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Seafood


I seem to be getting busier with work again therefore less time to cook and blog. I have been paying quite a lot of attention to the cheese, the crottin/marcellin appears to be growing the correct mould and two of the goudas look good but the first one we made seems to be growing mould it shouldn’t........eeeek! I have been fiddling with the storage temperature and are now wiping it daily with the brine but I am not sure it is helping may I may need to cut it off.
Last night’s dinner was particularly good, I found a piece of Hapuka in the freezer and got the idea from Al Brown’s Eat Up, another desert island cookbook and his best yet, every single page you turn is a recipe that is enticing.


Panfried Hapuka with Oyster Soup
4 small carrots
½ an onion
Butter
12 oysters plus the juice from yesterday’s 12
1 t dry vegetable stock
1 t honey
¼ C brandy
300 ml cream
Oil
2 hapuka steaks
Chana flour
Basil leaves
A lemon
Salt & pepper
Slice up three carrots lengthways, splash with oil and fire in the oven to roast. Finely dice the onion and the other carrot and fry gently in the butter, add the stock then the brandy, honey and four oysters finely diced plus all the juice. Meanwhile douse your hapuka in flour, salt and pepper and pan fry in the oil, season a bit and get crisp on all sides. Blast the soup with the stick mixer a bit, just enough that it keeps some texture and add the cream once warm drop the rest of the oysters in to heat through. Put a hapuka steak in the centre of your best bowl, ladle the soup around it, pile up the oysters on top with a side of carrots and finish with basil leaves and lemon juice.

Important tip # ??? When your plastic pepper grinder from the supermarket begins to go a bit dog, throw it out, don’t wait until it completely shits itself and spits plastic and whole peppercorns all over your prep!

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