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Hunger for the Wild

TV ONE

Series 1 Episode 5 - Paua Buttie


Paua Buttie

Makes 8 Butties

Step 1.

Sauté Preparation

Ingredients.....

4  Paua ( about 600gms )
1 Tbl  Minced Garlic
1  Small Red Onion ( 100gm)
1-2  Red Chili ( 15-30gm )
1/2 Cup  Fresh Coriander


Method.....

For the Paua, take a sharp knife and slice the Paua into as thin slithers as possible. Mix the minced garlic through the Paua.  For the onion, peel and cut into long thin strips. Mince the chili into a very fine dice. Depending on how hot you like it, use as little or as many of the seeds as desired. Finally rough chop the coriander leaves.


Step 2.

Cooking and Serving

Ingredients.....

-  All of the above

1  Loaf  of  white bread
-   Butter
-  Canola oil or Olive Oil ( for cooking )
-   Salt and Pepper
1  Lemon ( halved )

1 Bag  Rocket

Method.....

Firstly butter your bread. 16 slices for 8 butties. It's best to cook the Paua sauté in two batches. Now heat up your skillet, sauté pan or flat top BBQ. Once hot, add a little oil and then your onions, sauté  until golden, then add the Paua & season with salt and pepper. Cook the Paua for no longer than a couple of minutes, turning after it starts to caramelize. Now sprinkle the chili and coriander over the paua, mix through, add a couple of  tablespoons of butter and a squeeze of lemon juice to finish. Cook for another 30 seconds, then remove the Paua from the pan. Now lay out 8 pieces of bread and divide the Paua onto each piece. Finally add half a handful of rocket to each buttie and top with the last slices of buttered bread. Consume with abandon. 

 

 


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