All crustaceans’ meat can be used to make this wonderful appetizer or luxurious snack. The taste will every time be different, but characteristic of the shell fish meat used. Use cooked lobster meat (claws or tail), crayfish (tail), shrimp (tail) or crab meat (all the edible meat). The crayfish with cocktail sauce can be stored for 4-5 days in the refrigerator.
The art of making crayfish cocktail
There are only a few pointers to ensure that this dish will never disappoint. The first and most important pointer is that the onions and the parsley really need to be diced. The second is to ensure there is enough oil or cream in the dish to provide it this rich taste. When using mayonaise like in this recipe, it will be vegetable oil, but if you use crème fraiche as well it will be butter fat in addition. And the third pointer is to make this at the least 6 hours in advance, but better is to make it a full day in advance. The flavors from onions, parsley and shell fish will get the time to blend and improve the taste a lot!
Crayfish with cocktail sauce
- 3.5 oz (100 g) cooked lobster tails
- 3.2 oz (90 g) diced onion
- 1.8 oz (50 g) diced parsley leaves (without stems)
- 2.6 oz (75 g) greek yoghurt (or 1 oz creme fraiche)
- 2.1 oz (60 g) tomato ketchup
- 4.2 oz (120 g) (home made) mayonaise
- 1 tsp port wine or sherry
Instructions to make the dish
Place the crayfish in hot boiling water, bring them to the boil and cook them for maximum 3 minutes before letting them cool down. Harvest the tails.
Cut the cooked tails in pieces. Set aside
Then dice onion and cut parsley very fine and place them in a bowl
Add to the onions and parsley the unsweetened yoghurt, the mayonaise and the tomato ketchup. Add the port or sherry
Mix to taste and mix in the crayfish pieces. Use very little salt -if any- to not affect the delicate taste
Store in the refrigerator. It will stiffen up quite a bit while refrigerated. The best taste is obtained 1-2 full days from the day of making
Can be stored for 4 days in the refrigerator
Serve on a half avocado or with salad as an appetizer or serve on a piece of toast or in a round of cucumber slice or a briefly cooked carrot peel.
Method: no heat treatment
Food allergy & intolerance information: shell fish, milk cream, eggs (from mayonnaise)
- The crayfish with cocktail sauce can be also used as an appetizer, positioned on a few leaves of salad or slices of tomato served on or with toast.
- Feel free to experiment with replacing part of the mayonnaise by crème fraiche or even a full fat yoghurt (e.g. greek yoghurt).
Celeriac with mushroom and leek
Ingredients to make the dish
- 4 small celeriacs
- one leek
- a small onion
- one shallot
- 2 cloves garlic
- 2 fl oz (60 ml) red wine
- 1/2 lb (220 g) mushrooms
- 1 pint (0.5 l) vegetable broth preferably self-made
- a handful roasted cashews
- 1/2 bunch parsley
- 1/2 cup cooking cream (optional)
- 2 tbsp olive oil
Brush each celeriac clean under running water
Cut off the root section of each celeriac in one clean cut. Discard the roots.
pre-heat the oven to 320 F (160 C)
Cut the onion, shallot, leek and mushrooms in slices.
Heat up the olive oil in the pan
Glaze the onion, shallot and garlic
Add the leek and mushrooms and sweat the whole mixture
Mix in the vegetable broth and optionally the cream
Heat up until almost at boiling point
Then place the celery roots in the broth and vegetable mixture with the cut side down
Place the pan without a lid in the oven for 75 minutes. (Larger celeriac needs longer up to 2 h)
Stir the sauce a few times to ensure it does not burn
Serve with the pan on the table or make up each plate in the kitchen as you like
Method: oven-baking, oven-steaming
Food allergy & intolerance information: some persons are sensitive to cellery