Cockle and Cray Fritters

Name: Cockle and Cray Fritters
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Ingredients: 2 cups steamed cockles.; 1 small crayfish tail, cooked and diced.; ‘Mustard’ from crayfish body.; Plain flour.; 1 teaspoon baking powder.; 4 tablespoons sweet chilli sauce.; 3 eggs.; Pinch curry powder.; 2 coriander sprigs, chopped.; 1 small red onion, chopped finely.; Salt and pepper to taste.; Lemon wedges.; Lemon-infused olive oil.

SpotX Wild Foods Recipe from Grant Dixon
Prep:60 minutes Cook:10 minutes Difficulty:1

Ingrediants:

2 cups steamed cockles.
1 small crayfish tail, cooked and diced.
‘Mustard’ from crayfish body.
Plain flour.
1 teaspoon baking powder.
4 tablespoons sweet chilli sauce.
3 eggs.
Pinch curry powder.
2 coriander sprigs, chopped.
1 small red onion, chopped finely.
Salt and pepper to taste.
Lemon wedges.
Lemon-infused olive oil.

Directions:

Place cockles, crayfish and crayfish mustard into a bowl.
Add eggs, chilli sauce, onion, salt, pepper, baking powder and coriander.
Bind with flour to create a firm mixture.
Allow to stand for an hour in fridge to allow flavours to infuse (optional).
In a medium-hot pan/barbecue plate spread with oil and cook fritters.
Turn once each side when browned.
Drizzle with lemon juice just prior to serving.

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Cockle and Cray Fritters

Paua
Paua It is little wonder that black marketers seek out paua; such is its pulling power.
Referred to as ‘back gold’ by the poachers, paua fetches a good price on both the legitimate and black markets, with much of the ill-gotten gain smuggled out of the country. Unfortunately its popularity and shrinking stocks put it outside the reach of the average household, unless you are lucky enough to be close to a coast where there are good paua populations at hand.
The common black-foot paua has to be 125mm in length. The average size and abundance improves the further south you travel. A rarity in the Far North for all but a few in the know, in the South Island paua is common tucker enjoyed by many.