Yabbies with yabby custard, asparagus puree,
kellybrook cider butter sauce, caramelised fuji apples
Serves 4
Yabbies
16
yabbies @ 80g each
Cool on ice to put yabbies to sleep.
Blanch in salted boiling water until just cook – 3 minutes.
Refresh in iced water.
Clean tails by removing shell and intestine.
The claws need to be cracked and removed whole.
Reserve the 12 best tails and four best claws. All other meat is to be
reserved too.
Custard
½
1 clove
500 ml
2
brown onion, finely diced
garlic, finely diced
cream
reserved yabby meat
eggs
salt
pepper
olive oil
Sweat the onions and garlic in olive oil, without colour, until soft and
sweet.
Add the cream, season then bring to the boil.
Remove from heat and add reserved yabby meat.
Puree and pass through a fine sieve.
Measure mixture then use 3 eggs to every litre of mixture. Whisk the eggs
and incorporate the cream mixture.
Allow to rest to remove any air bubbles.
Butter 4 Nestle dariole moulds (130ml) then fill each mould with 100ml of
the mixture.
Wrap each mould in cling film and steam for 10 – 15 minutes, until set.
Asparagus Puree
1
1 tblsp
bunch asparagus
olive oil
salt
pepper
Break the woody stalk off the end of the asparagus.
Blanch in salted boiling water, then refresh.
Chop the asparagus into small pieces and puree with the olive oil.
Season with salt and pepper then pass through a fine sieve.
Caramelised apples
2
fuji apples
clarified butter
Peel apples and dice into 1 cm cubes.
Fry in clarified butter until golden and caramelised.
Drain well on absorbent paper.
Butter sauce
250 ml
1
½
Kellybrook cider
shallot
fuji apple
Dice apple and shallot and place in pot with cider.
Bring to boil and reduce to 2 tbs of liquid. Strain.
Crab roe salt
1 tsp
3 tsp
dried crab roe
salt
Pound crab roe to a fine powder in a mortar and pestle.
Add salt and work a little more.
To serve
1 tblsp
100 g
cider reduction
butter
salt
pepper
Steam custards and yabbies to reheat.
Warm asparagus puree.
Heat cider reduction and mount in butter. Season.
Turn the custard out into the centre of a bowl.
Place 3 yabbie in each bowl in a triangle pattern.
In between each yabby place a small quennel of asparagus puree.
Drizzle with butter sauce.
Scatter caramelised apples.
Place a yabby claw on top of each custard.
Season with the crab roe salt.
IMPORTANT NOTICE
Recipes only to be reproduced with the direct permission of Geoff Lindsay.
All recipes are copyright of Geoff Lindsay. All recipes must be published unabbreviated,
unchanged and in full. Any changes, alterations or ingredient substitution suggestions
must be requested in writing and signed off by Geoff Lindsay.