Pure Latitude

Great Boat Food

With a few carefully selected good quality ingredients and a little bit of effort, you can ‘throw together’ beautiful things in your galley.

We’ve teamed up with Lisa Reilly of RealFood, to offer inspiration and guidance for livening up your cooking onboard. Check out Lisa’s recipes below and you’ll  soon be impressing fellow crew members with some seriously delicious food.

Crab Linguine

You will need:

• 1tbsp of Olive Oil
• 400g Linguini (Use a good quality brand if you can such as De Cecco)
• 1 Red Chilli deseeded and finely chopped
• 2 Small cloves of garlic, peeled and finely chopped
• A small handful of flat leaf parsley, leaves picked and roughly chopped
• 1 x Unwaxed Lemon
• 1 x tsp of fennel seeds, crushed (Crush these using the side of your chef’s knife in the absence of a pestle and mortar)
• 200g White Crab Meat
• 200g Brown Crab Meat

*You will need a citrus zester for this recipe.

Method

One. Put the linguini on to boil in the largest saucepan available.

Two.While the pasta is cooking take a large frying pan and heat the olive oil on a medium-low heat. Add the fennel seeds, chilli and garlic and fry gently until they are soft but not coloured. This should only take a couple of minutes.

Three. Add the brown crabmeat, the zest of half a lemon and juice of a whole lemon and stir, keeping on a low heat.

 

 

Four. Drain the pasta and add this to the sauce. Add the white meat and flat leaf parsley and toss the whole thing together. Serve immediately.

Serves Four.

*Tip – Before you drain the pasta, reserve a couple of tablespoons of the water it has been cooked in. When you have finished adding all the ingredients and pasta together, you can use the water to loosen the sauce if it looks a little stiff or dry.

Having spent years cooking the food I love in the superyacht industry, I wanted to help more boaters create top quality, fresh cuisine. You can choose between cooking the receipes I have created or ordering from my handmade menu range.

My concept is to move away from the sandwich and crisps lunch. I’m talking about homemade, handmade, locally sourced, seasonal food.

Lisa Reilly, RealFood