Seru Mar, Smokin' Dishes

SMOKED KAHAWAI

To get the fish ready for smoking:

1. Clean & prepare fish, leaving scales & skin intact
2. Place fish on clean surface & sprinkle salt and brown sugar on to the flesh and rub in gently. Leave for a period to allow the sugar and salt to penetrate.
3. Remove excess liquid & place on rack with scales in contact with rack.

To smoke fish:

1. Soak 2 handfuls of woodchips in wine, beer or water for 20 minutes.
2. Sprinkle woodchips evenly over the bottom of the smoker.
3. Place the rack holding the fish into the smoker and fit the lid.
4. Fill the dish provided with methylated spirits and place it on a level,
non-flammable surface.
5. Light the dish then place the smoker on top of the burning dish. Make sure the dish is in the centre of the smoker.
6. One dish of meths should be sufficient to smoke small to medium sized fillets.

CORN FRITTERS

2 cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
2 Eggs
2 x 440g cans Cream Style Corn
Black Pepper
Pinch of ground cumin
Chopped Parsley
Olive oil (to cook)

1. Sift flour, baking powder, salt & pepper into a bowl; add egg, mixing to combine.
2. Stir in sweet corn, cumin and parsley.
3. Heat oil in a frying pan.
4. Drop a tablespoon of corn mixture into pan. Cook until golden then turn and cook other side. Drain on paper towel. Serve hot straight out of the flying pan.
5. Serves 6-8

FRENCH DRESSING
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon seeded mustard
Salt & pepper
1 tablespoon chopped parsley

YOGHURT DRESSING
1/2 cup plain unsweetened yoghurt
1/2 cup light sour cream
2 tablespoons lemon juice
2 tablespoons chopped flat leaf parsley Salt & pepper

POTATO SALAD

4-6 cups diced cooked potato
4 spring onions, chopped
3 hardboiled eggs, chopped
2 teaspoons finely chopped mint
1 cup French dressing or yoghurt dressing (see recipe below)

1. Gently combine all ingredients.
2. Chill before serving. Serves 6-8

BROCCOLI & BEANS

500 grams of Green beans
1 head of Broccoli cut into florets

1. In a pot of boiling salted water, drop in beans and broccoli.
2. Blanch for 2-3 minutes only until they change colour. Then refresh in cold water immediately. This stops the cooking process, and retains all the goodness of the vegetables. Eat cold with the potato salad – or you can heat up on camp stove if desired.

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