Episode 2. Recipes from Riverton, Southland

Entree: Crumbed Blue cod with Kina and Crayfish Custard

Step 1.

Ingredients: Kina and Crayfish Custard

• 1 Cup Cream
• ¼ Cup Fresh Kina Roe
• 2 Egg Yolks
• Few Drops Tabasco
• Sea salt and Fresh Ground Pepper
• 1/2 Cup Cooked Crayfish Leg/Claw Meat

Method:

Preheat your oven to 120 degrees.

In a small saucepan add the cream, chopped fresh tarragon and lemon zest. Place the saucepan over low heat and steep for 15 minutes, being careful not to boil.

While the cream is steeping, take a wand blender or similar, and puree the kina roe and two egg yolks together. Pour into a mixing bowl.

Take the hot cream and pass through a fine sieve, discarding the tarragon and zest.

Taking a whisk slowly blend the warm cream into the kina and yolk mix. Whisk in Tabasco to suit your taste and season with a good amount of sea salt and freshly ground pepper.

Take the crayfish meat and stir into the cream and kina mix.

In one large ramekin or two smaller ramekins, carefully pour the batter into them making sure the crayfish meat is evenly distributed.

Place the ramekin/s in an oven proof dish with high sides, then pour in hot water so it comes half way up the sides of the ramekins. Cover the whole dish with foil and place in a pre-heated oven.

Check after 30 minutes, then in five-minute intervals. Remove the ramekins of kina custards when they are mostly set, but still slightly nervous in the centre. Cool on the bench for half an hour before refrigerating.

Step 2. Blue Cod

Ingredients:

• 600 gm Blue cod Fillets (Boneless)
• Sea Salt and Pepper
• 1 Cup Flour
• 2 Eggs
• 3 Cups Panko Bread Crumbs (Or Regular)

Method:

Cut the Blue cod into 18 finger-sized strips. Season with sea salt and fresh black pepper.

Take three mixing bowls and set up the crumbing station: flour in one, beated eggs in another and bread crumbs in the last.

To crumb, dip each piece of fish in the flour, then the egg, and finally into the bread crumbs. Place each piece of crumbed fish onto a dry plate or tray. Repeat until completed. Refrigerate the crumbed bluecod until required.

Step 3. Cabernet Syrup

Ingredients:

• 1/2 Cup Cabernet Vinegar (or red wine vinegar)
• 1/2 Cup Sugar

Method:

Pour the sugar and vinegar into a small saucepan and place on medium heat. Bring up to the boil, then lower the heat and reduce for a 3 to 4 minutes. Remove and cool.

Step 4. Plating and Serving

Ingredients:

• 1 cup Tomato (skinned, pips removed and finely diced)
• 12 Sorrel or Rocket leaves (thinly sliced)
• ¼ cup Lemon Infused Olive Oil (or Extra virgin olive oil)
• Canola Oil
• Crumbed Blue cod
• Kina and Crayfish Custards
• Cabernet Syrup
• Lemon infused Olive Oil (or Extra virgin olive oil)
• Sea Salt and Freshly Cracked Black Pepper
• 2 Lemon halves

Method:

Preheat oven to 100 degrees.

Combine the chopped tomato sorrel, lemon zest and lemon oil together in a small bowl. Season with sea salt and fresh black pepper. Hold

To cook the bluecod, place a skillet or sauté pan on medium heat. Add a liberal amount of canola oil, once hot; cook the crumbed bluecod pieces in batches, until golden on each side and just cooked through. Place in an ovenproof dish and keep warm in a preheated oven while you finish cooking the rest of the portions.

To serve, dip a tablespoon in hot water then scoop out a generous spoonful of the kina and crab custard and place in the centre of each plate. Add a couple of blue cod portions, then spoon over a little of the tomato and sorrel mix. Finish by pouring over a little lemon olive oil and a drizzle of the cabernet syrup. Serve with a squeeze of fresh lemon.

