1 head of garlic
2 tsp NOMU Extra Virgin Olive Oil
1 cup NOMU MAYU (or see homemade recipe below)
1 tsp NOMU Smoked Sweet Paprika
4 tbsp softened butter
4 tbsp NOMU Spanish Rub
6 crayfish
NOMU Sea Salt
2 lemons, cut into wedges
HOMEMADE MAYONNAISE:
3 egg yolks
1 tsp Dijon mustard
A few grindings of NOMU Sea Salt
1 cup canola oil
1 tbsp freshly squeezed lemon juice
1 tbsp boiling water
Preheat oven to 200°C.
Cut the top part of the garlic head off to expose some flesh. Drizzle with Olive Oil and wrap in tin foil. Place on a baking tray and bake for 20-30 minutes or until the cloves are soft and oozing. Once cooled, squeeze the cloves out into a bowl and mash with a fork.
Add the mashed garlic and smoked paprika to the mayonnaise and season to taste.
Place the butter and Spanish Rub in a bowl and mix to combine. Slice each crayfish in half and remove the intestines. Place the halves flesh-side up on a baking tray and generously brush the flesh with the flavoured butter. Season with salt and place under a hot grill until lightly browned and cooked through and the delicious butter has melted into the flesh. Serve hot with the smoked paprika aioli and fresh lemon wedges.
To make homemade mayonnaise, place the egg yolks, mustard and salt in a small food processor and whizz to combine. With the motor running, add the oil in a very slow, steady stream until you have a thick, light mayonnaise. Add the lemon juice and season to taste. With the motor still running, add the boiling water to make it extra light and creamy.
1 head of garlic
2 tsp NOMU Extra Virgin Olive Oil
1 cup NOMU MAYU (or see homemade recipe below)
1 tsp NOMU Smoked Sweet Paprika
4 tbsp softened butter
4 tbsp NOMU Spanish Rub
6 crayfish
NOMU Sea Salt
2 lemons, cut into wedges
HOMEMADE MAYONNAISE:
3 egg yolks
1 tsp Dijon mustard
A few grindings of NOMU Sea Salt
1 cup canola oil
1 tbsp freshly squeezed lemon juice
1 tbsp boiling water
Preheat oven to 200°C.
Cut the top part of the garlic head off to expose some flesh. Drizzle with Olive Oil and wrap in tin foil. Place on a baking tray and bake for 20-30 minutes or until the cloves are soft and oozing. Once cooled, squeeze the cloves out into a bowl and mash with a fork.
Add the mashed garlic and smoked paprika to the mayonnaise and season to taste.
Place the butter and Spanish Rub in a bowl and mix to combine. Slice each crayfish in half and remove the intestines. Place the halves flesh-side up on a baking tray and generously brush the flesh with the flavoured butter. Season with salt and place under a hot grill until lightly browned and cooked through and the delicious butter has melted into the flesh. Serve hot with the smoked paprika aioli and fresh lemon wedges.
To make homemade mayonnaise, place the egg yolks, mustard and salt in a small food processor and whizz to combine. With the motor running, add the oil in a very slow, steady stream until you have a thick, light mayonnaise. Add the lemon juice and season to taste. With the motor still running, add the boiling water to make it extra light and creamy.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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