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STEPS
1. Melt butter in a saucepan then add flour. Cook slowly together for two minutes then remove from heat.

2. Using a whisk, beat in half the milk. When the base is smooth whisk in the rest of the milk until the sauce coats the back of the spoon.

3. Place back on heat and continue stirring until it boils then simmer for a minute or two. Add the cheese and salt and pepper to taste.

4. To cook crayfish, drown in cold water (weigh down with heavy object).

Bring a large pot of water to the boil, adding a lot of salt. Add crayfish to the pot, bring back to the boil and boil for eight minutes. Remove from heat and drop the crayfish into iced water.

5. Cut the crayfish in half lengthways. Remove meat and yellow “mustard”. Cut into bite-size chunks.

Melt butter in a heavy-bottomed sauté pan over a medium heat then add crayfish and mustard.
6. Cook, tossing for about 30 seconds. Add vermouth and toss again.

7. Add warm mornay sauce (approx ½ C per ½ crayfish). Mix the sauce with crayfish and bring to simmering point.

8. Divide mixture between the shells. Top with cheese and bake at 180ºC until cheese is golden brown then serve (you can place crays under grill).

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Ok, os neozelandeses amam seus frutos do mar, então vamos direto para outro prazer gastronômico do oceano. Kina é o nome local de um tipo de ouriço-do-mar com uma concha externa espetada e espessa (e comestível). Tem sido uma iguaria da Nova Zelândia durante séculos!

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Your kina is ready to eat.

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Rinse the yellow tongues in salt water. Pour a tablespoon of salt into a bowl filled with cold water. Thoroughly swish each piece of kina for 10-15 seconds. Set the tongues aside in a bowl after swishing them. You have now successfully shelled and cleaned your kina. You can eat the yellow parts of the kina raw.

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Remove the yellow parts of the kina. The yellow portions inside of the shell are edible and are usually referred to as kina tongues. Carefully pull them out of the shell with a spoon or your hands.

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Pour out the liquid in the hole. Turn the kina over into an empty bowl or your sink and drain the excess water from the urchin.

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Cut a hole in the kina. Make the hole large enough so that you can fit your fingers or a spoon inside of the hole. The shell itself should be easy to cut into.

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Insert a pair of sharp scissors into the center of the kina's shell. Wear a pair of thick gloves to prevent getting poked by the spines on the kina. Flip the kina over so that the flat side of the urchin is facing up. Press the sharp end of your scissors into the center of the shell until you penetrate it.

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INGREDIENTS

600g – Tua Tua, washed under cold water and drained

Handful – (70g) of Ong Choy, cut into 5cm lengths

2 – cloves garlic, chopped

1/2 – fresh red chilli, seeded and chopped

2 Tbsp – Oyster sauce

2 Tbsp – Apricot Jam

STEPS

1. Mix Oyster sauce and Apricot Jam in a small ramekin and set aside.

2. Place a frying pan / wok over medium-high heat and add 1 Tbsp of cooking oil (avoid olive oil). Add chilli and garlic and cook for 1-2 minutes.

3. Add Oyster sauce and Apricot mix and 80ml water to the frying pan / wok.  Bring to boil.

4. Add Tua Tuas and cover with lid and cook on medium-high heat for 2-3 minutes or until Tua Tuas are open. Discard any that don’t open. Add Ong Choi and cook for another minute.

5. Place the Tua Tuas first on serving plate and cook the vegetables for another minute or until softened. Pour the sauce and vegetable on top of the Tua Tua and serve with steamed rice.

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INGREDIENTS

3 – egg whites

3 tablespoons – cold water

1 cup – caster sugar

1 teaspoon – vinegar

1 teaspoon – vanilla essence

3 teaspoons – cornflour

300 ml – cream (whipped)

4 – kiwifruit

STEPS
1. Preheat oven to 150 degrees Celsius.
2. Beat egg whites until stiff. (FYI: it is so much easier with an electric whisk).
3. Add water and beat again. (Sorry).
4. Add sugar very gradually while still beating.
5. Add vinegar, vanilla essence and cornflour while still beating.
6. You can finally stop beating and line an oven tray with baking paper.
7. Draw a 22cm circle on the baking paper and spread the pavlova mix to within 2cm of the edge of the circle, keeping the shape as round possible.
8. Smooth the top surface.
9. Bake the pavlova for 45 minutes.
10. Leave to cool in the oven.
11. Carefully lift the pavlova onto a serving dish and decorate with whipped cream and kiwifruit.

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INGREDIENTS

28 gms butter

2 tbsp flour

1¼ - 2 C (280 - 425 ml) boiling milk

80 gms grated cheddar cheese

½ tsp salt

1 lge boiled crayfish, approx 700 - 800 gms (save the shell)

25 gms butter

100 ml Rosso Vermouth or medium sherry

grated cheese

salt & pepper to taste

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VIDEO OF CRAYFISH                   RECIPE

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VIDEO OF CRAYFISH                   RECIPE