Redclaw and sweet potato gnocchi
If you can't get redclaw, substitute 24 smaller yabbies.
Photo: Cath Muscatt
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- Prawn butter
- 100ml olive oil
- 500g prawn shells and heads
- 250g butter, softened
- 1 teaspoon salt
- 1 tablespoon lemon juice
- Sweet potato gnocchi
- 250g butternut pumpkin, skin on
- 250g sweet potato
- 100g plain flour
- 1 teaspoon baking powder
- 1?2 teaspoon salt
- 1 large egg, beaten
- 2 tablespoons finely grated parmesan cheese
- 1?2 teaspoon finely ground nutmeg
- 12 live redclaw crayfish
- 4 tomatoes
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped chives, to serve
For the prawn butter
Heat the oil in a saucepan over high heat and cook the prawn shells for 8-10 minutes, stirring often, until all the prawns are pink. Stir through the butter until well combined. Put the prawn mixture in a food processor and process until the prawns are very finely chopped. You may need to do this in batches. Put the mixture in a very fine sieve over a bowl, pressing down with a spoon to remove as much liquid as possible. Discard the shells and add the salt and lemon juice to the butter. Refrigerate until needed.
For the gnocchi
Preheat the oven to 180C. Cut the pumpkin and sweet potato into 4 pieces. Put in a snug fitting roasting dish and cook in the oven for 40 minutes, until tender. Allow to cool and peel the pumpkin. Mash until smooth. Add the flour, baking powder and salt and stir to combine. Stir through the egg until well combined then the parmesan and nutmeg. Cover and refrigerate (for up to 2 hours) until ready to make the gnocchi.
Put the redclaw in the freezer for 2 hours, until they are sedated and no longer move. Bring a large saucepan of water to boil and have a bowl of iced water ready. Cook the redclaw in the boiling water for 2 minutes. Remove and immediately plunge into iced water to arrest the cooking. Peel and cut in half, lengthways. Chop the flesh into small pieces, about 2cm long. Remove the core from the tomatoes and cut a small cross in the opposite end. Put the tomatoes in a bowl and cover with boiling water for 2 minutes, until the skin starts to peel off. Remove from the water and peel. Cut in half then remove the seeds. Finely dice the tomato flesh.
To cook the gnocchi, put the mixture into a piping bag with a 2cm nozzle. Bring a large saucepan of water to the boil. Cooking in batches, carefully pipe 2cm lengths of the gnocchi mixture directly into the water and cook for 2 minutes, until they rise to the top. Use a slotted spoon to move the gnocchi to a tray and repeat to cook all of the gnocchi.
Arrange the diced tomato on six serving plates. Put the olive oil and 1 tablespoon of the prawn butter in a large frying pan over medium heat. Add the gnocchi and cook for 2 minutes, shaking the pan to coat the gnocchi in the butter. Add the redclaw, tomato and lemon juice, gently stirring to combine. Serve the gnocchi and redclaw over the tomatoes and sprinkle with chives.
Canobolas Smith 2005 Chardonnay, Orange
You can also find other of recipes from Travel & leisure magazine, on http://www.travelandleisure.com.au