Recipe by Mitch Orr - Dukes Bistro. This recipe uses the Breville Fast Slow Cooker - Slow Cook with all the time in the world, or Pressure Cook in no time at all.
Stock
Ingredients
4 raw blue swimmer crabs
12 raw crystal bay prawns
2 tablespoons olive oil
6 eschallots, chopped
3 cloves garlic, chopped
1 tablespoon tomato paste
1/2 bunch thyme
2 bay leaves
1 cup white wine
1/4 cup vermouth
3 tomatoes, chopped
1/4 teaspoon fennel seeds
1/4 teaspoon juniper berries
1/4 teaspoon coriander seeds
1/4 teaspoon white peppercorns
1 cinnamon quill
2 star anise
Method
Clean the crabs, reserving the brown meat and head shell. Set aside the claws and body for serving
Shell and devein the prawns reserving the shells and heads for the stock. Chop the prawn meat and set aside
Select SAUTE/SEAR function and set the timer for 30 minutes. Press START and allow to heat for 3 minutes. Add the oil to the cooker with the reserved crab and prawn shells. Cook, stirring until golden
Add the eschallots and garlic and cook, stirring, until softened. Add tomato paste and stir through for 1 minute. Add the thyme, bay leaves, wine, vermouth, tomatoes and spices. Simmer until the liquid has reduced by half. Add water up to the max line
Select PRESSURE COOK and high pressure. Set timer for 15 minutes. Place lid on cooker and close the valve. Press START
Once cooking time is complete open the valve to release all the steam before opening the lid
Strain the stock into a clean bowl and discard the solids. You will have about 3 litres of stock. Set aside
Congee
Ingredients
1 1/4 cups (275g) carnaroli rice
Prepared crab and prawn stock
100g butter
Salt and pepper to taste
Garnishes and lemon wedges to serve
Method
Place the rice and 3l of stock into the cooker
Select PRESSURE COOK and medium pressure. Set timer for 60 minutes. Place lid on cooker and close the valve. Press START
Once cooking time is complete open the valve to release all the steam before opening the lid
The congee should be creamy and smooth. If there is too much liquid or if the rice has not broken down enough select the SAUTE/SEAR function and simmer until the correct consistency is reached. If it is too dry add a little stock or water until the correct consistency is achieved
Add the butter and season with salt and white pepper
Serve with garnishes and a squeeze of lemon
Garnish - Cime di rappa
Ingredients
Cime di rappa (or Brocoletto Rappa
2 teaspoons salt
2 teaspoons caster sugar
Method
Wash and roughly chop the cime di rappa, sprinkle with a little salt and sugar. Mix well and set aside to pickle
Garnish - Saffron Oil
Ingredients
Pinch of saffron
Grape seed oil
Method
For the saffron oil, toast saffron in a small frypan then pour in enough grapeseed oil to cover the base of the pan. Season and set aside to infuse
Garnish - Prawn and Crabs
Ingredients
150ml grape seed oil
Cornflour
Reserved prawn meat Reserved crab
Method
For the prawns and crabs, heat the oil in a medium frypan. Coat the prawns and crab pieces in cornflour and fry in the oil until golden. Drain on paper towels. Reserve oil
Garnish - Fried Shallots
Ingredients
6 eschallots, finely sliced
Method
For the fried shallots, fry the eschallots in the same oil used for the prawns and crab until golden. Drain on paper towels. Reserve oil
Garnish - Pangratatto
Ingredients
100g butter
2 anchovies, chopped
1 chilli, chopped
1 clove garlic, chopped
2 handfuls fresh breadcrumbs
Method
Add butter, anchovies, chilli and garlic to reserved oil in frypan. Saute until garlic is soft then add the breadcrumbs and cook, stirring until golden and crunchy
Garnish - Soft boiled Eggs
Ingredients
4 eggs
Method
Cover eggs in cold water and bring to the simmer over medium heat. Cook 5-6 minutes or until soft boiled. Cool and peel. Serve halved with congee
