We've been intending to start a blog for awhile now but with so many work-related commitments along with study, it seemed the blog was only a dream, something we discussed over a wine while Kane was cooking another one of his delicious creations.
The Crayfish in the photo was sourced from the east-coast of the north-island, our hometown being Gisborne and the oysters are from the Marlborough sounds as Blenheim is our new home.
(Serves 2)
Ingredients:
While your crays are in the pot wash a good amount of spinach, don't worry about drying as it helps it to wilt down.
Throw a knob of butter in a pot and melt on a medium heat. Add spinach leaves and cover with a lid. Stirring regularly until well wilted. Remove crayfish from the stock pot and allow to cool enough to handle.
While your cray is set aside, whip up your butter sauce:
Crush garlic and add to a pan with the juice of half a lemon. Add approximately 40-50g of butter and heat until melted. Stir through a small handful of chopped parsley and your butter drizzle is ready.
Break the cray tail from the body by twisting and pulling gently. Trim the excess meat from the tail and halve the tail shell with a large knife and a bit of weight.
Remove the tube from the center of the tail and arrange on the plate with the wilted spinach.
Spoon over the butter sauce and enjoy :). I like to serve with my oysters on brown bread as a side, I will make sure to add my recipe.
Ingredients:
- Salted water
- Crayfish
- Spinach
- Butter
- 2 garlic gloves (crushed)
- Handful of parsley
- Lemon
- Butter
- Poaching time will depend on the size of your crayfish. Remembering it will continue to cook in it's hot shell.
While your crays are in the pot wash a good amount of spinach, don't worry about drying as it helps it to wilt down.
Throw a knob of butter in a pot and melt on a medium heat. Add spinach leaves and cover with a lid. Stirring regularly until well wilted. Remove crayfish from the stock pot and allow to cool enough to handle.
While your cray is set aside, whip up your butter sauce:
Crush garlic and add to a pan with the juice of half a lemon. Add approximately 40-50g of butter and heat until melted. Stir through a small handful of chopped parsley and your butter drizzle is ready.
Break the cray tail from the body by twisting and pulling gently. Trim the excess meat from the tail and halve the tail shell with a large knife and a bit of weight.
Remove the tube from the center of the tail and arrange on the plate with the wilted spinach.
Spoon over the butter sauce and enjoy :). I like to serve with my oysters on brown bread as a side, I will make sure to add my recipe.
No comments:
Post a Comment