Monday, 5 August 2019

Flying Wok Recipes


Flying Wok Recipes

Harissa BBQ Whole Fish
Blend the following ingredients together.
50g fresh red chillies, seeds removed, roughly chopped
2 tsp ground cumin
2 tsp ground caraway seeds
1 tab smoked sweet paprika
2 garlic cloves
2 tab tomato purée
3 tab red wine vinegar
4 tab olive oil
Cover fish well with paste.
Tinfoil, BBQ
Image result for fish

Thai fish cakes
400g boneless white fish fillets, some roughly chopped, some wizzed
1 tablespoon Thai red curry paste
2 teaspoons grated palm or brown sugar
2 teaspoons fish sauce
1 teaspoon tamarind extract
1 egg optional
4 kaffir lime leaves, chopped finely
80g snake or round beans, thinly sliced
1 small red capsicum, cut into a small dice, optional
½ tsp  Baking Powder
100 g Rice Flour
4 spring onions (all)
Coriander 
Thinly slice most of fish, wizz remainder.
Mould into small patties and deep fry.
Dipping Sauce.
Mint Jelly, 
Sweet chilli sauce
Sesame oil
A little fish sauce
 Image result for fish

Panko Crumb Fish with Wasabi Cream
250g sour cream
1 Tab wasabi paste
Pickled pink ginger, chopped
Chopped parsley

Mussels in Black Bean and Chilli Sauce
Mussels, steamed open, shelled
3tsp cornflour
1 Tab salted black beans
2 small chopped red chillies
2 clove garlic chopped
2 Tsp grated ginger
3 Tsp oyster sauce
2 Tsp soy sauce
1 Tsp sugar
3 Tsp veg oil
1 med sliced onion
1 sliced red capsicum
200g baby corn halved
3 spring onion cut 1in.
 Combine cornflour with 1/2 cup (125ml) of water.
Place black beans  in a bowl and mash with a fork. Add chilli, garlic, ginger, oyster and soy sauce, sugar and cornflour mix and combine.
Heat oil in a wok or frying pan over high heat and stir fry onion for 1 minute.
Add the capsicum and baby corn and stir for another 2 minutes.
Add Mussels to wok and stir fry about 1 min. Add the sauce and bring to the boil, stirring constantly until sauce thickens.
Stir through spring onion.

Flying Wok Fish Cakes (Crumbed)
250 g fish or mussels
2 Tab rice Flour.
½ tsp  baking powder.
1 cup fresh breadcrumbs
2 kaffir lime leaves (finely shredded)
1-2 tsp red curry paste
 4 spring onions (all) sliced
Fish Sauce.
 Sugar
Coriander - chopped.
 1 Egg
 Thinly slice most of fish, roughly chop remainder. Mix everything.
Mould into small patties and pan fry in oil and serve with Dipping Sauce or for Flying Wok Decadence, pan fry on low heat to set, cool, flour egg and Panko Crumb, then Deep Fry.
Dipping Sauce. 
¼ Cup. Mint Jelly. 
¼ Cup. Sweet Chili Sauce
 2 tsp Sesame Oil. 
1 tab Fish sauce

Vietnamese Caramelised Fish
Fish fillets cut up into about 4 inch pieces.
1⁄3 cup castor sugar            
1⁄4 cup fish sauce
4 shallots, thinly sliced
1 tablespoon chopped fresh chilli pepper
2 slices ginger, julienned
Ground black pepper
In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
Remove pan from heat and stir the fish sauce into the caramel.
It will smoke slightly.
Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
Stir in the shallots, chilli and ginger.
Add the fish in the caramel sauce and sprinkle with black pepper.
Bring to a boil.
Reduce the heat to low and cover the pan.
Simmer for 10-15 minutes, turning the fish occasionally and carefully.
Serve with rice.

