Paua in Champagne

Name: Paua in Champagne
Prep time: 8 h
Cook time: 1 h 30 min
Total time: 9 h 30 min
Yield: 4 serving(s)
Ingredients: 750 g paua (roughly 15 –20); 300 ml cream; 1 tablespoon butter; 1 Spanish onion, finely sliced; 1 teaspoon finely grated ginger; 1 chicken stock cube; 1 dash fresh ground black pepper; 1 bottle sweet champagne; 1 dash cornflour, if needed; 1 dash balsamic vinegar

Submitted by Missy Wombat

"This is not your everyday Paua recipe but then again Paua is not your everyday meal. For those non-NZers, paua is also known as abalone."

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Ready In:: 9hrs 30mins
Ingredients:: 10
Serves:: 4

ingredients

750 g paua (roughly 15 –20)
300 ml cream
1 tablespoon butter
1 Spanish onion, finely sliced
1 teaspoon finely grated ginger
1 chicken stock cube
1 dash fresh ground black pepper
1 bottle sweet champagne
1 dash cornflour, if needed
1 dash balsamic vinegar

directions

Drown paua in fresh water for minimum 6 hours max 8 hours or until flesh is limp to touch.
Shuck flesh from shell and trim off skirt and gut, place flesh to one side, bury shells and trimmings in veggie patch.
Heat butter, saute onion and ginger in large frypan until golden brown.
Add at last minute black pepper, saute for further 30 seconds to 1 minute.
Pour in champagne with heat at very very low simmer.
Do not allow to boil at any time; this is critical.
Add paua, cover and cook at very low simmer for 1 to 1& 1/2 hours.
Remember don’t let it boil or your paua will toughen to boot soles texture.
Remove paua and place to one side covered to keep warm, add stock and cream to remaining liquid in pan.
Bring to boil, reduce liquid to warm honey consistency.
This should literally take only a minute.
Add balsamic vinegar, say one teaspoon.
Turn heat off, add warm paua, stir to coat in gravy/jus.
Serving suggestion: Arrange paua over steamed plain white rice and serve with a lettuce tomato salad of your choice.
Dressing- suggest just cider vineger, olive oil, fresh ground black pepper, a little mild english mustard.
If you have done this right it is heaven.
The most important ingredient is patience.
Don’t let it boil.
Your taste buds will reward you.

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RECIPE SUBMITTED BY

Missy Wombat

Australia

I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!

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