KIngfish Lodge - Fine Food and Fun - Whangaroa Harbour

Silverado invited us to join them at Kingfish Lodge for Dinner.

This exclusive Lodge is situated just in from the entrance to Whangaroa Harbour. It is unique. The only way to approach it is by boat or helicopter.

We have spent many a fun time at this lodge and we were excited about our return.

As we arrived it immediately, became obvious that mooring at the dock was going to be difficult.Even Geoff and Laurian who can turn on a sixpence, were having problems. I was very nervous.

It may not look like it, but it was blowing at least 15-20 knots. We had to pick up a  mooring and then back in to the jetty. Not looking good.

Solution, we anchored, Dale went over and got Geoff, 2 boys are better than one boy and an useless girl.

He came back straight away, just to tell me that they were going to wait till the afternoon breeze died down. Then he shot off to have a drink. Suited me. Got dressed and poured a gin and waited.

Finally we were able to go into the dock and without too many problems, we docked.

Needed the girls on land, though to catch ropes and tie us up. Mission accomplished

Getting off the boat was interesting. This was as close as we could get.

Croatia all over again but there you had a plank to cross.

Dale leapt across…Not me.

Solution pull Cajun Moon close to Silverado and went from there. I needed help as I am yes really useless in these situations.

Any way we finally went ashore. They were waiting for us. We had a drink or two and then the Chef Paul Field came out with the specials

He suggested that we tried the calamari. We ordered a platter, to share It was excellent

So we ordered another one.

The menu was tempting. I had the poussin special

Girls had the scallops

 Dale had the snapper

Geoff had steak, we all know what a good steak looks like.

The food was very good. Highly recommended.

Chef Paul, we love your food.

So the evening wore on

Geoff was in fine form

A fishing story perhaps!!!

Dale of course has "The Cold" which meant hundreds of tissues.

The girls got a giggle out of that

Back to Silverado for a nightcap...more stories from Geoff

Just another couple of wines, to finish of the night.

Definitely winding down. 

Took a couple of people, to get the boats close enough for me to get across.

Not a problem, all safe and sound.

In the morning, the girls off to pay our bill.

It was a lot easier to get off the dock. So Bye Kingfish and Silverado...

A fun night.Thanks to all.

Whangaroa - Pasta and Fresh Tuna...Very Fresh Tuna

Pasta for lunch today. Vege style.

Very simple dish
Slurp olive oil
1 onion chopped
1 clove garlic finely chopped
1 courgette grated
Sea salt and freshly ground black pepper
3 fresh tomatoes Quartered, pulp removed and sliced
Water (Pasta water is good)

1 large tablespoon Mr Heinzie's Chili and Coconut Special
(Seeing as most people won't have this
You can replace this with a good sprinkle of chili flakes)

Pasta cooked al dente in boiling salted water.

Grated Parmesan
Chopped parsley and some chopped chopped basil leaves

Saute onion till translucent, in olive oil
Add garlic, then courgette
Saute a little longer
Add tomato pulp and chili
Squash down to make a sauce
Add some water to make a good consistency

Saute 2-3 minutes
Add sliced tomato flesh

Cook just enough to warm the tomato and soften it slightly.

Add cooked pasta to pan mix well
Serve with herbs and grated Parmesan
Yum.

Late in the afternoon Silverado arrived
Geoff and Laurian had on board, two fab friends from Canada
Madelaine and Nell
They rafted up.
Didn't take long and we were over there for drinks

Mr Dale with Laurian's Uke

We were in for a treat, Geoff had caught 3 small tuna, enroute from the Bay of Islands.
He fileted it and we had Sashimi
Ceviche

Geoff and Lauarian made a tasty salsa to serve with the marinated Tuna.

Spicy and excellent

 

Take a good look at the white bowls while you can,
When Mr Dale went out to wash them, over the transom.
Whoops, over he went, complete with bowls. Managed to save 2 but lost 2.
Never mind, (I Guess!)
It was still daylight so that was lucky!
When he was dry Laurian served
Pasta with seared tuna, with Asian flavours
Fantastic.

