Thursday, 22 November 2007

The Blueskin Bayleaf (column)

Sea Shore delights

Summer feels like it is here already and I know many of us are making
the most of our beautiful beach and bay. I wasn't intending to
re-visit cockles so soon, but the conditions are so good that I
recently invented these recipes.

Last month I also attended a seaweed culinary workshop out at the
Portobello aquarium which they run from time to time. Seaweed is so
cool! Did you know we can eat every type (although some are tastier
than others) and that they are packed full of nutrients?

Try collecting some good looking kelp. Bring home and give it a good
rinse in fresh water, then dry it (the clothesline works for me), chop
it into little bits and add to soups, quiches, casseroles or salads.
It's yummier than you might think!

Cockle Fritters

• 1/2 bucket of cockles.

Soak them in fresh water for a couple of hours and they will spit out
the sand. Then steam open in water.
De-shell, remember to discard any un-opened ones.

•1 cup flour
• ½ cup mashed potato (or kumara, pumpkin)
• 1 tsp baking powder
• 1 egg
• Salt & pepper
• 1 tsp fresh chopped garlic
• ½ chopped fresh coriander
• 1 red capsicum, roughly chopped to size of cockle

Mix flour, mashed potato, baking powder, and egg together. Add salt,
pepper, coriander, capsicum, garlic and cockle meat. Mix to combine.

Heat a frying pan over medium high heat with some olive oil. Place a
dob of mixture so that the fritter is the same size as a pikelet and
cook until the underside is golden brown. Turn over and do other side
(approx. 3 minutes each side).

Neptune's Necklace Salsa

• 1 cup rinsed and chopped Neptune's necklace
• ½ cup capers
•½ cup olive oil
• 2 tsp chopped chilli•
½ cup chopped fresh parsley

Mix it all together and enjoy on the side!

by Rowan Holt

From and 'Blueskin News' published by Blueskin Media:
voluntary/non-profit community publishers in Blueskin Bay (Seacliff,
Warrington, Evansdale, Waitati, Doctors Point), Dunedin, New Zealand.
All our material is "copyleft" and may be freely re-edited and
republished. If you want to credit the source it's "".

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