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Posts tagged ‘surfing muriwai’

Paua with Tarragon & Lemon Butter and a Nod to Al Brown

DSC_0008Again we are enjoying the bounty of our local beach. With low tides and virtually no wave swell the boys had been out snorkeling around the rocks just off our Bay and diving for Paua. They didn’t get huge amounts, but one is enough for two people and you want to leave some to the sea so we have it in the future too. I had never cooked Paua, but I had been told it needed to be tenderized and cooked very briefly otherwise it would be like eating elastic bands. Google is every chef’s friend and I found Al Brown’s recipe, his posh version of shellfish & chips. For those who don’t know Al Brown he is one of New Zealands favourite chef’s and I am a frequent dinner at his restaurant The Depot.

The recipe below is for two people using one Paua.  I have added shaved fennel and rocket to make it more of a warm salad with the pan fried potatoes but I didn’t use garlic of parsley.

Below are a few more photos from our West Coast beach which turned on it’s spectacular waves this weekend.

Ingredients

1 large Paua, removed from shell

2 cups of small potatoes, pre boiled but still firm

Olive oil for frying

Handful of fresh tarragon leaves, roughly chopped

2 Tbsp butter, softened

1 fennel bulb, thinly sliced

2 handfuls of rocket salad leaves

Salt & cracked pepper

Method

Arrange the fennel and rocket leaves on two plates

To tenderize the Paua, beat it with a tenderizer tool or a rolling pin as I did. I also cut away the muscle that attaches it to the shell and the tough frilly edges edges.

Slice the Paua ‘wafer thin’, as thin as you can possible slice it.

Mix the chopped tarragon into the butter and put it aside.

Cut the pre cooked potatoes to the size in the picture.

Put a few 3 tablespoons of olive oil into  cast iron frying pan over a high heat. Season with salt. Once it is hot add potatoes and fry on at least two sides till golden brown.

Remove the potatoes from the pan and put aside.

Place the frying pan back on the high heat and allow the pan to get really hot before you cook the Paua.

Because I only had one Paua I cooked it all in one batch but if you have more Paua meat then do the next  stage in batches and do not over crowd the pan.

Add a teaspoon of olive oil to coat the frying pan base then add the Paua slices. You want to only sear the Paua on eat side for 30 seconds. Remove from the pan onto a plate.

Turn the heat off and add the potatoes back to the pan, add the butter and everything will sizzle. Cook for barely a minute to heat butter through. Add the Paua to the pan too.

Spoon out the potatoes & Paua slices and arrange over the top of the rocket & fennel on each plate.

Spoon or pour the remainder of tarragon butter over the salads, season with cracked pepper.

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Pineapple, Coconut, Mint Ice Pops & Life’s a Beach

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It doesn’t matter how many years I’ve living in Muriwai, I’m still in awe of it’s beauty with it’s black sands, crashing sea and moody colours. Most people will run to the beach on a sunny warm day but I love it best when the skies are overcast making the thundering waves look all that more menacing. Eight foot waves where tubing in, I looked longingly at them and the daring riders rocketing down the wave face. But I confess they are far to big for this surfer. When the wave height drops in a day or two I will be out their with the rest of them, nodding when they say it’s been an awesome surf week, omitting the fact that I was watching not surfing earlier in the week ;o). So I ran for my camera and caught a few waves on film instead. It’s it such a beautiful place?

It was still a balmy warm day, perfect for the ice pops I had stashed in the freezer for such an occasion and I was thirsty and exhausted just watching all the action out to sea. Just a simple treat of fresh pineapple, mint leaves and coconut milk all whizzed together and poured into your favourite ice pop container. I’m submitting this to our monthly Sweet NZ mingle which is being hosted by Arfi of HomeMades. If you pop over you will be sure to find a lot more sugary delights to tickle your taste buds.

Ingredients

1 Small pineapple (peeled, cored and chopped, 200ml coconut milk, handful of fresh mint leaves

Method

Whiz all ingredients together in a food processor or blender then pour into ice pop containers and freeze overnight.

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sweetnz

Sunday Surfing & Porridge with Poached Tamarillo

I’m certain I would be a better person if I could surf every day, I always feel quite content and chilled out after being out in the surf, and a little knackered too. There is something quite humbling about bobbing about on a surf board waiting for the perfect wave, watching the gannets fly over head searching out their dinner. Mind you, I would be a better surfer too if I could get out every day :o) instead I have to wait for the calmer days out at Muriwai like this weekend with it’s 2-3 foot clean surf and hardly a breeze, not like the ‘wild west coast’ it is known for at all.

This way my breakfast after surfing this morning, porridge with tamarillos poached in cinnamon and honey and a big scoop of natural yoghurt. I won’t give you a recipe for making porridge, everyone likes it made their own way, some of you probably don’t like it at all but I have noted down the poached tamarillo.

Ingredients
3 tamarillos
1 cup water
3 Tbsp of honey or 1/2 cup sugar
1 tsp cinnamon
Method
Cut a small cross at the bottom of each tamarillo and place in a small bowl.
Boil a kettle of water and and pour over the tamarillos and leave for 1 minute.
Peel the skin off the tamarillos.
In a small saucepan add the 1 cup of water, honey and cinnamon and bring to the boil, simmer for 5 minutes.
Add the tamarillos and simmer for another couple of minutes.
Turn the heat off and allow the tamarillos to cool in the syrup.
Slice and serve over porridge with some of the syrup.

a few pics around Muriwai

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