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Sharp-tongued TV racing pundit John McCririck probably comes second
only to food poisoning as a chef’s worst nightmare.
He once told Gary Rhodes his mash
potato tasted like ‘Smash’ and accused
him of making the ‘wrong sauce’
for scallops.t pays off in the end,
lifelong habits.”
On another occasion, to protest about
waiting too long for his food, John
packed his own picnic and proceeded
to tuck in at the table.
John, whose favourite restaurant
is The Ivy in London, describes his
experience of being a chef as
‘dreadful’, and tells Stir it up magazine:
“I was thick you see. I went to
Harrow, but came out thick. It was
all I could do.”
If Stir it up readers are seething right
now, then spare a thought for his
long-suffering wife Jenny, who he
calls ‘the Booby’.
John adds: “I don’t do cooking - it is
Booby’s job - a woman’s place is in the kitchen.
But behind the bad-mouth bluster lies a
good heart. John’s charity Greatwood
provides sanctuaries for retired racehorses
that have become ill or abandoned.
http://www.racehorsesgreatwood.org
Today the Channel 4 Racing star reveals
his favourite dish is Florida Stone Crab.
He likes it served cold, lightly dressed
and accompanied by a bottle of pink
Dom Pérignon. “It is the best crab in
the world, tender and it just melts in
the mouth,” he says.
2 ½ lbs Florida stone crab claws
¼ cup olive oil or vegetable oil
1 teaspoon salt
½ teaspoon white pepper
¼ cup extra dry vermouth
2 tablespoons lemon juice
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Method
Crack and remove outer shell from
the claws, leaving meat attached
to the remaining pincer.
Heat oil in large skillet over
medium-high heat.
Add stone crab claws,
salt
and pepper.
Cook 3 to 4 minutes or until
claws are heated, stirring
frequently.
Increase temperature to high, add
vermouth and lemon juice and cook
one additional minute stirring constantly.
Drain, serve hot or cold as an
appetizer or entree and enjoy.
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