Bisque

Crayfish Bisque (Saaf African)

This mate of mine who often visits South Africa liberated this recipe from one of his student’s daan there. He goes there pretendin’ to be a doctor supportin’ a clinic fundid by the worlds ‘elf ofority. He raises loads of money foa Liverpool uni wiv exchange students an’ awlso tells the saaf Africans how to spend awl the aid money proppa instead of pissin’ it away like Saint fackin’ Boner an’ that uvva Irish tossa did in the eighties. They don’t ‘ave much education daan there but they do ‘ave the biggist crayfish goin. This recipe is normally foa eight people becawse it usually is eatan at party times.

Ingredienz

Imperial                                                         Metric

Nine fluid ounzes vegetable oil                      250ml vegetable oil

Six an’ a arf paand live crayfish choppt         3kg of live crayfish, chopped

Too ounz of butta                                            50gms of butter

Foa carrots diced                                              4 carrots diced

Too sticks of celri choppt                                2 sticks of celery chopped    

Free onions choppt                                          3 onions chopped

Too leeks choppt                                             2 leeks chopped

One bulb of garlic choppt an’ crushed            1 bulb of garlic chopped and crushed

Nine fluid ounzes of brandy                            250ml of brandy

One bokkle of white wine                                1 bottle of white wine

Ten ounzes of tomata puree                             275grms of tomato puree

Fifteen ripe toms arved                                    15 ripe tomatoes cut in half

Too bay leaves                                                 2 bay leaves

Foa sprigs of fresh thyme                                4 sprigs of fresh thyme

Seven pintz of fish oa chickin stock                4lts of fish or chicken stock

A wittle mashed spud to ficken                       A little mashed potato to thicken

Sawlt an’ freshly graand peppa                       salt and freshly milled pepper

Select a very laarge pan an’ ‘eat the oil until it is smokin’. Add the choppt crayfish an’ cook strongly until they become a bright red colour. Turn daan the ‘eat an’ add the butta, carrots, celri, onions, leeks an’ garlic to sweat foa a couple of minits. Poa ovva the brandy an’ flame.

Add the white wine an’ reduce by about a arf. Squirt in the tomata puree to cook until the sawse fickens. Lastly put in the arved toms, fresh ‘erbs an’ the ‘omemade stock. Covva an’ gentli simma foa an ‘our. If necessary add the mashed spud to ficken a bit moa. Push the mix froo a fine sieve, check the seasoning an’ serve wiv some crusty cobs.