In wok on low heat sweat: chillies, ginger, garlic, turmeric.
Add: coconut cream, shredded lime leaves, salt.
Bring to boil and add redclaw.
Reduce heat.
Add: brown sugar, lime juice, sliced spring onion, basil and coriander (or parsley).
Do not cover wok as lime will curdle the cream.
Note: if unable to obtain lime leaves and juice, lemon rind and juice will suffice.

Redclaw Salad with Peppered Lychees

400ml can coconut cream

2 cloves crushed garlic

500gr raw redclaw

¼ cup peanut oil

¼ cup palm sugar

1 tbsp. spicy chutney

6 kaffir lime leaves finely sliced

1 tbsp. soy sauce

1 tbsp. fish sauce

4 star fruit cut in 5mm thick slices

2 cups peppered lychees (recipe

follows)

¼ cup syrup from peppered

Lychees

1 punnet snow pea sprouts to serve

Combine coconut cream & garlic in a bowl, add redclaw & toss to coat.
Cover and refrigerate for 6 hours.
Strain redclaw and reserve marinade.
Heat 1 tbsp. oil in a saucepan & add sugar, chutney & lime leaves and cook over medium heat for 1 minute or until sugar and chutney are well combined.
Add reserved marinade, soy & fish sauce & heat until almost boiling. Add redclaw & simmer gently for 3-5 minutes or until cooked (do not boil as mixture will curdle). Remove redclaw with slotted spoon.
Reserve liquid.
Arrange star fruit on serving plates. Toss redclaw with peppered lychees, lychee syrup, remaining oil & 1 cup of redclaw cooking liquid. Spoon into the centre of arranged star fruit and sprinkle with snowpea sprouts and freshly ground black pepper.
Note: avocados can be used instead of star fruit; juice and rind of 1 lemon maybe substituted for kaffir lime leaf.

Peppered Lychees:

1kg lychees

2 cups white vinegar

2 cups sugar

2 tsp. minced garlic

2 tsp. minced ginger

2 tbsp. crushed black peppercorns

Bring all ingredients to boil & simmer about 15 minutes.
Spoon into sterilized glass jars, seal and store in refrigerator.
Canned lychees can be substituted – drain off syrup and poach lychees as above, reducing cooking time to 5 minutes only.

Chicken Breasts Stuffed With Redclaw

chicken breasts

Ideas for stuffing:

1. Basil, diced redclaw, cream, salt, pepper.

2. Diced capsicum, bacon, mushrooms, spring onions, redclaw – all lightly sweated in garlic butter then bound with cream and dash of lemon juice.

Slit chicken breast and open up flat.
Place generous amount of filling on chicken breast and roll up into a cylinder.
Oil aluminium foil.
Roll cylinder up in the foil and twist both ends.
Refrigerate.
Cook 15 -20 minutes in moderately hot oven.
To serve: Cut each roll into slices and serve with sauce of choice, garnished with wedges of lemon and sprigs of basil or parsley.

Sauce:

Either:

Pkt Lawry’s Hollandaise sauce

Finely diced:

Capsicum, shallots, mushrooms, bacon (about 3 tbsp. of each)

About 10 redclaw (or what you can spare) finely diced

2 heaped tbsp. margarine

3 boiled eggs

3 dessert spoon Grated parmesan

Squeeze lemon juice

1 cup milk

Melt margarine in small saucepan and gently sweat capsicum, shallots, mushroom and bacon.
Add the sauce powder and cup of milk.
Add redclaw, chopped eggs, parmesan and squeeze of lemon juice.
Heat gently. (Cream may be added if desired).

Or:

About 200gr mushrooms thinly sliced

4 shallots

1/3 cup brandy

1/3 cup chicken stock

1/3 cup thickened cream

About 10 redclaw finely chopped

Squeeze lemon juice

Salt and pepper to taste

1 tsp. minced garlic

Sweat mushrooms, garlic and shallots in butter.
Stir in brandy, stock and cream.
Bring to boil and simmer uncovered until the sauce begins to thicken.
Add redclaw, lemon juice and seasoning.

