Manu's mystery box - Delish & Manu celebrate their one year birthday bash with a secret box of goodies!

Manu's mystery box - Delish & Manu celebrate their one year birthday bash with a secret box of goodies! Manu's mystery box - Delish & Manu celebrate their one year birthday bash with a secret box of goodies!

By Author

Did you join us live with Manu last week to celebrate our 1 year anniversary partnering with Manu? Plus, with it being freedom week we thought it was a pretty good reason for a party!

We boxed up some mystery Delish goodies and Manu cooked up a sensational dish from scratch!

Watch us cook it up here! 

Ingredients:

  • Lobster tails
  • Marron (crayfish)
  • 8 x golden shallots
  • 1x dill bunch
  • 1x chervil bunch
  • 1x Australian bush spice – blue seafood blend
  • 2x Leeks
  • 1x Garlic bulb
  • 4x Asparagus bunches
  • Thickened cream


Method:

For the Beurre Blaunc Sauce (Classic French sauce)

  1. Finely chop shallots with 2/3 White wine vinegar, 2/3 white wine (or this week for us champagne!) and reduce on a low-medium heat.
  2. Once reduced but still wet, add a dollop of cream and whisk in blocks of butter until smooth and creamy. Season with salt and pepper to desired taste.

 

For the pasta:

  1. Chop up leeks and gently cook over heat in butter with salt and pepper until wilted. Once soft add a dollop of thicken cream, stir through and set aside off the heat.
  2. Boil water with some salt. Once boiling, gently place the marron to boil for 1 minute.
  3. Remove and place straight into a bowl of ice to blanch. You will then be able to peel the hard shell away from the fish meat much easier. Set aside to be cooked through into the pasta.
  4. Boil the fresh pasta for a few minutes until cooked.
  5. While pasta boils, gently sauté diced asparagus in oil and season with salt and pepper until slightly tenderised. Stir through the creamed leek and marron, chopped into small chunks.
  6. Dish up the pasta once tender and cover with the creamy leek and marron. To finish, add some finely chopped fresh herbs (chervil and dill) and the ‘pista resistance’, a generous drizzle of the beurre blanc sauce!


For the lobster:

  1. Finely chop garlic and mix with salt, pepper, and olive oil.
  2. Cut the lobster tails in half, straight down the middle and brush over with the oil dressing.
  3. Place on grill to cook and turn over once once charred. Rotate to avoid lobster sticking to the grill. 
  4. Once cooked, remove from the heat and dress with olive oil, lemon juice and dill.Bon Appétit

Shop the ingredients here!

Did you join us live with Manu last week to celebrate our 1 year anniversary partnering with Manu? Plus, with it being freedom week we thought it was a pretty good reason for a party!

We boxed up some mystery Delish goodies and Manu cooked up a sensational dish from scratch!

Watch us cook it up here! 

Ingredients:

  • Lobster tails
  • Marron (crayfish)
  • 8 x golden shallots
  • 1x dill bunch
  • 1x chervil bunch
  • 1x Australian bush spice – blue seafood blend
  • 2x Leeks
  • 1x Garlic bulb
  • 4x Asparagus bunches
  • Thickened cream


Method:

For the Beurre Blaunc Sauce (Classic French sauce)

  1. Finely chop shallots with 2/3 White wine vinegar, 2/3 white wine (or this week for us champagne!) and reduce on a low-medium heat.
  2. Once reduced but still wet, add a dollop of cream and whisk in blocks of butter until smooth and creamy. Season with salt and pepper to desired taste.

 

For the pasta:

  1. Chop up leeks and gently cook over heat in butter with salt and pepper until wilted. Once soft add a dollop of thicken cream, stir through and set aside off the heat.
  2. Boil water with some salt. Once boiling, gently place the marron to boil for 1 minute.
  3. Remove and place straight into a bowl of ice to blanch. You will then be able to peel the hard shell away from the fish meat much easier. Set aside to be cooked through into the pasta.
  4. Boil the fresh pasta for a few minutes until cooked.
  5. While pasta boils, gently sauté diced asparagus in oil and season with salt and pepper until slightly tenderised. Stir through the creamed leek and marron, chopped into small chunks.
  6. Dish up the pasta once tender and cover with the creamy leek and marron. To finish, add some finely chopped fresh herbs (chervil and dill) and the ‘pista resistance’, a generous drizzle of the beurre blanc sauce!


For the lobster:

  1. Finely chop garlic and mix with salt, pepper, and olive oil.
  2. Cut the lobster tails in half, straight down the middle and brush over with the oil dressing.
  3. Place on grill to cook and turn over once once charred. Rotate to avoid lobster sticking to the grill. 
  4. Once cooked, remove from the heat and dress with olive oil, lemon juice and dill.Bon Appétit

Shop the ingredients here!