Redefining Maori cuisine by blending traditional Maori ingredients and practices with the many modern culinary styles of New Zealand, Chef Peter Peeti creates scrumptious, yet easy, dishes for all to enjoy. He shares one of his favourites with SPASIFIK
Peter Peeti is a professional chef from Rotorua. He spent a decade as head chef at Rotorua restaurant, Rendezvous, and won the prestigious Apprentice of the Year Award for his culinary skills in 1990. Drawing from the abundant fare of Aotearoa land and sea, the charismatic Maori chef and television personality shares his culinary knowledge and favourite recipes in his popular television show Kai Time on the Road (aired on Maori Television), and his cookbook Tasty Modern Maori Food.
Peter not only has a flair for cooking, but also a passion for hunting, fishing and procuring ingredients directly from the source. The current series of Kai Time on the Road screens on Maori Television, Sundays at 7pm.
Cajun spiced trout steaks on cherry tomato, spinach with garlic tossed koura (fresh water crayfish)
INGREDIENTS:
- 1 Trout
- 1 Doz fresh water crayfish (koura)
- 2 Tblsp Cajun spices
- 2 Tblsp Olive Oil
- 1 Red onion, diced
- 2 Tblsp butter
- 2 Tblsp garlic, crushed
- Cup fresh basil, chopped
- Onion, diced
- Cup Italian tomatoes, diced
- 12 Cherry tomatoes
- 1 Bunch spinach
- 1 Spring onion, sliced
- Salt and Pepper
- Parsley, chopped
METHOD:
Step 1 Clean and slice trout into steaks, season with Cajun spices. Sprinkle a little olive oil onto trout and grill both sides until cooked.
Step 2 Cook fresh water crayfish in boiling salted water for 5 minutes. Strain, add butter and 1 Tblsp garlic, toss koura till well coated.
Step 3 Heat olive oil in a saucepan. Add red onion, Tblsp garlic, basil, chopped Italian tomatoes and cherry tomatoes. Fold in the spinach leaves. Season to taste with cracked pepper and salt.
Step 4 Serve the steaks on spinach, garnish with the koura, sprinkle with spring onions and chopped parsley.
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