple of strips of orange rind in a dish make such a difference and it is diffinately one of my favourite fruits to cook with. I made an orange avocado and crab salad and an orange drizzle cake today.I'v got a lovely dish of lamb with cinnamon,star anise and orange.Also you can make a stunning sauce with caramelizing oranges to drizzle over your ice-cream. I'm trying to eat only heathly food at the moment but its murder when your a chef as you've got to taste when your cooking all the time.You don't see many fat chefs mind you but that's different from healthy eating..................now where are my walnuts, pecan nuts,dried cranberries,grapes,Oh Avocado its really healthy...................so that's okay!
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