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Sue Evans of Barfoot & Thompson Takapuna is one of the Shore’s best known real estate professionals. She’s been a Shore girl most of her life, having lived on the coast from Murrays Bay through to Devonport. Sue and her husband Peter have a passion for real estate (Peter also works in the Barfoot & Thompson Takapuna Office) and they also have many interests. But it is food that Sue and Peter are sharing with Channel readers in this issue. Sue admits that Peter is the better of the two at cooking. Channel's Aidan Bennett asked them to share one of their favourite family recipes. Inspired by Sue, but most probably cooked by Peter!
AIDAN BENNETT: What is your recipe and where did it originate from?
SUE & PETER EVANS: Seafood Paella with Pulled Moroccan Lamb and Wood Fired Pizza. This rustic recipe is a fusion between Morocco, Spain and Italy.
AB: What’s the secret to making this recipe work?
SE: The ultra slow cooking of the Lamb followed by the high heat flash. The rest speaks for itself.
AB: Why did you choose this recipe?
PE: We love this recipe and style of cooking, especially when entertaining for large groups of friends and family, as it is so easy to cook and expand on.
AB: What do you love about cooking?
SE: Peter loves the creative side of cooking and all cooking styles. During the Summer months, weather permitting, he enjoys experimenting with the Pizza Oven.
AB: Ever had a disaster in the kitchen?
PE: Plenty! Even forgot to add the simple green salad to today’s meal. There have been numerous spontaneous combustions with the Pizza Oven!
AB: How did Peter become the lead cook in the family?
SE: It really follows his family tradition with his father catering for the local Milford Bowling Club functions and family.events. When the opportunity arose as a result of our son’s rowing interests, he was soon delegated to the role of Camp Dad/Mum, for the Takapuna Grammar School Rowing Club. An arduous task of catering for up to 130 people for weeks on end.
AB: What’s your favourite cuisine?
SE: Probably Thai and Italian. Anything with strong fresh flavours.
AB: What foodie spots do you enjoy visiting locally?
SE: Loving the myriad of restaurants now available in Takapuna. For a quick lunch, Massimo’s King Prawn and Chicken Salad is a favourite.
AB: If you could dine anywhere in the world, where would it be and why?
PE: We love our Hauraki Gulf and any quiet beach for a small charcoal fired BBQ is always unbeatable.
ingredients & Method...
MOROCCAN PULLED LAMB
Lamb (boned forequarter) rolled out. 4 or 5 gloves of roughly chopped garlic on top along with 3 or 4 roughly chopped preserved lemons. Sprinkle over with Harissa Powder and roll up tightly and tie.
Place in an oven bag, cook for 5 plus hours in a slow oven at 90 degrees. Take out of oven bag, quickly freeze the cup or so of left-over juice and remove fat from this. Place juice and lamb in oven proof dish and flash in Pizza Oven when ready to serve. This will give a lovely crisp skin and reduce to a gorgeous gravy jus.
2 tablespoons olive oil
2 or 3 chopped onions
2 chopped hot Chorizo Sausages
4 or 5 cloves garlic chopped
2 teaspoons paprika
1½ cups Paella Rice
1.2 litres stock (salt reduced Chicken Stock is best)
1 can peeled/chopped tomatoes in juice
Capsicums, peas, sweet corn (as you like)
2 or 3 cups seafood: Prawns and any shellfish
Salt and pepper
Coriander or parsley
Lightly sauté onions in a Paella dish or large pan adding garlic, sausage, capsicum and continue to sauté until showing some colour. Add paprika, stir and then add rice. Saute gently to cover the rice with oil mix. Add stock all in one go and bring to a very slow boil then to a minimum heat setting. Cover with tin foil and after 15 minutes add any vegetables and the tomatoes with juice. 5 minutes before completion add the seafood, arranging around the outside of the pan. Cover again until the seafood is cooked. A small time left standing will soak up any extra juice and enhance the flavours. Season and sprinkle with chopped coriander or parsley.
WOOD FIRED PIZZA
Make up the bread mix after putting the Lamb on
½ cup warm water
1 dessert spoon honey
½ cup standard flour
2 teaspoons granulated yeast
Mix all in a bowl to produce a very thin watery dough. Cover and set aside. The mixture will thicken and rise in less than one hour.In a large mixing bowl:
2 cups standard flour
½ cup Semolina and salt if desired
Fold in the risen dough and then add enough warm water to make a firm stretchy dough. Add a good measure of olive oil during the process. Cover and set aside for 2 hours.
Roll out on a floured board and top with a standard Pizza topping sauce ie Leggos (just a small smear). Top with a generous mixture of chopped garlic and olive oil. Sprinkle with Parmesan Cheese. Cook as is or add your favourite toppings. Can be cooked in a Pizza Oven or conventional very hot oven on a Pizza stone. If cooked in a Pizza Oven will only take 1 minute.
Channel Magazine: Issue 74 March 2017