RECIPE'S

Redclaw Crayfish

"The Gourmets Bush Tucker"   

• Redclaw can be prepared in much the same way as other crustaceans.
• Redclaw should be killed prior to cooking.
• The simplest method is to place the animals in a freezer or ice slurry for 5 - 10 minutes.

BBQ  Redclaw

• Redclaw are great cooked on the BBQ. Split Redclaw in halves, season with salt & cook.
• Brush the meat with seasoned butters or oils, & garlic , chives or dill.
• You can use the stems of herbs, dried or fresh, on the fire of your open grate BBQ.
• The aromatic smoke will season the meat & do wonders for the appetite.

Boiled Redclaw

• Bring a large saucepan of salted water to the boil. 
• Add the Redclaw to the water & bring back to boiling& then simmer.
• Don't boil as this will toughen the flesh.
• Cooking time depends on the size:
• About 2 minutes for 80 or less.
• 3 minutes for 80 to 150g, &  4 minutes for larger Redclaw.
• Redclaw Crayfish should be an even red colour all over.
• Serve immediately, or allow to cool on a ice slurry & serve cold in salads,
  or on its own.

Crayfish Freshly Grilled with Lemon Butter

Serves: 2

• 6 large (100g) Redclaw Crayfish, uncooked.
• 80g butter
• juice of 1 lemon
• 1/2 teaspoon freshly ground pepper
  
  Preheat your griller or BBQ, cut Redclaw in half, rinse lightly in cold water.
  Melt butter, add lemon juice & pepper, pour over Redclaw.
  Grill or BBQ Redclaw until tail meat just turns white,
  Serve hot or cold.
  

Crayfish Quiche

Serves: 6 as entree or 4 as a main with tossed green salad

• 400g Redclaw Crayfish flesh, cooked

• Prepared shortcrust or puff pastry

• 3 eggs

• 150ml cream

• 1 rounded tablespoon grated cheese

Salt, pepper & cayenne

Roll pastry out thinly & line the bottom & sides of a 20cm buttered flan ring & chill in the
refrigerator for one hour.
Bake at 200c for 10 minutes.
Meanwhile beat eggs, mix in cream, cheese & seasonings.
Dice flesh & place in pastry case. Carefully pour the custard mixture over it.
Bake for a further 30 minutes at 190c or until filling is set & golden.
Stand on cooling rack for 10 minutes before cutting into wedges.

This Quiche is best served warm or cool (not hot or cold). It can be cooked a day a head
and refrigerated or can be frozen.

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