Tandouri BBQ Mussels
Place mussels in shells on BBQ till open.
Discard top shell, save mussel liquid from shell.
Clean up mussels to liking ( eg. Hard tongue, detritus)
Mix Plain Yoghurt with a few tsp. of tandouri Paste, mussel liquid & finely chopped mint. 
Place a tsp. of mix onto each shell, and back on the BBQ until the sauce just begins to bubble.
Sauce should turn a dark red.
Garnish and serve.
Tandouri Paste
1/2 teaspoon sweet paprika
1/4 cup lemon juice
5cm fresh ginger, peeled and coarsely chopped
2 garlic cloves, skinned, chopped
1 tablespoon salt
1 teaspoon chilli paste
1 tablespoon garam masala
3 teaspoons ground cumin
2 tablespoons oil
3 teaspoons chilli powder
1 tablespoon natural yoghurt
Image result for green lip mussels

Spicy Fried Chicken or Fish
Mix 3 Cups buttermilk with salt (2 Tab)
Hot Sauce to make marinade.
Add the chicken or Fish, turn to coat, cover and refrigerate for at least 4 hours or overnight.
2 cups all-purpose flour  
1 tab onion powder. 
1 tab cumin powder
1 tab sweet paprika   
1 tsp cayenne pepper
Freshly ground black pepper
Sunflower oil, for deep-frying
For the Honey Peppercorn Drizzle
3/4 cup honey.
2 Tab pink peppercorns. 
Salt 
Zest and juice of 1 lime.
Grind Peppercorns and mix all to make drizzle.
Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
Drain the fish in a colander and pat it dry.
Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off.
Dredge in the second plate of flour and pat off the excess.
Put the fish pieces on a baking rack set over a baking sheet while the oil heats.
Fry in batches till crispy.
Serve hot drizzled with the honey peppercorn drizzle.                       

Laksa Flying Wok
Chill coconut cream in tin. Open and take solids off top. Add to pan and cook till splits
Whizz to paste Garlic Ginger Coriander Root Red Onion
Add to coconut and sauté.
Add laksa paste.
Add fish or chicken stock and coconut juice.
Simmer. Add seafood.
Place rice noodles, shredded lettuce, in bowls.
Divide seafood over noodles.
Top up with broth.
Garnish with chopped coriander and fried shallots.
Whole Baked Fish
2 x whitefish, whole (about 300 g each)
1 x onion, chopped
1x garlic clove, crushed
1tsp fresh ginger, chopped
1tsp lemon rind, chopped
2 tab tamarind sauce
1 tab light soy sauce
1 tab peanut oil
Method:
1. Place fish onto large pieces of Baking Paper. Make three deep incisions with sharp knife on each side of fish.
2. In a food processor, combine onion, garlic, ginger, lemon rind, tamarind sauce, light soy sauce and peanut oil, blend until the mixture is smooth.
3. Spread mixture on both sides and inside the fish.
4. Wrap fish in the Baking paper and then tin foil around fish, secure firmly.
Place fish in a baking dish, bake at 180 degrees C for 30 minutes, or until fish is just cooked.

Mussel Pakoras and Spicy Mayo
Pakoras
1 cup chickpea flour.
1 Tab garam masala.
1 Tsp. fenugreek.
1 Tsp. spanish paprika.
Salt & Pepper.
¼ cup yoghurt. 
¼ cup water.
Spicy Mayo
1 tab mayonnaise
1 tab plain yogurt or sour cream
1 tsp sweet paprika
1 tsp fresh lemon juice chilli Sauce (Siracha) or sauce of your choice.
1/2 tsp sugar, optional

