RECIPES
CRAYFISH MORNAY HEATHER WALTON , RAY WHITE MATAKANA AND OMAHA NZ
INGREDIENTS METHOD
• 2-3 crayfish
• 3 or more cloves of garlic
• 50 grams of butter
• 2 tbsp of flour ( GF ) is fine too
• Tablespoon of chicken stock or Maggi soup
• 250ml milk
• 200ml cream
• Tasty cheese
• Bread crumbs
1 . Steam crayfish until only just cooked - seven minutes , usually from fresh .
2 . Detach the tails and when cool enough , cut down the middle ( not the shell side , the softer underside ), straighten the tail on a chopping board and press down on the shell cracking , it so you can break the shell down the middle in half , peel the shell off the flesh . 3 . Dice the meat in good sized chunks . 4 . Peel and crush loads of garlic . 5 . Melt a big knob of butter and stir fry garlic for a few minutes . 6 . Add the crayfish and stir fry for a few minutes . 7 . In a Nutribullet or shaker put about 250ml milk and 200ml cream plus two tablespoons of flour , a tablespoon of chicken stock or a Maggi soup sachet . 8 . Blend and pour over the crayfish in the fry pan . 9 . As it thickens keep adding milk or cream depending how rich you want it - still wants to be thick . 10 . When it stops thickening , add a couple of cups of grated tasty cheese to melt through . 11 . Serve into individual ramekins or a baking dish , sprinkle with bread crumbs , a bit more cheese , grill until golden brown , serve to impress . 12 . Note - can be put back into the shells and grilled and served .
LAMB SPIT
CHRIS WATSON , RAY WHITE RINGWOOD , VIC
METHOD
1 . |
Marinate lamb overnight in the fridge with garlic , salt , pepper , olive oil , rosemary and garlic |
to taste . Cut slits into meat to help with absorption . |
2 . |
Bring meat to room temperature . |
3 . |
Roast on charcoal spit , continually basting with marinade using rosemary as a brush . |
4 . |
Cover in foil to rest for 5-10 minutes to serve . |
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