Wildfoods - October 2009

McKitterick fish dish

Wildfoods October 09

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For many years NZ Fishing News ran a recipe column featuring easy-to-cook meals suitable for the boat, bach, caravan or campsite.

In conjunction with Spot X Publications, the magazine is starting up the column again, and seeking input from readers. But it doesn’t end there. Editor Grant Dixon is also compiling a Wild Foods cookbook that will include the best of the recipes submitted, and will be on sale prior to Christmas.

“The recipes need to be relatively simple, using ingredients readily available in most supermarkets or greengrocery stores,” Grant says.

The book will reflect the wide diversity of fish and game available in New Zealand, and gives NZ Fishing News readers an opportunity to have their favourite meal published in either the magazine or Wild Foods NZ.

“We have many of the common species covered, and while we welcome recipes including them, we are specifically seeking recipes for the following: dogfish, elephant fish, flounder, frostfish, gemfish, kahawai, kina, maomao, marlin, parore, paua, piper, red cod, red snapper, salmon, stingray, tarakihi, trevally, trumpeter, warehou, whitebait, Canada geese, venison, chamois, goat, pukeko, rabbit, quail, pheasant, swan, tahr, wallaby, muttonbird and wild pig.

The recipes should be laid out starting with a name, followed by a list of ingredients, then the directions. The latter should also include any tips in preparing the meat/fish for cooking. Follow the style used in this month’s recipe.

It would also be very useful if you have an image/photo of the dish produced and/or of the fish/game in question, so feel free to include these as well. If sending via email, the image should be at least 1MB in size to ensure good reproduction. Lastly, don’t forget to include your name, address and a daytime contact number.

Your entries can be sent via mail to ‘Wildfoods’ c/o NZ Fishing News, Box 12-965, Penrose, Auckland 1642, or email them to grant.dixon@fishnz.co.nz with ‘Wildfoods’ in the subject box.

McKitterick fish dish
Anne Gentery, Helensville
This easy, tasty and quick dish requires minimal ingredients and preparation.
Ingredients
• 4 fillets of kahawai or trevally
• 1 onion
• 2 stalks celery
• 1 cup chopped parsley
• 2 tablespoons of butter
• 425g Watties Tomato soup concentrate
• Knob of butter (extra)
Directions
• Chop onion and celery.
• Melt butter in frying pan and add onion, celery and parsley.
• Cook gently until tender. Add fish fillets, tomato soup and extra knob of butter. Simmer gently until fish cooked through.
• Serve with creamy mashed potato and green salad.
 
 
All recipes published on this page will see the contributor receiving a 12-month subscription to NZ Fishing News. If they are also published in Wild Foods NZ, the contributor will receive a copy of the book for their stocking before Christmas.

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