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| Yabby Billabong Stew |
½ cup olive oil
2 onions
1 clove garlic
2 cups white wine
16 yabbies
1 stick celery
4 ripe tomatoes
Parsley
Black pepper
Capsicum
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Cook the yabbies. Put into saucepan the olive oil and chopped onions and garlic, diced celery, capsicum and cook the mixture for one minute.
Add the wine and chopped peeled tomatoes. Simmer for five minutes.
Simmer for five minutes.
Season with salt and pepper.
Peel the yabby tails and place whole in wine mixture. Warm, do not cook, and serve immediately with fresh parsley.
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| Yabby Mornay |
1 litre milk
1 tablespoon butter
4 tablespoons plain flour
1 medium onion finely chopped
20 cooked and peeled yabbies
½ cup grated cheese
½ carton cream
Salt and cayenne pepper to taste
Grated cheese extra
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In saucepan sauté onion in the butter. Stir in flour, salt and pepper.
Cook one minute, gradually pour in the milk and stir until the sauce boils and thickens.
Remove from heat and add chopped yabbies, cream and grated cheese.
Pour into greased casserole dish, top with breadcrumbs and grated cheese.
Put into warm over to brown on top.
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| Char grilled marron with orange and ginger sauce |
4 large marron
1 cup orange juice
1 x 2cm piece of ginger peeled and finely chopped
Sea salt to taste
1 cup butter diced
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Put marron in the freezer for 30 minutes, remove and cut in halves.
Rinse to clean stomach cavity.
For the sauce, simmer the orange juice and ginger and reduce to about 1/3, swirl in the butter a few pieces at a time, keeping the sauce warm but do not boil.
Season the marron.
Lightly brush with the melted butter and char grill 3-4 minutes on each side.
Arrange the grilled marron on a plate surrounded by the sauce and serve immediately.
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| Marron Stock - This rich, delicious stock can be made with marron or yabbies. |
Using the heads claws:-
Add ripe tomatoes
Chopped onion
Carrots chopped
125 gm butter
250 gm cream
Fresh herbs
Pepper and salt to taste
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Put all the ingredients into a saucepan with cold water slowing bringing to the boil and simmer for 1 hour.
Stand for 1 hour and strain as much of the vegetable as possible through the sieve.
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| Marron and pastry |
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135 gm green marron tail meat
105 gm cream
1 egg white
Salt and pepper to taste
For the sauce
300 ml marron stock
45 gm butter cut into pieces
450 gm ripe tomatoes
200 ml cream
Parsley to garnish
6 pastry vol au vents
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Put the marron into a food processor and puree. Add the other ingredients. Divide the mixture into the vol au vents.
To serve preheat over the 220°C.
Put the pastries into the over for 7 minutes.
Put the stock into pan and reduce the amount by boiling.
Shake in butter, add tomatoes and shake the pan constantly, add the cream.
Serve the pastry on the middle of the plate with sauce divided around all.
Garnish with parsley. |
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