Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: dede on January 18, 2012, 03:47:12 am
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Ok guys I have been given a huge crayfish that has been frozen for about 4 months but I'm not sure what it will be like once it throws completely. I was thinking of making a curry or something. Anyone got any ideas what would go well with it. I don't want to waste it.
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Half your luck Mandi. I don't buy enough of them to do anything else but have them as is with a salad or make a seafood cocktail. I have, in the past though, made Lobster Thermidor for dinner guests. This (http://www.bestrecipes.com.au/recipe/Lobster-Thermidor-L3380.html) recipe is simple and you could make the sauce in the TMX.
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Crayfish and porridge ? Um I don't like the sound of that Judy lol.
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;D ;D Try it again Mandi, sorry about that.
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Oh thanks Judy, that sounds much better than the Banana porridge lol.
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I am so jealous. I love crayfish, but it,s so expensive at the moment. My favourite way to enjoy it is simply boiled and cooled. I then serve it on crusty bread with lots of avocado, black pepper and lettuce. I also make a sauce from cream, tobasco sauce and homemade tomato sauce ( store bought is ok too). Just mix them together, until you are happy with the proportions, tasting as you go.
I like a Coopers Pale Ale to drink with it, but sparkling wine is good too.
It has such a delicate flavour, that I don't like to mess with it by doing too much to the cray. I've had it cooked other ways, but I think that simple is best. You could also make a mayonnaise to go with it instead of the cream sauce. Sometimes some of the juices from the head are added into the mayo.
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Lucky, lucky you!
I am a big believer of keeping crayfish simple, whenever I have one all I do is have it cold and served with my seafood cocktail sauce:
SEAFOOD COCKTAIL SAUCE
60g mayonnaise
125g undiluted tomato soup
1/2 tsp curry powder
60g thick cream
2 tsp lemon juice
1 tsp worcestershire sauce
salt and pepper
Mix all together in *: 10 seconds, speed 4 or until combined.
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only way is cold with fresh crusty bread and butter, salt and pepper and a splash of white vinegar and a small salad on the side
Oh I am so jealous :-)) :-))
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only way is cold with fresh crusty bread and butter, salt and pepper and a splash of white vinegar and a small salad on the side
Oh I am so jealous :-)) :-))
Swap lemon for vinegar and add a bottle of bubbly: perfect!
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Well I'm convinced that simple is better. I decided I'm going to make a nice curry sauce and some seafood sauce as well and have two plates each of crayfish with each sauce. We having it for lunch tomorrow and none of the kids like seafood much so there will be plenty to go around. At a guess I reckon it's around 3Kg so quiet huge. We were lucky to have it given to us.
It's been a few years since I last had cray fish.
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You lucky thing. I like it boiled and cooled then served with salt. pepper and vinegar and lovely fresh bread.
Exactly like Kathryn.
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You lucky thing. I like it boiled and cooled then served with salt. pepper and vinegar and lovely fresh bread.
Exactly like Kathryn.
Probably a West Aussie thing lol - or even midwest WA!!
Geraldton (my home town) is Cray Capital after all ;)
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My cousin has a cray boat in Geraldton - what a pity it is so far away ;)
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I'm with you Judy, I can never go past lobster thermidor if I see it on the menu somewhere. It's my once or twice a year treat! Otherwise, cooked lobster tails with a squeeze of lemon and a glass of champagne around the pool in summer- perfect! Just need to win tattslotto to buy lobster/crays these days and I'll be fine.
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Thought I would add a photo of the crayfish that was very yummy. Thanks for everyone's help.
(http://img.tapatalk.com/3aa95064-116a-8b15.jpg)
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Looks disgusting Mandi ;) and, NO, I'm NOT jealous!
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Lol
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I AM!!!!!! :-)) :-)) :-)) I miss fresh crays off the boat - they can't sell them off the boat any longer :(
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It sad that we can't buy them straight off the boat. Instead all the good looking ones go overseas or to the restaurants and we get second best. Year ago my parents used to buy big sacks of scallops straight from the boat then we would have a day of splitting them open ready to cook or freeze. Oh how things change.
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I remember doing the same thing with a huge bucketload of scampi fresh off the fishing boats in Germany whilst we were there during school holidays. We boiled them all up and it was the kids' job to peel them. The freshness of everything was amazing and you'd end up eating half of them yourself as they were so sweet and delicious!