|
HOT CRAYFISH DIP
|
|
Ingredients: |
|
Method: |
|
1 kg yabbies
1 packet cream cheese softened
1 tablespoon milk
2 tablespoon onion finely chopped
½ teaspoon white horseradish
|
|
In a small bowl, combine all
ingredients, until well blended Turn into a baking dish, Bake
uncovered in preheated 180°c oven for 15 minutes. Stir often
Serve warm with crackers
|
Back to Top
__________________________________________________________________________________
|
GRATIN OF YABBIES
|
|
Ingredients: |
|
Method: |
|
1kg peeled cooked yabbies
200ml Hollandaise sauce
50ml butter blanc sauce
200ml whipped cream
Salt and pepper
|
|
Poach yabbies
till hot in vermouth and fish stock
Fold together hollandaise, butter blanc and whipped cream
Place this sauce on top of hot strained yabbies
Heat through in a warm oven for 10 mins. |
Back to Top
___________________________________________________________________________
|
YABBY PATE
|
|
Ingredients: |
|
Method: |
|
8oz cream cheese softened
¼ cup dry white wine
½ teaspoon onion salt
½ teaspoon seasoned salt
1/8 teaspoon dill weed
One & a half cups finely chopped yabby meat
|
|
Beat Cream cheese & Wine until smooth &
Creamy
Blend in salts and dill, then add yabby meat slowly.
Cover and refrigerate overnight
Serve with Crackers.
|
Back to Top
___________________________________________________________________________
|
YABBY NUGGETS
|
|
Ingredients: |
|
Method: |
|
36 Yabbies shelled
2/3 cup self raising flour
1/3 cup custard powder
2/3 cup beer
Breadcrumbs
|
|
Make a well in the middle of the combined flour and custard powder
Add beer gradually and mix with a wooden spoon until smooth
Leave stand for a minimum of 1 hour
Roll yabby tails in flour, add to batter, roll in breadcrumbs
Deep fry until golden brown (8-10 mins)
Serve with Dip, Cocktail sauce or with Sweet and Sour Sauce |
Back to Top
___________________________________________________________________________
|
YABBY MORNAY
|
|
Ingredients: |
|
Method: |
3
kg yabbies
120 grams butter or margarine
1/3 cup plain flour
2 cups milk (or 1 cup milk and 1 cup stock)
1 teaspoon prepared mild mustard
1 cup grated Gouda cheese |
|
Melt butter, add flour, mix well, slowly blend in milk and stock.
Bring to boil, simmer 1 minute, add grated cheese and mustard.
Heat through until cheese melts, add yabby meat, warm through.
Do not boil as this will toughen meat
If the sauce is too thick, add a touch more milk
Serve in Yabby shells or ovenproof dish.
Sprinkle with grated cheese on top, grill until golden. |
Back to Top
___________________________________________________________________________
|
YABBY SOUFFLÉ
|
|
Ingredients: |
|
Method: |
2
kg yabbies cooked and finely chopped
90 grams butter
6 tablespoon Plain flour
¾ cup fish or yabby stock
¾ cup cream
6 egg yolks
8 egg whites |
|
Melt butter over low heat, stir in flour and cook until golden.
Blend in stock and cream , stirring continuously until very thick.
Remove from heat and season to taste. Add finely chopped yabby flesh,
Beat in egg yolks one at a time. Beat egg whites until stiff, then fold
into yabby mixture and pour into six buttered soufflé dishes.
Bake in preheated moderately hot oven (200 C) until puffed and set,
about 15-20 minutes. Serve immediately |
Back to Top
___________________________________________________________________________
|
YABBY COCKTAIL
|
|
Ingredients: |
|
Method: |
100ml cream (fresh or thickened)
100ml mayonnaise
50ml Tomato Sauce
2 dessertspoons Worcestershire sauce
One and Half Kgs yabbies cooked, peeled and cut into halves or chunks
Shredded lettuce
Parsley sprigs
1 lemon
Rye Bread |
|
Combine cream, mayonnaise and sauces. Chill at least 1 hour before
serving
Line 6 bowls with shredded lettuce, add cut yabby meat.
