KAWAKAWA is my new best friend in the kitchen. After the discovery of this super plant in my garden, I have been experimenting with kawakawa. I mix it with anything I cook, bake or drink. I also challenged a fellow food blogger from the opposite side of the world (Seattle WA), lovely Seana of CottageGroveHouse.com, to a ‘cook-off’. Well, it’s not really a cook-off since we’re not competing at all. We wanted to present two dishes using the same main ingredient – PEAS, where she would use mint while I would use kawakawa.
This is also a chance to try award-winning chef Marc Soper’s minted pea custard recipe which he shared with the readers of FishHead magazine in the April 2013 issue.
I didn’t get to taste Chef Marc’s minted pea custard because it was sitting next to a four-legged animal (famous NZ lamb from Pirinoa Station). Anyways, it looks great and the recipe is easy to follow. I didn’t follow it to the letter, though. I missed the ‘blend until smooth’ part and ended up with a texturized version with a kawakawa kick.
I shared the custard with my ‘driving supervisor’ and friend Louise and she liked it! Unbeknownst to her, I had eaten a plateful before our practice drive and I was feeling a little ‘heady’. It might just be psychological or coincidental. But kawakawa and I have a long way to go in this adventurous culinary journey.
Once you’re done here, please check out the minted pea recipe Seana has come up with at the Cottage Grove House.
Adapted from Wellington Chef Marc Soper’s Minted pea custard recipe: Minted pea custard with Kawakawa ~ Recipe here