This delicious meal is sure to impress any dinner party guest! Caz Osborne from Kooroomba Gully is a Scenic Rim Local who loves to use fresh produce from her farm and other farms in her local region. She sources local ingredients for use in her world famous chutneys and jams and in her Home Cooking School.
- 6 Freshwater Crayfish (already asleep in the freezer and thawed in rainwater)
- 330 gm fresh Spaghetti Pasta
- 2 slices Prosciutto
- 8 Olives
- Australian Olive oil
- ½ punnet Cherry Tomatoes
- ¼ Red Onion (Spanish Onion/Salad Onion)
- 1 small Blood Orange
- Celery Leaves – large handful very green
- 2 full tablespoons Kooroomba Gully’s – Digga’s Smoked Hickory BBQ Sauce
- 180gm Camel Milk Persian Feta – Summer Land Camel Farm
- Cracked Lemon Myrtle Salt and Black Peppercorns
Of the 6 crayfish select two of similar size – (for the final impressive presentation). Gently pull the claws off the remaining crayfish. 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 dropped into ice cold water to stop cooking.
From remaining 4 crayfish, remove tail end from 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 grill plate with olive oil and heat to high. Turn back to medium and cook both sides of crayfish tail. Approximately 1-2mins per side. Extract meat from claws and add to broiled crayfish. Keep plate warm for tomatoes.
Halve the cherry tomatoes, coat in little olive oil and grill on plate till just cooked.
Tear prosciutto into pieces and crisp fry. Place on paper towel and put aside.
Peel and thinly slice onion and cook it just ever so slightly in the prosciutto pan. Place on paper towel and put aside.
Separate celery leaves and set aside
Remove seeds from olives (if necessary) and tear in half
In a medium saucepan boil water with a good pinch of table 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 cray fish tails and claw meat, tomatoes, onion, olives, celery leaves and half of the feta broken up.
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 nut crackers and lobster forks.
Image Credit: Country Scene Magazine