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Pipi recipes

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whiti-fisho View Drop Down
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    Posted: 23 Nov 2009 at 6:37am
Has anyone got any good recipes for Pipis ,not just the usual ,hot on fresh bread ,fritters etc .I was thinking more along the lines of steamed open in white wine then using the juice and some cream maybe and other stuff to make a sauce and serve them in the shell on a bed of rice covered in the sauce .You get the idea .Have a Japanese guest at the moment and want to show them of at thier best .I have the ideas but haven't got the training or knowledge to put into practice
Cheers for the help
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Post Options Post Options   Thanks (0) Thanks(0)   Quote davethefisho Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 6:41am
your onto it whiti, steam them open in white wine with a little chopped onion or shallot drain add cream and thicken, perhaps a touch of curry powder and some seeded chopped tomato and a good amount of fresh chopped parsely.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote whiti-fisho Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 6:51am
Thanks Dave ,other than curry is there anything that may go well with them .I have Lemon grass ,chives ,coriander ,sage ,rosemary growing in my garden and a fair amount of herbs and spices on the shelf,oh and normal and italian parsley and mint in the garden as well
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Post Options Post Options   Thanks (0) Thanks(0)   Quote H8_4DS Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 7:25am
Cold Pipi Bisque Recipe
 
1 kg pipis
4 cups fish stock
1 cup dry white wine
1/8 teaspoon tabasco sauce
Salt
1 cup sour cream
Juice of half a lemon
1 tablespoon of chopped chives
 
Simmer the pipis in the fish stock and white wine until all shells have opened, but not longer than 5-8 minutes.
Take the pipis out of shells and return them to stock.
Place in the work bowl, 2 cups at a time and puree until very fine.
Strain through a fine sieve, add the tabasco sauce, sour cream and lemon juice, season.
Serve chilled, garnished with chopped chives.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote H8_4DS Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 7:30am
Pipi Pasta with Garlic & White Wine
 
25 Pipi's
3 medium tomatoes, roughly chopped
2-3 cloves of garlic, finely chopped
1 small brown onion, diced
100 mls of dry white wine
2 Tbsp of finely chopped fresh parsley
1/2 tsp of sea salt
1 tsp dried chili flakes
2 Tbsp of olive oil
1 Tbsp of butter
Spaghetti or linguine for 2
 

Boil some water in a large pot for the pasta. Cook the pasta according to packet instructions and have it ready around the same time as the pipi's or just a bit before.

Soak the pipi's in a bowl of cold water for about 10 minutes. Drain and rinse under cold running water.

Heat the oil and butter over a medium heat in a large, heavy-based pot. Add the onion and fry for 2-3 minutes, stirring occasionally, until translucent. Add the garlic, chili flakes and salt and stir for about 20 seconds.

Add the chopped tomatoes and fry for about 7 minutes until their juice starts to evaporate.

Turn the heat up to medium-high and add the pipi's to the pot. Cover with a lid. After about 2-3 minutes add the wine to the pot. Cover again and shake the pot from side to side.

Cook the pipi's for a further 5 minutes or until they open. Add the parsley and stir with a wooden spoon. Cover and shake pot again.

Drain the pasta and then pour the pipi mixture on top. Stir well and serve immediately.

