Sunday, February 17, 2008

Crayfish Bisque with Pernod and Fennel

4 crayfish

vegetable oil

2 carrots, sliced

1/2rib celery, sliced

3 ripe tomatoes, quartered

2 bulbs fresh fennel, sliced

1 fresh red or green chilli, sliced

30 ml cornflour

90 ml Pernod

30 ml brandy

2 litres Fish Stock

250 ml cream

extra whipped cream and chopped fresh fennel fronds for garnish

Pull crayfish tails from bodies, cut in half and extract the meat. Devein and cut into cubes.

Diet Start

Rinse clean the crayfish bodies and tail shells, and chop roughly.

Heat oil in a large saucepan, add the shells, carrots, celery, tomatoes, fennel bulb and chilli fry for about 15 minutes until the shells turn deep red.

Mix together the cornflour, Pernod, brandy and fish stock, add to the pot, cover and simmer for about 50 minutes. Drain through a sieve into a clean saucepan.

Add the cream and chopped crayfish meat and simmer for 1-2 minutes until cooked.

Ladle bisque into warm bowls and garnish with whipped cream and chopped fennel.

Serves 6

Oriental Scampi with Black Beans

50 g dried black beans

500 g shelled scampi or small prawns

11/2 small onion, finely chopped vegetable oil

100 g fresh bean sprouts

2 carrots, cut into julienne strips

2 courgettes, cut into julienne strips

1 rib celery, cut into julienne strips

5 ml finely chopped green ginger

30 ml teriyaki sauce

30 ml sweet chilli sauce

15 ml finely chopped fresh lemon grass stalks, or 2 ml dried lemon grass

60 ml chopped fresh coriander

1/4 fresh red or green chilli, chopped hot rice and deep fried rice noodles sesame seeds for garnish

Soak the black beans overnight in cold water. Drain.

In a non-stick frying pan fry the scampi with the onion in hot oil for 1 minute.

Add the bean sprouts, carrot, courgette, celery, ginger, teriyaki and chilli sauces and lemon grass and simmer for 3-4 minutes until the scampi is cooked.

Just before serving add the coriander and chilli.

To Serve: Scoop rice onto serving plates, pile on the scampi, and top with deep fried rice noodles and a sprinkling of sesame seeds.

Serves 4

... andjoyohoxing