Created by Chef Rich Huber and edited by Stanley Morris, these recipes do include locally sourced ingredients, if you have questions about using alternative ingredients contact the lodge and we can try to assist you with alternative choices.
We always recommend using the freshest ingredients possible to achieve the best results.
| Marlborough Cockles with Tomato Saffron Broth | |||
| This recipe serves 4. Marlborough Cockles are small shellfish from the Marlborough region, just north of Kaikoura, they can be substitued in this recipe with almost any shellfish except oysters. Ingredients | |||
| • | 24 each Marlborough Sound Cockles, scrubbed and washed | • | 250 ml white wine |
| • | 8 ripe tomatoes: peeled, seeded and pureed | • | a small pinch of good quality Otago Plains Saffron |
| • | 60 ml extra virgin olive oil | • | 60 ml sherry vinegar |
| • | 1 medium yellow onion, small dice | • | 2 tablespoons Pernod |
| • | 1 medium fennel bulb, small dice | • | salt and pepper to taste |
| • | 4 garlic cloves, thinly sliced | • | 4 teaspoons julienne Italian parsley |
| • | 1 garlic clove, whole | Garnish with italian parsley and serve with crusty baguette | |
Method In a heavy bottom sauté pan, heat 25 ml of the olive oil over medium heat. Add the onion, fennel and garlic. Stir and then cover with a tight lid. Allow the vegetables to “sweat” in their own liquid for about three minutes. The vegetables should be soft, translucent but not browned. Increase the temperature to medium high and add 125 ml of the wine. Stir until the alcohol has evaporated and the wine has reduced by half. Add the saffron & pureed tomatoes and simmer for 15 minutes until the sauce begins to thicken. Add the sherry vinegar and Pernod. Salt and pepper to taste. Reduce the heat to low while cooking the cockles. | |||
