Spring Food Scene with Caz Osborne

Summer Land Feta Pasta with F.A.C.T. Crayfish

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves 2


F.A.C.T. Crayfish, Summer Land Camel Farm Feta and Olives and Oil from Rathlogan Grove, this dish is full of wonderful flavours and so simple to make. If you aren’t lucky enough to have F.A.C.T Crayfish (the queen of crustaceans) substitute with prawns.


ingredients

6 freshwater crayfish

330 gm fresh spaghetti

2 slices prosciutto

8 olives

Australian olive oil

½ punnet cherry tomatoes - halved

¼ red onion

1 small blood orange

Celery leaves – large handful

2 full tablespoons Digga’s Smoked Hickory BBQ Sauce

180gm Camel Milk Persian Feta – torn into pieces

Cracked salt and black peppercorns


method | crayfish

Select two of similar size crayfish, and gently pull the claws off the remaining. Prepare a bowl of ice water. Bringing a medium-sized saucepan to boil, use tongs to drop the crayfish and extra claws into the boiling water. Broil until bright red, around 2-5mins. Once cooked drop into ice-cold water to stop cooking. Extract meat from claws.


With remaining 4 crayfish, remove tail end from the body and dispose of head. Using kitchen scissors cut the soft side of the tail and extract meat into a bowl with a ginormous squeeze of blood orange. Lightly brush crayfish with olive oil and heat grill plate to high. Turn back to medium and cook both sides of crayfish tail. Approximately 1-2mins per side. Chop and add the claw meat. warm plate for tomatoes.


method | sauce

Coat cherry tomatoes in a little olive oil and grill on a plate till just cooked.


Tear prosciutto into pieces and crisp fry.


Peel and thinly slice the onion and cook it just ever so slightly in the prosciutto pan. Place on paper towel.


Remove seeds from olives (if necessary) and tear in half.


method | pasta

In a medium saucepan boil water with a good pinch of salt. Add pasta and cook for 3-5 mins or until al dente. Strain the pasta retaining 2 tablespoons of liquid.


Mix through Digga’s sauce, chopped crayfish tails and claw meat, tomatoes, onion, olives, celery leaves and half of the feta.


Divide pasta mix between 2 serving bowls. Top with prosciutto, the broiled crayfish and supplement more feta and add a cheek of blood orange.


On the table have a finger bowl filled with warm water and orange juice; spare bowl with nutcrackers and lobster forks.



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