WEIGH UP TO
GROWS UP TO
LAY UP TO
CONTACT US
Marron Growers Association of WA PO Box 964 Manjmup Western Australia 6258 enquiry@marron101.com.au Complete the form on our Contact Page https://www.marron101.com.auFOLLOW US
Visit our social profiles for regular tweets and posts
Marron Growers Association of Western Australia © 2020 visit - marrongrowers.org
Cooking Marron with Ian Parmenter (YouTube).
Marron as Food
As consumers we have become much more engaged with the provenance of the food we consume, where it comes from, how its
produced and whether it is sustainable. Marron are without doubt, a premium product with a distinct flavour and presentation,
they are very much sought after by restaurants and chefs around the World looking to bring something different to the tables of
their patrons.
Although records tell tantalising tales of 2.7kg specimens caught in the wild, most of the marron consumed in Australia weighs in
around the 200g mark. When it comes to the cooking and appreciation of marron, freshness is key. Despite travelling well – they can survive
days in a cool, damp environment – marron deteriorate quickly once dead, so keeping them alive right up to the time of cooking is vital.
Placing marron in the freezer renders them insensible, and they can then be quickly dispatched by piercing the brain with a sharp knife: aim at
the small cross on top of the creature’s head. Marron can then be easily halved by following through with the knife and cutting towards the tail.
For those not quite ready to tackle raw marron, they can also be boiled whole in salted water after being put to sleep.
The Benefits of Live Marron
• Marron have the highest meat/shell ratio of all the freshwater crayfish (up to 42%) Being farmed crustaceans, supplies are available year round and are not subject to price fluctuations as with many wild caught products. • Marron are able to survive out of water for up to 7 days, this makes them ideal candidates for live shipment. On arrival, the Marron is best kept at 4-8 degrees C in a cool room. Alternatively, they can be kept in a freshwater tank (12-15 degrees C) providing even longer life. • Taste & texture does not diminish with size unlike most lobster species. • Presentation is exceptional and preparation is easy. The shell cooks red with shelled meat vibrant red on pristine white flesh. Meat has a high visual impact. • Marron is very high in healthy Omega - 3 fatty acids and low in calories.
Marron Recipes
Buying, Storing and Cooking Marron
Buying Marron Marron are Sold whole live or cooked and chilled or frozen. Look for brightly coloured, firm, intact, lustrous shells, without any discolouration, particularly at joints, and a pleasant fresh smell. If possible buy live, avoid green (raw dead) chilled Marron as it’s hard to tell how long they’ve been dead. There are three main wholesalers in WA: • Forest Fresh Marron in Pemberton • Blue Ridge Marron in Manjimup • Western Australian Marron in Donnybrook In addition, many Marron farms sell direct from the farm - see our Resources page for links. Storing Marron Live Marron should be consumed as soon as possible after purchase. Place in a covered container, with ventilation holes in the top and wet butcher’s paper or cloth in the bottom and keep in the coolest part of the house (below 20ºC) for up to 2 days, keeping the paper or cloth wet. Wrap dead Marron in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC. Dispatching Marron The most humane, and easiest, method of killing Marron is to chill it in a bucket of ice and fresh water for about 30 minutes until it becomes insensible (but not long enough to freeze it). Once chilled, it should be killed promptly by splitting in half or dropping into rapidly boiling water. Visit the RSPCA website for more details. Cooking Marron The average yield is up to 42% (lower in larger specimens). Marron has a sweet, delicate flavour (claw meat is especially sweet), low oiliness and moist, firm flesh, which is translucent when raw and white with orange tinges when cooked. The shell turns bright red when cooked. You will find plenty of recipes on-line, we have reproduces some from our Association members below. Cooking Methods Marron can be steamed, poached, deep-fried, pan-fried, stir-fried, baked, grilled or barbecued. The firm flesh holds together well during most cooking methods. Under-cook, rather than overcook, them, as they will continue cooking in the residual heat; overcooked marron become tough. The head and shell can be used to flavour stocks, soups and sauces.
Teriyaki Marron – Kyran’s Kitchen
Ingredients: (Serves 4) • 4 medium sized marron • ½ cup bamboo shoots • 2 tablespoon olive oil • ¼ cup Teriyaki sauce • 1 tablespoon sesame oil • 1 teaspoon curry powder • 2 cloves garlic, chopped • 2 tablespoon Soy sauce • ½ cup of bean sprouts • 150mL beef stock • 4 shallots, chopped • 2 teaspoon cornflour • 1 large red capsicum cut in strips • Salt and pepper • ½ cup honey Method: 1. Place Marron in boiling water for 1 minute only, then remove and plunge into cold water 2. Remove all tail-meat and cut into thin strips. Heat olive oil and sesame oil in wok or large pan and fry tail-meat quickly with garlic,. Remove and keep warm. 3. Discard most of the oil. Stir fry the shallots, capsicums, bean sprouts and bamboo shoots briefly 4. Add all remaining ingredients and cook over a high heat, stirring until thickened. 5. Mix in Marron strips 2 minutes before serving. 6. Serve with rice.
