YABBIES WITH GRILLED YOGHURT BREAD
SERVES 6 AS A STARTER
16 live Redclaw yabbies (live optional – substitute other yabbies, marron or king prawns) 85g unsalted butter, chopped Juice of 1/ 2 lemon 4 thyme sprigs, leaves picked 100g Greek yoghurt Fingerlime pearls (optional), to serve
YOGHURT BREAD (MAKES 16)
500g strong (baker’s) flour 11/ 2 tsp dried yeast 100g Greek yoghurt
To prepare the yabbies, if live, freeze for 2 hours to put them to sleep.
Meanwhile, for yoghurt bread, in a stand mixer fitted with the doughhook, knead flour, yeast, yoghurt and 220ml lukewarm water on low speed for 10 minutes or until smooth and elastic. Add 3 tsp salt flakes and knead for a further 2 minutes or until well combined. Transfer dough to a greased bowl and cover with plastic wrap. Stand in a warm place for 20 minutes to prove slightly. Divide dough into 2 tbs portions, roll into 16 balls and place on 2 greased trays, leaving 5cm between each ball. Cover with clean tea towels and stand in a warm place for 45 minutes or until doubled in size.
Heat a chargrill pan or barbecue to high heat. Roll flatbreads into 3mm-thick rounds. In batches, grill breads for 1-2 minutes each side or until grill marks appear. Stack cooked breads on top of one another in a bowl and cover with a clean tea towel to keep warm. Repeat with remaining dough.
Meanwhile, to cook yabbies, bring a large saucepan of salted water to the boil. In batches of 4, boil yabbies, covered, for 4 minutes or until cooked through, then immediately transfer to a bowl of iced water. When cool enough to handle, remove head, leaving tail. Repeat with remaining yabbies.
Melt butter in a large frypan over medium-low heat. Add lemon juice, thyme and a pinch of salt flakes. Transfer peeled yabbies to a serving bowl and drizzle with butter mixture. Serve with flatbreads and yoghurt scattered with fingerlime pearls, if using, alongside.
“EVERY SINGLE THING AT THE BARN WILL BE COOKED OVER COALS. STOCKMEN USED TO COOK ON THESE FURPHY POTS, JUST LIKE WE ARE DOING.”