Yabby oil

Yabby oil

By
From
Nuovo Mondo
Makes
2
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500ml vegetable or olive oil (or use a combination of both)
1 carrot, chopped
1 small onion, chopped
1 celery, chopped
2 tbsp tomato paste
12 raw yabby shells
2 star anise
saffron, optional

Method

  1. Heat a little vegetable oil in a small saucepan and add the carrot, onion, celery and tomato paste. Cook for 10 minutes, or until quite dark. Add the yabby shells and all of the remaining oil to submerge the shells. Add the star anise and saffron, reduce the heat to low, and cook slowly for about 3–4 hours, to extract the maximum amount of colour from the shells.
  2. Place a strainer over a large container and use a tea towel or oil filter to line the strainer. Strain the oil, discarding the shells and flavourings. The oil can be stored in an airtight glass jar in the refrigerator indefinitely. If you can’t keep it refrigerated, use within 2 weeks.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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