Recipe: Yabbies with roasted garlic mayonnaise

When it’s too cold to go out, invite your friends to come to you and share this dish as part of a winter buffet.

24 Mulataga yabbies
1 garlic bulb
2 egg yolks
2 tsp white balsamic vinegar
1 tsp Dijon mustard
¾ cup (185ml) olive oil
¼ cup (60ml) extra virgin olive oil

1. If using live yabbies, place in the freezer for 30 minutes to slow down their metabolism and numb them. Bring a large pot of salted water to the boil. Add yabbies and cook for 10 minutes or until the yabbies change colour and are cooked through. Drain and set aside until required.
2. Preheat oven to 200°C. Wrap garlic in foil and place in oven. Cook for 30 minutes or until soft. Remove foil and cut garlic bulb in half widthways. Squeeze garlic pulp into a small bowl and discard skin.
3. Place garlic, egg yolks, vinegar and mustard in the bowl of a food processor and process until combined. Combine oils in a pouring jug. With the motor of the food processor running, gradually add the oil in a thin, steady stream until well combined and mixture is thick and creamy. Season with salt and pepper.
4. To serve, arrange yabbies on a serving platter with garlic mayonnaise on the side.

 

Recipes & food preparation: Lisa Featherby. Photography: Ben Dearnley. Styling: Michelle Noerianto. Food preparation: Belinda Black. Fashion styling: Magda Ching.  
Hair & make-up: Stoj Bulic.