Crayfish pappardelle

Serves 2

There is nothing wrong with a little ‘glamping‘ every now and then, and what better dish to complement your champagne than crayfish pappardelle. Glamping is basically camping with a touch of glamour and more luxuries and amenities than you'd usually associate with ‘traditional camping’. New Zealand coastlines are a 'supermarket' for a range of kaimoana including crayfish (Koura). We are lucky enough to have Jordan’s gorgeous partner Jason, a keen fisherman, harvest a beautiful crayfish for this dish.

Ingredients

• 100g manuka smoked butter (we use Whitestone Cheese Co.)
• 1 fennel bulb, sliced (reserve fennel fronds for garnish)
• 2 cloves garlic, crushed
• 2 shallots, finely diced
• 200g dried pappardelle pasta
• 1 fresh crayfish tail, meat removed and sliced in half
• Zest and juice of one lime
• ½ cup white wine
• 150ml cream
• 2 Tbsp thyme leaves
• Salt and pepper
• 1 courgette, ribboned

Method

1. In a large pan, heat butter and saute fennel on a low-medium heat for five minutes.
2. Add garlic and shallots and saute for a further two minutes. Take out of pan and set aside.
3. Boil water and cook pasta for six minutes if dried, or until al dente.
4. Heat pan to high heat with 1 Tbsp olive oil and sear crayfish for approximately two to three minutes each side zesting lime over top. Remove crayfish and rest in tin foil.
5. Add fennel, garlic, and shallots back to the pan adding the wine and stirring to get all the good flavours from the pan.
6. Turn down heat and stir through cream, thyme, and the juice of one lime. 
7. Season with salt and pepper.
8. Toss cooked pasta through sauce, adding courgette ribbons and divide between plates.
9. Slice crayfish and place on top of pasta, garnishing with fennel fronds.
10. Demolish.