Southern Forests Marron, Pink Lady apple,
Avocado and Lime Salsa– Alana’s Kitchen
By Alana Starkie, Finalist in WA Signature Dish competition 2014. Alana was Sponsored by Southern Forest Food Council WA. Ingredients: (Serves 4) • 2 x 300-400g live Blue Ridge Marron • ½ cup Peos Estate Aces Chardonnay • 2 tablespoons Bookalaam extra virgin olive oil • 2 cloves Yallamurrup galic finely chopped • 100g unsalted butter, chilled & diced • Salt flakes and freshly cracked black pepper • 1 tablespoon Italian parsley, finely chopped • 1 Newtons Orchard Pink Lady apple, skin on & julienned • 1 Tree of Love avocado, diced • ¼ cup Rustlers Chilli Jam • 1 large Manjimup Macadamia fresh lime zested & juiced • ½ cup fresh chevil tops, to garnish • Manjimup Macadamia fresh lime cheeks, to serve Method: 1. Put the Marron in the freezer for 20 minutes until immobile but not frozen. Prepare an ice bath in your sink. 2. Bring a large pot of salted water to the boil and add ¼ cup of the Chardonnay. Plunge the marron into the boiling water, place the lid back on the pot and cook for 30 seconds. Immediately transfer the marron to the ice bath. Using a large knife, split the marron in halves lengthways. 3. Heat a tablespoon of Extra Virgin olive oil in a large pan and gently cook the Marron cut side down for 2-3 minutes and reserve to the side loosely covered. Add the remaining extra virgin olive oil and garlic to the pan and cook until the garlic starts to colour. Deglaze with the remaining Chardonnay. 4. Pour in any resting juices from the Marron and reduce until syrupy. Whisk the cold diced butter into the reduction, season to taste and then stir through the chopped parsley. 5. Gently toss the julienned apple, diced avocado, lime zest and juice together with a little seasoning. Place in the centre of the platter and 6. then position the marron halves around the salsa. Spoon the butter sauce over the marron and serve with freshly cracked black pepper, a small dish of the chilli jamand the side and garnish with the lime cheeks and chervil tops. © 2015 Alana Starkie
Marron, roasted walnut, avocado and Bartlett
pear salad with a candied garlic verjuice
dressing – Sophie Zalokar’s Kitchen
Ingredients: (Serves 4) • 1 cup walnuts 6 cloves garlic • Extra-virgin olive oil 4 × 300g live marron • ¼ cup salt 400mL verjuice • 80mL walnut oil 1 avocado, sliced • 2 small Bartlett pears, thinly sliced • 3 stalks celery, thinly sliced (optional) • Freshly cracked black pepper • 1 small bunch fresh dill, the tips plucked from the stalks • 2 handfuls salad greens that include bitter varieties Method: 1. Dry roast the walnuts in a 200 degree C oven for 20 minutes until just brown then transfer to a dry tea towel. Gather the corners of the tea towel together and rub the skins away from the walnuts. Transfer to a coarse sieve to separate the skins from the roasted walnut. Reserve to the side. 2. Blanche garlic cloves in boiling water before peeling. 3. Using a simmer mat, gently warm the garlic in enough extra virgin olive to just cover, until the cloves just start to turn a warm blond 4. colour. Leave to cool before removing the garlic and reserving the olive oil for another dish. 5. Place the live Marron in the freezer until the marron no longer move but are not yet frozen. Bring a large stockpot of 6. water to the boil and add the salt. Gently put the marron in the boiling water, cover immediately and cook for 3 minutes. Remove from the pot and plunge into iced water. 7. Twist & pull the head away from the tail. Using kitchen scissors cut up the middleof the inside of the tail and ease the flesh away fromthe shell. Pull back the flap from the top of the meat and gently remove the alimentary canal. Slice the marron meat in halves. 8. In a shallow pan, simmer the verjuice until reduced by half. Add the the marron halves to just warm. Then remove with a slotted spoon 9. reserving to the side. Whisk the garlic cloves and walnut oil into the warm verjuice. 10. Compile the salad by scattering the salad leaves on a platter, topped with the celery slices, marron halves, sliced avocado and pear. Drizzle over the dressing and garnish with the roasted walnuts, fresh dill tips and freshly cracked black pepper.
