Delicious UK - (11)November 2020

make it special.

deliciousmagazine.co.uk 55

• 1 fat clove of garlic


• ½ teaspoon Worcestershire
  sauce


• 200g conchiglie rigate pasta


• 100g mixed white and brown
  crabmeat (50/50)

1 Grate the Gruyère into a bowl
and add the 2 tablespoons of
grated Parmesan. Mix the flour
with the spices in a small cup.
Pour the milk into a measuring
jug and stir in the tablespoon of
tomato purée. Put a pan of
water on to boil for the pasta.
2 Find a smallish heavy-based
saucepan; I use one 18cm in
diameter. Over lowish heat,
melt the butter, then peel and
mince or grate in the garlic
and stir it around in the pan
quickly. Turn the heat up to
medium and add the flour and
spices. Whisk over the heat
until it all coheres into an
orange, fragrant, loose paste;
this will take no longer than
a minute. It soon looks like
tangerine-tinted foaming
honeycomb. Take off the heat
and very gradually whisk in
the tomatoey milk until it’s
completely smooth. Use a
spatula to scrape down any
sauce that’s stuck to the sides
of the pan.
3 Put back on the heat, turn
up to medium and cook,
stirring, until it has thickened
and lost any taste of flouriness;
this will take anything from
3 to 5 minutes. Stir in the
Worcestershire sauce.
4 Take the pan off the heat and
stir in the grated cheeses. It’ll
look rather fabulously like
Velveeta now. Put a lid on the
saucepan or cover tightly with
foil and leave on the hob, but
with the heat off, while you get
on with the pasta. If you have
an electric or ceramic hob it
may be better to take the pan
off completely.
5 So, add salt to the boiling
water in the pasta pan, then
add the pasta and cook

accordingtothepacket

instructions,thoughstart

checkingit a coupleof

minutesearlier.

6 Whenthepastaisjustabout

aldente,addthecrabmeat

tothesmokycheesesauce,

thenonceyou’rehappythat

thepastashellsareready,

usea spidertolifttheminto

thesauceordrainthem,

reservingsomepasta-cooking

liquidfirst,anddroptheshells

in.Stiroverlowishheatuntil

thecrabmeatishot.If you

wanttomakethesauceany

morefluid,asindeedyou

might,addasmuchofthe

pasta-cookingwaterasyou

needto.Tastetoseeif you

wanttoaddsalt– thecrab

meatyougetintubstendsto

bequitesaltyalready,butif

you’vegotyoursfromyour

fishmonger,it mightneedit.

7 Dividebetweentwosmall

shallowbowlsandsprinkle

withAleppopepperorhot

smokedpaprika.

OxtailBourguignon

SERVES 4

I don’tneedmuchofan

excusetomakeanoxtail

stew.I loveitsrichfattiness,

itssweetviscosity...Words

thatalarmtheleanteam,

butbringjoytothebrown

foodbrigade.

Theremaynotbemuch

leftoverifyou’remaking

thisforfour,butI gladly

makeitfortwo,freeze

oneportionandeatthe

remainder– thesweet

meatshreddedintothe

richsauce– reheatedon

thehobwithsomeextra

waterandsomeorzo(and

sometimesfrozenpeasas

well)cookedinit,tobe

eatencomfortinglyfrom

a bowl,witha spoon.

Warning:thisneedstobemade

atleasta daybeforeyouplan

toeatit.

MAKE

AHEAD

Prepareupto3 days

ahead.Refrigerate,

covered,andreheat

asdirectedinrecipeuntil

pipinghot.

STORE

Refrigerate leftovers

and use within

24 hours. Reheat

until piping hot.

FREEZE

Freeze in airtight

container for up to

3 months. Defrost

overnight in the fridge.

Transfer to casserole dish and

reheat as directed in recipe. →

Oxtail

Bourguignon