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Yabbies And Yams
Recipe by Laura Sharrad
Try Laura Sharrad's Yabbies and Yams today!
- Steps
- Ingredients
Ingredients
Roasted Yams
Roasted Shell and Butter Sauce
Warrigal Green Veloute
Pickled and Charred Onions
Fried Saltbush
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Steps
- Preheat oven to 180°C
- Preheat a hibachi .
- For the Roasted Yam, in a small saucepan, melt the butter and aromatics and season with salt.
- Peel the yam and cut into quarters. Brush with the seasoned butter, season with salt, wrap in baking paper and foil and roast in the hibachi coals for 10 minutes. Set the butter aside for poaching the yabbies.
- Then place the yams into an oven and roast until cooked through, approximately 30 minutes. Allow to cool then grate 1-2 pieces of yam to yield ½ cup of grated yam for the Warrigal green veloute. Dice the remaining yam and set aside for serving.
- For the Roasted Shell and Butter Sauce, remove heads and peel from the yabbies, deveining also. Set yabbies aside in the fridge for poaching.
- It not using a hibachi, preheat a griddle frypan on a high heat.
- Place the shells and bones on the hibachi grill or the pan and roast until charred on all sides. Char the mackerel head and bones on the hibachi.
- Place all the charred ingredients into a medium saucepan, with the onions, and add 500ml water or until covered.
- Simmer for 30 minutes until reduced by half, strain through a fine sieve and return to the pan. Remove ¼ cup of the stock for the Warrigal green veloute and set aside.
- Reduce again by half and whisk in the butter, whisking until emulsified.
- Season with salt and sunrise lime juice. Keep warm until required.
- For the Warrigal Green Veloute, add the reserved cooked yam and stock to a blender and blitz until thick and emulsified.
- Bring a saucepan of water to the boil and a prepare a bowl of iced water. Blanch the Warrigal greens for 30 seconds and then refresh in the iced water. Dry well with paper towel then add with the limes to the blender. Blitz until smooth. Add the butter and blitz again, season to taste. Cover with cling film on the surface of the velouté.
- For the Pickled and Charred Onions, place the onions directly onto the hibachi coals or a rack over an open flame and cook until completely tender and charred to black if necessary.
- Remove and place in a bowl, cover with cling wrap, and allow to steam for approximately 10 minutes.
- When cool enough to touch, peel the onion then cut in half and peel back the petals. Set aside in a bowl.
- Place the remaining ingredients into a small saucepan and bring to a simmer. Pour over onion petals and set aside to pickle.
- For the Fried Saltbush, place the pepperberries into a spice grinder or a mortar and pestle. Grind to a powder. Set aside.
- Place 3cm of oil in a small saucepan and bring to 170-180°C on a medium heat. Add the saltbush and fry until the bubbles stop rising around the saltbush. Set aside to drain on a paper towel and season with pepperberry powder.
- To poach the yabbies, warm the reserved seasoned butter to 70°C. Place the yabbies into the reserved seasoned butter. Poach for around 2-3 minutes, or until just tender.
- To serve, ensure the velouté and sauce are warm. Place 2-3 tablespoons of the velouté in the centre of each serving bowl. Smooth with the back of a spoon to form a circle. Arrange 5-6 cubes of yam on the velouté.
- Cover with three yabbies and season well. Garnish with five onion petals and fried saltbush.
- Serve with the warm sauce in a jug.
