On board with surfing feeds

THE BOOK: Surf-side Eating, published by Ryland Peters & Small, RRP$39.99.
THE BOOK: Surf-side Eating, published by Ryland Peters & Small, RRP$39.99.
Sun, sand and surf - we can experience these things in Dunedin year round although, admittedly, the temperature fluctuates somewhat.

That does not mean we do not enjoy our beaches during winter. We still take walks along them and some hardy souls in thick wetsuits even hit the waves.

So while Surf-side Eating features a lot of photographs reminiscent of summer, the inspiration for the recipes fits any time of year.

The book is a collection of recipes from a variety of cooks designed to evoke memories of the "salty air and soothing effect of time spent by the ocean".

"The flavourful recipes are inspired by cuisines from the best beaches and surf spots around the globe."

So while travelling is a no-go at the moment, we can still enjoy dishes inspired by their cuisine and culture from around the world.

The book’s chapters include breakfast and brunch (Rise and shine), lunch (Salads and sides), and all-day dining, while beachside barbecue covers the more meaty side of meals at the beach. The book finishes with a section on light and tasty desserts.

PHOTOS: RYLAND PETERS & SMALL
PHOTOS: RYLAND PETERS & SMALL

Toasted muesli with baked rhubarb 

Shelagh Ryan

Fill your shopping bag with oats, barley, nuts, seeds, and dried fruit, mix all the ingredients together and slowly toast them in the oven. Store it in a glass jar on the kitchen counter to admire: a breakfast of champions.

Serves 10

100ml (⅓ cup) sunflower oil

½ tsp pure vanilla extract

125ml (½ cup) clear honey

125ml (½ cup) maple syrup

¼ tsp ground cinnamon

500g (2½ cups) jumbo rolled oats

150g (1½ cups) rolled barley flakes

70g (⅔ cup) wheatgerm

50g (⅔ cup) shredded/desiccated coconut

125g (1¼ cup) almonds

100g (1 cup) pecans

125g (scant 1 cup) sunflower seeds

100g (⅔ cup) pumpkin seeds

10g (1 Tbsp) sesame seeds

250g (1⅔ cup) dark raisins

200g (1½ cup) dried dates, halved

To serve

Greek yoghurt, to serve

Baked rhubarb

500g (5 cups) rhubarb, trimmed and cut into 5cm pieces

2 Tbsp caster/granulated sugar

freshly squeezed juice and grated zest of 1 orange

Equipment

2 baking sheets, greased and lined with baking parchment

sterilised glass jars with airtight lids (optional)

Method

Heat the oven to 130degC.

Pour the oil, vanilla, honey, syrup and cinnamon into a saucepan or pot set over a gentle heat and stir to combine.

Mix together all the remaining ingredients - except the raisins, dates and yoghurt - in a large mixing bowl. Pour over the hot oil mixture and stir well to ensure everything is well coated.

Spread the mixture evenly on the prepared baking sheets and bake for 30-45 minutes. Stir the mixture at regular intervals and cook until evenly golden and dry. Remove from the oven and set aside to cool completely before adding the raisins and dates.

To make the baked rhubarb

Heat the oven to 150degC.

Place the rhubarb in a baking dish that is big enough to hold it in a single layer. Sprinkle over the sugar, orange juice and zest and gently mix together. Cover with foil and bake for 30-45 minutes, until the rhubarb is just soft. Remove from the oven and set aside to cool completely before serving with the toasted muesli and Greek yoghurt.

Store any leftover muesli and baked rhubarb in separate airtight containers or sterilised glass jars fitted with airtight lids. The muesli will keep at room temperature for up to 2 weeks and the rhubarb should be kept in the fridge for 3-5 days.

Fried and steamed salmon in miso garlic sauce 

Atsuko Ikeda

This native recipe from Hokkaido, Japan’s most northern island, consists of pan-frying (yaki) salmon and some assorted vegetables, then steaming the lot in sake and serving it in miso sauce. Add a little garlic to the miso sauce for an extra burst of flavour.

Serves 2

1 Tbsp vegetable oil

2 skin-on salmon fillets

¼ savoy cabbage, diced into bite-sized pieces

1 medium onion, thinly sliced

½ carrot, peeled and cut into matchsticks

60g fresh shimeji mushrooms, bottoms

trimmed and separated

2 Tbsp sake

To serve

1 Tbsp butter

Miso garlic sauce

2 garlic cloves, grated

3 Tbsp red miso

2 Tbsp mirin

Equipment

large frying pan/skillet with a lid

Method

For the miso garlic sauce, in a small bowl, combine the grated garlic with the red miso and mirin, then stir until combined. Set aside.

Heat the vegetable oil in the large frying pan/skillet over a high heat. Fry both the salmon fillets, skin-side down for 2-3 minutes, or until the skin has browned.

Flip and fry for 2 more minutes, then remove the salmon from the pan and set aside.

Add all the vegetables and mushrooms to the hot pan and stir-fry for 2 minutes.

Put the salmon fillets back into the pan, nestled among the vegetables, and pour in the sake around the salmon. Place a lid over the frying pan/skillet and let the fish steam over a medium heat for 1 minute to cook off the alcohol.

Add the miso garlic sauce to the pan and stir gently to evenly coat the ingredients. Put the lid back on and simmer for 4-5 minutes over a medium-high heat until the salmon is perfectly cooked all the way through.

To serve

Top each salmon fillet with a sliver of butter and allow it to melt a little. Serve hot.

Green tea madeleines with vanilla and black pepper cream 

Laura Santini

Fluffy green shells with peppery cream clouds, the former slightly warm and the latter nice and chilled, makes for a dreamy combination.

Makes 18

60g (1 cup plus 2 Tbsp) plain/all-purpose flour

¼ tsp salt

½ tsp baking powder

1 Tbsp matcha green tea powder (the best quality you can find)

2 large eggs

170g (¾ cup plus 2 Tbsp) caster/ granulated sugar

2 Tbsp freshly squeezed lime juice

125g butter, melted and cooled

zest of 2 limes

For greasing

oil

For dusting

icing/confectioners sugar

Vanilla and black pepper cream

300ml (1¼ cups) double/ heavy cream

½ vanilla pod/bean, seeds only

3-5 turns finely ground black pepper

Optional

splash of sake

icing/confectioners sugar (if using sake)

Equipment

two 9-hole madeleine pans

Method

In a medium bowl, sift together the flour, salt, baking powder and matcha powder and set aside.

In a large bowl, whisk the eggs and sugar until pale and doubled in volume, about 3-5 minutes.

Whisk the lime juice into the egg mixture then fold in the flour mixture (using a spatula) until just combined.

Fold in the melted butter and lime zest and refrigerate for at least 12 hours.

Heat the oven to 200degC, when you are ready to cook the madeleines.

Grease the madeleine pans with a little oil and spoon in the batter until the mixture comes about three-quarters of the way up each mould.

Bake for 12-15 minutes until the madeleines are lightly golden around the edges.

While the madeleines are cooking, make the vanilla and black pepper cream by whisking the cream into very soft peaks and folding in the vanilla and black pepper. If using the sake add a very small splash and sweeten to taste with a little icing/ confectioners sugar.

Once the madeleines are done, transfer to a wire rack and allow to cool slightly. Serve warm madeleines with the cream.

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