Ingredients

 

500g/1lb 2oz Crayfish shells

1 lemon, zest only

10 coriander seeds

Pince of Ground Turmeric

Rapeseed oil

 

Method

Place the Crayfish shells onto a baking tray and bake in the oven until dry and brittle.

Smash the shells in a clean tea towel with a rolling pin, place in a kilner jar.

Add the remaining ingredients and enough rapeseed oil to cover. Seal the jar, place into a large saucepan and add enough water to come halfway up the side of the jar. Bring the water to the boil, then remove the pan from the heat and set aside to cool. Strain the oil through a fine sieve and put aside for use later.

 

Crayfish Capers, Sunny days and a wonderful Paella

what could be better

Where	When
Banbury Spring	13th April 2025
Witney Food Festival	17th May 2025
Taste of Thame	24th May 2025
Stratton Audley Food Festival	7th June 2025 (CANCELLED)
Oundle Food Festival	21st June 2025
Haddenham Family Festival	TBA
Bovingdon Classic Cars	6th July 2025
Towcester Mill Crayfish day	27th July 2025
Banbury Summer Food and Drink	17th August 2025
Sandringham Christmas Craft Show	14th - 16th November 2025
Higham Ferrers Sparkle	22nd November 2025
Oundle Christmas Lights	6th December 2025

   

 

Keep an eye on this page as we will be adding more venues throughout 2024

 

 

Ingredients

 

2 litres Fish Stock

500g Baked Crayfish shells (legs, claws & backs)

6 Freshly cooked and peeled Signal Crayfish per serving

3 Shallots roughly chopped

3 tbsp Corn flour

1 tbsp vegetable oil

1 medium Carrot roughly chopped

1 Stick of Celery roughly chopped

2 garlic clove, peeled and crushed

2.5cm piece root ginger, roughly chopped

1 tsp Cumin seeds

1 tbsp Tomato Puree

  tbsp Dried Parsley

1tsp Anchovy Paste

1 tbsp Smoked Paprika

2 tbsp Brandy

150 ml White Wine

100ml Double cream

1 tbsp lime juice

 

Preparation method

 

Place the Vegetable oil in a saucepan large enough to hold 2 litres of the Bisque.

Gently sweat the Shallots, Carrots, Celery, Ginger and Cumin seeds for 5 minutes.

Throw in all of the cooked Crayfish shells and stir well to completely combine.

Watching closely increase the heat up to maximum and wait for 30 seconds.

Carefully pour in the Brandy keeping yourself clear in case it flames.

Combine all the ingredients in the saucepan well.

 

Now add the Fish Stock, Wine, Anchovy paste, Tomato Puree, Parsley, and Smoked Paprika and bring to a rapid boil.

Then turn heat down to the lowest simmer you can and add the Lime juice.

Simmer for at least 30 minutes or until the liquid has reduced by about a quarter.

 

After the Bisque has reduced remove from the heat and allow to cool slightly.

Pour the Bisque through a sieve to separate the liquid from the solids.

Return the liquid Bisque to the saucepan and put aside.

 

Now place all the solids into a blender and whizz until you get a gritty consistency.

Return this to the saucepan that has the liquid Bisque in and return to a low heat.

Simmer for a final 5 minutes to extract the extra flavor you’ve released by whizzing.

 

After the 5 minutes pass back through the sieve pressing with the back of a spoon to make sure you get every drop of the

liquid into a clean saucepan.

Once again return the Bisque to a low heat.

 

Combine the Corn flour with 100ml of cold water.

Slowly pour into the Bisque while whisking continually to avoid lumps

Simmer for 5 minutes to cook out the flour.

 

Just before serving remove from heat and gently stir in the double cream and serve.

When serving ladle onto bowls and just before taking to the table drop in 6 of the freshly cooked and peeled

Signal Crayfish for that extra little surprise.

 

Yummy

Crayfish Paella served all day plus crayfish finger sandwiches. Get there first or you may miss out!

 

Diary 2024

County Shows

Where	When
Thame Country Show	20th March - 21st April 2025
Burghley Country Show	25th - 26th May 2025
Wiltshire Country Show	9th - 10th August 2025
Cheshire Country Show	24th - 25th August 2025
Sandringham Country Show	13th - 14th September 2025

 

Do you manage a Country Show?

We are always interested in attending more shows. Get in touch.