You can find many more Marron recipes online via a simple search
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CONTACT US
Marron Growers Association of WA PO Box 964 Manjmup Western Australia 6258 enquiry@marron101.com.au Complete the form on our Contact Page https://www.marron101.com.auFOLLOW US
Visit our social profiles for regular tweets and posts
Marron Growers Association of Western Australia © 2020 visit - marrongrowers.org
Cooking Marron with Ian Parmenter (YouTube).
Marron Recipes
Marron as Food
As consumers we have become much more engaged
with the provenance of the food we consume, where
it comes from, how its produced and whether it is
sustainable. Marron are without doubt, a premium
product with a distinct flavour and presentation, they
are very much sought after by restaurants and chefs
around the World looking to bring something
different to the tables of their patrons.
Although records tell tantalising tales of 2.7kg
specimens caught in the wild, most of the marron
consumed in Australia weighs in around the 200g
mark. When it comes to the cooking and appreciation
of marron, freshness is key. Despite travelling well –
they can survive days in a cool, damp environment –
marron deteriorate quickly once dead, so keeping
them alive right up to the time of cooking is vital.
Placing marron in the freezer renders them
insensible, and they can then be quickly dispatched
by piercing the brain with a sharp knife: aim at the
small cross on top of the creature’s head. Marron can
then be easily halved by following through with the
knife and cutting towards the tail. For those not quite
ready to tackle raw marron, they can also be boiled
whole in salted water after being put to sleep.
The Benefits of Live Marron
• Marron have the highest meat/shell ratio of all the freshwater crayfish (up to 42%) Being farmed crustaceans, supplies are available year round and are not subject to price fluctuations as with many wild caught products. • Marron are able to survive out of water for up to 7 days, this makes them ideal candidates for live shipment. On arrival, the Marron is best kept at 4- 8 degrees C in a cool room. Alternatively, they can be kept in a freshwater tank (12-15 degrees C) providing even longer life. • Taste & texture does not diminish with size unlike most lobster species. • Presentation is exceptional and preparation is easy. The shell cooks red with shelled meat vibrant red on pristine white flesh. Meat has a high visual impact. • Marron is very high in healthy Omega - 3 fatty acids and low in calories.Buying, Storing and Cooking Marron
Buying Marron Marron are Sold whole live or cooked and chilled or frozen. Look for brightly coloured, firm, intact, lustrous shells, without any discolouration, particularly at joints, and a pleasant fresh smell. If possible buy live, avoid green (raw dead) chilled Marron as it’s hard to tell how long they’ve been dead. There are three main wholesalers in WA: • Forest Fresh Marron in Pemberton • Blue Ridge Marron in Manjimup • Western Australian Marron in Donnybrook In addition, many Marron farms sell direct from the farm - see our Resources page for links. Storing Marron Live Marron should be consumed as soon as possible after purchase. Place in a covered container, with ventilation holes in the top and wet butcher’s paper or cloth in the bottom and keep in the coolest part of the house (below 20ºC) for up to 2 days, keeping the paper or cloth wet. Wrap dead Marron in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC. Dispatching Marron The most humane, and easiest, method of killing Marron is to chill it in a bucket of ice and fresh water for about 30 minutes until it becomes insensible (but not long enough to freeze it). Once chilled, it should be killed promptly by splitting in half or dropping into rapidly boiling water. Visit the RSPCA website for more details. Cooking Marron The average yield is up to 42% (lower in larger specimens). Marron has a sweet, delicate flavour (claw meat is especially sweet), low oiliness and moist, firm flesh, which is translucent when raw and white with orange tinges when cooked. The shell turns bright red when cooked. You will find plenty of recipes on-line, we have reproduces some from our Association members below. Cooking Methods Marron can be steamed, poached, deep-fried, pan- fried, stir-fried, baked, grilled or barbecued. The firm flesh holds together well during most cooking methods. Under-cook, rather than overcook, them, as they will continue cooking in the residual heat; overcooked marron become tough. The head and shell can be used to flavour stocks, soups and sauces.
Teriyaki Marron – Kyran’s Kitchen
Ingredients: (Serves 4) • 4 medium sized marron • ½ cup bamboo shoots • 2 tablespoon olive oil • ¼ cup Teriyaki sauce • 1 tablespoon sesame oil • 1 teaspoon curry powder • 2 cloves garlic, chopped • 2 tablespoon Soy sauce • ½ cup of bean sprouts • 150mL beef stock • 4 shallots, chopped • 2 teaspoon cornflour • 1 large red capsicum cut in strips • Salt and pepper • ½ cup honey Method: 1. Place Marron in boiling water for 1 minute only, then remove and plunge into cold water 2. Remove all tail-meat and cut into thin strips. Heat olive oil and sesame oil in wok or large pan and fry tail-meat quickly with garlic,. Remove and keep warm. 3. Discard most of the oil. Stir fry the shallots, capsicums, bean sprouts and bamboo shoots briefly 4. Add all remaining ingredients and cook over a high heat, stirring until thickened. 5. Mix in Marron strips 2 minutes before serving. 6. Serve with rice.