Soy Braised Fish
500gr. fish (Chunky)                       
½ Tsp salt                                         
2 Tab Sherry
4 Tab cornflour                               
1 egg white                                      
1 Tsp. ginger
3 tab oil                                                           
2 tab soy sauce                
2 tsp sugar
120ml stock                                     
Parsley garnish.                
Selection of stir fry veg. for bed.
Cut the fish steak pieces about the size of a matchbox.
Mix together the Salt, Sherry and a tab cornflour.
Marinade about 30 mins.
Dip pieces of Fish in Egg White and then in Cornflour.
Heat oil in pan and fry pieces till golden, stirring gently to separate each piece.
Add the ginger, soy sauce, sugar and stock, then cook for 3-4 mins. or until juice is mostly evaporated.
Should finish with a golden syrupy thick sauce. You may need to remove fish from sauce to reduce to desired consistency.
Serve on a bed of stir fried vegetables
Image result for fish
Paua and Kohlrabi Fritters
400gm minced paua
200gm grated kohlrabi.
½  cup red onion, finely diced
1 lemon, zest and juiced
¼ cup coriander, rough chopped
1 tab sweet chilli sauce
Salt and fresh black pepper
250ml fritter batter base mix,
Image result for kohlrabi
Thai Fish Cakes
Fish
Egg
Red Chilli
Palm Sugar
Coriander
Lime Juice
Chilli Paste
Fish sauce
Lime leaves
Rice noodles
Whiz together
Mix in beans cut ¼ inch & rice noodles soaked and cut 25mm.

Peach Salsa
Tin peaches.
Salt & pepper
Spring onion
Chilli
Red onion
Cumin
Mango powder or lemon Juice
Whiz lightly,
Adjust consistency with peach syrup.
Image result for peach

Panzanella Salad
Cut Ciabatta or similar Bread into roughly ½ inch squares. 
Place in oven until lightly browned dry and crispy.
Dice Tomatoes,
Slice Red Onions. Tear Basil Leaves, Chopped Parsley,
Cracked Black Pepper and Salt. Grated Parmesan Cheese
Add Bread across top of salad while still warm. (not hot)
Drizzle with good Balsamic Vinegar. Drizzle on good Olive Oil generously, (the bread will soak up a lot of Oil.)
Mix all together gently and serve.
Image result for panzanella

Smoking Fish. General
2 cups brown sugar
1 Cup plain salt.
1 Tab cracked black pepper
1 Tab garlic or onion powder (optional)
Mix and pack enough around to coat fish. Cure 4-8 hrs. or overnight.
Rinse off mix and pat dry.
Put on S/S wire rack or hang in front of fan till good pellicle (tackiness) forms. (1-2 hours.)
Hot smoke.
Result: Good smoke penetration and colour.

Janssons Temptation
Slice 1 kg med potatoes thinly.
Layer potatoes and 2 med. thinly sliced onions and 1 tin chopped anchovies alternately in a greased dish, seasoning each layer with white pepper.
Top off with layer of potato.
Sprinkle w/ anchovy oil and 200ml cream.
Top with breadcrumbs and knobs of butter.
Cover and bake 60 mins. @ 180c. Finish uncovered 30mins.
Garlic and Cheese optional additives.
Place onto a baking sheet to catch any cream which bubbles over.
Bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown.


Saturday, 27 July 2019

Senior Moments - July 2019




The Wokkers once again went to French Pass for another stay. Despite lousy weather in the preceding week, the weather wes warm (for Winter) & sunny with calm seas and no wind. Several of the regular Wokkers could not come, but we welcomed Richard, Alex and a second diver, Steve to the crew. 

A notable feature of this trip was items forgotten by members. 

  • Tom - forgot his towel and sleeping bag. He says that he did not forget Doris, his boat but that it was broken and unfit for the trip. (It was replaced by a hire boat from Havelock)
  • Brian - Forgot his bucket of spices. No problem  - the Pumpkin Pie was flavoured with Chocolate Fish and Star Anise. (yum)
  • George - forgot half a tank of fuel. I don't know what this caused, but neither of the boats ran out of fuel. 
  • Alex- forgot the largest cod in the boat after catching it. 
  • Peter R (1) - forgot to get enough beer for the trip, It was the first time on a Flying Wok trip that we had run out of booze!
We did eat well however with Steve bringing Wild Pork and Venison plus Kohl Rabi to go with the Paua. As I previously mentioned, the Pumpkin Pie was delicious. 
Here are Brian's recipes:- 

