Ingredients
| 4 pāua | |
| ¾ cup rice wine vinegar | |
| ¾ cup water | |
| 3 cloves garlic, crushed | |
| 1 tablespoon raw sugar | |
| 1 teaspoon salt | |
| 1 tablespoon black peppercorns | |
| 4 horopito leaves or bay leaves |
Instructions
| 1. | Tenderise the pāua by hitting with a mallet or rolling pin, then steam them for 4 minutes. |
| 2. | Once cooled, slice into roughly ½ cm pieces and put into a clean jar. |
| 3. | Add the remaining ingredients to a small pot and bring to the boil. |
| 4. | Allow to cool before pouring the brine over the pāua to fill the jar. |
| 5. | Keep refrigerated and consume within two weeks. |
| 6. | TO SERVE |
| 7. | Serve the pāua on a piece of good bread, or in a simple pasta with garlic, olive and a squeeze of lemon. Or eat straight from the jar! |
Recipes, food styling & photography Jane Lyons & Will Bowman
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