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Maori Fried Bread

February 14, 2011

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Kingfish steaks on the barbeque

This is on of my favorite summer dishes - Kingfish steaks on the barbecue. 4 large Kingfish steaks 2 tablespoons of Olive Oil Pinch of Salt 1 Lime Cracked Pepper Fresh Coriander (chopped) Fresh Parsley (Chopped) 2 cloves garlic Pinch of Turmeric 2 Tablespoons white wine Knob of butter. All the ingredients go into a plastic bag (minus the Coriander and Parsely) - remember to also finely grate the lime - don't waste that!! Put the steaks in the bag - and slosh - gently the marinade - over them. Grill on a mice hot barbecue - 3 minutes first side turn. Then mix the herbs with butter - and place a knob on each steak - the herb butter will dissolve into the fish Serve with a mango chutney. Real nice!

Pikopiko - fern tips

Pikopiko is the tip of a fern plant - and pops up in New Zealand cuisine once and in a while. However, don't don't, just go out into the forest and grab yourself some. You have to know what you are doing. There are 312 types of ferns growing in New Zealand and only seven are edible - the others bitter and possibly carcinogenic (just like the air we breath these days). Ok so which of the ferns are edible - well apparently once is called the Hen and Chicken Fern (Asplenium bulbiferum). But again - be careful - as the one's you buy at the plant shop are often crossed. You can buy them here - not sure how much - http://www.maorifood.com/products.htm So yeh if you are keen I suggest you go on a Maori food tour - http://www.maorifood.com/index.htm The edible fronds are known as the "bush asparagus" - or these days as the Pikopiko. Pikopiko is flash these days - often appearing as a garnish - on the Air New Zealand business class menu (ahhhhhh Air New Zea

The humble Kahawai

Kahawai is often maligned - fun to catch - but not often eaten. Is is a very strong tasting fish - but is also not overly oily (like a mackerel). You can also not really freeze it - in fact - you really need to cook it - no more than 3 days after being caught. It is best to start with how you don't cook Kahawai : Do not wrap in tinfoil with butter - the taste is too strong; Do not pan fry a huge filled - it wont go down well. OK so how do you cook it (apart from smoking it - apart from fish pie). My recipe is to take two fillets - sliver each fillet into four pieces - flour then (with flour mixed with curry powder, pepper, salt). Cook them in the pan skin down until the skin is crispy, Then turn and cook until complete, Thanks to the curry powder the skin will now be beautiful and golden, Remove fillets. On top of the fillets (dab) with a yogurt/fresh mint/cucumber/cinnamon powder mix (dam easy to make) And eat - its really good.

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