Menu Flying Wok Trip 20 July 2019                     

Sat Entrée                          Mussel Pakoras with Peach Chutney
Sat Main:                            Soy Braised Fish. Hot Crusty Bread
                                                                               
Sun Entrée:                        Paua & Kohlrabi Fritters. Spicy Mayo
Sun Main:                           Whole Baked Fish.
                                             Jansons Temptation.
                                             Date and Chocolate Fish Pumpkin Pie

Mon Entrée:                      Seafood Laksa. 
Mon Main:                         Panko Crumb Fish.
                                             Hand Cut Chips.    
                                             Panzanella Salad.

Making Crumbed Fish
Laksa Flying Wok
Chill Coconut Cream in tin. Open and take solids off top. Add to pan and cook till splits
Whizz to paste Garlic Ginger Coriander Root Red Onion Add to Coconut and sauté. Add Laksa Paste.
Add Fish or Chicken Stock and Coconut Juice. Simmer. Add Seafood.
Place Rice Noodles, Shredded Lettuce, in bowls. Divide Seafood over Noodles, Top up with Broth
Garnish with Chopped Coriander and Fried Shallots.

Whole Baked Fish
2 x Whitefish, whole (about 300 g each)
1 x Onion, chopped
1x Garlic clove, crushed
1tsp Fresh ginger, chopped
1tsp Lemon rind, chopped
2 tbsp Tamarind sauce
1 tbsp Light soy sauce
1 tbsp Peanut oil
 Method:
 * 1. Place fish onto large pieces of Baking Paper. Make three deep incisions with sharp knife on each side of fish.
* 2. In a food processor, combine onion, garlic, ginger, lemon rind, tamarind sauce, light soy sauce and peanut oil, blend until the mixture is smooth.
 * 3. Spread mixture on both sides and inside the fish.
 * 4. Wrap fish in the Baking paper and then tin foil around fish, secure firmly. Place fish in a baking dish, bake at 180 degrees C for 30 minutes, or until fish is just cooked.

Mussel Pakoras and Spicy Mayo
Pakoras
1 Cup Chickpea Flour.
1 Tbsp. Gram Masala.
1 Tsp. Fenugreek.
1 Tsp. Spanish paprika.
Salt & Pepper.
¼ Cup Yoghurt. 
¼ Cup Water.
Spicy Mayo
Ingredients:
1 tbsp Mayonnaise
1 tbsp plain yogurt or Sour Cream 1 tsp sweet paprika
1 tsp fresh lemon juice Chilli Sce (Siracha) or sauce of your choice.
1/2 tsp sugar, optional

Soy Braised Fish
500gr. Fish (Chunky)                       
½ Tsp salt                                         
2 Tbsp. Sherry
4 Tbsp Cornflour                                            
1 Egg White                                     
1 Tsp. Ginger
3 Tbsp Oil                                                        
2 Tbsp. Soy Sauce                           
2 Tsp Sugar
120ml Stock                                     
Parsley garnish.                
Select of Stir Fry Veg for bed.
Cut the fish steak pieces about the size of a matchbox.
Mix together the Salt, Sherry and a Tbsp. Cornflour.          
Marinade about 30 mins.
Dip pieces of Fish in Egg White and then in Cornflour.
Heat Oil in pan and fry pieces till golden, stirring gently to separate each piece.
Add the Ginger, Soy Sauce, Sugar and Stock, then cook for 3-4 mins.
or until juice is mostly evaporated. Should finish with a Golden Syrupy
thick Sauce. You may need to remove fish from sauce to reduce to
desired consistency.
Serve on a bed of Stir Fried Vegetables

Paua and Kohlrabi Fritters
400gm minced Paua
200gm Grated Kohlrabi.
½  cup red onion, finely diced
1 lemon, zest and juiced
¼ cup coriander, rough chopped
1 tbsp sweet chilli sauce
Salt and fresh black pepper
250ml fritter batter base mix,

Thai Fish Cakes
Fish,
Egg,
Red Chili,
Palm Sugar,
Coriander,
Lime Juice,
Chili Paste,
Fish Sce,
Lime Leaves,
Rice Noodles, 
Whiz together,
mix in beans cut ¼ inch. and Rice Noodles soaked and cut 25mm..

