Saturday, 22 May 2010

Bluesking Bayleaf

By Rowan Holt

Ameijoas Na CataPlana

Dice pork belly.

Marinate in 3 cups white wine, 5 cloves garlic, 4 shallots, 1/2 doz
bay leaves and 2 tablespoons paprika.

Take out the pork. Reserve rest of marinade. Fry pork in butter and oil.

Scrub and clean cockles. Steam open cockles in the marinade.

Stir through fried bacon and 1 cup cream.

Stir through chiffonnade-cut parsley and coriander.

Serve with fresh pasta and classic fresh green salad (recipe below)

Thinly sliced tomatoes, stalk removed
Thinly sliced cucumber, peeled and seeds removed
Thinly sliced red peppers
Mixed mesclun salad leaves
Olives, pitted

1/4 cup cider vinegar
1/4 cup olive oil
pinch of sugar, salt, pepper and mustard powder

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 material sent to or published by us is "copyleft" in the public
domain and may be freely shared, archived, re-edited and republished.
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