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| | From:  ANNIE24447 (Original Message) | Sent: 3/12/2008 12:08 AM |
Paua Steaks
Ingredients
Preferred measure of units - Metric Imperial
4 paua
2 tablespoons butter
1 large onion, cut in thick rings
salt & pepper to taste
Method
Remove paua from shell. Remove gut and cut off foot
and thick black outer edge on foot side. If the pharynx
(red coloured, located in the area of the mouth) is still attached, it is best removed.
Tenderise the meat by either beating on a flat surface
with a meat tenderiser, or marinate with a crushed raw
ripe kiwifruit for 1-2 hours.
Melt butter in a heavy based frying pan, add onion rings
and stir to coat with butter.
Season lightly with salt & pepper.
Place paua on top of onion rings. Cook for six mins on
one side, turn and cook a further four minutes.
Take care not to burn onion rings.
Serve immediately with vegetables.
Serves 4. |
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Devilled Paua
Ingredients
Preferred measurement of units Metric Imperial
2 paua
1/4 cup oil
1 tbsp chopped onion
1 tbsp chopped green pepper
1 clove garlic, crushed
1/2 cup dry white wine
1/4 cup tomato sauce
1 tomato, skinned and chopped
pinch cayenne pepper
or 1/4 tsp dry mustard
4 tsp cornflour
2 tbsp water
salt to taste
Method
Prepare and tenderise paua, as in Paua Steaks recipe,
then thinly slice.
Heat oil in a saucepan and saute onion, pepper and
garlic.
Add paua, wine, tomato sauce, chopped tomato and
cayenne pepper or mustard. Simmer 2-3 minutes.
Stir in cornflour and water mixed to a smooth paste.
Simmer until thickened. Season to taste with salt.
Serve with crusty bread and a green salad or vegetables.
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Quick Paua Dish:
Serves 1-6
Preparation Time 10 Minutes
A fast 'n easy way to serve this delightful native shellfish.
Ingredients
25 grams Pam's Butter
1 teaspoon Pam's Crushed Garlic
1 pinch Curry powder
6 + Paua (whole, medium sized)
1/2 cup - to coat paua - Pam's High Grade Flour
Method
Put the butter and garlic into a hot pan until it melts,
flour the paua, throw into the butter with a pinch of
curry powder and sear a minute or two.
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