GingerPrawns04
PRAWN AND PICKLED GINGER SALAD
GingerGarlicRelish00
GINGER AND GARLIC RELISH
GingerPickle02
PICKLED GINGER
GingerCalamari03
CRISPY AROMATIC SQUID
GingerIce-cream02
GINGER PRESERVE
GingerBeer02
GINGER BEER
Nougat Cranberry & Almond
Cranberry and almond nougat
C&D Photo_0397
Macadamia butterscotch brittle
TrufflesWhite03
WHITE CHOCOLATE, MASALA AND PISTACHIO TRUFFLES
Truffles02
CHOCOLATE TRUFFLES
ChocMartini07
CHOCOLATE ESPRESSO MARTINI
Pork10
CRISPY PORK BELLY WITH CHOCOLATE HOISIN SAUCE
Chocolate Hoisin Sauce
CHOCOLATE HOISIN SAUCE
Milkshake02
CHOCOLATE NUTELLA MILKSHAKE
HotChoc01
GOOD OLD-FASHIONED HOT CHOCOLATE
May09Bread&Butter04
BREAD & BUTTER PUDDING
May09RoastChicken04
BUTTER-BASTED ROAST CHICKEN
Pistachio white choc chip cookies-0072
Pistachio white choc chip cookies
May09Butterscotch02
Butterscotch sauce
March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
CRAYFISH, SAFFRON & CHAMPAGNE RISOTTO

CRAYFISH, SAFFRON & CHAMPAGNE RISOTTO

Servings: 6

Ingredients

CRAYFISH STOCK:
3 whole crayfish
3 litres water
1 onion, cut in half
2 bay leaves
A few peppercorns from your NOMU Black Pepper Grinder
Large pinch of quality saffron strands

RISOTTO:
1 tbsp NOMU Extra Virgin Olive Oil
50g butter
3 shallots or 1 onion, very finely diced
1 clove garlic, crushed
NOMU Seafood & Fish Grinder
300g Carnaroli or Arborio Rice
1 cup (250ml) champagne or Cap Classique
1/4 cup (60ml) cream
NOMU Sea Salt and NOMU Black Pepper
Creme fraiche or mascarpone, to serve
Fresh tarragon, to serve

Directions

Steam the crayfish until just cooked. Separate the tails from the body. Remove the flesh from the tails, slice thinly and set aside. Clean the head cavity.

Place all the crayfish shells in a deep pot with 3 litres of water, a halved onion, bay leaves and peppercorns. Simmer for 30 minutes, then strain the stock into a clean saucepan. Continue to simmer until the liquid has halved in volume. Add a large pinch of saffron and turn down the heat to the lowest setting to keep the stock warm to make the risotto.

Over medium heat, gently sauté the diced onion in the Olive Oil and butter in a heavy-based pot or saucepan until soft and translucent, not browned. Add the garlic and a few generous grindings of NOMU Seafood & Fish Grinder, followed by the rice. Fry gently until the rice grains become translucent around the edges. Add the champagne and simmer until the alcohol has evaporated.

Turn down the heat and begin adding the hot stock one ladle at a time, only adding more once the rice has absorbed everything. Season during cooking, but be careful that you do not add too much salt if your stock is fairly salty. After approximately 20 minutes of stirring and adding stock, your rice should be cooked. Keep testing until the rice is just cooked.

Stir in the cream and finally the crayfish meat. Check the seasoning and serve immediately in warmed bowls. Garnish with some crème fraiche or mascarpone and a sprig of tarragon.

Ingredients

CRAYFISH STOCK:
3 whole crayfish
3 litres water
1 onion, cut in half
2 bay leaves
A few peppercorns from your NOMU Black Pepper Grinder
Large pinch of quality saffron strands

RISOTTO:
1 tbsp NOMU Extra Virgin Olive Oil
50g butter
3 shallots or 1 onion, very finely diced
1 clove garlic, crushed
NOMU Seafood & Fish Grinder
300g Carnaroli or Arborio Rice
1 cup (250ml) champagne or Cap Classique
1/4 cup (60ml) cream
NOMU Sea Salt and NOMU Black Pepper
Creme fraiche or mascarpone, to serve
Fresh tarragon, to serve

Directions

Steam the crayfish until just cooked. Separate the tails from the body. Remove the flesh from the tails, slice thinly and set aside. Clean the head cavity.

Place all the crayfish shells in a deep pot with 3 litres of water, a halved onion, bay leaves and peppercorns. Simmer for 30 minutes, then strain the stock into a clean saucepan. Continue to simmer until the liquid has halved in volume. Add a large pinch of saffron and turn down the heat to the lowest setting to keep the stock warm to make the risotto.

Over medium heat, gently sauté the diced onion in the Olive Oil and butter in a heavy-based pot or saucepan until soft and translucent, not browned. Add the garlic and a few generous grindings of NOMU Seafood & Fish Grinder, followed by the rice. Fry gently until the rice grains become translucent around the edges. Add the champagne and simmer until the alcohol has evaporated.

Turn down the heat and begin adding the hot stock one ladle at a time, only adding more once the rice has absorbed everything. Season during cooking, but be careful that you do not add too much salt if your stock is fairly salty. After approximately 20 minutes of stirring and adding stock, your rice should be cooked. Keep testing until the rice is just cooked.

Stir in the cream and finally the crayfish meat. Check the seasoning and serve immediately in warmed bowls. Garnish with some crème fraiche or mascarpone and a sprig of tarragon.

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips