THE CHEF

KIREN MAIN­WAR­ING, CO-OP DIN­ING, PERTH

delicious - - PRODUCE AWARDS. -

YAB­BIES WITH AP­PLE, RADIC­CHIO AND LEMON­GRASS BUT­TER SERVES 2

10 (600g) large yab­bies 150g un­salted but­ter, chopped Finely grated zest and juice of 1 lemon 2 lemon­grass stalks

(in­ner core only), bruised 1 tsp finely grated gin­ger 1 tsp cel­ery seeds

1/ 2 cup (125ml) ex­tra vir­gin olive oil 1 cup (80g) sourdough bread­crumbs 2 tbs pine nuts 1/ 2 head of radic­chio, cut into thin wedges 1 green ap­ple, thinly sliced

into match­sticks 2 cel­ery stalks, trimmed, thinly sliced

on an an­gle Place yab­bies in the freezer for 30 min­utes to put to sleep, then use a sharp knife to halve length­ways through the head and back­bone. Dis­card vein.

To make the lemon­grass but­ter, place but­ter, lemon zest, lemon­grass and gin­ger in a saucepan over low heat. Cook, swirling saucepan oc­ca­sion­ally, for 10 min­utes to de­velop flavour with­out colour­ing. Re­move from heat and stand for 30 min­utes to in­fuse.

Mean­while, to make the dress­ing, whisk lemon juice, cel­ery seeds and 1/4 cup (60ml) oil in a bowl un­til well com­bined.

Heat re­main­ing 1/4 cup (60ml) oil in a fry­pan over medium-high heat. Add the bread­crumbs and pine nuts, and cook, stirring con­stantly, for 4-5 min­utes or un­til golden. Drain on pa­per towel.

Heat a bar­be­cue or char­grill pan to high heat. Brush yabby flesh with lemon­grass but­ter and grill, cut-side up, with­out turn­ing, for 4-5 min­utes or un­til meat is cooked through. Ar­range radic­chio over a serv­ing plat­ter. Top with ap­ple and cel­ery, and driz­zle over some dress­ing. Scat­ter with pine nut mix­ture, top with yab­bies and serve with re­main­ing dress­ing.

“THIS RECIPE IS SIM­PLE AND FRESH, AND DOESN’T COM­PETE WITH THE SU­PERB FLAVOUR OF THE YAB­BIES.”

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