THE ORIGINAL SEABED AND BOARSHORE

Caramelized wild pork with kumara, kawakawa and harakeke croquette, baked monkfish with Nelson scallop mousse and wild pork bacon, and Kaikoura crayfish bisque cream.

Ingredients (Serves 4)

CARAMELIZED PORK  BISQUE CREAM
   
1 kg wild pork belly (or domestic pork belly) 60 g butter
20 g sea salt  1 crayfish head (or prawn heads or crab bodies/shells
10 cloves  3 cloves garlic
6 cloves garlic    50 g tomato paste
6 star anise    2 bay leaves
2 cinnamon quills  60 ml brandy (or white wine)
150 g sugar   300 ml cream
salt and pepper  
   
KUMARA CROQUETTES  
   
500 g golden kumara  
2 eggs  
salt and pepper  
1 tsp ground kawakawa  
100 g breadcrumbs  
150 g plain flour  
60 ml milk  
1 tbsp harakeke seeds  
canola oil, for frying  

Method

CARAMELIZED PORK
  1. Preheat the oven to 150°C. Place the belly in a lined baking dish with 500 ml water. Top with sea salt, cloves, garlic, star anise and cinnamon. Cover with foil and cook in the oven until tender — about 2 hours.
  2. Allow to cool. Trim o? any excess fat and dice the meat into 3 cm cubes. Add sugar to a large pan and cook carefully over a medium heat until the sugar is a caramel colour. Add the pork and stir until combined in the caramel.
KUMARA CROQUETTES
  1. Bake the kumara whole in the oven at 180°C until soft — about 40 minutes. Cut in half and scoop out the flesh.
  2. In a bowl, mix together one egg, salt and pepper, kawakawa, and a third of the breadcrumbs. Combine with the kumara and roll into eight cylinders (depending how moist the kumara is, you may have to add more breadcrumbs).
  3. Coat each croquette in flour, then egg wash (one egg and milk) and then the remaining breadcrumbs mixed with the harakeke. To finish, fry in a deep-fryer or shallowfry in a frying pan with canola oil till golden brown.
BISQUE CREAM
  1. Heat the butter and crayfish, prawn or crab in a medium-sized pot over a medium heat. Crush the head with a meat mallet or similar. Add garlic, tomato paste, bay leaves and brandy or wine and combine.
  2. Add 500 ml water and simmer for 1 hour. Strain the stock into another pot, add cream and reduce till the sauce coats the back of a spoon. Season with salt and pepper to taste.

The Perfect Dish to enjoy with
A REVITALIZING Crushed Apple Cider