Delicious Australia – (12)December 2018

YABBIES WITH GRILLED
YOGHURT BREAD
SERVES 6 AS A STARTER

16liveRedclawyabbies(liveoptional–
substitute other yabbies, marron or
king prawns)
85g unsalted butter, chopped
Juice of^1 / 2 lemon
4 thyme sprigs, leaves picked
100g Greek yoghurt
Fingerlime pearls (optional), to serve

YOGHURT BREAD (MAKES 16)
500g strong (baker’s) flour
11 / 2 tsp dried yeast
100g Greek yoghurt

To prepare the yabbies, if live, freeze for
2hourstoputthemtosleep.
Meanwhile,foryoghurtbread,inastand
mixer fitted with the doughhook, knead
flour, yeast, yoghurt and 220ml lukewarm
water on low speed for 10 minutes or until
smooth and elastic. Add 3 tsp salt flakes

Yabbies with grilled

yoghurt bread

andkneadforafurther2minutesor

until well combined. Transfer dough to a

greased bowl and cover with plastic wrap.

Standinawarmplacefor20minutesto

proveslightly.Dividedoughinto2tbs

portions,rollinto16ballsandplaceon

2 greased trays, leaving 5cm between each

ball. Cover with clean tea towels and stand

inawarmplacefor45 minutes or until

doubledin size.

Heatachargrillpanorbarbecueto

high heat. Roll flatbreads into 3mm-thick

rounds. In batches, grill breads for

1-2minuteseachsideoruntilgrillmarks

appear. Stack cooked breads on top of

oneanotherinabowlandcoverwitha

clean tea towel to keep warm. Repeat

withremaining dough.

Meanwhile,to cook yabbies, bring a

largesaucepanofsaltedwatertotheboil.

Inbatchesof4,boilyabbies,covered,for

4minutesoruntilcookedthrough,then

immediately transfer to a bowl of iced

water. When cool enough to handle,

remove head, leaving tail. Repeat with

remainingyabbies.

Melt butter in a large frypan over

medium-low heat. Add lemon juice, thyme

andapinchofsaltflakes.Transferpeeled

yabbiestoaservingbowlanddrizzlewith

butter mixture. Serve with flatbreads and

yoghurt scattered with fingerlime pearls,

if using, alongside.

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property.

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JAMES VILES.