One of the delightful things about days off, along with gleefully sitting around in your pants for as long as you fancy and not removing your slippers EVER, is ample amounts of time to whip up special treats for favourite people. My lovely Mum’s […]
Some things are meant to be. I’ve been thinking about Kahawai for a while now. Common in our waters, it seems to me – and correct me if I’m wrong – that people can get a little sniffy about them. Kind of like they’re thought of as some kind of second-best fish. Tough, people say. Or flavourless.
I’m always up for a food-related challenge. Determined to find out for myself, and with the entire month of February on enforced bed-rest plus all of the internet at my disposal, I’d been googling all manner of Kahawai-related things. I had just decided on ordering some smoked Kahawai from this lovely-sounding little outfit when…..
…my husband was invited on a fishing trip. He is not a natural outdoorsman and to be honest I suspect he accepted the invitation largely due to FOMO. I wasn’t particularly convinced we would be getting any fresh fish at all. But, doubter that I am, he proved me wrong and returned with two big, silvery, glistening Kahawai (along with some rather cute little gunard – more about them in another post).
The downside to this little story that the Kahahwai were completely whole. Not skinned, not gutted, and looking up at me from the kitchen sink. Thank god for Youtube, and several messy, sweary hours later, we had some neat little Kahawai fillets at our disposal. By this time I was a bit sick of looking at fish, so it was over to the husband, aka Kahawai catcher extraordinaire, to smoke them.
It seems that for as many people who get sniffy about Kahawai, there are as many who sing Kahawai’s praises, especially as either smoked or curried. I adapted this recipe from our beloved National Radio to smoke the fillets, and gosh, they were gorgeous. Lush, flaky and flavoursome, and most definitely fine all by themselves. I do love a dip, and so used one of my precious fillets to make this simple pâté. It’s lovely with some toasted tortilla or flatbread and goes very well with a nice dry cider. I reckon you could substitute another type of smoked fish too, but I have to ask, why would you?
Smoked Kahawai fillets:
For four fillets:
5 T honey
2 T maple syrup
2 T brown sugar
Flaky sea salt
Marinate the fillets overnight in the above mixture.
Cook for half an hour or until skin flakes away with a fork. We did ours on our Weber barbeque using a smoking box and manuka wood chips .
Smoked Kahawai pâté:
1 fillet smoked Kahawai, flaked into chunks.
150g tub of sour cream
2 T mayonnaise
Juice of one lemon
Salt and pepper to taste
Place all ingredients in a bowl. Use a stick blender or masher to combine until smooth, or to your taste (some people swear by a chunkier consistency, I like mine a little smoother).
Serve with toasted tortilla or flatbread.
Hello! Sincere apologies for my absence. I needed to take a break from blogging. The reason? Because I had started heaping pressure on myself, setting expectations about perfect photos, on-trend and original recipes, and copious tweets and followers. This diminished my enjoyment of Lick Your Plate significantly. I had lost sight of why I started my blog, which was to provide time and space for thinking, cooking and sharing my love of food.
I thought a lot over 2017 as to whether I wanted to blog again. I knew I didn’t want to spend any more time fretting it wasn’t good enough or interesting enough or perfect enough or Instagram-worthy enough. My garden is a barely controlled jungle and surely nobody wants to see photos of anything that comes out of that? Often what I’m cooking in the kitchen is something I’m trying to whip up quickly because I’m hungry and in need of something satisfying, so therefore boring? Of course there are times when I’m delicately icing a cake for a special occasion or experimenting with something new and enticing, but not all the time, so why would anyone care?
These are all of the wrong questions. Ultimately, the only question I had to answer was did I miss blogging because I miss writing and sharing how much I love food? The answer to this was a resounding yes. So here I am.
I’ll be blogging from the front line of my house and garden and whatever happens to be going on in there that week. This will include simple nourishing bites I whip up to quieten a demanding stomach, weird recipes from my growing collection of old-school cookbooks, special treats and of course the Edmond’s Cook Book.
I’ve missed you all!
To start the year as I mean to go on, here is a tasty little something I enjoy when I need for something soothing and nutritious that uses up the pesky left over cabbages and carrots my fridge seems to abound with. I hope you enjoy it.
Warm lentil salad with poached eggs
1 T olive oil
1 clove of garlic, crushed and diced
1 t each of smoked paprika, ground cumin and coriander
1 carrot, peeled and grated
1/4 red cabbage, thinly sliced
1 tin of lentils, rinsed and drained
2 eggs and a pan of water for poaching them (optional) **
**equally tasty without the eggs, and also quite nice topped with feta instead of eggs
Salt and pepper to taste
- Heat the oil in a small frying pan over moderate heat. When heated add the garlic and spices and stir.
- Once the garlic and spices are fragrant, add the carrot and cabbage. Stir and cook until starting to soften, 3-5 minutes.
- During this time, boil the water for poaching your eggs (if using).
- Add the lentils and stir thoroughly to combine all ingredients in the pan and lower the heat. Put your eggs in the boiling water to poach.
- After 4-5 minutes remove all the frying pan from the heat, stir and serve into your bowl or plate. Season to taste and top with the poached eggs if using.
Pork and porridge. It’s not too often you get these two together, but they are both delicious with a little applesauce, no? Admittedly, my first thought on arriving at Apple Sauce in the Edmonds Cookbook (apart from no, not more apples) was ho-hum. Apple sauce […]
If you fancy a sugar hangover, look no further. This fudge is mouth-suckingly sweet and all the better for it. A firm Kiwi favourite, it is dense and rich, comprised largely of sugar, sweetened condensed milk and golden syrup.
I can’t get to the bottom of its name. In my travels through the internet, I was delighted to find Nigella acknowledges we call Russian Fudge in our little country, although she calls her version Vanilla Fudge.
This lovely Polish-authored food blog includes a recipe for Polish krówki, which translates as ‘little cows’ (how I love that!). Krówki is a sweet fudge very similar to our Russian fudge, and apparently Russia have a version too. New Zealand has a strong Polish connection, most famously through our post-World War II Polish refugee children. Could this explain it?
I won’t keep you all waiting while I trawl through the history of New Zealand confectionary in hope of an answer. Here is my preferred recipe for Russian fudge. The best tip I can give you is beat the fudge for as long as it takes in the final stage – it really is important for making it set.
- 200g butter
- 1 can condensed milk
- 3/4 cup milk
- 2 Tbspns golden syrup
- 4 cups sugar
- 1 tspn vanilla essence
Place everything except for the vanilla essence into a pot and bring to the boil, stirring constantly. Once it is boiling, keep stirring and let it boil for about 20 minutes, until a blob of fudge dropped in cold water can be formed into a squishy little ball.
Take off the heat, add the vanilla essence, and beat the fudge until it starts to thicken (I’m always into doing things by hand but I can really recommend an electric beater for this bit if you have one!)
Spread into a baking tin and leave to set for at least two hours.