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EVERYONE LOVES SCALLOPS.
But try it this way – cooked in cream and sherry – wow. As a starter or a main course. So popular it flies out of the kitchen. Such a simple dish but beautiful. Yum, yum.
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The less you do to a fish the better it tastes.
A quick dip in a pan of spluttering butter, held down on a blistering griddle or a quiet bake in the oven is all it needs. Fish hates fuss. I cannot see the point of turning a fillet into a mousse in order to stuff another fillet. I can see even less why that fillet…
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NEW ZEALAND MUSSELS ARE NOT LOCAL MORSTON MUSSELS!
If there is an R in the month then our beautiful local mussels are on offer, the rest of the year we offer New Zealand green lipped mussels, they are still tasty but not as good as local Morston mussels, they are completely different. Morston mussels are plump and juicy and New Zealand mussels are…
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Wonderful weather, wonderful seafood.
Skate with black butter is one of our specials and one of our favourites with our customers. Skate is in season from September to April. The only parts eaten are the wings which are sold whole from young skate or sliced from larger fish. 2lb skate, 2oz butter, 2 tablespoons white wine vinegar, court bouillon,…
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OYSTERS FOR VALENTINES
Opening Oysters – Wrap one hand in a tea towel and place the oyster in it, put your hand on a work top, push the point of an oyster knife or small, thick-bladed knife into the hinge of the oyster and, using firm but not excessive pressure, work the knife backwards and forwards into the…
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Photo shoot completed
Our photo shoot for promotion purposes has just been completed. The documentary should be out in November and Colin and I will be pictured in most of the TV mags. Don’t forget to watch the documentary, it is called “The Tripadvisors” a Cutting Edge documentary on Channel 4. Our special at the moment is scallops…
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POACHED SALMON
For 4-6 people a large piece of salmon on the bone, just over 1kg in weight, salt. Come high summer, there is little more useful than a piece of cooked salmon in the fridge. You can hack off a lump for lunch, or slide an elegant wedge off the bone for supper. You can serve…
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Cromer crab cakes
5 handfuls of fresh white breadcrumbs. 400g crabmeat. Half a teaspoon of cayenne pepper. 3 tablespoons of grain mustard. A tablespoon of Worcestershire sauce. 3 spring onions, chopped. 4 heaped tablespoons mayonnaise. 5 tablespoons chopped parsley. Juice of half a lemon. Oil. Mix together all the ingredients except the oil and season with salt and…
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Cromer crab
The most savoury of seafood. The most juicy too. Of course, crab is really a seaside treat to be eaten within a cockle’s throw of the pier, but a treat that can taste almost as good at home. Just close your eyes and think of Cromer. A freshly cooked crab can seem like the food…
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BLAKENEY OYSTERS
No food beckons in quite the same way as an oyster on its open shell. Ridiculously sexy, salty, juicy, quivering things that they are. Yet the oyster does not appeal to everyone, possibly because of its association with smart city restaurants where they are consumed out of bravado as much as for flavour. Only the…
The Old Forge
Seafood Restaurant
Fakenham Road, Thursford, 01328 878345
