Kaikōura Crayfish Mornay — Creamy, Cheesy & So Delicious скачать в хорошем качестве

Kaikōura Crayfish Mornay — Creamy, Cheesy & So Delicious

Kaikōura Crayfish Mornay — creamy, cheesy, and beautifully golden. In Māori: Kai means food, and Kōura means crayfish — and Kaikōura is famous for having some of the best crayfish in New Zealand. In this video I show you how to: • Prepare fresh Kaikōura crayfish • Make a rich and velvety Mornay sauce • Fill the shells generously • Bake until bubbling and perfectly golden This dish is perfect for a cosy dinner or a special occasion, especially if you love seafood. Don’t forget a squeeze of lemon — it lifts all the flavours! Crayfish Mornay – Ingredients Crayfish    •   1 whole crayfish For the Mornay Sauce    •   85 g butter (plus 28 g extra for sautéing – total: 113 g)    •   40 g finely minced shallots    •   31 g all-purpose flour    •   2 tablespoons fresh tarragon    •   480 ml hot milk (have a little extra if needed)    •   120 ml white wine (optional)    •   30 g wholegrain mustard    •   Paprika or cayenne pepper (1–2 dashes) Cheese    •   113 g Gruyère or Swiss cheese, grated (save about 28 g for topping)    •   28 g Parmigiano Reggiano, grated Seasoning    •   A pinch of grated nutmeg    •   Salt & pepper to taste #KaikouraCrayfish #KaiMoana #Koura #AotearoaKai #CrayfishMornay #NZSeafood #Kaikoura #TasteOfAotearoa #SeafoodLovers #NZFoodie #HomeCooking #CreamyCheesy #DeliciousRecipes #SeafoodInspo #FoodFromAotearoa Thank you for watching! More simple and delicious home-cooked meals coming soon 💖 Music: Free Roam Musik Latar Indonesia