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Get Fresh With Al Brown


Ep 9 - Crayfish Salad w/ Avocado, Thousand Island Sauce and Crisp Karengo fronds

Get Fresh with Al Brown on TV ONE and TVNZ Ondemand

Crayfish Salad w/ Avocado, Thousand Island Sauce and Crisp Karengo fronds

Step 1. Cabernet Syrup


-1/2 cup   Cabernet Vinegar
-1/2 cup  Caster Sugar


Place vinegar and sugar in a small saucepan. Simmer gently on the stovetop for 5 minutes until sugar is dissolved to a light syrup like consistency. Remove from heat and cool. Store in a jar or similar at room temperature until required.

Step 2. Dried Karengo Flakes


-30 gm    Karengo Flakes

Place korengo flakes in a non-stick pan on a low heat. Gently toast the flakes for 5 minutes, tossing occasionally, until crisp. Remove from heat and cool. Store in airtight container until required.

Step 3. Thousand Island Sauce

-1 1/2 cup   Mayonaise
-1 Tbl    Tomato Paste
-1 1/2 tsp   Smoked Paprika (sweet)
-10 - 20 drops  Tabasco Sauce (depending on taste)
-1/3 cup   Tomato Sauce
-1 Tbl Lemon Juice
-1 tsp  Worcestershire Sauce
-pinch Sugar
- Sea Salt and Freshly Cracked Black Pepper.


Place all ingredients in a large mixing bowl and stir to combine. Season to taste and refrigerate until required.

Step 4.   Preparing The Crayfish

2 x   Crayfish (about 2kg total)
-1 cup   Thousand Island Sauce
- Sea Salt and Freshly Cracked Black Pepper


Place a large saucepan of salted water on high heat to boil.
Place the Crayfish in ice slurry or the deep freezer for 30 minutes before plunging into the boiling water. Cook for 7 to 8 minutes.  Remove and cool before, extracting all the meat from the tail, cavities, and legs.
Slice 6 x 1cm rounds from one tail and set aside.
Rough chop the remaining tail, cavity and leg meat and combine with the single cup of thousand island sauce in a mixing bowl. Season to taste. Refrigerate the crayfish rounds and salad mix until required.

Step 5. Plating and Serving

-2 Ripe Avocados (quartered, peeled)
- Crayfish Salad
_ Crayfish rounds
-1/2 cup  Tomato (finely diced)
-1/2 cup  Basil Leaves (rough chopped)
-1/2 cup  Dried Korengo Flakes
- Macadamia Oil
- Cabernet syrup
- Lemon Wedges


On room temperature plates, slice and fan the avocado quarters. Spoon the crayfish salad over the avocado. Garnish with the piece of crayfish, then scatter about the finely chopped tomato, basil and crisp karengo fonds. Finish with a drizzle of Macadamia oil and Cabernet syrup, with a wedge of lemon on the side