I’ve been quite fortunate to grow up near some of the best beaches in the world. Heading down to the sand as a kid and digging in my feet in the hope to find pipis is a past time that conjures up some really great memories. It’s not something that I’ve really had a chance to do as much of over the last decade. But since a recent holiday to Byron Bay uncovered, I’d realised I hadn’t properly passed on this beautiful seashore foraging skill to my daughter.
I remember early on in my childhood being at Port Stephens with friends and family, making sandcastles, getting in the water for hours or having a dig with my brothers when we had the chance. Our incentive in finding pipis meant that were we successful in striking a payload we knew we were made me proud.
It was a blast getting her out there to find a few handfuls. We collected enough for a feed, and I gotta say, they were pretty fuckin delish-usss! So, with our 30-40 pipi haul, we made our way home to start prepping the little buggers. First things first though: You need to purge them of all the shit and grit inside them.
NB: For the following recipe, put aside a 2/3 Cup of the seawater to cook the Pipis in
PURGING the PIPI’S
Unless you’re Bear Grylls and enjoy eating shit sand, mud, and roadkill, you need to purge (cleanse) the pipis of all the crap inside them. It’s like giving them gastro, without it being contagious to you. I probably should have just said ‘detox them’.
- Make sure the container you are transporting home the pipi’s in, is big enough to hold twice as much seawater to pipis
- quickly clean pipi’s under cold tap water, cleaning any noticeable crap off if necessary
- sieve the saltwater to eliminate any grit and shit
- Place the pipi’s back into the saltwater and leave overnight
- the best place to get the saltwater is right near where you found your pipis
Pipis In Ocean Stock
This is a simple dish that takes advantage of using the ocean water the lived in
2/3 Cup of the seawater filtered through a napkin
Dash of white wine vinegar
1 tsp sugar (optional)
1. In a small to medium pot, bring the seawater to the boil
2. Gently place the pipis into the water and cook them for a few minutes,
3. Take out each pipi when their shells open and set them aside. When all pipis are out of pot turn heat
to medium-low and reduce liquid by half
4. You can choose to stop right here and devour the pipis as is on toast…no? ok continue
5. Start off by adding 60g of the butter, 1/2 tsp of the pepper, the dash of vinegar and lemon juice. Make sure
you taste your lemon first to judge its flavour. It may be too sour or bitter, so taste and go easy
6. Have a taste, liquid should be lightly lemony with a hint of vinegar. Should still be able to have the body
of the ocean in the flavour. A little tangy
7. Add sugar if desired
8. Place pipis back in warm broth and gently stir
9. Gently plate up and pour liquor over pipis and finely chopped tarragon
10. Serve with a wedge of lemon and warm crusty bread
No matter what time of the day it is or what meal you’re at, some form of egg on toast dish is welcome to dance on my taste buds. This here is tangy-sweet sauteed silverbeet on sourdough toast topped with a butter-poached egg, some beautiful soft goats cheese and a drizzle of truffle oil. That should be enough to get your mouth wetter than ya Granny’s panties at a Tom Jones concert.
There’s something so satisfying breaking into that glistening orange blob on top and watch it ooze like lava over the chard and toast below.
Make sure the eggs are fresh, the bread just been baked and the silverbeet’s just been picked. If not… fuck it, it’ll still taste wicked!
good slice of sourdough
large handful of silverbeet
2 cloves of garlic finely diced
soft goats cheese
150g grass fed butter for poaching
2 tsp brown sugar
Extra 80g butter
salt & pepper
1. On medium to high heat, melt butter in small frying pan or pot
2. In a separate frying pan melt extra butter and a small splash of olive oil
3. When it gets hot, saute garlic, Dont let it burn!
4. Add Silverbeet with brown sugar, a dash of worcestershire sauce and dash of water.
Place on a lid and let cook for 3 minutes
5. Take off lid and season with salt and pepper. Whilst off the heat add the rest of the butter.
Toss to coat. Keep warm, set aside
6..Poach egg/s in butter
7. Toast the Sourdough. When done, place on serving board
8. Top with the silverbeet and the egg/s
9. Drizzle with truffle oil and crumble over goats cheese
10. Season and dig in
Probably the easiest pie you will ever make.
Shuffling through the mountain of food that wasn’t pie my gaze settled upon an old canned favourite, corned meat.
My attention nearly turned to the baked beans in ham sauce when I had an epiphany. I remembered that my search through the freezer moments earlier revealed I had some puff and shortcrust pastry. Right there and then I knew it had to be done.
I was feeling, as usual, one day like I needed a pie for lunch. I went to the freezer to see if I had any frozen ones I could nuke in the microwave, but I was shit out of luck. Not really wanting to go through the effort of going down the street to buy one, I disappointingly went to the cupboard to see what other options I had for a quick bite.
- I emptied the can to make it into a pie tin
- took the label off so it wouldn’t burn
- lined the tin with shortcrust pastry
- put the meant back in the tin
- covered with puff pastry
- cooked in preheated oven for about 15-20 mins or until golden brown
Juicy, and delicious, this would have to be the easiest meat pie I’ve ever made. But it filled the spot, and the best thing was there was no cleaning up, just turf the pie tin in the trash!
Give it a go. Let me know how you went, I’d like to see what choice of canned goodness you tried. Bon Appetit