Thursday, Jul 09, 2009 at 19:12
Righto, Cuffs, this is a
camp recipe. First, catch your yabbies - big ones are for eating and small ones for the fish bait. Put the yabbies into a big pot of boiling water into which you've put a stick of celery (and tops) chopped in chunks, chunks of carrot, chunks of onion, salt and pepper and some garlic cloves. When yabbies cooked (about 8 mins) drain them and wait until they are much cooler before trying to peel them otherwise you will be sorry.
Now, take a clean saucepan (as Mrs Beeton would say) - just a small one, little butter, finely chopped onion (because I forgot to put the shallots and parsley in the esky when I left
home), finely chopped clove of garlic, sweat these together a bit stirring all the time (don't let them go brown tho) and when you are ready - that is, fish or steak almost cooked, pour in a small container of longlife cream (this is a
camp recipe remember) and stir carefully to heat very carefully. When this is heated tip in all the peeled yabbies (and whole big claws that have been cracked - oh yes). When fish/steak plated with salads and vegies carefully spoon sauce over and tuck in.
I would put 2 cloves of garlic in my next one (Friday night) and no you shouldn't freeze it because it only takes a few minutes to make. This quantity did make enough for two meals for us (2 of us) so we had it on fish one night and steak the next. Hope you like it.
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