Ash Martin’s Yabbies are simply divine with the infusion of Smoked Butter Damper and a Charred Herb Emulsion.
Prepare the fire 1 to 2 hours prior to cooking. Light the iron bark in both an open fire pit and a wood fired oven and allow fire to reduce to hot embers, opposed to flames. Set a grill plate over the embers of the open fire pit.
For the Yabbies, separate the tail from the head. Reserve the head to use in the tomato dressing. Using scissors, cut down each side of the tail shell and remove the meat. With a rosemary stalk, skewer each of the tails lengthways. Set aside at room temperature.
For the Smoked Butter Damper, combine the flour, salt and smoked butter in a large mixing bowl. Rub the ingredients together with your fingers to a fine crumb consistency. Add the milk and water and bring together to form a dough. Cover the dough with plastic wrap and set aside at room temperature for 20 minutes.
For the Charred Herb Emulsion, trim the roots from the spring onion and roughly chop. Place spring onion into a blender. Add the olive oil and process on high speed until smooth.
In a small mixing bowl, combine lemon zest and juice. Use twine to tie the thyme, parsley, fennel fronds, garlic stems and chilli in a bunch. Toss the bunch through the lemon juice. Place herbs onto the hot grill plate placed over the embers or into a grilling basket directly over the embers, turning every 30 seconds until the herbs are just charred.
Remove herbs from the grill, untie and discard any hard stalks. Roughly chop herbs, add to the spring onion emulsion and mix through. Season to taste and set aside.
For the Wood Fired Tomatoes, slice the tomatoes into quarters. Place tomatoes into an ovenproof frypan and into a wood fired oven at high heat for approximately 15 minutes or until blistered. Remove frypan from the oven and set aside at room temperature.
Divide the damper dough into small round balls and flatten to 2-3cm disks. Place damper rolls onto a solid grill plate, over the embers, and cook over a mild heat for approximately 8 minutes each side or until cooked through.
Combine the tomatoes, yabby heads, salt and pepper in a large mortar and pestle. Pound softly to form a rough paste. Add the malt vinegar and olive oil and stir through. Set aside at room temperature.
Place yabbies on a hot grill, over the embers, and cook for approximately 1 minute each side.
To serve, place 1 to 2 tablespoons of crushed Wood Fired Tomatoes into a serving bowl. Place one yabby tail into the centre of the bowl. Drizzle the Charred Herb Emulsion around the yabby. Garnish with society garlic flowers and serve with Smoked Butter Damper.