Zoran runs a great delicatessen and restaurant in the village of St. Margarets in Twickenham and his background as a trained chef really comes through in his choice of products not only in the deli, but on his daily menu board in the restaurant. Read my interview with Zoran here. If you’re not in by 12.30 you may have to wait for a table as it’s a very popular hangout for locals and those working across the road in Twickenham Studios. Zoran and his staff are very friendly and he always has a good story to tell if he has the time, in between cooking in the open kitchen downstairs or directing his busy staff. He runs a tight ship, but it shows in not only the service, but the quality of the food. You may have to wait a little, but with everything cooked from scratch you’ll be happy to read the paper and watch the locals. Oh, and PLEASE eat their homemade polenta cake with creme fraiche on the side, it’s insanely light and yummy.
Zoran gave me his recipe for spaghetti with crab which I made recently and it almost tasted as good as his, almost!
This makes enough sauce for 4 servings and will keep in the fridge minus the crab for a few days
- Rapeseed oil
- ¼ teaspoon freshly milled black pepper
- Pinch sea salt
- 1 teaspoon very finely minced root ginger
- 1 red chilli, seeds discarded, diced very small
- 2 shallots, diced very small
- 1 stalk of lemongrass, very finely chopped
- ¼ cup flat leaf parsley chopped
- 350g at least, white crab meat
- ½ cup double cream
- ½ cup parmesan cheese or add as much as you like
- Juice of one lemon
Assemble all your ingredients as this dish comes together quickly and should be served straight away.
Put your spaghetti into boiling water and a little oil and cook until al dente, while your spaghetti is cooking, gently fry off the onions, chilli, lemongrass and ginger in a little oil until soft, add the crabmeat and stir around until combined well together, add the cream and stir again, add all the other ingredients and check for seasoning.
Strain your spaghetti and place in a large bowl, combine with the crab mixture and serve topped with a little more chopped parsley, a generous dash of the lemon juice and with a big hunk of crusty bread on the side.
Now, does that taste good or what?