donna hay magazine

SEE DIRECTORY FOR STOCKIST DETAILS.76 http://www.donnahay.comspiced crab, clam and prawn boil1 tablespoon extra virgin olive oil1 teaspoon yellow mustard seeds1 teaspoon fennel seeds1 teaspoon smoked paprika1 teaspoon cayenne pepper1 teaspoon dried oregano4 pickling onions, peeled10 cloves garlic, bruised3 litres water1 tablespoon celery salt4 bay leaves6 sprigs lemon thyme2 x 700g whole raw mud crabs3 corncobs, husks and silks removed, sliced into rounds400g dried chorizo, cases removed, thickly sliced2 x 375g raw blue swimmer crabs, halved1kg clams (vongole), rinsed1kg green (raw) tiger prawns (shrimp)2 lemons, halved``````Heat the oil in a large deep-sided 10-litre saucepan over high heat.Add the mustard seeds, fennel seeds, paprika, cayenne pepper,oregano, onions and garlic and cook, stirring, for 30 seconds oruntil fragrant. Add the water, celery salt, bay leaves and thyme,cover with a tight-fitting lid and bring to the boil.Add the mud crabs, cover and cook for 4 minutes. Add thecorn, chorizo, blue swimmer crab and clams, cover and cook for8 minutes. Add the prawns, cover and cook for 2 minutes. Addthe lemon, remove from the heat and allow to rest for 5 minutesbefore draining and discarding the liquid. Serve the seafood withthe milk rolls, the horseradish and lemon butter and roastedgarlic salsa verde (see recipes on the following pages). Serves 8–10.``````crinkle-cut potato and sweetpotato chips with spiced salt``````milk rolls