Recipes For The Road CCIA RECIPES FOR THE ROAD | Page 20

PREPARATION TIME 15M
|
COOKING TIME 20M
|
1 LEEK, VERY FINELY DICED
2 STICKS CELERY, FINELY SLICED
8 CLOVES GARLIC, FINELY SLICED
4 BAY LEAVES
2 TSP FENNEL SEEDS
SERVES 4
seafood
hotpot
with
prawns
mussels
crab &
tetragonia
2 TBSP EXTRA VIRGIN OLIVE OIL
75G UNSALTED BUTTER
2 TBSP PLAIN FLOUR
500ML DRY WHITE WINE
6 RIPE TOMATOES, SEEDED AND DICED
500G PRAWNS, PEELED AND DEVEINED
750G MUSSELS, SCRUBBED AND DE-BEARDED
4 CUPS TETRAGONIA LEAVES
1 BUNCH TARRAGON LEAVES
200G RAW BLUE SWIMMER CRAB MEAT
1 CUP SOY BEANS, PEELED
CRUNCHY BREAD, TO SERVE
TRAVELLERS’ NOTES IF SEAFOOD IS GOING TO BE
ON THE MENU, IT’S WORTH PACKING A GOOD-
SIZED STAINLESS STEEL OR ENAMELLED CAST
IRON POT. A TRADITIONAL CAMP OVEN, MADE OF
UNSEALED IRON, CAN GIVE A LIGHTLY METALLIC
FLAVOUR TO DELICATE FISH AND SHELLFISH.
1 Sauté the leek, celery, garlic, bay leaves and
fennel seeds in olive oil and butter in a large
saucepan over a moderate heat for 5 minutes, until
softened. Sprinkle with flour, cook for 1 minute,
FOOD NOTES YAMBA, ON THE NSW NORTH COAST,
IS RIGHTLY FAMOUS FOR ITS INCREDIBLE PRAWNS,
WHILE AT THE OTHER END OF THE COAST EDEN
MUSSELS ARE PHENOMENAL. TETRAGONIA GROWS
WILD ALL ALONG THE NSW COAST, LOOK FOR IT
IN THE SAND DUNES. IT IS A CREEPING VINE WITH
ARROW-SHAPED LEAVES. IF UNAVAILABLE, USE
SPINACH.
then pour in the wine. Simmer for 5 minutes.
2 Add the tomatoes, prawns and mussels, then
cook with the lid on for 10 minutes, until the
mussels have opened. Mix in the tetragonia,
tarragon, crab and soy beans, cook for 3 minutes,
then serve with crunchy bread.
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