Recipe Tag: seafood

Recipe

MALAYSIAN SEAFOOD LAKSA

Laksa is a dish that has variations throughout southeast Asia from Indonesia through to Thailand. Chicken is often added to the mix, as are fresh prawns; asparagus isn’t traditional but I like to add it when in season. Make large batches of both the sambal and the laksa paste then refrigerate or freeze. If you can’t find candlenuts use macadamias or a few Brazil nuts.

Recipe

STEAMED TUATUA WITH CREME FRAICHE CURRY SAUCE

Mouclade is a famous – and somewhat surprising – dish from Brittany, in which mussels are first steamed then served with a lightly curried sauce. Of course, this combination works well with other shellfish too, and I especially like it with bigger tuatua.

Serve with crusty baguette as it would be in France, or you could use other types of bread; naan would be great. For more of a main course, spoon the shellfish and sauce over grilled fish and kumara puree or rice.

Recipe

HOT PIPI & TOFU SOUP

"A new take on Korean hot tofu soup that uses pipi with silky soft tofu – served bubbling hot in cast-iron bowls, it’s light and refreshing."

Korean hot tofu soup can be made with a meat base but I have based this version on my sister Meredith’s favourite soup – from the long-gone Korean restaurant at Auckland’s Mercury Plaza – which included little clams. The egg is added at the last minute and thickens the soup as you stir it through. If you are feeling hungry, double the quantity of tofu.

Recipe

SQUID BOLOGNESE

This playful dish gives an unusual riff on the pasta and ragù theme. In fact the pasta isn’t pasta at all, but ribbons of seldom-used squid shells. For best results make the day before serving. Note that for our photo Simon added a special touch, a parsley foam.

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