serves
4-6
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Brought To You Buy The Letter C
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 2 cooked WA crayfish
Garlic butter
- 2 bone marrow shafts (1 marrow bone split in half lengthways)
- 250 g butter, softened
- 5 garlic cloves
- 1 tbsp spice mix (below)
- 1 tbsp lemon juice
- 1 tbsp salt
- ½ tbsp pepper
Spice mix
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp ground cumin
Garlic herb sauce
- 1 tbsp finely chopped fresh oregano
- 1 cup flat-leaf parsley leaves
- 1 tbsp finely chopped rosemary leaves
- 2 garlic cloves, roughly chopped
- 1 tsp dried Italian herbs
- 2 tbsp fresh pesto
- 3 tbsp extra virgin olive oil
- salt, to season
You will need to start this recipe a day ahead.
Soaking time: 12-24 hours
Instructions
- For the garlic butter, soak the split marrow bones in salted water for 12-24 hours, to remove any blood. Drain, and pat dry.
- Preheat the oven to 185˚C fan-forced. Place the marrow bones, cut-side up, on a baking tray and roast for 20 minutes, or until golden. Remove from the oven and allow to cool.
- Scoop the cooled marrow into a blender jug and add the softened butter, garlic, spice mix, lemon juice, salt and pepper. Blend until smooth and well combined. Scoop out onto cling film, shape into a log and refrigerate until firm. Alternatively, you can spoon the butter mixture into an ice-cube tray to use as individual portions.
- To make the spice mix, combine all ingredients and mix well. For an even better flavour, roast the whole spices, then grind with a mortar and pestle.
- To make the garlic herb sauce, combine all the sauce ingredients in the bowl of a food processor and blend until smooth. Season with salt to taste. Set aside until required.
- To serve, halve the crayfish tails through the shell. Heat a chargrill pan over high heat and sear the crayfish, flesh-side down for 2 minutes, or until golden. Transfer to a serving plate and top with some garlic butter. Drizzle with the garlic herb sauce.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Brought To You Buy The Letter C