Geoff is a huge fan of Rick Stein and has copied down some of his favourite recipes, into this lovely book that Laurian bought for him  in Venice, a few years ago.
Very classy

It was starting to get noisy

Madelaine having a good time.

Geoff like all smokers, these days having to stand outside

The stargazers, once again a brilliant sky, unfortunately my little happy snappy can't capture that

Nell looking pensive and probably a bit tired... they have been full on here in NZ. Time to nuture the jet lag.
So it was off to bed.
Another day today.

What's For Lunch - Frittata Today

Funny when we are on the boat, a lot of trouble normally goes into lunch prep.
At home, it tends to be a sandwich. Maybe more to do with being busy on land.
Actually as I was busy at home I didn't want to go out and buy fresh bread so I decided to make a Frittata.
I loved the potato and pea combination in last night's dinner and there was some of each in the pantry/freezer.
Some excellent FRENZ Organic Free Range Eggs, a red onion and some olive oil and Bob's your Uncle.

Quick and tasty, we ate it all

5 eggs
1 red onion chopped

New potatoes cooked in salted water, till just fork tender ( as many as you like)

1 cup frozen peas quickly defrosted in the micro wave
1/2 cup Olive oil
 
Pre-heat oven 195C
Cover the bottom of a pan (that can go into the oven) with about the olive oil
Heat the oil, so that when you put the potaoes in they sizzle.

Meanwhile chop the potatoes into rounds
Add to oil and fry till golden brown.

Strain in a sieve and reserve oil
Add 1 tablespoon of reserved oil and
Add onions
Season
Saute till tender

Meanwhile beat eggs in bowl
Season with Sea salt and freshly ground black pepper

Add onions, potatoes and defrosted peas into eggs

Add another tablespoon of reserved oil into pan
Throw in egg mix

Cook for about a minute to get that frilly edge
Pop into oven

Cook for about 8 minutes or until a knife comes out clean

Remove from pan
Let rest for about 5 minutes
Turn out and cut into wedges.

Good warm and also at room temperature.
Think I will make one for Dale and Pete, who are sailing the boat up to Whangaroa tomorrow.
Will make an easy and tasty lunch.
A few leaves of chopped mint would be a nice addition.

Of course for a healthier option, don't fry the potatoes.
I have done that but the flavour of the fried potatoes is really, really good!
Of course it will serve 4 with a salad and maybe some crusty bread.
Anyhow great.

Can't Find Duck - Use Snapper Instead

Where have all the ducks gone? Is it not the season or something?
This dish was originally designed to have with Duck Breasts complete with crispy skin,
brushed with honey and five spice powder.

It was cooked on Food TV by Michael Caines on Market Kitchen.
So as luck would have it, I was shopping at Nosh in Dominion Rd and when the Duck option was no longer an option. I was lucky enough to have at my fingertips, beautiful fresh fish.
I wanted a more meaty fish and the Snapper looked just fine.
I think if you want to do this, try some Hapuka (Grouper) or Bluenose. But the Snapper was great.

I will redo it with the Duck Breast, another Day and blog that then.

So it is in 4 components, counting the Potatoes.
All very simple but you will need 4 pans.
I roasted the fish, that was very easy.
The whole dish is very delicious.
This will feed 4 people

Snapper on a bed of Spinach and Mushroom and Pea Fricassee. 
Accompanied with little new potatoes
1 filet of fish per person
Olive oil
Sea salt and freshly ground black pepper

200 gms Baby spinach ( 2 bags)

Olive oil
Sea salt and freshly ground black pepper

125 gms butter (unsalted is best)
2 shallots finely diced

250 gms brown Mushrooms Cut into chunks
Sea salt

Lemon juice

100 gms peas (fresh or frozen)
50 mls chicken stock
50 mls water
Chopped mint
Sea salt and freshly ground black pepper

New potatoes cooked and tossed with some butter.

