Spanner Crab Ravioli with Oxtail and Rosemary Jus

Name: Spanner Crab Ravioli with Oxtail and Rosemary Jus
Yield: Serves six
Cuisine: Australia
Ingredients: 400 g cooked spanner crab meat; 6 red radishes, sliced into rounds; meat from 6 pieces cooked oxtail; 6 white peppercorns; 2 coriander roots; 3 red shallots; 150 ml coconut milk; 2 tablespoons fish sauce; 3 tablespoons palm sugar; meat from 6 pieces cooked oxtail; 50 ml peanut oil; 100 ml whisky; 10 coriander seeds, roasted and ground; 2 kg oxtail, cut and trimmed; 2 litres Chicken Stock; 2 cloves garlic; 8 tablespoons palm sugar; 4 tablespoons fish sauce; 10 cloves garlic; 10 red shallots; sea salt and freshly ground pepper; 15 white peppercorns, roasted and ground; 5 coriander roots; sea salt and freshly ground pepper; 4 heads garlic, left whole; 2 large pink-eye potatoes; juice of 1 to 2 lemons; 50 ml extra-virgin olive oil; 2 coriander roots, ground to a paste with 1 teaspoon sea salt; 2 coriander roots, ground to a paste with 1 teaspoon sea salt

Preparation info

Serves
six

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This dish represents the harmony of flavours from Eastern and Western cooking that make up Rockpool. The layers of flavour and texture in the dish come together to form an extraordinary harmony of taste, and the lightness of the broth carries the delicate texture of the crab beautifully. The broth starts out with a very Asian purpose and direction, but is subtly changed with the addition of olive oil and rosemary. The crabmeat ravioli has preserved lemon and coriander mixed through, which a

Ingredients

Oceania
Australian
Australia
Preserve
Pasta

Ingredients

Method