 
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whiti-fisho View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote whiti-fisho Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 7:40am
Geez those last couple sound bloody nice too ,will be salivating all day now thanks .Keep them coming ,I love Pipis and anyway I can cook them i will ,Lucky enough to have a huge bed basically at the end of the street 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote davethefisho Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 7:43am
whiti you will find that the majority of hearbs and spices will over power the subtle flavour of the pipi. If you do not want to use the curry, then a small amount of lemon grass or a clove or 2 of garlic. mix in some fresh pasta either homemade or perhaps the delmaine fresh egg pasta you get from the supermarket and you shall have a meal fit for a king. try and stay away from dried pasta though as the preservatives etc will again effect the flavour of the pipis. pasta is real easy to make. basically egg, oil, flour and salt.
on a different note try them in a shellfish rissoto or paella. recipes are all easy to find online or pm me to provide them for you as I dont like giving away all my secrets on here lol.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote whiti-fisho Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 7:49am
Thanks Dave ,will PM later in day as am off to work now ,Iv'e tried cooking Rissoto in the past and haven't had much success ,do something wrong and end up with a gluggy mess ,the Paella sounds like a good idea 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote davethefisho Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 8:06am
no probs whiti, will pm a couple of things over to you shortly, am heading off a bit later for a surfcast.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote CEEBEE Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 11:14am
For those of you lucky enough to get fresh pipis / tuatua, an elderly Maori gent told me many years ago that to rid the sand in them to keep them in a bucket of fresh sea water through one tide cycle and place a handfull of fine bran or finely crushed weetbix sprinkled on top. The shell fish feed, ingest the bran and spit out the sand, Voila beuat bran flavoured shellfish. Works a treat. Enjoy. 
I STARTED THE DAY WITH NO FISH AND I STILL HAVE PLENTY LEFT
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Bushpig Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 11:26am
and want to show them of at thier best

Then light a fire on a beach , put a bit of old tin on it, drop the pipi's on it. To me that the best way in the world to eat them
I would rather laugh with the Sinners, than cry with the Saints
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Post Options Post Options   Thanks (0) Thanks(0)   Quote CEEBEE Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 11:38am
Bushpig.....the only Kiwi way
I STARTED THE DAY WITH NO FISH AND I STILL HAVE PLENTY LEFT
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ramprage Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 4:14pm
Had an 80th birthday party this last weekend down at Kuaotunu
ducked down Friday arvo, got some pipi's at low tide, grabbed  the
birthday boy's grandson Saturday morning, shot over to the Merc's
got some Scollies and by lunch time I was setting up the crook pot
to make a chowder.
The recipe i used came from this website and was sent in from
MARS in March 2003, changed the ingredience a bit but apart from
that here's the one I use:

60g butter�������������� 2 spring onions(chopped)
1/3 cup flour�������������pinch of cayenne pepper
Salt & pepper�������������3 cups of fish stock
2x medium spuds(cubed)����300g tin cream style corn
2/3 cup sour cream������� Chopped parsley
100g crab meat������������12 mussells(chopped)
160g shrimps(peeled)������130g cubed tarakihi fillets
*naturally other fish ingredients can be substituted or added. These are just the ones I used last time. I quite like the idea of crayfish and scallops but no-one has been kind enough to give me any...


At the end of the function one of the Guest's asked if I was a
professional ChiefLOL  and everyone now wants the recipe
But I still didnt tell were I got the recipe.,,,
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Doubie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Doubie Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 7:02pm
Nice looking recipes there guys...Ramprage, your ingredients list looks good, but the methodology for preparation seems a little light on detail LOL
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ramprage Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 8:44pm
I cook by feel, A bit of this and that, its not hard
grab a blob of butter, throw the spring onions in
and flour, turn it into a paste, mix the fish stock plus
the juice of the pipis and scollies( by the way I used
50 scollies and 1/2 bucket of pipis and everyone thought
they were mussels. chuck it all in a crock pot with the grated 
potatos, and i didnt use the corn, but the caynne pepper is
a must, might try the white wine next time and a cray body
might add good flavor, to be honest i did it on memory as i
forgot to take the recipe with me, looking back I got the
qualities fairly right. tryed also to keep out overpowering
flavors, last time i used fresh Tarakihi and that overpower
the shell fish.

