Dawn Kiddie – J.P, Marriage Celebrant & 'Foodie'
	Dawn hopes her passion and creative flare in the kitchen leads you to try these recipes – some new, some traditional and some all time favourites.

Well my husband has been away for 10 days fishing and diving at Great Barrier and came home with bags of fresh snapper and my favourite crayfish, so I thought it appropriate to do a nice crayfish recipe. This dish is inspired by Annabel Langbein recipe with my own touches. If you don't have crayfish readily available then please use fresh fish.

Brazilian Seasoned Crayfish with a Lime Risotto Pattie

1-2 crayfish cut in half
4 cloves crushed garlic
1 tablespoon crushed mixed peppercorns
grated rind 1 lime
1 red chilli chopped
¼ cup olive oil
1 teaspoon sea salt

Mix all seasonings together with a pestle and mortar or small processor. Brush half over crayfish flesh.
Heat a BBQ grill or stove top grill plate and put crayfish on, cut side up and cook 4-6 minutes until shell turns red. Brush over other half of seasoning and place on grill plate cut side down for two minutes.

Lime Risotto Pattie

This is best done in a rice cooker if you have one, otherwise on the oven top is fine, but more labour intensive.
2 tablespoons olive oil
1 onion diced
2 cloves crushed garlic
2 cups Arborio rice
½ cup white wine
4 cups chicken stock
Juice and rind of a lime
Rock salt and crushed pepper
1 cup mixed chopped chives and parsley
¼ cup grated parmesan
¼ cup crumbled feta

Sauté onion and garlic in oil until soft and clear. Add rice and stir for two minutes. Add wine and stock and juice. Bring to the boil and simmer until all stock is absorbed stirring every now and then or leave in rice cooker till done. Add rind herbs and cheeses last, stir though and leave to absorb for four minutes. Season to taste.
To serve, place a bed of rocket on a plate, get risotto and shape into a patty with hands and place on top on rocket, and then put crayfish on top. Garnish with some halved vine ripened tomatoes!

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