English Cookbook: Whitby Seafood Recipes
By James Newton
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About this ebook
A great selection of Fish and Seafood recipes, the kind you will find at seaside restaurants.
James Newton
James Newton is currently teaching film and television studies at the University of Kent and at Canterbury Christ Church University. His doctoral research focuses on the topic of Anarchism and cinema. His other research interests include horror, westerns, the avant-garde and oppositional culture. He is also a practising film-maker and his work includes both experimental and narrative work.
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English Cookbook - James Newton
ABOUT WHITBY
The resort town of Whitby, at the mouth of the River Esk, has a rich and interesting history. It began as a religious center in the 7th century, when Whitby Abbey was first founded. Later, Whitby became a prominent whaling port and eventually, like most coastal towns, an active participant in the smuggling trade.
Several famous explorers have pushed off from the beaches of Whitby, including Captain James Cook. Captain Cook, as the king's surveyor, circumnavigated the globe twice in ships constructed by local carpenters and craftsmen. He also claimed Australia and New Zealand for Great Britain.
Literary references to Whitby add intrigue to the town. Herman Melville paid tribute to William Scoresby, captain of some of the first ships that sailed to Greenland and inventor of the crow's nest, in his novel Moby-Dick, and Bram Stoker found his inspiration for Dracula in the quaint streets of Whitby.
For more information on Whitby visit:
www.whitby.co.uk
FISH & SEAFOOD RECIPES
Crab Salad
Serves 4
Ingredients
2 pounds crabmeat
2 1/2 cups chopped celery
8 tablespoons mayonnaise
2 teaspoons celery seed
1 pinch paprika
2 1/2 tablespoons white sugar
1/2 tablespoon ground black pepper
1 teaspoon Old Bay Seasoning TM
2 teaspoons dried parsley
Directions
In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.
Scallop & Salmon Salad
INGREDIENTS
2 tbsp light soy sauce
25g fresh ginger, finely chopped
1 red chilli, deseeded and finely chopped
4 spring onions, sliced
200g scallops, halved if large
200g skinless salmon, cut into cubes of similar size to the scallops
500g small new potatoes
200g French beans, topped
150g frozen soya beans
150g tomatoes,