Compiled by Raphaella Frame-Tolmie Styling and food production Kobus van der Merwe Photographs Russell Smith
- 2 live crayfish
- 600ml water
- 2 rooibos-tea bags
- 3 heaped T
- rooibos-tea leaves steeped in 750ml hot water
- 3 medium tomatoes,
- roughly chopped
- 4t sugar
- 1T balsamic vinegar
- a pinch of sea-salt
- white pepper
- 4 strands of fresh young sea lettuce
- 8 borage flowers
Place the crayfish in the freezer for about 20 minutes. Meanwhile, bring the water to a rolling boil in a large saucepan. Add the rooibos tea bags and allow to infuse for a couple of minutes. Place the crayfish in a bamboo steamer and rest it over the saucepan with the rooibos. Steam the crayfish until the shell turns bright red and the tails can be removed with a gentle tug (about 30 minutes depending on the size of the crayfish). Allow to cool slightly. Remove the tails and split each one in half lengthwise with a sharp knife. Peel away the shell and remove the alimentary vein.
Combine the rooibos-tea leaves and tomatoes in a medium saucepan. Bring to the boil, then reduce the heat and allow to simmer gently until the tomatoes are just beginning to break up. Add the sugar and balsamic vinegar, and season generously with sea salt and white pepper. Strain through a muslin cloth, and refrigerate until well chilled.
Place each of the crayfish tail halves in a soup bowl. Ladle consommé over each tail half and garnish with sea lettuce and borage flowers. Serve immediately.
Can also be served warm.
This recipe originally featured in the January/February 2013 issue of House and Leisure.