Peach Salsa
Tin Peaches. Salt & Pepper. Spring Onion. Chili. Red Onion. Cumin.
Mango Pwdr. or Lemon Juice. Whiz lightly, Adjust consistency with Peach syrup.

Panzanella Salad
Cut Ciabatta or similar Bread into roughly ½ inch squares. 
Place in oven until lightly browned dry and crispy. Dice Tomatoes,
Slice Red Onions. Tear Basil Leaves, Chopped Parsley,
Cracked Black Pepper and Salt. Grated Parmesan Cheese
Add Bread across top of salad while still warm. (not hot)
Drizzle with good Balsamic Vinegar. Drizzle on good Olive Oil generously,
(the bread will soak up a lot of Oil.) Mix altogether gently and serve.

Smoking Fish.
2 cups Br Sugar
1 Cup Plain Salt.
1 Tbsp Cracked Black Pepper
1 Tbsp. Garlic or Onion Powder (optional)
Mix and pack enough around to coat Fish. Cure 4-8 hrs. or overnight.
Rinse off mix and pat dry.
Put on S/S wire rack or hang in front of fan till good pellicle (tackiness) forms. 1-2 hours.
Hot smoke.
Result: Good smoke penetration and colour.

Janssons Temptation
Slice 1 kg Med Potatoes thinly.
Layer potatoes and 2 med. thinly sliced onions and 1 tins chopped Anchovies
alternately in a greased dish, seasoning each layer with White Pepper.
Top off with layer of potato. Sprinkle w/ Anchovy Oil and 200ml Cream.
Top with Breadcrumbs and knobs of butter.
Cover and bake 60 mins. @ 180c. Finish uncovered 30mins.
Garlic and Cheese optional additives.
Place onto a baking sheet to catch any cream, which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown.

As well as this, we had other delicacies - crispy squid, crayfish, venison, Peter's wine selections & even Pimms! (remember this stuff?)
The usual Black Bitch card play where we were joined by Hamish who came with his father Rick and stayed with us in the house. 
Date & Chocolate Fish flavoured Pumpkin Pie.
Because of the fine weather, we went fishing in several places - Current Basin on Saturday, Rangitoto Islands on Sunday, the West Coast of d'Urville Island on Monday, North to Bottle Piont and lunch in Mill Arm, Greville Harbour plus Clay Point on Tuesday.



Oh! We did catch a few fish. Tarakihi on Sunday.



At the Rangitoto Islands


George drove his boat through here.

--- CRAYFISH ---



Our divers kept us well fed on crayfish. Steve caught an ENORMOUS crayfish. 

He thought of throwing it back to continue breeding, 
Steve: "Shall I throw it back?"
Answer: "Do you want to walk home?"



****

Weight 12lb4oz
* * * *


DOLPHIN ENCOUNTERS.






There were plenty of dolphins about during our stay






 Steve went swimming with the dolphins but they did not stay round long enough to have their photos taken.






Wednesday, 22 May 2019

Flying Wok flies again 2018

 The boys went once again to Webber's house at French Pass. Tom drove his boat from Nelson Haven while a couple of other runabouts were towed by road. We were joined by Bruce and Geoff from the Motueka RSA fishing club. 
d'Urville Island & Current Basin
Over there!
Bruce
Geoff

The fare was better- No more Lion Red and DB Double Brown: Peter had been put in charge of wines and so they also were better.
French Pass lighthouse gets a make over

On arriving at our French Pass house, we found that the place had been double booked - by the blokes who were repairing the lighthouse and also the wife of one of the men plus a couple of kids who had come for the day. Fortunately there were plenty of beds and rooms so no one had to top and tail. 



