TUNA LUMI VAKALOLO
4 cups of lumi seaweed
½ large onion, sliced thin
3 tablespoons ginger, peeled and grated
3 cups of fresh coconut milk
2 teaspoons salt
1 tin of Fiji tuna in water, drained
Juice of 1 lemon
1-2 hot chillies, chopped fine
1. Thoroughly clean the lumi, removing any coral or sand. Carefully wash and rinse in fresh water, gently squeeze dry and allow to drain in a strainer.
2. In a pot, bring the coconut milk to a boil over medium high heat, and add onions, 2 tablespoons of ginger and tuna flakes.
3. Slowly add lumi one handful at a time, stirring until all lumi has dissolved. The natural gelatin will thicken the liquid.
4. Pour the coconut mixture into a shallow tray, and allow to cool at room temperature for 1 hour or in the fridge for at least 30 minutes to set into a firm custard-like jelly.
5. Serve with lemon juice, remaining grated ginger and chillies.
PORK, SEAWEED & MELON SOUP
150 grams fresh seaweed, soaked, cleaned and cut into 3cm lengths
250 grams pork spare ribs (or chicken pieces), chopped into 3cm pieces
500g green melon, seeded and cut into bite-sized chunks
2 small pieces fresh ginger, thinly sliced
2 spring onions, chopped into 3cm lengths
1 whole star anise
1 tablespoon Chinese rice wine
1.5 litres of cold fresh water
2 teaspoons salt
1. Blanch spare ribs or chicken pieces in boiling water for 5 minutes, drain, rinse and set aside. This will remove unwanted blood and impurities.
2. Fill a stock pot with the cold fresh water, add the pork ribs, ginger, spring onion, star anise, cooking wine and salt.
3. Cover the pot and bring to the boil over high heat. Turn down the heat and simmer for 1 hour.
4. Add the seaweed and bring back to the boil. Add the winter melon and cook until the skin is soft.
LAMB & SEAWEED SHEPHERD’S PIE
1 tablespoon cooking oil
2 medium carrots, diced
1/2 cup corn kernals
1 white onion, diced
500 grams minced lamb
2 tablespoons normal flour or rice flour
2 cups vegetable or beef stock
2 tablespoons tomato paste
1 cup dried nori seaweed
1 teaspoon Pick Me Up Worcestershire sauce
1 bay leaf
500 grams potatoes, peeled and diced
4 tablespoons unsalted butter
3 tablespoons cream
Extra melted butter for brushing
Salt & pepper to taste
1. Prepare the minced lamb mixture first. In a hot frypan, fry the onion and carrot in oil until soft, about 3-4 minutes.
2. Turn up the heat , add the minced lamb and brown the meat, breaking up any lumps.
3. Season with salt and pepper, then add the flour and stir for a further 2 minutes.
4. Add the stock, tomato paste, Pick Me Up, dried seaweed and bay leaf. Stir to combine. And bring to a boil.
5. Reduce heat to low and simmer for 30 minutes or until the sauce is thickened.
6. Meanwhile, make the mashed potato by boiling the potatoes, drain and add the butter, cream, salt and pepper. Mash with a fork or a potato masher until smooth.
7. In a baking dish, spoon the hot lamb and seaweed mixture along the bottom. Top with the mashed potato, ruffle with a fork and brush with melted butter.
8. Bake at 200 degrees Celsius for 20-25 minutes, or until the top is golden brown.
9. Allow to cool and serve with a fresh garden salad.
