Wildfoods - December 2009

Dave's wicked snapper cakes

Dave's wicked snapper cakes

Relevant offers

Hall of Fame

Wildfoods - February 2012 DIY - February 2012 Wildfoods - Novmeber 2011 DIY - November 2011 Wildfoods - October 2011 DIY - October 2011 DIY - August 2011 Wildfoods - August 2011 DIY - July 2011 Wildfoods - July 2011

Dave’s wicked snapper cakes
• Smoked fish fillets (I use snapper smoked over manuka chips with rosemary sprigs)
• 1/2 onion, finely diced
• Cloves of fresh garlic, finely minced
• 1 teaspoon red chilli, finely minced
• Juice of 1/2 lemon
• Small handful fresh parsley, finely chopped
• Mashed potato (use 1 egg instead of milk – just as creamy and smooth but not as moist)
• Fresh untoasted breadcrumbs
• Crushed sea salt and cracked pepper
• Virgin olive oil
• Butter.
Directions
• Flake fillets into a big mixing bowl and gently stir in onion, lemon juice, garlic, chilli and parsley.
• Add warm mashed spud (same amount of spud to fish) and mix.
• Taste and season with crushed sea salt and fresh cracked black pepper. Cover and leave in fridge for 30 minutes to cool.
• Roll into decent-sized, firm balls filling about 3/4 of your palm and press into crumbs seasoned with a dash of table salt and lemon pepper. Flatten and coat with more crumbs.
• Cover and place in fridge until needed.
• Pan-fry in good olive oil and a knob of butter for 3-4 minutes per side until golden brown.
• Pat dry with paper towels if needed.
• Serve with honey-mustard vinaigrette or an avocado aioli. Crack a good lager and enjoy!

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 and FogDog Beer Batter, the magazine has starting up the column again and seeks input from readers. But it doesn’t end there. Editor Grant Dixon, along with Mark Airey, have compiled a Wild Foods NZ cookbook that includes the best of the recipes submitted to date, on sale from November 15.

“The fish and game recipes need to be relatively simple, using ingredients readily available in most supermarkets or greengrocery stores,” Grant says.
The book reflects the wide diversity of fish and game available in New Zealand, and gives NZ Fishing News readers an opportunity to have their favourite wild foods meal published in either the magazine or Wild Foods NZ. The writers are starting on a second edition, and any reader recipe included will earn a copy of the book in due course.

“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, 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 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 emailed to grant.dixon@fishnz.co.nz with ‘Wildfoods’ in the subject box. 
All recipes published on this page will see the contributor receiving a 12-month subscription to NZ Fishing News as well as a three-pack of the new FogDog Beer Batter. If the recipe is published in Wild Foods NZ, the contributor will receive a copy of the second edition in due course.

- © Fairfax NZ News