Dish - - Side Dishes -


The Grill func­tion re­ally max­imises the de­li­cious, del­i­cate flavour by us­ing a quick in­tense heat set­ting to cook the cray­fish per­fectly with­out over­cook­ing.

15–20 saf­fron threads 2 tea­spoons boil­ing wa­ter 75 grams but­ter, at room tem­per­a­ture 2 ta­ble­spoons lime juice 1 tea­spoon finely grated lime zest 2 fresh cray­fish

Crush saf­fron threads in a mor­tar and pes­tle, then add boil­ing wa­ter and al­low to steep un­til the colour emerges. Work in the but­ter, lime juice and zest.

Cut cray­fish in half length­wise and re­move the gut thread. Place the cray­fish, flesh-side up, side by side in the roast­ing dish.

Pre­heat your oven on grill to a medium-high heat and po­si­tion the rack at the top third of the oven. Spread the but­ter over the cray­fish flesh. Place cray­fish un­der the hot grill to cook for around 6–9 min­utes (this will de­pend on the size of your cray­fish), un­til the flesh is cooked through.

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