Red Claw Yabbie Salad With Roasted Macadamias Food

RED CABBAGE SLAW

Steps:

• Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.

RED CABBAGE SLAW

Steps:

• Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

RED CLAW YABBIE SALAD WITH ROASTED MACADAMIAS

Steps:

• Bring a large pot of water to the boil.
• If preferred, an onion, halved and two leafy pieces of celery can be added.
• Add 1 teaspoon salt and yabbies.
• Reduce heat to a simmer and cook for approx.
• 8 minutes.
• Remove yabbies and run under cold water to stop cooking and cool quickly.
• Set aside for later.
• Cut capsicum into quarters and remove seeds.
• Place under a hot grill and roast until the skin is completely black.
• Remove and place on a plate and cover with plastic wrap for 10 minutes.
• Place macadamias on a baking tray and roast in the oven for 8 minutes.
• Remove and allow to become completely cold.
• Bring a pot of salted water to the boil and quickly blanch the beans and carrots separately, until they are crisp tender.
• Run under cold water to cool quickly and dry on kitchen paper before placing into a mixing bowl with the green onions and both lots of sprouts.
• Cut capsicum into thin strips and roughly chop macadamias and add to bowl and mix well.
• Pour over a little dressing just to lightly coat the vegetables.
• Using tongs, pile up a serving of the salad on each plate and top with three peeled yabbies.
• Drizzle over the remaining dressing.
• The cracked claws may be served if desired.

RED CLAW BILOELA STYLE

Steps:

• With a sharp small knife, cut almost right thru the red claw tail and then crack the tail open. (Try not to break it right thru).
• If the claws are big enough, hit them lightly with a mallet to break the shell.
• Combine the rest of the ingredients and heat till the butter has melted, stir well.
• Put the claws in a container, (square is best).
• Pour a teaspoon of the mix into each cut in your red claw tails, and put on top of the claws.
• Continue until all the claws are coated.
• Pour the rest of the marinade over the top, and leave for 2 or 3 hours. (Stir occasionally).
• Heat a heavy pan and spray with oil. When hot, place tails, shell side down, in the pan. Move them around, and after 5 mins, turn them over. Put the claws on top, and pour over the leftover marinade. Swirl the container with ½ cup water, and add to the pan.
• Cover and turn down the heat.
• Check every few minutes.
• Serve with any leftover sauce poured over, serve with bread to mop it up!

CRUNCHY RED CABBAGE SLAW

Steps:

• Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
• Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
• To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
• To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

RED CABBAGE SLAW

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.