Southern Forests Marron, Pink Lady
apple,
Avocado and Lime Salsa– Alana’s
Kitchen
By Alana Starkie, Finalist in WA Signature Dish competition 2014. Alana was Sponsored by Southern Forest Food Council WA. Ingredients: (Serves 4) • 2 x 300-400g live Blue Ridge Marron • ½ cup Peos Estate Aces Chardonnay • 2 tablespoons Bookalaam extra virgin olive oil • 2 cloves Yallamurrup galic finely chopped • 100g unsalted butter, chilled & diced • Salt flakes and freshly cracked black pepper • 1 tablespoon Italian parsley, finely chopped • 1 Newtons Orchard Pink Lady apple, skin on & julienned • 1 Tree of Love avocado, diced • ¼ cup Rustlers Chilli Jam • 1 large Manjimup Macadamia fresh lime zested & juiced • ½ cup fresh chevil tops, to garnish • Manjimup Macadamia fresh lime cheeks, to serve Method: 1. Put the Marron in the freezer for 20 minutes until immobile but not frozen. Prepare an ice bath in your sink. 2. Bring a large pot of salted water to the boil and add ¼ cup of the Chardonnay. Plunge the marron into the boiling water, place the lid back on the pot and cook for 30 seconds. Immediately transfer the marron to the ice bath. Using a large knife, split the marron in halves lengthways. 3. Heat a tablespoon of Extra Virgin olive oil in a large pan and gently cook the Marron cut side down for 2-3 minutes and reserve to the side loosely covered. Add the remaining extra virgin olive oil and garlic to the pan and cook until the garlic starts to colour. Deglaze with the remaining Chardonnay. 4. Pour in any resting juices from the Marron and reduce until syrupy. Whisk the cold diced butter into the reduction, season to taste and then stir through the chopped parsley. 5. Gently toss the julienned apple, diced avocado, lime zest and juice together with a little seasoning. Place in the centre of the platter and 6. then position the marron halves around the salsa. Spoon the butter sauce over the marron and serve with freshly cracked black pepper, a small dish of the chilli jamand the side and garnish with the lime cheeks and chervil tops. © 2015 Alana Starkie
Marron, roasted walnut, avocado and
Bartlett
pear salad with a candied garlic
verjuice
dressing – Sophie Zalokar’s Kitchen
Ingredients: (Serves 4) • 1 cup walnuts 6 cloves garlic • Extra-virgin olive oil 4 × 300g live marron • ¼ cup salt 400mL verjuice • 80mL walnut oil 1 avocado, sliced • 2 small Bartlett pears, thinly sliced • 3 stalks celery, thinly sliced (optional) • Freshly cracked black pepper • 1 small bunch fresh dill, the tips plucked from the stalks • 2 handfuls salad greens that include bitter varieties Method: 1. Dry roast the walnuts in a 200 degree C oven for 20 minutes until just brown then transfer to a dry tea towel. Gather the corners of the tea towel together and rub the skins away from the walnuts. Transfer to a coarse sieve to separate the skins from the roasted walnut. Reserve to the side. 2. Blanche garlic cloves in boiling water before peeling. 3. Using a simmer mat, gently warm the garlic in enough extra virgin olive to just cover, until the cloves just start to turn a warm blond 4. colour. Leave to cool before removing the garlic and reserving the olive oil for another dish. 5. Place the live Marron in the freezer until the marron no longer move but are not yet frozen. Bring a large stockpot of 6. water to the boil and add the salt. Gently put the marron in the boiling water, cover immediately and cook for 3 minutes. Remove from the pot and plunge into iced water. 7. Twist & pull the head away from the tail. Using kitchen scissors cut up the middleof the inside of the tail and ease the flesh away fromthe shell. Pull back the flap from the top of the meat and gently remove the alimentary canal. Slice the marron meat in halves. 8. In a shallow pan, simmer the verjuice until reduced by half. Add the the marron halves to just warm. Then remove with a slotted spoon 9. reserving to the side. Whisk the garlic cloves and walnut oil into the warm verjuice. 10. Compile the salad by scattering the salad leaves on a platter, topped with the celery slices, marron halves, sliced avocado and pear. Drizzle over the dressing and garnish with the roasted walnuts, fresh dill tips and freshly cracked black pepper.
You can find many more Marron
recipes online via a simple search
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