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Episode 8 - Tiritiri o te Moana - Koura 2 Ways
Koura two ways;
Koura medallions served with Riwai Salad with Watercress Caper salad dressing
Garlic butter grilled Koura with a Hot Kina Sauce
Ingrediants;
1 Koura
2litres water
4tbspn salt
Riwai Salad with Watercress and Caper Dressing
3-4 Agria Potatoes
1 tbspn salt
1 whole free range egg
1 yolk free range egg
2 tsp Dijon mustard
2-3 Garlic cloves
2-3 handfuls watercress leaves (rau only not stalks)
½ lemon juice
¾C grapeseed Oil
¼C good quality Olive Oil ( I like to use Village Press)
1 Tbspn capers
salt and pepper to taste
Garlic Butter;
2 cloves garlic
50gm butter
Kina Sauce
5 tongues kina
125ml cream
1/2 red onion
salt and pepper to taste
Garnish;
Method: To cook Koura
Put fresh koura into fridge or freezer (makes them go to sleep).
Bring salted water to the boil in a large pot and then carefully add koura.
Let water come back up to the boil then set timer for 8 minutes.
Once done, drain and put koura into water bath (water and ice) to stop the cooking process.
Method: To make Riwai Salad with Watercress and Caper Dressing
Peel and boil potatoes in salted water until cooked but still slightly firm.
Once cooked, drain water and place potatoes in an ice bath to stop the cooking process.
To make the watercress and caper dressing, put whole egg, yolk, mustard, garlic, watercress, lemon juice, salt and pepper into a blender.
Mix and then slowly add in oil.
Fold into the dressing the capers then mix into the cooled potatoes.
Method: To make Garlic Butter
Crush garlic cloves and mix into the butter.
Method: To make kina sauce
Add a butter to pan and heat slowly.
Dice onion and add to the butter and cook until soft.
Add cream, salt pepper and kina.