Yabby Ravioli With Wild Lime And Shiitake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
RAVIOLI
30: Yabbies, (5 portions)
100 gram: Leeks, julienne cut
1/2: Wine glass of Vermouth,
Salt and pepper,
60: Wonton skins,
Egg white,
LEMON MYRTLE CREAM SAUCE
50 gram: Onion fine diced,
Butter,
70 milliliter: Seafood stock,
150 milliliter: Rhine Riesling,
1 liter: Cream,
1 1/2 tsp: Ground Lemon myrtle,
GARNISH
15 small: Shiitake mushrooms,
30 small: Wild limes,
Butter,
1/2: Teasponn sugar,
A pinch of salt,
Directions:
Prep. time 60 minutes
What Australians call crayfish (or crawfish, if youre from the South).
They have some unique ones in Oz. The West Australian Marron is probably
the most unique. It is black and very meaty. It is delicious, it has bigger
claws, smaller tail section. Only the shell is black, the meat is pure
white.
This recipe was developed by Gerhard Rist from the Hotel Nikko Bali. He is
now featuring an Australian menu in Bali as part of his international
offerings.
Drop the live yabbies into a large volume of boiling water to quickly kill
them. Drain and transfer to iced water to chill totally. Remove the flesh
from the tail and discard the alimentary canal. Saut
the julienne leek in
a little butter, add the yabby tails and Vermouth. Toss frequently until
all the liquid has evaporated and flavoured the yabbies which should be
half cooked at this stage. Remove yabbies and leeks and set aside to cool.
Place one yabby tail and a little of the leek onto a wonton wrapper. Brush
the wrapper around the yabby with egg white and set another wonton skin on
top of the yabby squeezing out any gaps. Using a round cutter, cut out a
circle keeping the yabby in the centre or alternatively, leave square. Put
aside under a damp tea towel until ready to cook.
Lemon myrtle cream sauce: Saut
the onion in a little butter until soft.
Add the stock and wine and reduce until nearly dry. Add the cream and
reduce by half. Strain through a fine strainer, return to the pan and
season to taste. Remove from heat, add the lemon myrtle and whisk in a
little cold butter before serving.
Garnish: Saut
the whole mushrooms and 6 small limes in a little butter.
Add the sugar,salt and the remainder of the limes towards the end.
To finish the dish, drop the ravioli into boiling salted water for 1 1/2 to
2 minutes until the wonton skin edges are al dent
. Drain and set in a ring
on a plate. Pile saut
ed mushrooms and limes in the centre of the ring and
dress with the cream sauce. Top with a sprig of fresh herb.
from : http:// www.bushtucker.com.au/glossary.htm
Posted to FOODWINE Digest by Abbott on Dec 25, 1997
Source from luhu.jp
What Australians call crayfish (or crawfish, if youre from the South).
They have some unique ones in Oz. The West Australian Marron is probably
the most unique. It is black and very meaty. It is delicious, it has bigger
claws, smaller tail section. Only the shell is black, the meat is pure
white.
This recipe was developed by Gerhard Rist from the Hotel Nikko Bali. He is
now featuring an Australian menu in Bali as part of his international
offerings.
Drop the live yabbies into a large volume of boiling water to quickly kill
them. Drain and transfer to iced water to chill totally. Remove the flesh
from the tail and discard the alimentary canal. Saut
the julienne leek in
a little butter, add the yabby tails and Vermouth. Toss frequently until
all the liquid has evaporated and flavoured the yabbies which should be
half cooked at this stage. Remove yabbies and leeks and set aside to cool.
Place one yabby tail and a little of the leek onto a wonton wrapper. Brush
the wrapper around the yabby with egg white and set another wonton skin on
top of the yabby squeezing out any gaps. Using a round cutter, cut out a
circle keeping the yabby in the centre or alternatively, leave square. Put
aside under a damp tea towel until ready to cook.
Lemon myrtle cream sauce: Saut
the onion in a little butter until soft.
Add the stock and wine and reduce until nearly dry. Add the cream and
reduce by half. Strain through a fine strainer, return to the pan and
season to taste. Remove from heat, add the lemon myrtle and whisk in a
little cold butter before serving.
Garnish: Saut
the whole mushrooms and 6 small limes in a little butter.
Add the sugar,salt and the remainder of the limes towards the end.
To finish the dish, drop the ravioli into boiling salted water for 1 1/2 to
2 minutes until the wonton skin edges are al dent
. Drain and set in a ring
on a plate. Pile saut
ed mushrooms and limes in the centre of the ring and
dress with the cream sauce. Top with a sprig of fresh herb.
from : http:// www.bushtucker.com.au/glossary.htm
Posted to FOODWINE Digest by Abbott
Source from luhu.jp
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