Kulara Curried Redclaw

35 -40 raw redclaw halves (without shell)

1 cup chicken stock (3 stock cubes)

1 tbsp. peanut oil

2 onions sliced

3 cloves crushed garlic

1 heaped tsp. grated ginger

1 capsicum chopped

1 ½ tbsp. curry powder

1 tsp. ground coriander

4 tomatoes chopped

Salt and pepper

1 small can coconut cream

Lemon juice

Saute in oil for 4 minutes: onion, garlic, ginger and capsicum.
Add curry powder and coriander and cook a further 1 minute.
Stir in tomatoes.
Cover and simmer 10 – 15 minutes.
Toss in redclaw and simmer gently approximately 5 minutes.
Stir in coconut cream and good squeeze of lemon juice.
Heat gently.

Atherton Tableland Salad

500gr shell pasta

Red onion, thinly sliced

1 mango, thinly sliced

2 avocados, thinly sliced

750gr cooked redclaw

¼ cup fresh coriander

1/3 cup chopped mint

Cook pasta and drain well.
Combine pasts with ¾ of the onion, mango, avocados, redclaw and herbs; add coconut dressing, toss gently.
Top with remaining onion, mango, avocado, redclaw and herbs.

Coconut Dressing:

280gr can coconut cream

2 tsp. grated lime rind

2 tbsp. lime juice

1 tbsp. fish sauce

1 tsp. bottled chopped chilli

1/3 cup olive oil

1 tbsp. brown sugar

Combine all ingredients is screw top jar and shake well.
(Dressing can be made a day ahead).

Redclaw Cakes

1 pkt 2 minute noodles (smash them in the bag - you will not need the flavouring sachet)

About 350gr redclaw (cooked or partially cooked) – finely chopped

1 ¼ cups fresh bread crumbs

¼ cup mayonnaise

1 tsp. Dijon mustard

Tabasco sauce

2 eggs

6 spring onions thinly sliced

½ a red capsicum thinly diced

¼ cup parsley finely chopped

Squeeze lemon juice

Mix all ingredients in a bowl.
Form into cakes and fry.
Serve with choice of sauces and/or salsas.
Cooked redclaw cakes freeze well.

Quick Barbecue Redclaw

Use raw redclaw either in or out of their shells.
Brush with oil and minced garlic then sprinkle with brown sugar.
Barbecue, grill or fry redclaw and serve with a fruit salsa.

Redclaw Black Gully

Cooked redclaw roughly chopped

Pkt Lawry’s Hollandaise sauce

Parsley &/or chives

Make sauce as directed on the packet.
Heat redclaw gently in sauce.
Serve in individual ramekins garnished with parsley and/or chives.
Serve as entrée or with rice as a main course dish.

Coconut Redclaw with Mango and Avocado

About 500gr partially cooked redclaw

Corn flour

1 egg white beaten

1 cup shredded coconut

2 tsp. minced garlic

Margarine and oil for frying

Combine redclaw and flour in a plastic bag and shake well to coat.
Dip redclaw in the egg white then coat with the coconut.
Gently fry in the garlic, margarine and oil until golden brown.
Serve with sliced avocados, mangoes and a fruit salsa.

Mushroom and Redclaw Quickie

Bottle of chicken tonight (mushroom & bacon)

redclaw (cooked) – roughly chopped

Heat redclaw gently in sauce mixture.
Serve with rice, salad and crusty bread.

Tinaroo Marinade

½ cup honey

1/3 cup soy sauce

4 tbsp. brown sugar

1 dessertsp. fish sauce

1 tbsp. Worcestershire sauce

Salt and pepper

4 tbsp. coconut milk powder

2 tsp. minced ginger

This quantity marinates about 50 raw redclaw halves. Ideally marinate for a few hours.

Saute 2 tsp. minced garlic in generous amount of butter (with a dash of oil).
Add redclaw and cook over a gentle heat. Takes about 2 minutes each side.
Excellent presentation for eating as finger food – shells turns a lovely bright red.
Serve with lemon wedges.
Note: if marinade mixture is too thick zap it briefly in the microwave.
Redclaw halves marinated in this mixture freeze superbly.

Sweet and Sour Redclaw Quickie

Bottle of chicken tonight (sweet & sour)

redclaw (cooked) – roughly chopped

Heat redclaw gently in sauce mixture.
Serve with rice, salad and crusty bread.