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My Kitchen Rules NZ


Ep10 Kelly and Megan - Grilled Crayfish with Winter Salad

Check out Kelly and Megan's Grilled Crayfish with Winter Salad recipe from TV ONE's My Kitchen Rules NZ (Source: © Pepe De Hoyos)

© Pepe De Hoyos

Serves: 10



Crayfish and saffron butter

  • 5 large Fresh crayfish 
  • 100 g Butter
  • Drizzle Garlic oil
  • 2 Spring onion
  • 1/2 tsp Pink pepper
  • 15 threads Saffron
  • 4 Pears
  • 2 Large Fennel bulbs 
  • Microgreens
  • Rocket


  • 1 Tbsp. Dijon mustard
  • 75 ml Lime avocado oil
  • To taste Salt & pepper
  • 50 ml Grapefruit juice

Grapefruit jelly

  • 6 leaves Gelatin
  • 1 tsp. Sugar
  • 3/4 Cup Water
  • 1 and 1/2 Cups Grapefruit juice





  1. Preheat then oven on grill, to high heat. Cut the crayfish in half lengthways. Clean and remove innards . 
  2. Mix softened butter, oil, spring onion, saffron & salt and pepper. Spread 1 Tbsp. on each crayfish half . Grill for 6 – 8 minutes until no longer opaque .
  3. Dissolve the gelatin leaves into 1 cup of grapefruit juice . Mix and leave to soften for five minutes. Heat the water and sugar until the water comes to a simmer .
  4. Pour the hot liquid over the juice & gelatin mixture and add the remaining juice. Pour into a tray lined with glad wrap. Keep in the fridge until set. When the jelly has set, cut into 1cm cubes.
  5. Julienne the pear and fennel, remove the stalks from rocket . Gently pick micro greens and everything to a bowl. In a small bowl whisk together all the ingredients for the dressing, adjust to taste. Dress salad and place into the head of the grilled crayfish. 


This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.