RAGOÛT OF YABBY TAILS AND sweetbreads
with Leeks, Peas, Macaroni and Truffle Velouté

MACARONI Macaroni

30 pieces of Macaroni

RAGOÛT

18 x 150 g (5 oz) yabbies, heads removed and de-veined

12 baby leeks, trimmed and cut into thirds

30 ml (1 fl oz) non-scented cooking oil

18 x 50 g (1¾ oz) Calves’ Sweetbreads

80 g (2¾ oz) unsalted butter

120 g (4 oz) shelled peas

few drops lemon juice

salt and freshly ground pepper

TRUFFLE VELOUTÉ

300 ml (10 fl oz) Albufera Sauce

1 Poached Truffle)

splash of Madeira

few drops lemon juice

salt and freshly ground pepper

TO SERVE

300 ml (10 fl oz) Yabby Bisque, kept warm

1 fresh black winter truffle, finely shaved

MAKE 30 MACARONI, following the instructions.

TO MAKE THE RAGOÛT, bring a large pan of salted water to the boil and blanch the yabbies, a few at a time, for 10 seconds. Refresh in iced water and when cool enough to handle remove the shells. Refrigerate until ready to serve.

Bring another large pan of salted water to the boil and blanch the peas, leeks and macaroni pieces for 2 minutes, then drain and refresh in iced water.

Meanwhile, heat a large heavy-based frying pan over a medium-high heat. Add the oil followed by the sweetbreads and caramelise until golden brown. Add the butter and heat to a nutbrown foam. Add the yabby tails to the pan and sauté everything together for a few moments. Add the lemon juice and swirl around gently. Add the drained vegetables and macaroni and toss everything together well. Season with salt and pepper.

TO MAKE THE TRUFFLE VELOUTÉ, heat the Albufera sauce then pour into a blender. Add the whole truffle and blitz on high for 3 minutes until smooth. Add the Madeira and lemon juice and season with salt and pepper.

TO SERVE, divide the ragoût evenly between 6 plates. Spoon the truffle velouté and yabby bisque neatly around each plate and garnish each serving with truffle shavings. Serve immediately.

Serves 6 as an entrée