Garlic butter, sage & tarragon BBQ Crayfish

It is less than a month to the recreational Crayfish season opens back up. This is a easy way to cook a crayfish from raw on the BBQ and smells fantastic while it is cooking so keep this recipe in mind for your summer catch! Serve with pink eye potatoes and a fresh salad.

 2 crayfish
100 grams butter
2 cloves garlic
Sea salt
Cracked pepper
8 big sage leaves
3 large sprigs tarragon

 Cut the crayfish in half and remove the intestinal line and guts. Wash lightly. To make the butter crush the garlic and finely chop the herbs and mix together with the butter and a generous pinch of the salt and pepper.

To cook have the BBQ on a low heat, cover the crayfish flesh with a little butter and cook for about 3 minutes flesh side down, turn the crayfish over so it is flesh side up and coat with the butter continue cooking for 10- 15 minutes until the flesh is just cooked.

 BBQ Crayfish

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Mayonnaise, Aioli, seafood sauce, tartare sauce, dill mayo & Honey mustard mayo

The only bad thing about making your own mayonnaise is wanting to eat it with everything it tastes so good!

Basic mayo
1 egg
½ tsp Dijon mustard
tablespoon white vinegar
pinch salt
pinch pepper
200 ml (approx.) Extra Virgin Olive oil

Traditionally we just just the yolk to use mayo but then what do we do with the whites? for home cooking I just use the whole egg and it works out fine! Whisk the eggs, mustard and vinegar together and while still whisking fast pour the oil in a slow drizzle until all combined and thick season with the salt and pepper. Or use a food processor or blender

In the thermomix put the egg, mustard, salt and pepper and vinegar in the bowl blend speed 4 slowly pour the oil in in a slow drizzle until thick, can pour onto the lid with the mc on and wiggle the mc up a little to make the slow stream.

Tartare add one tablespoon of each chopped gherkins, capers and lemon juice to mayo

Aioli add 2 blended cloves of garlic to the eggs and vinegar before starting, or whole garlic cloves in the thermomix at the start with the eggs

Caper balsamic substitute the white vinegar with balsamic vinegar and add 2 tablespoons of chopped cappers

Dill mayonnaise add 2 tablespoons of dill to the mayonnaise

Seafood sauce add 1 tablespoon tomato sauce, ¼ teaspoon Worcestershire sauce and a few drops to your liking of tobasco sauce to the mayonnaise

Honey mustard mayonnaise (awesome with salmon or chicken!!) Add 2 tablespoons honey and an extra teaspoon of Dijon to the eggs and vinegar before adding the oil

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!