Easy Main

Jordan Toft's seafood boil

Name: How to boil seafood
Yield: 8
Ingredients: 2 x 600g small live mud crabs (substitute raw blue swimmer crabs); 2 x 700g live lobsters or crayfish (live optional); 4 x 200g live marron (substitute 1 extra Moreton Bay bug); 400g live yabbies (substitute extra 400g green king prawns); 4 x 400g live Moreton Bay bugs (live optional); 500g green king prawns; 300g pipis (substitute clams); 100ml extra virgin olive oil, plus extra to serve; 27g salt; 12cm x 5cm piece dried kombu (from Asian food shops); 1kg baby potatoes; 2 lemons, halved; Edible succulents, to serve; Pared zest of 5 1/2 lemons; Pared zest of 2 1/2 oranges; 20g salt; 20.00 ml caster sugar; 30.00 ml dried chilli flakes; 1 1/2 tsp garlic granules; 1 1/2 tbs each dried oregano and dried parsley; 2 tsp onion flakes; 5g chives; 2 tsp sweet paprika; 3 tsp celery salt; 2 tsp dried rosemary; 20.00 ml dried thyme; 2 egg yolks; 1 tsp Dijon mustard; 20.00 ml lemon juice; 400ml sunflower oil

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https://healthimprovements.info/recipes/boil-seafood/x8sxdl4k — Seafood boil

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by Dan Hong

Sep 06, 2018

This epic seafood feast is bursting with colour, texture and flavour. It will make a worthy centrepiece at your next event.

2 x 600g small live mud crabs (substitute raw blue swimmer crabs)
2 x 700g live lobsters or crayfish (live optional)
4 x 200g live marron (substitute 1 extra Moreton Bay bug)
400g live yabbies (substitute extra 400g green king prawns)
4 x 400g live Moreton Bay bugs (live optional)
500g green king prawns
300g pipis (substitute clams)
100ml extra virgin olive oil, plus extra to serve
1/3 cup (27g) salt flakes
12cm x 5cm piece dried kombu (from Asian food shops)
1kg baby potatoes
2 lemons, halved
Edible succulents, to serve

Citrus salt (makes 1/2 cup)

Pared zest of 5 1/2 lemons
Pared zest of 2 1/2 oranges
1/4 cup (20g) salt flakes
1 tbs caster sugar
1 1/2 tbs dried chilli flakes
1 1/2 tsp garlic granules
1 1/2 tbs each dried oregano and dried parsley
2 tsp onion flakes
1/2 cup (5g) dried chives
2 tsp sweet paprika
3 tsp celery salt
2 tsp dried rosemary
1 tbs dried thyme

Pickled garlic aioli

2 egg yolks
1 tsp Dijon mustard
1 tbs lemon juice
400ml sunflower oil
200ml olive oil
10 pickled garlic cloves (from Asian food shops), crushed

Seaweed salsa verde (makes 1 cup)

10g dried cut shio kombu (kelp cooked in soy – from Asian food shops)
5g wakame (from Asian food shops)
1/2 bunch flat-leaf parsley, leaves picked
1/2 bunch chervil, sprigs picked
1/2 bunch chives, chopped
1 1/2 tbs drained, finely chopped capers
25g cornichons, drained, chopped
3 anchovy fillets in oil, drained, finely chopped
Finely grated zest of 1/2 lemon
Juice from 1/2 lemon
1 small garlic clove, finely chopped
50ml extra virgin olive oil

Ginger, long green shallot, white soy dipping sauce

1 long green shallot, thinly sliced
1 bird’s eye chilli (seeds removed – optional), thinly sliced
3cm piece (15g) ginger, finely grated
1/2 bunch coriander stalks, finely chopped
1 tbs grapeseed oil
100ml white soy sauce (from Asian food shops)
2 tsp caster sugar
3 tsp rice wine vinegar

Method

1.

Preheat the oven to 100°C. Line 2 baking trays with baking paper.
2.

For the citrus salt, spread lemon and orange zest evenly across prepared trays and bake for 1 hour to 1 hour 30 minutes or until dried. Cool completely. Place zests in a blender and whiz until finely ground, then transfer to a bowl and stir through remaining ingredients (citrus salt can be stored, in an airtight container, for up to 3 weeks).
3.

For the pickled garlic aioli, place egg yolks, mustard and lemon juice in a small food processor and whiz until well combined. With the motor running, gradually add combined oils in a thin, steady stream until all combined. Pulse through garlic (aioli can be stored, covered and chilled, for up to 1 week).
4.

For the seaweed salsa verde, place kombu and wakame in a heatproof bowl, cover with boiling water and stand for 10 minutes or until softened. Drain and pat dry with paper towel, then chop. Place seaweed in a food processor, add remaining ingredients and whiz until well combined (salsa verde can be stored, covered and chilled, for up to 2 days).
5.

For the dipping sauce, place shallot, chilli, ginger and coriander stalks in a heatproof bowl. In a small saucepan, heat oil over high heat until almost smoking, then carefully pour over shallot mixture. Add soy, sugar and vinegar, and whisk to combine (dipping sauce can be stored, covered and chilled, for up to 1 week).
6.

Freeze live seafood for 2 hours to put to sleep. Place one crab on its back on a chopping board. Working quickly, lift the abdominal flap and insert a knife through the body directly underneath where the tip of the flap was. Insert knife through shallow depression at the front of the body, below the mouthparts, at a slight angle. Repeat with remaining crab. Chill until needed.
7.

Meanwhile, fill a large stock pot with a fitted lid with 6L water. Place over high heat and bring to the boil. Add oil, salt flakes, kombu and 50g citrus salt (reserve remaining citrus salt to sprinkle over cooked seafood and chicken, and to season salad dressings). Return to the boil, discarding kombu, and add potatoes and lemon. Reduce to a simmer and cook, partially covered, for 18 minutes or until potatoes are tender. Using a slotted spoon, transfer potatoes to a bowl and cover to keep warm.
8.

To cook the seafood, return stockpot to the boil, add crabs, cover and cook for 8 minutes or until cooked through. Using tongs, transfer crabs to a large bowl and cover to keep warm. Add lobsters, cover and cook for 9 minutes or until cooked through. Using tongs, transfer to crab bowl. Repeat boiling process, cooking each species individually (marron for 4 minutes, yabbies for 3 1/2 minutes, Moreton Bay bugs for 6 minutes, and prawns and pipis for 3 minutes or until cooked through – discard any pipis that remain closed). Discard cooking liquid, reserving lemon.
9.

Arrange seafood, potatoes and lemon on a large serving platter. Scatter with succulents and a large pinch of citrus salt. Drizzle with extra oil. Serve with aioli, salsa verde and dipping sauce.