Take
3-4 dozen Oysters,
Two and a half cups of Whole Milk Powder (you may use fresh
milk),
Three quarters cup of Flour,
Salt and Pepper to taste.
Mix milk and flour to a cream and slowly add
the rest of the seven cups of water (if using milk powder).
Stir on heat with wooden spoon until thicken.
Do not leave stove, if you do, turn off heat. Soup will curdle
quick as look.
When thickened take off heat and leave 10 minutes, this makes
for a creamier soup.
With the raw Oysters take off frill, strain
Oyster juice.
Add about one cup of juice to the frills, microwave until boils
– this forms the stock or flavour.
Reheat soup, stir constantly add strained
stock, frills are thrown away.
One or one and a half cups of stock depending on your taste,
make up with water if soup too thick (if using milk powder).
Half to one and a half teaspoons of fresh
Chilli or chilli in a bottle or several shakes of Chilli powder.
Add two tablespoons of butter. Chunky chop Oysters, add. Squeeze
of lemon or splash of white wine. Do not boil. Pour in soup
bowls, optional, swirl of cream or sour cream, pinch of parsley
or small sprig of celery leaves.
Handy Hint Best use Oysters that are 2 to 3 days old because
they have more flavour.
Our rule for oysters is:-
Up to 36 hours.....,. Raw.
Up to 48 hours....... Cooked.
48 hrs to 72..... ......Soup.
They should be kept covered and under refrigeration.
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Boil up six large mussels, save liquid for
stock,
Sauté a small onion in two tablespoons of butter,
Add two tablespoons of flour, a shake of pepper
Mix to smooth paste with milk, this makes a thick white sauce.
Remove mussels from shell and puree three or more with a little
of the liquid, add about half a cup of pureed mussel liquid to
the white sauce mixture. (about 75/25 of milk/mussel liquid).
Add tablespoon of butter. Chunky chop rest of mussels, add.
Add a dash of white wine or squeeze of lemon.
Optional Garlic to taste.
DO NOT LET MIXTURE BOIL
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This requires smoked cod as a base. I prefer
cold smoked, but for hot smoked use Iris's method as per smoked
salmon.
Cold Smoked Cod Fillets.
Fillet blue cod , leaving skin on, wash
thoroughly. Rub flesh with 50/50 salt and brown sugar mix and
leave stand overnight in refrigerator. Lay skin side down on
chicken netting trays and smoke thoroughly (24 to 36 hours) in
cold smoker. We prefer to use dry "dozy" kamahi. When done,
carefully skin and bone fillets, taking care to remove the pin
bones. If you are short of fish, retain the bony bits and simmer
them in a little water for 10 minutes or so. Then strain very
carefully to remove all bone. This water may then be used to
cook the potatoes & onions.
Chowder
Cut required quantity of smoked boned blue
cod fillets into thumb sized chunks, cover with water and gently
simmer for three or four minutes. Drain and retain water. Dice
potatoes and onions into thumbnail sized pieces and cook until
firm in the retained water. Do NOT add salt, the salt from
smoking should be adequate. In the meantime make a very thick
white sauce.
Combine all ingredients and adjust
consistency to suit, using the water the potatoes and fish were
cooked in. Season with black pepper if desired. Simmer gently
for a few minutes and enjoy.
DO NOT LET MIXTURE BOIL
Cooked chopped mussels or any other shell
fish can be added to the final simmering for variety. Also a
small quantity of red or green peppers may be added to the
potatoes and onions for added colour and flavour.
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