Enter here & you could win a voucher for a pair of Maui Jim Sunglasses of your choice (prescription lenses not included) in our latest recipe competition.

Simply post a recipe here using the template below and you’ll be in to win. All recipes must be your own - copying & pasting recipes from other sites will invalidate your entry.

Recipes should include seafood or game or smoked food as one of the ingredients.

There is a maximum of 2 entries per person so make sure you submit your best recipes.

Recipes will be judged by the fishing.net.nz admin team and this competition closes at 5pm on 30 September 2012. Entries are only open to New Zealand residents, the judges decision will be final and no correspondence will be entered into.

The recipes should follow a standard recipe format & be laid out as follows:

Recipe Name:

List of ingredients:

Method: The method should clearly outline how you prepare the seafood or game for cooking

Photo:

NB: You must include a photo of the finished dish for the recipe to be eligible for this competition.

By posting your recipe in this thread you agree that Fishing.net.nz ltd has the right to publish your recipe elsewhere on this site.

Tuna with Watercress salad.

Ingrediants:

2 tablespoons of orange juice
  
1 tablespoon soy sauce
  
1 tablespoon sesame oil
  
1 teaspoon minced ginger (fresh is always best)
  
1/2 teaspoon hot sauce (I use Tobasco)
  
1/4 teaspoon pepper
  
1/2 cup finely sliced green onions
  
1/2 cup of water chestnuts, can also use walnuts but not as nice
  
1 tablespoon toasted sesame seeds
  
1 Tuna steak, about an 1-inch thick (or marlin)
  
1/2 teaspoon canola oil
  
A pinch of salt
  
4 cups watercress, washed and cut up.

  
Directions:

1. Preheat grill medium to high

2. Mix the orange juice, soy sauce, sesame oil, ginger, hot sauce and 1/8 teaspoon of pepper in a bowl.
Put half the dressing in a small bowl and add the green onions, water chestnuts and sesame seeds, and mix.

3. Rub tuna with canola oil and sprinkle with salt the remaining 1/8 teaspoon pepper, I grill for around 4 to 5 minutes per side.

4. Add watercress to the large bowl and toss to coat with the remaining dressing.
Cut the tuna into slices, divide the watercress between 2 plates and top with the tuna and green onion-ginger "relish"

Wash down with a chilled beer, under the pohutukawa trees down at the beach.

FogDog Panko Scollies

Title: The healthy alternative to eating Smoked Wild Pork Bacon and a slab of Ruahine Venison Rump.

My wife and I came up with this creative dish after a week of solid meat and spuds for dinner. We decided the calorie intake was getting a bit ridiculous so we decided to add some spice to it all.

Ingredients:
1lb venison (rump will do)
1/4 cup of Brown sugar
1/4 cup of Sweet Chilli sauce
6 strips of your own Manuka Honey and Dill smoked Pork Bacon (packed bacon will not suffice!)
2 large Kumara
1/2 cup of brown sugar
2 Tbsp Balsamic Vinaigrette
2 large tomatoes
1 bag of Mesclun salad
1/2 cup of fresh herb (parsley goes great with this dish)
1/2 cup of roasted cashews
1/4 cup of mixed seeds, pumpkin, pine, sesame, sunflower etc

1/4 cup of Red Wine Vinegar
1/4 cup of Maple syrup
Ranch dressing

1. Meat prep.

• Combine in a small dish 1/4 cup of brown sugar with 1/4 cup Sweet Chilli sauce (baste)
• Take about 1lb of aged venison rump and fashion as many thumb sized strips you can from it
• Pre-oil your meat and let sit at room temp for 10mins.
• Sear your strips on a preheated HOT skillet browning nicely but keeping inside relatively rare
• Remove meat from skillet and mix the baste mix with meat-
• Once the meat is nicely covered, place back into the skillet and place the skillet into a pre-heated oven @ 180 deg for 10mins. Continue to cook the meat till its rarity is to your liking i.e. med-rare etc. Remove from the oven and let glazed meat strips sit until ready to serve.
  *Bacon*- shred into generous sized pieces with your hands and fry till semi-crispy in the pre-seasoned skillet.
  Remove bacon from the skillet and leave to sit until ready to serve.

2. Kumara prep.

• Combine 1/2 cup of Brown sugar with 2 Tbsp Balsamic vinaigrette in a small bowl
• Peal and dice into relatively small, uneven shaped (not sized) chunks
• Pre-boil the Kumara pieces for 10mins to tenderize (pre-boiling saves alot of baking time!)
• Remove pieces from the boil, drain the water and let them dry a little
• Now toss the pieces of kumara together in the balsamic/b-sugar glaze
• Place them into the (by now, WELL seasoned) skillet and bake them off for a further 20-30mins.

3. Salad prep.

          Place in a large bowl:

• 1 bag of Mesclun salad, 1/2 cup of fresh herb, 1/2 cup of roasted cashews, 1/4 cup of mixed seeds and cooled roasted kumara pieces.
• Drizzle 1/4 cup of Red wine vinegar and 1/4 cup of Maple syrup over the salad mixture and let the excess dressing liquid drain away!
• Sliver 2 large tomatoes into many pieces

4. Plating up.

Now this is the fun part!!

• take your salad mixture in handfuls and shake out any remaining excess dressing liquid 
• place large piles of this salad mix onto two large dinner plates
• place the slivered tomatoes around the edge of the salad for a that fancy contained look
• Mix your two meats together and place around the top of the salad (make sure your meat is warm, or even cold, not hot! this is a salad) to your own liking.
• Generously drizzle Ranch (or any other favorite dressing) on top of your creation

KAI TIME!!

ps. this meal is great for brownie points! Wifey sees you're eating your greens and the dish will display a semi-sophisticated side of you shes probably never seen before

Winner to be announced in the next day or two. Initial judging was a draw and so it's going to the next level!