Taste, Issue 41

POLLY’S SMOKED KAHAWAI PIE
(see story Adventures of the fabulous five in Issue 41 of NZ Life & Leisure)

Kahawai straight from the smoker – even up against the fat, freshly boiled crayfish of Marokopa it’s a taste hard to beat. It’s not often there is any left over, says Polly, but on those occasions she sometimes makes it into a pie.

350g pumpkin
2 medium kumara
4 medium potatoes
6 tablespoons butter
1 onion, diced
garlic
6 tablespoons plain flour
3 cups milk
1 teaspoon wholegrain mustard
3 cups smoked kahawai
chopped parsley
grated cheese

Cook vegetables; mash with a little butter and milk. Melt butter, add onion and garlic and cook slightly, stir in flour then add milk slowly.

Mix in mustard and season to taste with salt and pepper. Stir in smoked kahawai and parsley. Spoon mixture into an ovenproof dish, top with

mash and sprinkle with grated cheese. Bake at 180C for about 30 minutes.
 

GAZPACHO

This chilled vegetable soup makes a refreshing summer meal. Partner with grilled pita bread and a wedge of washed-rind cheese.

500g ripe tomatoes, roughly chopped
2 cloves garlic, crushed
1 teaspoon sugar
1 teaspoon salt and several grinds black pepper
1 tablespoon chopped fresh mint
zest and juice of 1 lime
4-5 drops hot pepper sauce (eg Tabasco)
½-1 teaspoon finely chopped red chilli (optional)
¼ cucumber, diced
¼ small red onion, roughly chopped
¼ red or green pepper, roughly chopped
2 tablespoons balsamic, herb or spiced vinegar
1 litre chilled tomato juice

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Place all ingredients except tomato juice in a blender and pulse to blend until chunky. Mix in chilled juice and adjust seasoning.

Serves 4-6

CHICKEN LIVER PATÉ

4 tablespoons butter
2 rashers rindless bacon, chopped
350g chicken livers, trimmed
1 clove garlic, crushed with ½ teaspoon salt
3 tablespoons brandy
1 teaspoon fresh thyme leaves
salt and freshly ground pepper, to taste
juice of ½ lemon

Heat butter in a frypan and fry bacon until it starts to crisp. Add chicken livers to pan and cook over high heat until livers are browned but still pink in the middle, about 5 minutes, adding garlic in last minute. Transfer to a blender with all remaining ingredients. Blend until very smooth then place in a serving bowl and refrigerate for several hours. Paté will keep in the fridge for up to a week or it can be frozen. Makes 1½ cups
Serve with crackers or Poppy-seed Crisps (recipe below).

POPPY-SEED CRISPS
Cut spring roll pastry sheets into biscuit shapes and place on a baking tray. Brush with a little beaten egg and sprinkle over poppy-seeds. Bake at 160°C until golden, about 20 minutes. Cool and store in an airtight container.