Crayfish chilli and herb crust.


Crayfish chilli and herb crust.

Whenever I need crayfish (rock Lobster) for a recipe I go to the MAN Darren Shields from Wettie Wetsuits, His family are the bomb when it comes to this especially great New Zealand species.
In this case it was Gemma Shields (Fluffy) who has very successfully, recently represented New Zealand in the Spear fishing competitions Tahiti . Gemma came second and really deserves a mention as this is no mean feat. Thanks for the seafood and hope you enjoy my take on this very special dish.

You will need
1 Crayfish
2 cups Fresh panko breadcrumbs
1 tbsp Chopped fresh parsley
1 tbsp Chopped chives
2 tbsp Lemon juice
50g Melted butter (Lewis road Creamery)
Grated Zest of 1 small Lemon
Golden Sun Thai Sweet chilli sauce
Cracked Pepper to Season

Heres how
Partially cook crayfish in salted water, split in ½ lengthwise. Chop flesh into bite sized portions & loosely pack back into shells.
Brush or drizzle with Thai sweet chilli sauce then top with the crumble mixture sprinkled over & around flesh.
Place under grill & cook for 5 minutes, or until the top starts to brown.
Wash down with chilled Anchorage Sauvignon Blanc

CRUMBLE
Mix breadcrumbs, lemon juice, zest & herbs in a bowl. Season with plenty of cracked pepper. Add melted butter just prior to grilling the crayfish. Blend well with breadcrumb mixture. Serve with a crispy salad.

Chefs Tip:- Anchorage family estate have just won a Gold medal with their very special Anchorage Sauvignon Blanc 2013 in San Francisco USA, it is this wine that I have matched to this Crayfish dish. They go together superbly with the fruity flavours matching the sweetness of the cray to perfection.

Bon Appetit



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Wild Rocket Cajun chicken char grilled corn and carrot salad.


Wild Rocket Cajun chicken char grilled corn and carrot salad.

You will need
4x Chicken breast’s
2-3 tbsp Cajun seasoning.
250 grm fresh wild rocket
1-2 carrots.
1x Whole corn cob chargrilled and cut into 4
1x Red Onion cut into rounds.
4x Tomato wedges
Rice bran or olive oil for cooking.
1x tbsp Shaved parmesan cheese per serve
White salt and ground white pepper.
Lemon Mayo to serve.

Method
Brush the chicken with some or the oil then dust with Cajun seasoning. Allow to sit for 1
hour.
Grill or bake until juices run clear then allow to sit and rest for 30 minutes until just warm. Slice across the grain around 2cm thick. Set aside.

For the salad
Wash the wild rocket then toss in a bowl along with a little oil and seasoning.
Shred the carrot using a zester or grater getting as long ribbons as possible add in the combine with the dressing just prior to serving.
Once cooked place a good mount of the salad mix on the plate then the chicken on top.
Garnish with Shaved Parmesan cheese corn and tomato wedge.

Chefs tip. I like to serve this salad on top of a BBQ grilled slice of thick sour dough, with ½’s of plum tomato’s on the side, and a good chunky salsa or sauce. (see sauce & salsa section)


Wine choice Anchorage Family Estate, Pinot Gris 2014



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Roast Salmon and Coriander Soba noodle Salad


Serves 4
Prep time 20 minutes
Cook 15 minutes

2x salmon Fillets 125 grm each.
Season with Sea salt and a little white pepper.
Place Salmon into the preheated oven @220⁰C and cook to your liking.

For the Noodle salad
180 grm Soba noodles
300grm snow peas
1x Carrot shredded
100grm Baby spinach leaves
1x Red capsicum cut into julienne
3x spring onions
Snow pea shoots to garnish.
Coriander dressing

Method
Cook the noodles according to packet instructions.
Wilt the Snow pea, carrot and capsicum then refresh under cold water.
Toss together the cold noodles and the above mixture with spinach leaves and serve garnished with Snow pea shoots.

Coriander dressing for salmon.
4x Tbsp chopped coriander
2x Red chillies seeds removed and thinly chopped
3x tbsp lime juice
4x tsp Tamari sauce
2x tsp Brown sugar
Place all the ingredients together in a bowl and whisk until sugar dissolves.


Wine choice Anchorage Family Estate Classic Riesling 2013



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