Thursday, 27 May 2010

(Revised) BLUESKIN BAYLEAF: Ameijoas Na Cataplana with fresh pasta and classic fresh green salad

There is some thing very satisfying about knowing there is pork belly
brewing in a delicious marinade, getting ready for dinner. All you
need for this recipe is a friendly butcher (for the pork belly) and a
dry pair of gumboots (to collect your cockles). Good eggs for the
pasta are essential.

Ameijoas Na Cataplana

One pork belly, diced

Bacon, diced

Plenty of cockles (rest them in clean salt water overnight, then
immerse in fresh water to expel remaining sand)


3 cups white wine

5 cloves garlic

4 shallots

half a dozen bay leaves

2 tablespoons paprika.

Marinade the pork then remove. Reserve rest of marinade. Fry bacon
then set aside. Fry pork in butter and oil.

Scrub and clean cockles. Steam the cockles in the marinade until they
open. Discard un-opened cockles.

Stir through fried bacon and 1 cup cream.

Stir through chiffonnade cut parsley and coriander.

Serve with fresh pasta and classic fresh green salad.

Fresh Pasta

4 large free-range eggs

500g flour. Use high grade or strong Tipo "00"

Mix in food processor until it forms a dough, about 1 minute.

Turn onto a floured board and knead for another couple of minutes.

Wrap in paper or cling film and let it rest in fridge for at least 10 minutes.

Roll out as thin as you can and shape as you wish. Long and flat, you
can cut or rip for rustic shapes or use a pasta cutter if you have

Fresh Green Salad

Thinly sliced tomatoes

Thinly sliced cucumber, peeled and seeds removed

Thinly sliced red peppers

Mixed mesclun salad leaves

Olives, pitted


quarter cup cider vinegar

quarter cup olive oil

pinch of sugar, salt, pepper and mustard powder

Ā ā Ē ē Ī ī Ō ō Ū ū
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Warrington, Evansdale, Waitati, Doctors Point), Dunedin, New Zealand.
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