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Protected: Risotto of crayfish with green peas

Posted by on May 21, 2014 in Recipes | 0 comments

Ingredients (4 servings) Method  – 1 l. chicken or vegetable stock, warmed – 1 tablespoon olive oil – 2 shallots, finaly diced – 2 garlic cloves, finely chopped – 3 sprigs of thyme – 400 g rice – 200 g crayfish tails, chopped – 175 ml white wine – 125 g small green peas – 115 g butter – squeeze of lemon juice – 40 g Parmigiano cheese – 40 g mascarpone cheese – 1 tablespoon finely chopped parsley – Salt and freshly ground black pepper – 4 sprigs of chervil, to garnish – Heat the olive oil in a heavy-based saucepan over a medium heat. – Add the shallots, garlic and thyme and sweat for 1 minute, without colouring. Add the rice and sweat for 30 seconds. – Pour in the wine and cook until it is absorbed. Add 1 ladleful of stock and cook, stirring constantly, until absorbed. – Continue adding the stock, ladle by ladle, until all has been absorbed. This should take about 20 minutes. Add the peas and continue to cook for 30–60 seconds. The rice should be cooked to the point of being al dente. – Melt 25 g of the butter in a separate saucepan, add the crayfish tails and toss the pan for 30 seconds. – Add a squeeze of the lemon juice to taste.Add half of the crayfish to the risotto, reserving the other half for the garnish, and stir. – Remove from the heat, add the Parmigiano, the mascarpone and the remaining butter and stir until the butter has melted. – Add the parsley and season. – Divide the risotto between four warmed serving bowls, garnish with the reserved crayfish and a sprig of chervil and serve....

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Protected: Chicken fricasse with crayfish

Posted by on May 21, 2014 in Recipes | 0 comments

Ingredients (4 servings) Method – a 2 kg chicken, portioned – 24 cooked crayfish – 60 g butter – 3 shallots, minced – 2 carrots, diced – 1 diced onion – 3 garlic cloves, crushed – 2 tablespoons Cognac – ½ cup of dry white wine – 2 tablespoons tomato puree – 1 cup chicken stock – ¼ cup crème fraiche – ½ cup torn fresh basil – Heat the butter and the oil in a heavy sauté pan over medium-high heat. Sauté the chicken pieces in 2 batches, browning well on all sides. Season with salt and pepper, remove and set aside. – Add the shallots, carrots, onion and garlic. Sauté 10 minutes over low heat. – Turn the heat again to medium-high and add the crayfish and flame them with the cognac. When the flame dies away, add the wine and the tomato paste. – Scrape the bottom of the pan well to loosen any coagulated cooking juices. Reduce heat to medium. Let the crayfish cook for 5 minutes partially covered. Remove them and set aside. – Return the chicken to the pan. Add the chicken stock and simmer for 35 minutes. – While the chicken is cooking, remove the crayfish tails and peel them. Remove the black vein in the tails and reserve six crayfish heads for garnish. – When the chicken is tender, transfer it to a warm platter and keep it warm. Skim any fat off the cooking liquid. – Strain the juices through a fine sieve, pressing on the solids. Return the juices to the pan and add the heavy cream and basil. Let simmer for 5 minutes. – Return the chicken to the pan to reheat gently. Add the crayfish tails just before serving. – Serve each chicken portion with 4 crayfish tails. Garnish the plates with the reserved crayfish...

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