Wednesday, 17 April 2013

annas crayfish salad

Wow Anna that looks devine and delicious.
Chris and I were fortunate to be out again on my sister and brother and laws boat over the last weekend at Great Barrier Island.  What an amazing place.  Diver Dean caught numerous crayfish which mean't I gave some away to Anna ( I didn't want to be greedy) and this is what she came up with her lunch yesterday.  I wish I stayed around.  I made a crayfish risotto which we had for dinner last night and I have been nibbling on it this morning and I will take the remainder for my dinner at work tonight.
Very fortunate. Yum Yum.
Shit just realised I have posted 2 crayfish recipes in a row.

Wednesday, 3 April 2013

crayfish fettuccine with herbs and lemon

This is what I had for my dinner last night at work.  Yes I ate all that crayfish for myself.  The family had fresh snapper so I didn't feel too bad.   Fish and crayfish caught out at Great barrier Island courtesy of Dean and Phillipa, Thank you.

Start by chopping about 6 cloves of garlic finely and adding it to the fry pan with sizzling herb butter and some olive oil.  Gently cook the garlic.  Turn off the pan if gets too hot.  Meanwhile cook the pasta (about 225g) or enough for 2-4 people.
Once the pasta is cooked add to the herb butter along with zest and juice of 2 lemons more chopped herbs, whatever you have (basil,chervil, tarragon, parsley) as long as it is fresh.  Use plenty.  Finish up with the cooked chopped crayfish a few shakes of chile flakes and salt and pepper and loosen up with some pasta water and olive oil.

compound butter

I decided to make this butter to use up some of the numerous herbs that are in the garden.

This is Gordon Ramseys recipe which is as follows

200g of unsalted butter at room temperature
1 tsp of parsley
1tsp of chevil
1 tsp of tarragon
salt and pepper

Mix together until all combined

Put it on some gladwrap and roll into a log and then put into the fridge ready for use.
The possibilities of herb and flavour combinations are endless but I think this one lends it self well to fish and seafood dishes.