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whiti-fisho View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote whiti-fisho Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 8:58pm
Bushpig you forget I live in TCDC territory not in the beautiful Far North ,where I was born incidently (Kawakawa Hospital ,lived Moerewa)If I lit a fire on the beach I would have the compliance officer ,the fire brigade ,half a dozen dogooders come down to put it out and give me an infringement notice .I do agree however the best Pipis and Mussels I ever had were cooked on a piece of corrugated iron on the beach 
Just had the Pipis steamed open in white wine ,strained the fiuid thickened with cream a touch of curry powder ,sweated red onions can of savoury tomatoes on a bed of baqsmati rice .can reccomend it it was bloody beautiful and the guest had seconds 
Must go get some more have at least three more recipes by my count to try 
Thanks Guys
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Post Options Post Options   Thanks (0) Thanks(0)   Quote davethefisho Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 9:49pm
for a good rissoto it takes constant care and attenttion.
this one serves 2.
200 gm shortgrain or basmati rice
1/2 onion
1 clove garlic
800ml fish or chicken stock
fresh corriander
100 gm pipi meat (steam open and retain juice)
25 gm butter
 
Fine dice onion and garlic and sweat off in a little butter or oil till clear, add rice and coat well with onion mix (cooking out the starch takes 2 or 3 mins)
add juice from steamed pipis, once juice is absorbed add stock around a cup at a time, cooking on a medium heat (constant simmer) each time the stock has been ALMOST soaked up add another cup. after 3 cups of stock (around 15 mins) taste rice & add pipis. keep adding stock until cooked but only ever a little at a time. rice should be soft on the outside and slightly firm in the centre. once rice is cooked add chopped corriander and butter, fluff with a  fork (in fact a fork is probably the best thing to use for the entire cooking process) taste, season with salt and pepper and serve piping hot with a cold beer and green salad.
the whole rissoto cooking process should take around 20 - 25 mins.
Enjoy
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Post Options Post Options   Thanks (0) Thanks(0)   Quote sooshee Quote  Post ReplyReply Direct Link To This Post Posted: 23 Nov 2009 at 11:42pm
Here is a simple recipe I had used for mussels 3 times in the last couple of weeks due to popular demand from guests who stayed with us. I think it should work well with pipis.
 
Heat good quality olive oil in pot over medium heat
Add crushed garlic (try not to burn them)
Add pipis
Turn up the heat
Add white wine (e.g., sauv blanc or pinot gris)- around 3/4 cup should be enough for a kilo of pipis
Add cracked pepper
Put lid on and occasionally stir until it starts to simmer
Add handful of italian parsley (flat leave parsley)
Keep stirring until pipis start to open up
Immediately stir in handful of freshly grated parmesan, sprinkling of fresh parsley, and drizzle some more fresh olive oil. Note the parmesan is for taste- you don't want to smother the dish with it.
 
Serve immediately. Provide bread to soak up the "soup".
 
Noticed I didn't mention adding salt. The natural saltiness of the pipis and the parmesan should be salty enough.
 
Bon a-pipi-titeSmile
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Moggy Quote  Post ReplyReply Direct Link To This Post Posted: 24 Nov 2009 at 12:07am
Originally posted by whiti-fisho whiti-fisho wrote:

Thanks Dave ,will PM later in day as am off to work now ,Iv'e tried cooking Rissoto in the past and haven't had much success ,do something wrong and end up with a gluggy mess ,the Paella sounds like a good idea 
 
The big mistake most people make when they attempt rissotto or Paella is they use the wrong rice - you can use basmati but the correct rice for the best meal is actually Arborio Rice -its an Italian short-grain rice that absorbs a huge amount of liquid unlike basmati which is basically cup of water to cup of rice.
Most supermarkets stock it or it you really want the good stuff (which is 100% better taste) try Sabato's in Normanby Rd in Mt Eden, there range is huge but not cheap.
 
If you use Aborio you can not go wrong.
(PS - happy to supply my personal favorite Paella recipe if it helps)
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Ritual Groove Meister Quote  Post ReplyReply Direct Link To This Post Posted: 24 Nov 2009 at 6:05am
Admittedly I like to just steam them and eat em', but here is a recipe I use when I've got a bucket of small clams/cockles and some pipis

Hot skillet
oil
Chopped garlic
hint of chilli
small amount of chopped seeded tomatoes
pipis
splash of white wine
flambe', and steam open
Good handful of chopped parsley
and at this stage you can eat, or drain and eat, or add a lashing of cream to enrichen the sauce
French classic
Pretty much like above recipes
Always a good backstop for a feed of kaimoana
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