Use the Oil you prepared from shells
2 free-range egg yolks
Small squeeze of lime juice
1/2 tsp English mustard
200ml/7fl oz Shell oil
Method
For the Shell mayonnaise, whisk the egg yolks, lime juice and mustard together in a bowl.
Gradually whisk in 200ml/7fl oz of the Shell oil until the mayonnaise has thickened.
Ingredients
500g/1lb 2oz Crayfish shells
1 lemon, zest only
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 |
Burghley Fine Food Market | 6th - 7th April 2024 |
Witney Food Festival | 18th May 2024 |
Taste of Thame | 25th May 2024 |
Great British Food Festivals, Ashridge | TBA |
Abingdon Food Festival | 2nd June 2024 |
Oundle Food Festival | 22nd June 2024 |
Towcester Mill Crayfish day | 28th July 2024 |
Waddesdon Chilli Festival | 30th August - 1st September 2024 |
MK Food Festival | TBA |
Sandringham Christmas Craft Show | 15th - 17th November 2024 |
Higham Ferrers Sparkle | 23rd November 2024 |
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 | 31st March - 1st April 2024 |
Sudeley Home & Garden show | 18th April - 21st April 2024 |
Burghley Country Show | 26th - 27th May 2024 |
Warwickshire Country Show | 22nd - 23rd June 2024 |
Wiltshire Country Show | 10th - 11th August 2024 |
Cheshire Country Show | 25th - 26th August 2024 |
Sandringham Country Show | 7th - 8th September 2024 |
Do you manage a Country Show?
We are always interested in attending more shows. Get in touch.