The Dominion Post

Seafood & watercress tarts


Serves 6 The tart cases can be made a few days in advance then stored in an airtight container and reheated when needed. My AUT chef colleague, Tui Hall, suggested that young puha could be added to the watercress for even more of a New Zealand flavour. 200g flour 100g butter, chilled and diced 2cm

teaspoon salt 1 tablespoon dried karengo flakes* finely grated zest of 1 lemon 16 live mussels, well scrubbed and debearded 150ml dry white wine 3 tablespoon­s extra virgin olive oil 1 onion, finely chopped 1 clove garlic, finely chopped 2 tablespoon­s capers 250ml chicken stock 1 tablespoon cornflour, mixed to a slurry with 2 tablespoon­s cold water 500g skinned and boned firm white fish fillet, cut into 3cm pieces (I used John Dory) 2 handfuls watercress sprigs 16 oysters Put the flour, butter, salt, karengo and zest in a bowl.

Using your fingertips, rub the butter into the dry ingredient­s until the mixture resembles coarse breadcrumb­s. Add a few tablespoon­s of cold water and mix until the dough forms a ball (add more water if necessary). Wrap in cling film and refrigerat­e for 30 minutes. Remove

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