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Main: Whole Roasted Flounder with Caper Herb Butter Sauce and Sautéed Cod Livers

Step 1. Cooking Fingerling Potatoes

Ingredients:

• 800 gms Fingerling Potatoes (washed)
• Sea Salt

Method:

Put the fingerling potatoes in a large saucepan and cover with cold, salted water. Place on a high heat and bring up to a boil, turn the heat down to low and cook until just tender. Remove and pour into a colander to drain. Allow to cool slightly before peeling the paper thin skin from the potatoes with a small knife. Refrigerate until required.

Step 2. Cooking and Serving

Ingredients:

• 6 x Baby Whole Flounder
• 18 x Cod Livers
• 1 Cup Seasoned Flour
• Cooking Oil
• Butter
• Fingerling Potatoes (cut into rounds)
• Cooking Oil
• 250 gm Butter (cubed)
• 1/4 Cup Lemon Fennel Oil
• 1/2 Cup Capers (rough chopped)
• 1/2 Cup Italian Parsley (rough chopped)
• 1/2 Cup Basil (rough chopped)
• 1/2 Cup Chervil (rough chopped)
• 2 Lemons (zest and juice)
• Sea Salt and Fresh Black Pepper
• Lemon Halves

Method:

Preheat your oven to 150 degrees.

Prepare the flounder, by cutting away fins that surround the entire fish using a pair of kitchen scissors. Cut the head and the tail off also and peel back the top skin of the flounder by making a small knick at the tail end of the fish. Get your thumb between the skin and the flesh, and then pull the skin back towards the head of the fish. Discard.

Lightly dust the flounders in seasoned flour.

Take a large skillet or sauté pan and place on medium heat. Once hot add a little cooking oil then cook the flounders flesh side down for a minute or two until golden, then turn and cook the same way on the underside. Remove and place on an oiled oven tray, while repeating with the others. Finish cooking the flounder in the oven.

Heat a suitable large skillet to medium temperature and add the canola oil. Once oil is hot, fry the potato rounds in batches until golden and crispy. Place in the oven to keep warm.

Add the skillet back on the heat. Once hot add a little cooking oil. Flour the cod livers and cook them quickly in small batches u ntil golden and crisp. Remove and keep warm.

Place the skillet back on low heat then add the butter and lemon fennel oil, once melted, add the chopped capers and allow to cook for a minute, then hit with chopped herbs, lemon zest and finally the juice of the lemons. Remove from heat. Season to taste.

To serve, place a flounder on each warm plate. Top each flounder with 3 cod livers, a handful of fried fingerling potatoes. Take the caper and herb butter sauce and give it a good stir before spooning over the flounder. A half lemon on the side and serve.

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Dessert: Apple and Worcester Berry Cobbler w/ Runny Cream

Step 1. Cobbler Dough

Ingredients:

• 2 cups Flour
• 1/4 cup Sugar
• 1Tbl Baking Powder
• 1 pinch Salt
• 75gm Butter (small cubes)
• 1 cup Cream

Method:

For the cobbler top, sift the flour and baking powder into a large mixing bowl. Add the sugar, salt and butter to the bowl. Combine the butter with the flour until the mix resembles coarse breadcrumbs. Using a light touch, stir in the cream to make a soft dough. Set aside to rest.

Step 2. Cooking and Serving

Ingredients:

• 2 kg Cooking Apples (peeled, quartered and seeded)
• 3/4 cup Sugar
• 2 Tbl Flour
• 200gms Worcester Berries (or other)
• Cobbler Dough
• 1 Tbl Sugar
• 1/2 tsp Ground Cinnamon
• Cream

Method:

Preheat the oven to 200 degrees.

Cut the apple quarters into slices. Add them along with the sugar and flour to a large saucepan. Place on medium heat and cook for 5 minutes or so until the apple begins to soften and sugar dissolves. Now fold in the Worcester berries.

Pour the cobbler filling into a suitable sized ovenproof pudding dish.

Tear golf ball sized chunks of cobbler dough and place on the fruit, pressing them down slightly. Leave some space between each ball.

Mix the sugar and cinnamon together in a small mixing bowl. Sprinkle the spiced sugar over the dough balls.

Place cobbler in the oven and bake for 45 minutes until the top is golden and crispy.

Serve pronto with lashings of either runny or whipped cream.

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