Red Claw Biloela Style Recipes

RED CABBAGE SLAW

Steps:

• Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.

RED CLAW BILOELA STYLE

Steps:

• With a sharp small knife, cut almost right thru the red claw tail and then crack the tail open. (Try not to break it right thru).
• If the claws are big enough, hit them lightly with a mallet to break the shell.
• Combine the rest of the ingredients and heat till the butter has melted, stir well.
• Put the claws in a container, (square is best).
• Pour a teaspoon of the mix into each cut in your red claw tails, and put on top of the claws.
• Continue until all the claws are coated.
• Pour the rest of the marinade over the top, and leave for 2 or 3 hours. (Stir occasionally).
• Heat a heavy pan and spray with oil. When hot, place tails, shell side down, in the pan. Move them around, and after 5 mins, turn them over. Put the claws on top, and pour over the leftover marinade. Swirl the container with ½ cup water, and add to the pan.
• Cover and turn down the heat.
• Check every few minutes.
• Serve with any leftover sauce poured over, serve with bread to mop it up!

RED CLAW YABBIE SALAD WITH ROASTED MACADAMIAS

Steps:

• Bring a large pot of water to the boil.
• If preferred, an onion, halved and two leafy pieces of celery can be added.
• Add 1 teaspoon salt and yabbies.
• Reduce heat to a simmer and cook for approx.
• 8 minutes.
• Remove yabbies and run under cold water to stop cooking and cool quickly.
• Set aside for later.
• Cut capsicum into quarters and remove seeds.
• Place under a hot grill and roast until the skin is completely black.
• Remove and place on a plate and cover with plastic wrap for 10 minutes.
• Place macadamias on a baking tray and roast in the oven for 8 minutes.
• Remove and allow to become completely cold.
• Bring a pot of salted water to the boil and quickly blanch the beans and carrots separately, until they are crisp tender.
• Run under cold water to cool quickly and dry on kitchen paper before placing into a mixing bowl with the green onions and both lots of sprouts.
• Cut capsicum into thin strips and roughly chop macadamias and add to bowl and mix well.
• Pour over a little dressing just to lightly coat the vegetables.
• Using tongs, pile up a serving of the salad on each plate and top with three peeled yabbies.
• Drizzle over the remaining dressing.
• The cracked claws may be served if desired.