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now these crayfish have been boiling for 5 minutes in salted water
and I'll tell you my number one to boil them in different pans
in here clean water and any rubbish on the shells or anything like that
has been removed in here two more minutes than under the cold tap to cool down
meanwhile get the pasta or linguine or spaghetti on now the crayfish gonna run those on the cold water to a
completely chilled
I would say for about six or seven minutes let's get some these beautiful
little ripe vine cherry tomatoes going
and this this is wonderful I learned to cook this dish
years and years ago when I worked in France chop up some garlic
and if you think there's too much garlic in this dish
you know what there isn't and take a single one of these hot red birds eye
chilis
these are hot little chilis does help a little bit removing the
seeds
now this is an induction hob I love induction
I use it at the game and wild food Cookery School particularly I like these
ones made by a company called De Dietrich they make fantastic induction gear it's
very slick it's very
out of the way you can use as a work surface as well and
Wow that's hot olive oil
a lake of olive oil and into the olive oil
the chilis and all that garlic cherry tomatoes
make sure the heat's not too high the idea is to infuse that garlic and soften
it
good here my
peeled and cleaned crayfish going to do
is rip off the tails and the claws heads go in the bin
but the tails and the claws fabulous what you do
as you take the crayfish tail like that
and you squeeze the edges together and they break in the middle
then peel and apart that
and slipped the crayfish meat out and there you are
now here's the big tip get a hold of it and peel it backwards
and there is that whole pipe vein of nastiness that we don't want
that is what we're left with now when you get a really big crayfish like this
break off the claw pull the lower part of the claw out
until you break it and put the
crayfish claws down on the board and with the heel of your knife
you can break them
then very carefully
outcomes the beautiful crayfish claw meat
ok we're nearly done on this dish we're just gonna grab
nice handful of beautiful wild garlic parsley
can take some lemon and put some lemon zest in there for fresh
sharpness
like so cut myself a little bit of lemon
but if you put the cut sides of the lemon down in your hands and just squeeze
pips stay and juice goes out just what we want and I need some white wine
haven't got any white wine we drank it all what I have got astonishingly
is half a bottle rather nice champagne you beauty
you see look at that there and now I'm gonna bring it up to heat really give it
some
and I'm gonna quickly reduce
almost all that liquid away now season this
quite a lot of salt and pepper actually and I gotta say this is not
a rough rustic Riverside
boil of crayfish this is a really elegant little dish
that you can serve in the best restaurant the land to the finest people
get that lovely and rich sauce holy moly
okay let's get everything here together and here we go
in with all that lovely greenery wild garlic and parsley that's the crayfish themselves
the wild garlic I picked look at the colours in that before we lose
colour
take linguini in this case actually spaghetti
give a good mix straight into a lovely big bowl
ok
pile loads crayfish up on top so you can see what we're eating
last little drizzle of that
wonderful sauce now to me
that is the river in the springtime in England
crayfish and wild garlic what could be better