1 kg yabbie meat
3 rashers of bacon
1 onion finely diced
1 clove garlic chopped
4 potatoes peeled and chopped in 1 cm cubes
4 spring onions
2 litre milk
150g plain flour
salt & pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Melt 50g of butter in a thick-based pot then add onion, garlic, bacon and
Saute without colour for about 10 minutes then add yabbies and milk.
Melt remaining butter in a pan then add plain flour to make a roux.
When milk is nearly boiling (do not boil) add ½ roux to thicken. If more is needed add a little at a time.
Simmer for about 10 minutes add chopped spring onion, salt and pepper to
taste then serve with crusty bread.