So So Simple Food

First night out Cajun Moon and tons of other boats spent the time in Rocky Bay Waiheke
As it was Dale’s birthday we had a dozen Bluff Oysters to consume.

I like them with pepper, squeeze lemon juice, sitting on a piece of buttered Vogels bread.
Heaven

 The oysters this year are so fat and juicy hope they are still in season when we get home

Some of our neighbours at dusk
Now onto serious food.
Mr Heinzie’s Coconut Chili Soup

Making the most of leftovers
After making the lovely Fish Dish with Coconut Rice I had leftover Coconut milk, Chicken Stock and some of the actual rice. Funny how one always seems to cook too much rice. Never mind, plenty of ideas to use it all up.

So let’s go for the soup using the coconut milk and chicken stock plus vege from the fridge and pantry.
My Friend Mr Heinz makes his own preserves and one of his inventions is a Coconut and Chili Relish. It has a real punch and I decided to use it as a curry paste, to flavour a vege soup.

I onion sliced
1 carrot sliced
1 courgette sliced
1 med kumara peeled and cut into rough chop
1 tablespoon vege oil


2 tablespoons Mr Heinzie’s Chili
Chicken stock
Coconut milk


Sauté Onion in oil
When soft add rest of vege and continue to sauté about 5 minutes or so
Add Mr Heinzie’s Chili paste
Toss around until, all covered
Season with salt and freshly ground black pepper

Cook for the flavours to meld
Add chicken stock and coconut milk

Bring to simmer and cook about 20 minutes
Serve with chopped coriander.

If you can’t get Mr Heinzie’s Chili Paste you can use your favourite red curry paste.

So onto the Rice Cakes
The Coconut Rice (click here for the recipe) is so delicious no point in letting it go to waste.

There was about 1 1/2 cups of rice  leftover
1 tablespoon vege oil
Grate 2.5 cms ginger
2 cloves garlic finely sliced
1 chili finely sliced seeds and all
2 tablespoons coriander stalk and roots
Juice and zest of 1 lime
1 tsp brown sugar
2 tablespoons fish sauce
1 can tuna drained
1 egg

Flour seasoned with salt and pepper

Gently saute in oil, the ginger, chili, garlic for about 2-3 minutes
Add coriander stalks and root
Plus lime juice zest, sugar and fish sauce

Add to rice
Then tuna
Mix and add egg

Taste a little and if it is lacking in seasoning add a little salt.

Leave to rest about 30 minutes
Make into patties

Dip in seasoned flour and cook till golden brown on each side.

Serve with a sprig of coriander leaves and a wedge of lemon.