Try your hand at this delicious recipe from episode 2 of Paddock To Plate season 2!
To make the gazpacho, process the onion and garlic in a food processor to combine, add the almonds, grapes, bread, vinegar and water, season to taste with sea salt and blend to a smooth puree. Add the oil and blend again to emulsify, then pour through a muslin-lined sieve into a bowl. Squeeze and press on the solids to extract all the liquid, season to taste with sea salt then chill over ice for an hour or refrigerate for at least 2 hours to chill thoroughly (you can also make this a day ahead and chill the gazpacho overnight).
To cook the yabbies, first place them in an ice slurry to put them to sleep (1-2 minutes), then cook in a large saucepan of boiling salted water until the yabbies change colour (2-3 minutes). Return the yabbies to the ice slurry to refresh, then drain. Twist the head and detach from the yabbies’ (discard or use to make stock), then peel the shells from the tail. Refrigerate the yabbie tails until required.
To serve, place two yabbie tails in each bowl with four blanched grape halves, pour over the chilled gazpacho and finish off the garnishing with some parsley cress, freshly ground black pepper and a few drops of extra virgin olive oil.
Note: to blanch grapes, place in boiling water for 30 seconds, then refresh in iced water and peel the skin away. The same method is used to blanch almonds, however they will take an extra 30 seconds in the boiling water for the skin to come off easily. You can also buy pre-blanched almonds if you prefer.
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