https://padlet.com/ricardogfneto/la61o2ie7rpp TYPICS FOOD en-us 2018-08-07 17:40:24 UTC 2025-04-10 15:05:52 UTC hello@padlet.com ricardogfneto https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272237287

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.

]]> 2018-08-07 18:04:42 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272237287 ricardogfneto https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272246083 2018-08-07 19:24:55 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272246083 ricardogfneto https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272395805 2018-08-08 19:07:45 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272395805 ricardogfneto https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272396558
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.

]]> 2018-08-08 19:14:03 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272396558 ricardogfneto https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272411167 2018-08-08 21:52:43 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272411167 ricardogfneto https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272411260 2018-08-08 21:54:26 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272411260 ricardogfneto https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272533063 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.]]> 2018-08-09 18:28:36 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272533063 ricardogfneto https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272533909 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.]]> 2018-08-09 18:34:05 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272533909 ricardogfneto https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272534158 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.]]> 2018-08-09 18:36:25 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272534158 ricardogfneto https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272540803 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.]]> 2018-08-09 19:28:26 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272540803 ricardogfneto https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272541079 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.]]> 2018-08-09 19:31:49 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272541079 ricardogfneto https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272541427 Your kina is ready to eat.

]]> 2018-08-09 19:35:27 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272541427 ricardogfneto https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272541566 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!]]> 2018-08-09 19:37:27 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272541566 https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272544302 2018-08-09 20:02:08 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272544302 https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272545817 2018-08-09 20:16:02 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272545817 https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272607722
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

]]> 2018-08-10 10:33:04 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272607722 ricardoneto408 https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272608277 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).

]]> 2018-08-10 10:43:36 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272608277 ricardoneto408 https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272609082 2018-08-10 10:58:09 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272609082 ricardoneto408 https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272650717 2018-08-10 17:01:52 UTC https://padlet.com/ricardogfneto/la61o2ie7rpp/wish/272650717