6 large gutted paua
1 can of beer
2 onions
2 cloves garlic
2 cups breadcrumbs
1 egg salt

Mince paua and soak in beer for two days. Add chopped garlic and onions and other ingredients. Form into patties and fry in olive oil.

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250g fish fillets
16 mussels
1 ½ litres water
2 tomatoes
2 tbsp tomato paste
2 tbsp flour
15g butter
2 chicken stock cubes
2 tbsp chopped parsley
2 tsp curry powder
salt and pepper

Put fish fillets into a saucepan, add water, bring to boil, reduce heat and simmer covered for 15 mins. Drain fish and reserve stock. Melt butter in saucepan. Add flour and curry powder, stirring until smooth. Add tomato paste, add fish stock gradually, stirring until smooth. Still stirring, bring to the boil so soup thickens. Add crumbled stock cubes, peeled and chopped tomatoes and simmer one minute. Add flaked fish and cleaned mussels. Add salt and pepper to taste. Cook gently and serve topped with chopped parsley.

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The fish falls apart in the sauce and kids love it. For a variation try adding 1 tsp of dried basil to the saute mixture.

2 tbsp oil
2 fillets fish (chopped into 1 inch cubes)
1 clove garlic (crushed)
1 can tomato puree
1 onion
1 tbsp chopped parsley
2 tbsp cornflour
pinch salt
400g spaghetti

Cook spaghetti as per instructions on packet. In a separate saucepan saute fish, onions, parsley and garlic in oil. When onions are soft add cornflour and salt and stir in. Then gradually add tomatoes and thin with hot water to make a nice sauce. Serve hot over the spaghetti.

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Paua is the only shellfish that should not be fed to cats and dogs.

4 paua
1 onion
2 tomatoes
300 mls cream
salt and pepper

Shell paua by using your thumb. Remove and eat the gall sac (Maori believe it is a gift from Tangaroa, God of the Sea, and should not be wasted). Place the paua inside mutton cloth and, using a hammer or knife handle, tenderise the white muscle. Put pan on low heat (if you boil paua you might as well eat your bootlaces). Add any amount of cream and whole paua. Cook for five minutes, add chopped tomato, chopped onion and salt and pepper. Cook for a further ten minutes, or until onion is cooked, stirring frequently.

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Vegetarians may substitute tofu for fish. With tofu, saute in sesame oil and sprinkle with sesame seeds. Saute for a few minutes more. Increase breadcrumbs by 1\4 cup.

2 cups boiled fish
1 tbsp lemon juice
¼ cup melted butter
¼ cup standard flour
1 cup milk
2 tsp marjoram
1/2 cup fine breadcrumbs
1/4 cup finely chopped mushrooms
1/2 cup finely chopped celery
1/4 cup chopped parsley
1/4 cup diced onions pinch pepper

Drain water from fish, then flake fish and sprinkle with lemon juice. Melt butter in a saucepan, saute mushrooms and remove Then add flour to butter and mix well. Add milk slowly and cook until mixture is smooth and thick, stirring constantly. Add mushrooms and fish along with remaining ingredients. Mix until well blended and put mixture into a well greased small loaf pan.

Bake in a preheated oven at 160°C. for 45 minutes. Turn loaf out of pan on to a serving dish. Garnish with sliced lemon. Cut into four or five servings, covering each with Creole sauce.

Creole Sauce:
1/4 cup melted butter
1/2 cup diced onions
1/2 cup chopped green peppers
1 clove garlic
1 tsp seasoned salt
2 cups of cooked or canned tomatoes

Saute onions, garlic and pepper in butter. Add rest of the of ingredients and bring to the boil. Turn down immediately and simmer for 15 minutes. Thicken with cornflour or rice flour.

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700g ms fish fillets or steaks
1/2 cup butter
3 tbsps tamari or soy sauce
1 tsp crushed garlic
1 tsp oregano
1/2 tsp basil
1/2 tsp rosemary
1/4 tsp thyme
1/4 tsp tarragon
1/4 cup sliced mushrooms
1/4 cup chopped spring onions
1 sliced lemon

Melt butter in a saucepan, add tamari or soy sauce and herbs. Lay fillets in a baking pan and pour sauce over fish. Bake 10 to 15 minutes at 140°C. Take out and arrange mushrooms, lemon slices and spring onions on top of fish. Bake until cooked for another 20 minutes or so.

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1 small beetroot
1 cup toasted or raw sunflower seeds
approx 1 cup water
juice of 2 lemons
a little grated lemon rind
2 tbsp tamari, cayenne, basil, garlic & vegetable
bouillon powder

Scrub and grate the beetroot, put it into the blender with the rest of the ingredients, except the herbs and bouillon, and process finely. Now add the seasoning to taste.

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A good way of using up sprouts if you find you have grown too many. A handful each of mung, lentil and alfalfa sprouts a few radish sprouts.

1 scallion or 2 spring onions
½ cup sunflower seeds
½ cup cashew nuts
1-2 tbsp tamari
1-2 tbsp tahini
1 tbsp dried oregano
1 tsp vegetable bouillon powder

Grind the cashews and sunflower seeds finely, adding the finely chopped scallion, herbs, bouillon powder, tamari and tahini. Add the sprouts and process for just few seconds so that they retain their crunchiness. Form the mixture into croquettes or balls, chill and serve. They can be grilled or fried after coating lightly with safflower oil if preferred.

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silverbeet
potatoes
2 tbsp olive oil
chopped garlic to taste
salt and pepper
cheese – feta or colby

Boil potatoes, steam silverbeet. Mix together and add oil, garlic and salt and pepper to taste. Mix and let sit. Sprinkle with cheese – feta for adults, colby for kids – and ground black pepper.

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1 ½ cups brown rice
2 ½ cups water
1 x 300g block tofu
wholemeal flour or other
soy sauce
1 tbsp oil

Peanut sauce –
3/4 cup peanut butter
salt if peanut butter unsalted
3 cloves crushed garlic
1 tsp honey
pinch of chilli water to mix

Wash rice, add water and cook until all water is absorbed. Slice tofu into four. Blot off excess water with paper towel or tea towel. Marinate in soy sauce then dip each slice in flour and fry in oil two minutes on each side, medium heat. Put peanut sauce ingredients in a pot and simmer adding water until the consistency is right for you. Make a crisp green salad and serve tofu on rice, smothered in peanut sauce.

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