Ingredients
| BLACK GARLIC BUTTER | |
| 200g butter, at room temperature | |
| 5 cloves Murphy’s Black Garlic, squashed | |
| 2 stalks each tarragon, chives and flat-leafed parsley | |
| 2 shallots, chopped | |
| ½ teaspoon sumac | |
| 2 teaspoons ground wild pepper or Sichuan pepper | |
| zest and juice of 1 orange | |
| zest and juice of 1 lemon | |
| MARLBOROUGH SALT | |
| 200g Marlborough rock salt | |
| 2 tablespoons coriander seeds | |
| 2 tablespoons fennel seeds | |
| 1 handful wild pepper leaves | |
| 4 crayfish halves (see note) |
The Murphy family’s black garlic (Garlic Noir) was a real game changer in the way I looked at the flavour of garlic. It is rich and deep with sweet and savoury umami characters. Its uses are endless so add it to your pantry and make it your secret ingredient. Wild pepper is abundant all year round and offers a flavour similar to Sichuan pepper, but you could use any herbs and spices you like in your butter and salt mix. Crayfish has to be the ultimate luxury. Serve as part of a dinner party or add fresh bread and a simple salad to create a beautiful Sunday lunch.
Instructions
| 1. | BLACK GARLIC BUTTER |
| 2. | Place the butter in a bowl and cream until light and aerated. |
| 3. | Fold in the rest of the ingredients. |
| 4. | Place in an airtight container until you are ready to cook the crayfish. |
| 5. | MARLBOROUGH SALT |
| 6. | Heat the oven grill to 220°C. |
| 7. | Place the rock salt and spices into a roasting tray and arrange the crayfish halves shell-side down against the salt. |
| 8. | Brush with the black garlic butter. |
| 9. | Slide under the grill for about 7 minutes or until the internal temperature reaches 50°C (the time will vary depending on the size of the crayfish). |
| 10. | Brush the crayfish with more of the black garlic butter. |
| 11. | For the most succulent results let the crayfish rest at room temperature for at least 10 minutes before serving. |
| 12. | NOTE If your crayfish are still alive, place them in the freezer for an hour before splitting. |
| 13. | Hold the crayfish firmly by the head with a cloth and, using a large chef’s knife, plunge the blade of the knife directly through the middle of the head, bringing the knife down towards the chopping board. |
| 14. | This will humanely and swiftly kill the crayfish. |
| 15. | Flip the crayfish onto its back and split the crayfish through the body. |
| 16. | Remove the intestinal tract and discard. |
Recipes & food styling Bradley Hornby / Photography Richard Briggs
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