Aucklander wins greenshell chowder cook-off
New Zealand's best amateur mussel chowder is made by Aucklander Diane Davidson, say judges from the weekend's KONO New Zealand Mussel Chowder competition in Blenheim.
Davidson and three other finalists, Steve Holtum, Katrina Smith, and Caroline Anderson, all of Blenheim, contested the title in a chowder cook-off at the Marlborough Convention Centre.
Head judge Chris Fortune was assisted by fellow judges Marcus Pickens and Jason Mitchelmore.
Diane Davidson's winning recipe, Mussel Chowder Pasifika, was developed after she spent four months in the United Kingdom last year, where she longed for New Zealand produce.
"I really missed New Zealand's rich produce particularly our kai moana. Our greenshell mussels are unique! We are blessed with a cornucopia of good foods in this part of the world a real cause for celebration!" she said.
She received a cash prize of $500.
Runner-up was Blenheim's Caroline Anderson, who received a gourmet hamper of wine and mussels. She inherited her recipe from her mother and says that now her whole family makes it, especially when away on fishing excursions.
"What we love about the recipe is that the basics can be kept in the pantry or boat stores, ready to go with the addition of a few fresh ingredients and of course mussels at the last minute.
"I've whipped up this recipe a number of times on the boat recently, especially as the weather cools down it's a quick, warming and tasty meal."
For the competition Caroline used mussels but said any local seafoods, such as chunks of moki or kahawai, could also be added during the last few minutes of cooking.
Here is Diane's winning recipe, followed by the other three finalist recipes.
Mussel Chowder Pasifika
Created by Diane Davidson
Ingredients:
20 fresh cleaned or frozen halfshell mussels
1 cup white wine
2 medium-sized kumara
Juice of 1 lime
Few drops of hot chilli sauce (e.g. Kaitaia Fire or Tabasco)
1 tsp cornflour
1 tsp Green Herb Stock powder
1 cup orange juice
2 cups spinach, cleaned and torn up
1 can (400g) coconut milk
Salt and pepper to taste
Method:
Cook live mussels in white wine just until they open (discard any that do not).
Strain off the liquor and reserve.
Remove the mussel meat from the shells and chop roughly.
Keep eight in their half shells for garnish
Peel and slice kumara, then cook in reserved mussel liquor for 10 minutes.
Add lime juice, chilli sauce, cornflour, stock powder and orange juice.
Bring to boil, stirring.
Add spinach and continue cooking for two minutes.
Remove from heat and add mussel meat.
Blend mixture in a food processor with off/on pulse action.
Return to saucepan.
Add coconut milk and salt and pepper to taste.
Reheat and serve in large bowls.
Serve with warm crunchy garlic bread.