Food and drinks



George as usual kept us supplied with diver's goodies - Crayfish, Moki & Butterfish.


Oh - we also went fishing. Here's the crew in Tom's boat.


Tom's boat threw a sickie; a call to Nelson said that it might get better with $$$$ ! Our intrepid crew took a look at it and found that the motor got back to normal with the air filter cleaned and a few minor adjustments. Tom put the $$$$ back in his pocket and had a good run back to Nelson

On our final night we invited Lyn Bolton over for a meal. She was not disappointed with the food.


Goodbye for now. Next trip in July!






Tuesday, 18 December 2018

Some Changes!

The Wokkers gathered again in November 2018 for another adventure. This time we stayed in French Pass at Webber's Anaru Farm.

Anaru Farm Homestead
 Tom brought his new boat, named "Doris" by the family (he says)
"Doris" in Mill Arm, Greville Harbour.

The food has always been good. The beer has improved now that Lion Red is not purchaced. It began when George demanded Corona and got better with the addition of other beers. The company has been rather questionable but the Flying Wok Dive Charters will probably remain a men-only event. 

Peter complained that the standard of wines did not match that of the food or even the beers and so he has been appointed the sommelier and will be in charge of wine selection for further trips. Apparently wines will cost more than $10 per bottle from now on.



Someone persisted in using a setline. The catch was the usual spiny dogfish. Perhaps the longline will be left at home. However, a large Gurnard took the bait on someone's rod!
Peter caught a thresher shark, Good for tangling lines and making lots of splashing when about to be landed. Released for fun another day!



On our last evening we had the company of Lyn Boulton. We dined on such delicacies as Pad Thai Crayfish and Paua & Kohl Rabi fritters. 



Three fishing trips plus a Nelson luncheon have recently been proposed. Watch this space.


Something New!

The Wokkers all have plenty of hats and other articles with the Flying Wok logo. Although the trade mark has now expired, the crew now have Flying Wok bags, in time for the cessation of plastic bag use by the supermarkets. These very useful bags are now available for purchase from Tom W.

Here is what they look like:









Sunday, 1 July 2018

Flying Wok flies again!


The Wokkers once again travelled to Morley's bach at Camp Bay, French Pass for another stay from June Saturday 23rd to Tuesday 26th 2018) As usual we stopped at The Brick Oven in Rai Valley for a bite to eat then headed through the cloud/fog to our stay in two vehicles towing runabouts.
The Brick Oven, Rai Valley

Three intrepid souls travelled by Pat Heaphy's boat from Nelson Haven.



This time we were accompanied by (geriatric) divers whose ambition was to locate the wreck of the "Lyttleton". They eventually found the wreck from 1886 (130 years ago).
from New Zealand Shipwrecks 1795-1960
(WN Ingram & PO Wheatley)

We emerged from the cloud to see Current Basin before proceeding to our stay. 
Current Basin.
Of course we ate well. A fish head pie and a hedgehog. And the wok was in evidence again. 


Fish head pie

Hedgehog

Wok in action
On the Sunday the fishermen travelled through French Pass to the Rangitoto Islands. Lovely tarakihi were caught. 

French Pass Lighthouse
The divers stayed in Current Basin to find the "Lyttleton" and crayfish for our dinner. 

Crayfish for dinner
The usual food, card games and drinks in the evening. 


Monday was wet - VERY wet so we did not venture too far from home. Fished about the Beef Barrels but the swell was uncomfortable so we came back into current Basin. It stopped raining in Tuesday but the wind was up and we had to leave early so once again was had a brief fish in Current Basin before heading to French Pass settlement to retrieve the boats and motor back to Nelson. 


Dumping the rubbish at the rubbish tip.
Ronga Valley rubbish tip.