If I asked you to name a food that paired well with cider, I bet you’d say pork. And before last week, so would I! But that was before I met Thatchers Katy cider, a light and crisp single variety cider from Thatchers, made only with Katy apples.
They had me at Single Variety: I like a good single malt whiskey, so I applied my spirits knowledge to this drink. Crafted from the finest apples I was told this is a light fragrant and softly sparkling medium dry cider with a distinctive character… sounds good to me.
It is indeed delicious, straddling the medium dry combination perfectly. I was asked to come up with a dish to suit such a light and fruity drink, so after skipping over the obvious pork dishes (NOPE! Not this time) I arrived at this beautifully simple Prawn, Crab and Lemon Linguine.
The tasting notes I was given when quaffing my Katy mentioned that its flavours worked well with delicate savoury dishes with hints of citrus, so the light linguine felt perfectly paired. I went fairly heavy on the citrus and garlic with mine, though if you were so inclined you could also add a little chilli (I didn’t, as the kids would be tucking in to the dish too).
This dish has it all: it’s so quick and easy, it’ll be served in a speedy 20 minutes, is packed with flavour and full of goodness thanks to the yummy low-fat seafood. Even my kids, the self-proclaimed fusspots of the family, tucked into it with abandon. It’s delicious!
You can have a gander at my video below where I give Thatchers Katy a taste before cooking up this wonderful dish, or follow the steps in the recipe. Enjoy…
Prawn, Crab and Lemon Linguine
- 175 g Dried linguine
- 150g pack King prawns (cooked)
- 100g White crab meat (or white and brown if you prefer)
- 1 handful Flat leaf parsley, chopped
- 1 tbsp Philadelphia
- 1 Lemon (juice of)
- 2 cloves Garlic, finely chopped or grated
- 1 tbsp Olive oil
Pop a pan of water on and add a generous amount of salt (it should be as salty as the sea!). Bring to the boil and add your dried linguine, cooking as per the pack instructions.
Drizzle your olive oil in a frying pan and add the garlic, stirring to cook well. If you want to use a chopped chilli you can add at this point.
Add the crab and prawn to the frying pan and thoroughly heat through. Squeeze the juice of the lemon into this and stir well. Add your tbsp of Philadelphia and mix until a sauce is created.
Drain your pasta, reserving some of the cooking water, and add to the crab and prawns and fold through. Serve in bowls with your chopped parsley sprinkled on top, accompanied by Thatchers Katy!
Big thanks to Thatchers for working with MTT