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.