CLOUDY BAY TUATUA
SERVES 4 / PREPARATION 20 MINUTES PLUS 2 HOURS PURGE TIME / COOKING 15 MINUTES
100g broad beans olive oil for frying
150g stale sourdough or firm bread, torn into 2cm pieces
1 red chilli, finely sliced in rounds, with seeds in (if not too hot)
5 cloves garlic, finely sliced
1kg tuatua, purged in cold water for approx 2 hours to remove sand
150ml white wine
80g butter, diced juice and zest of 1 lemon handful flat-leafed parsley, roughly chopped
Boil the broad beans in salted water for 1 minute, then refresh in iced water. Break the skins with your fingers to allow the green bean to slip out. Discard skin and set aside.
Heat a frying pan to medium-high then add enough olive oil to cover the base. Add the sourdough (it should sizzle so the bread does not to soak up the oil, but not burn). Fry until golden brown but not crunchy all the way through. Drain on a paper towel.
Heat a wide, deep pan (preferably with a lid) over a medium heat. Add a generous splash of olive oil, then the chilli and garlic, stirring to prevent burning. Once the garlic is soft, add the drained tuatua and the wine. Cover with a lid and turn the heat to high.
Cook for 2-3 minutes, remove the lid and check if the tuatua are all open. Add butter, broad beans and lemon zest. As the butter melts, the sauce should thicken. If the pan is too dry, add a splash of water. Season to taste with lemon juice and salt. Toss through the fried bread and parsley and serve with a thick slice of bread to mop up juices.