Pour sauce over and garnish with lemon and parsley.
Serve with rye bread. |
Back to Top
___________________________________________________________________________
|
YABBY DIP
|
|
Ingredients: |
|
Method: |
250
ml thickened cream
1/3 cup mayonnaise
1 teaspoon prepared mild mustard
2 dessertspoons malt vinegar
1 teaspoon mild chilli sauce
1kg Yabbies (cooked, peeled and finely chopped) |
|
Combine all ingredients, leaving the meat till last.
Chill before serving with cracker biscuits.
|
Back to Top
___________________________________________________________________________
|
YABBY CARPETBAG
|
|
Ingredients: |
|
Method: |
6
steak fillets (with a pocket cut)
1 1/2 kg yabbies
6 strips bacon |
|
Peel yabbies and fill each pocket with yabby meat. Wrap fillet with
bacon strip
And secure with a wooden pick. Grill carefully - do not overcook.
Serve with Béarnaise Sauce. |
Back to Top
___________________________________________________________________________
|
GARLIC YABBIES |
|
Ingredients: |
|
Method: |
2kg
Yabbies (shelled and halved or cut into chunks)
Fresh chopped parsley
Into 6 ovenproof dishes add to each
1 tablespoon Olive oil
2 crushed garlic cloves
1 teaspoon chopped chilli (or to your taste)
1 tablespoon butter or margarine |
|
Place the 6 dishes on a tray in a hot oven for 10 mins
Divide the yabby meat between the dishes, return to oven for 5-8 minutes
Serve immediately sprinkled with chopped parsley. |
Back to Top
___________________________________________________________________________
|
CELEBRATION YABBIES
|
|
Ingredients: |
|
Method: |
2
cloves crushed garlic
2 teaspoon grated or finely slivered fresh ginger root.
1 tablespoon butter
1 cup fish stock
½ cup stones ginger wine or white wine
¼ cup sheet sherry and ¼ cup port
1 cup cream
1 tablespoon unsalted butter
salt or soy sauce to taste
1-2 tablespoon balsamic vinegar. |
|
Stun the yabbies by placing in the freezer for 30 minutes
Add to pot of boiling water in one layer. There has to be enough liquid
to kill the stunned yabbies quickly. Turn over if necessary. Remove
when they turn red.
In a frying pan, gently fry garlic and ginger in butter to soften
Add stock, wine and sherry, simmer for 2-3 mins
Add cream, and boil rapidly until reduced by half.
Cut butter into small cubes and whisk into the sauce.
Add salt and pepper, then a splash of balsamic vinegar.
Return yabbies to sauce and heat through
Serve with steamed rice. |
Back to Top
___________________________________________________________________________
|
CREAM OF WATERCRESS AND
YABBY SOUP |
|
Ingredients: |
|
Method: |
1 litre Chicken
Stock
1 litre Fish stock
300gm Yabbies in shells
100gm onion
40gm celery
30gm garlic
80gm leek
20gm ginger
250ml white wine
200ml Noily Prat
500gm flour
150 gm butter
Watercress puree
200ml cream
200gm spinach
200gm watercress
3 watercress leaves
1 yabby head. |
|
Cook yabbies in boiling salted water for 4-5 minutes , then plunge into
ice water.
Peel yabbies, keeping all shells.
In a warm large pot add butter and sweat off vegetables and ginger,
with lid on until soft, then add flour and cook further 5 mins. Add
alcohol and finally stocks.
Cook soup base for an hour, then pass through a fine strainer.
Reduce cream down by half, then allow to cool
Cook watercress and spinach very quickly in boiling water (10 seconds)
then cook in ice water.
Drain thoroughly. When cold, squeeze out excess water.
Add to reduced cream and puree in food processor. When very fine pass
through a fine strainer.
Heat soup base. Arrange yabby tails in soup bowl, then add watercress
puree to boiling soup base.
Adjust seasoning
Pour into soup bowls and garnish with watercress and yabby head |
Back to Top
___________________________________________________________________________
|
