cherry tomatoes (and fish)

I need somewhere to store this label from a can of "Select = Woolworths" brand cherry tomatoes.

Cherry tomatoes in a can were such a find when the fresh ones can be so expensive, or whole larger ones just don't cut it. I have a favourite sausages recipe that calls for cherry tom's and for a very little while there they easy to find and were even supermarket branded! Now I find we have to go to a speciality food store to find them in a can.

Here is a label I saved off a can once. It has an awesome recipe for baked snapper (fish). Every time we have fresh snapper I seem to have misplaced this piece of paper... we tend to use large fillets than the whole fish.

Pipis and Pasta

This family favourite is from the family Wilson, who collected Pipis at Aotea Harbour. They kindly invited me over to their house to share them. They also had homemade pasta, but could be made with packet stuff for a quick and tasty meal.


Leave pipis overnight soaking in salt water to "spit" the sand, steam open, remove from shells then drown in the following (to taste)
- lime juice
- chilli (fresh, or just the jar of paste stuff)
- little olive oil
- salt/pepper
- little tabasco

Pipi Fritters

Collected Pipis in Nunguru Harbour on New Years day - Left them to soak in a bucket of salt water over night so they would spit out any remaining sand and then the following morning we steamed them open and ate quite a few. So sweet and juicy! After a rummage in the pantry for ingredients, we cooked up the rest into Pipi Fritters for breakfast. So it went a little something like this....

Whisk 2 eggs

add:
pepper/salt
grated lemon rind
pinch of chilli powder
and a couple of finely sliced fresh mint leaves

mix in 3 tablespoons of flour
2tsp of baking powder

add the coarsly chopped pipis (about a bread n butter plate full)
and 1/4 finely diced red onion

Mix

then add sploshes of beer till the desired consistency is reached.

Scoop out of mixing bowl with tablespoon and fry on medium heat in butter or oil. Made about 12 (fed 4 of us). Eat in the sun and enjoy!

Salmon & Courgette Kebabs - with Wasabi Dressing

Inspiration for a summer bbq. Perhaps a Christmassy treat! (serves approx 10)

KEBABS

800g boned and skinned salmon fillet, 3cm cubed
5 courgettes (zucchini), peeled into strips
2 lemons (to squeeze juice on when cooked, if desired)

Method:

Place cubed salmon alternately on skewers with courgette ribbons. Place on heated oiled barbecue and cook each side for approx 2 mins. The salmon should still be a little pink in the middle. (cook longer if desired)

WASABI DRESSING

2 large cloves garlic
2 large eggs, at room temperature
1/4 cup white vinegar
1 tsp salt
1/2 tsp sugar
1 tsp prepared mustard
wasabi paste to taste
1/2 cup (in total) chopped parsley/chives/mint
1 1/2 cups soya or other vegetable oil (not olive)

Method:
Place all ingredients except oil in a blender or food processor. Slowly drizzle in the oil. Process until creamy. Serve with pickled ginger- from Asian supply stores or gourmet section of supermarkets (optional)