ASADO (BARBECUED) CRAYFISH WITH BRAISED CHILLI POTATO SALAD & DILL CORIANDER CHIMICHURRI

SERVES 6 / PREPARATION 40 MINUTES / COOKING 1 HOUR 20 MINUTES

Asado is the national dish of Argentina and is usually a full-on meat-fest. But many other ingredients lend themselves beautifully to barbecuing and go well with chimichurri, the herby condiment that accompanies asado. For a celebration, what could be more perfect than crayfish? I have used the beautiful and sustainable crayfish tails from Chatham Islands Food Co (you can order them in advance as they come frozen). This recipe is also great with any other seafood or even barbecued chicken or vegetables if crayfish is not your thing. I love to braise new potatoes as they take on so much flavour. For the salad it is best to cook the potatoes the day before so all the chilli flavours meld and mellow overnight.

1 teaspoon salt

½ teaspoon chilli flakes

½ cup dill, finely chopped

½ cup coriander, finely chopped

½ cup parsley, finely chopped

6 cloves garlic, 4 kept whole, 2 crushed 2 limes

4 tablespoons sherry or white wine vinegar 3 tablespoons extra virgin olive oil 50g butter

2 cups fresh breadcrumbs

1 teaspoon sweet smoked paprika 1 teaspoon coriander seeds, ground ½ teaspoon dried oregano

2 ancho chillies

4 chipotle or other smoked mild dried chilli 3 tablespoons olive oil

1½kg new potatoes or small waxy potatoes 2 teaspoons flaky sea salt

1 small red onion

1 red capsicum

1 large fresh red chilli

1 tomato, finely chopped

4–6 crayfish tails (about 1.2kg in total)

For the chimichurri, bring ¼ cup of water to the boil, mix in the salt and stir to dissolve. Add the chilli flakes and set aside to cool. Mix the dill, coriander and parsley and set aside ¼ cup of herbs to serve. (continued)