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From the January 2009 issue:
The Innes crew round at Lonnekers swear by this next one. I obtained
permission from Cuisine magazine to reprint it (I told the editors about the
"Poorman's Crabmeat" of Sprite-boiled cod and they were not impressed… so
I reckoned I’d better fix this page with something a bit posher).
Kina Risotto with Sautéed Paua
(Printed with permission from Al Brown and Cuisine)
This dish is a great way to introduce you to the wonderful, and some might
say unique, flavour of kina. I have been enjoying (devouring, in fact) these
delicacies with kina lovers for years and believe it’s purely the look and texture
that put some people off. To me they have similar attributes to an oyster: that
burst and brininess of the ocean, then a hint of sweetness similar to scallop
roe. After diving for paua, there is nothing better than, while you are shucking
them, to have a feed of raw kina as you go. I would pair this with chilled Millton
Te Arai Vineyard Chenin Blanc.
Method
Place the paua on a clean, dry chopping board and, with a sharp knife, slice
into very thin slivers. Place in a bowl and mix in the garlic, lemon zest and
canola oil. Refrigerate until required.
Place a medium to large saucepan on low heat. Add the butter, celery and
shallots. Sweat for 10 minutes, stirring occasionally, until softened.
Turn the heat up a little and add the wine. Reduce slightly then add the kina.
Now add the rice and stir to coat the grains. Start adding the hot stock a ladle
or so at a time as the rice absorbs the liquid. Keep stirring to prevent the
risotto sticking.
As the risotto reaches its correct doneness (each grain should still have a
very slight amount of resistance as you bite through; 15-20 minutes) heat a
sauté pan or skillet to very hot. Add the reserved paua and cook for no more
than a couple of minutes. Season with salt and pepper, and stir in the knob of
extra butter. Keep warm.
To finish, fold in the tarragon, parsley, watercress, cream and lemon juice.
Season with salt and pepper.
Spoon the risotto immediately into warm bowls and top with the sautéed paua.
Serves 8.
The Innes crew round at Lonnekers swear by this next one. I obtained
permission from Cuisine magazine to reprint it (I told the editors about the
"Poorman's Crabmeat" of Sprite-boiled cod and they were not impressed… so
I reckoned I’d better fix this page with something a bit posher).
Kina Risotto with Sautéed Paua
(Printed with permission from Al Brown and Cuisine)
This dish is a great way to introduce you to the wonderful, and some might
say unique, flavour of kina. I have been enjoying (devouring, in fact) these
delicacies with kina lovers for years and believe it’s purely the look and texture
that put some people off. To me they have similar attributes to an oyster: that
burst and brininess of the ocean, then a hint of sweetness similar to scallop
roe. After diving for paua, there is nothing better than, while you are shucking
them, to have a feed of raw kina as you go. I would pair this with chilled Millton
Te Arai Vineyard Chenin Blanc.
Method
Place the paua on a clean, dry chopping board and, with a sharp knife, slice
into very thin slivers. Place in a bowl and mix in the garlic, lemon zest and
canola oil. Refrigerate until required.
Place a medium to large saucepan on low heat. Add the butter, celery and
shallots. Sweat for 10 minutes, stirring occasionally, until softened.
Turn the heat up a little and add the wine. Reduce slightly then add the kina.
Now add the rice and stir to coat the grains. Start adding the hot stock a ladle
or so at a time as the rice absorbs the liquid. Keep stirring to prevent the
risotto sticking.
As the risotto reaches its correct doneness (each grain should still have a
very slight amount of resistance as you bite through; 15-20 minutes) heat a
sauté pan or skillet to very hot. Add the reserved paua and cook for no more
than a couple of minutes. Season with salt and pepper, and stir in the knob of
extra butter. Keep warm.
To finish, fold in the tarragon, parsley, watercress, cream and lemon juice.
Season with salt and pepper.
Spoon the risotto immediately into warm bowls and top with the sautéed paua.
Serves 8.
the GALLEY
Local recipes from the pages of the Stewart Island News.
Local recipes from the pages of the Stewart Island News.