Crayfish Macaroni

Ingredients

For two

1 Crayfish
Two apples
Half a cup organic macaroni elbows
100ml cream
100ml brandy
Two tomatoes
Bay leaf
Pink peppercorns
Szechuan peppers
Spring onion
Clove garlic
1 onion white
1 egg white
Maldon sea salt
Cracked black pepper

Method:

Macaroni.
Cook macaroni at a rolling boil in a small saucepan for 5 minutes, refresh with chilled water and reserve. sauté 1/4 of the cray meat with the garlic and tomato paste, add a little cream and toss in enough macaroni to come to the right consistency, place in side the apple. [reserve a little of the sauce for service.]

Apple:
take a pot with 2 litres of water and bring to the boil add apple that has been scooped of its centre and cook until just yielding to a pinch. Refresh and reserve.

Crayfish shells.
Cut the tail from the body of the cray. With the head piece cut with scissors up to the first leg and cut around until separation. Do this with the next leg piece as well.

The mousse.
In the blender add half of the cray meat with spices and maldon salt blend with half of the cream and a white of an egg. Wrap around half of the cray meat that is left and stuff this mixture into the cray shells.

Arrange the apple in the centre of the plate filled with the crayfish macaroni, serve with the mousse wrapped craytail next to apple.

Sauce:

2 Green apples, thick peelings of, diced

100ml rice vinegar

50g Lezzo apple tea or coconut palm sugar

add ingredients and bring to boil until a thickish texture 5 mins. force through a strainer. The strained liquid is the sauce.