Serves 2
There is nothing wrong with a little ‘glamping‘ every now and then, and what better dish to complement your champagne than crayfish pappardelle. Glamping is basically camping with a touch of glamour and more luxuries and amenities than you'd usually associate with ‘traditional camping’. New Zealand coastlines are a 'supermarket' for a range of kaimoana including crayfish (Koura). We are lucky enough to have Jordan’s gorgeous partner Jason, a keen fisherman, harvest a beautiful crayfish for this dish.
Ingredients
- 100g manuka smoked butter (we use Whitestone Cheese Co.)
- 1 fennel bulb, sliced (reserve fennel fronds for garnish)
- 2 cloves garlic, crushed
- 2 shallots, finely diced
- 200g dried pappardelle pasta
- 1 fresh crayfish tail, meat removed and sliced in half
- Zest and juice of one lime
- ½ cup white wine
- 150ml cream
- 2 Tbsp thyme leaves
- Salt and pepper
- 1 courgette, ribboned
Method
- In a large pan, heat butter and saute fennel on a low-medium heat for five minutes.
- Add garlic and shallots and saute for a further two minutes. Take out of pan and set aside.
- Boil water and cook pasta for six minutes if dried, or until al dente.
- Heat pan to high heat with 1 Tbsp olive oil and sear crayfish for approximately two to three minutes each side zesting lime over top. Remove crayfish and rest in tin foil.
- Add fennel, garlic, and shallots back to the pan adding the wine and stirring to get all the good flavours from the pan.
- Turn down heat and stir through cream, thyme, and the juice of one lime.
- Season with salt and pepper.
- Toss cooked pasta through sauce, adding courgette ribbons and divide between plates.
- Slice crayfish and place on top of pasta, garnishing with fennel fronds.
- Demolish.
