By: taiharamaori
23/11/2009
12:49 pm Yahoo! Profile:
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i will no longer comment on any subject exept food and drink.
my favorite is fresh fish,scaled and cleaned.cut scores on the outside of the fish then fill the cavity and the scores with good old fasioned butter and lemons,pepper.wrap the whole fish (yes city folk head and tail and everything in between)in foil and place iin the hangi,works well on the bbq too.if you are at the beach you can build a small fire in a hole and wait till the flames die down and put the parcel on the embers and bury it in the sand for about 15 minutes.any fish will do,make up what you want to stuff it with
beat that if you can |
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By: chemsworth@xtra.co.nz
23/11/2009
1:28 pm Yahoo! Profile:
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| Yep thats a nice way to cook fish |
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By: srvjau
23/11/2009
2:18 pm Yahoo! Profile:
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| Nothing like kahawai straight out of the water, whack a fillet off it, slice her up and throw on some lemon juice |
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By: tangerinemoon_65
23/11/2009
2:28 pm Yahoo! Profile:
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1 smoked Kahawai fillet
1 tub cream cheese(Philly)
1 tablespoon lemon juice or to taste
big pinch of paprika or cayenne to taste
pinch salt and black pepper
handful chopped parsley
capers <lots>
This goes on toast, crackers, hell anything and you can enjoy the fish for days..
<drooling> |
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By: tangerinemoon_65
23/11/2009
2:29 pm Yahoo! Profile:
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| Oh yeah, mix it all togeather and chill overnight :) |
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By: srvjau
23/11/2009
2:29 pm Yahoo! Profile:
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| That sounds bloody nice tangerine :D |
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By: datagarble
23/11/2009
2:31 pm Yahoo! Profile:
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| sounds like itd be nice in a toasted sandwhich tangerine. |
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By: geraldgail@xtra.co.nz
23/11/2009
2:33 pm Yahoo! Profile:
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| fantastic! |
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By: srvjau
23/11/2009
2:34 pm Yahoo! Profile:
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| Pauas in cream. |
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By: old_wolseley
23/11/2009
2:36 pm Yahoo! Profile:
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| Kahawai done in the fish smoker using manuka sawdust, rubbed down with brown sugar and salt. |
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By: srvjau
23/11/2009
2:37 pm Yahoo! Profile:
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| Nice old school way wolesley |
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By: old_wolseley
23/11/2009
2:43 pm Yahoo! Profile:
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| Has recipes for Toheroa soup, which might come in handy when open season is declared by MAF. |
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By: srvjau
23/11/2009
2:43 pm Yahoo! Profile:
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| Prawn and mango salad with bacon and haloumi cheese |
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By: old_wolseley
23/11/2009
2:45 pm Yahoo! Profile:
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| Won't give you lot the recipe for Pukeko soup, you'd only turn your noses up at it. |
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By: datagarble
23/11/2009
2:48 pm Yahoo! Profile:
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i even like smoked mullet.
smoked marlins the best tho. |
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By: tangerinemoon_65
23/11/2009
3:52 pm Yahoo! Profile:
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Yeah guys, toasted sandwhich's to carrot sticks. Whoa it's hard to go by. If you have a smoker like Wolsley and do it with Manuka it is out of this world. Used to allways bake the Kawahai until my mum brought around a bowl of this...
Goes well with Paua and cream too :) |
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By: srvjau
23/11/2009
5:31 pm Yahoo! Profile:
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| Damn. Can't go without whitebait fritters and tartare sauce. |
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By: ripekaarmstrong
24/11/2009
9:18 am Yahoo! Profile:
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Food my favourite subject
Crumbed mussels with philedelphia creme cheese inside....yummy |
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By: ripekaarmstrong
24/11/2009
9:19 am Yahoo! Profile:
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| old favourite pipi fritters |
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By: tangerinemoon_65
24/11/2009
9:30 am Yahoo! Profile:
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| Would be good to get some cray recipes if anyone has some. Might get lucky this xmas..Me iv'e allways kept it simple. BBQ with lots of butter. |
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By: november60rain
13/12/2009
4:25 pm Yahoo! Profile:
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This is really yummy
Bacon and Cheese Cob Loaf Dip.
This dip makes a large quantity and is great for entertaining.
Ingredients.
500g bacon rashers, rind removed
1 large onion, quartered
Handful of chives
300ml sour cream
250g cream cheese
1 cup of grated tasty cheese, or to taste (grated in TM)
1 cob loaf, made in TM
Extra savory biscuits
Preheat oven to 180º
Place onion and bacon into TM and chop for 4-6 sec on speed 5-6
Sauté for 3 min, 100º, soft speed
Add cream cheese, sour cream, chives and grated cheese. Mix for 10 sec, reverse speed 3.
Slice of the top of the cob loaf and pluck out the center, breaking it into dipping size pieces. Leave the sides about 2 cm thick.
Put the cob onto a tray, pour the dip into the cob loaf and place into the oven.
After about 10 min add the bread pieces and the lid of the cob. Remove from the oven when the pieces are crispy and golden. Serve Immediately with dipping bread, biscuits or homemade crustini.
Dip is best served warm and will thicken as it cools. |
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