Make the Fricassee first
Take 30 gms butter
Sweat shallots with a pinch of salt
Add mushrooms
Toss around till cooked
Add squeeze of lemon juice
Add stock and water
Bring to the boil
Add peas and cook till  tender ( about 2 minutes)

Put to one side while you prep the rest
When ready to serve bring back up to boil
Add chopped mint
Swirl around remainder of butter
Season to taste

Heat oven to 210C
Season Fish and brush well with olive oil
Into oven 6 minutes
Remove ready for plating.

In another pan
Add slurp olive oil
Throw in spinach
Season
Toss till wilted
Put aside.

Now to put together

First the Spinach on the plate
Place some fricassee on top
Place the fish fillet
and finish off with more Fricassee

Pop some new potatoes around
and serve.

For dessert Warm Berries and Pineapple served with Peach and Pineapple Sorbet

I really love this Warm Fruit Salad  -Inspiration Ina Garten
I have made it several times but I have never blogged it.
So Here goes

2 punnets Raspberries
1 punnet Blueberries
2 cups chopped Pineapple
2 tablespoons Sugar
2 tablespoons Raspberry Liqueur (Optional but for me necessary)

Put 1 punnet raspberries, the rest of the fruit and sugar into a saucepan
Bring to boil
Simmer about 5 minutes
Let cool about 10 minutes
Add Liqueur and rest of raspberries

Serve on plate with your favourite ice cream

How to use the Vege up in the Fridge - Don't make Soup, make Fritters

As our time winds down, on this part of our journey, we needed to use up all of the fresh food.
There was some left over meat sauce, originally used for pasta.
I was keen to make pies for lunch.
No oven of course, but how about empanadas.
Those cute little pies, that you can fry.
Defrosted some pastry and rolled out little circles.

Popped some meat mixture in and sealed the pies.

I brushed them with egg wash to make sure they were sealed and wouldn't leak.

Shallow fry.
I would do this again, but next time making sure, that one has the right oil for frying.
I only had Extra Virgin Olive Oil and it is not the best.
But accompanied by a little cucumber tomato and avocado salad. It still made a tasty lunch.

So dinner loomed.

The Skipper waiting for his pre-dinner drink.
Hurry up Lana

We still had lots of vege, some sweet corn. carrots courgette, chilies, red onion, yellow pepper.
 
Lets make fritters
Just shuck the corn, grate the carrots and courgettes...
Finely chop chilies, onion and yellow pepper.
Toss the vege in 1/2 cup self raising flour, salt, pepper
Add enough eggs to make a batter

Fry in batches.  Once again Rice Bran or a comparable oil is best.
These are as good at room temperature, as hot from the pan.

Ms Lana went to work on some prawns to accompany the fritters
First thaw the prawns
(The green prawn meat from St Pierres is fantastic, succulent prawns, shelled and tailed and a really good price as well)

She made a marinade of
Crushed garlic,
Fresh chili finely chopped
Juice and Zest if 2 lemons
Paprika
Sea salt and Freshly ground black pepper

Olive oil


Saute in a med hot pan
Onto serving dish, pour over juices from the pan

Just delicious.
Candles do add atmosphere.

The plan was to sit in the sun and make the most of our last day.
But that bloody South West wind chilled the air and water temperatures to Brass Balls country.
So, back on the sea and home James.

A good breeze for windsurfers

Ms Lana whipped up a morning cocktail.
Only vodka left, was a raspberry flavoured variety.
She called it in a "Bloody Mess"

Accompanied by the rest of the avocado, made into a dip, a nice healthy morning tea.
All vege...not too many calories in that!

Pulling into Westhaven, and there, with a group of eager sailors.

Endless Summer the boat belonging to

Ms Penny Whiting of the Penny Whiting Sailing School... She's an Auckland Icon.

Almost everyone I know, that has had any contacts with boats, have done her course

Go Penny.

 

Finally packed up, wiped down and wearily made our way home.

Plenty of TV to watch. Thank you My Sky.

Might be land bound but that's not too bad.

How about this for a lovely day?

Sunday morning in Parnell. I can live with that.