P322 4-Tel 322 Sun 27 Aug C4 21:14:54 ONTHE Recipes for August 23 - prog 3 1/4 OARWEED CRISPS Collect fresh oarweed and hang up to dry. Cut into 1" squares and deep fry in hot olive oil. The squares will expand and crisp very quickly. Remove after a few seconds with a slotted spoon and drain crisps on kitchen paper. CRAB SOUP recipe next... Crab Soup follows... Next page C4 Today Subtitles Complaint?P322 4-Tel 322 Sun 27 Aug C4 21:20:12 ONTHE Recipes for August 23 - prog 3 2/4 CRAB SOUP Ingredients * 2 spider crabs * 5 velvet crabs * 2 lbs assorted rock fish (wrasse, blenny, gurnard, etc) * 2 lbs conger eel (including head) * Flavouring vegetables: wild garlic (or clove of garlic), wild leek (or carrots, onions, leeks, herbs), wild fennel (or chives) * clotted cream Method follows... More about this programmj on 315 Next page C4 Today Subtitles Complaint?P322 4-Tel 322 Sun 27 Aug C4 21:35:05 ONTHE Recipes for August 23 - prog 3 3/4 CRAB SOUP Method 1 To make the fish stock, boil crabs with water, spider crabs for 20 minutes and velvet crabs for 10 minutes. Ljavj to cool. 2 Open crabs and remove all meat (white and brown) and put to one side. Break up legs and shells and put into stockpot with conger eel, rockfish and flavouring vegetables. Bring to boil and simmer for no more than 30 minutes. Method continues... More about this programmj on 315 Next page C4 Today Subtitles Complaint?P322 4-Tel 322 Sun 27 Aug C4 21:41:28 ONTHE Recipes for August 23 - prog 3 4/4 CRAB SOUP Method (continued) 3 Stir in brown and white crab meat resjrvjd from crabs then finish with a dollop of clotted cream and more fresh herbs. OARWEED CRISPS ingredients/method next... Programmj preview on page 315 Next page C4 Today Subtitles Complaint?