Lennox Hastie’s Pipis, Garlic, Karkalla


Found all along the eastern coast of Australia, pipis have long been an important food source for Indigenous Australians, found in many middens dating back more than 2000 years

• 1.6kg live pipis (or clams/vongoles), purged and cleaned (see Note)
• 1 bunch garlic scales
• 100g karkalla (beach bananas), washed and picked
• zest and juice of 1 lemon
• 100ml fruity, mild extra-virgin olive oil, such as arbequina or koroneiki
• 1 red chilli, deseeded and finely sliced
• 20g flat-leaf (italian) parsley, finely chopped

1 Prepare your embers. Spread the embers evenly across the base of the grate and set a grill cooling rack 2½ cm (1 in) above the embers.
2 Place the pipis directly on the rack. Immediately cover with a lid and allow to cook for 2–3 minutes, or until they open.
3 Meanwhile, grill the garlic scapes and karkalla over the embers.
4 Uncover the pipis and, using a pair of tongs, carefully remove the pipis as they pop open, placing them into a clean bowl and retaining as much of the liquor as possible. Add the lemon zest and juice to the bowl.
5 In a small cast-iron pan, heat the olive oil. Add the chilli and gently fry until lightly golden. Pour the chilli oil over the pipis.
6 Strain the mix of oil, lemon and pipi juice into a warm saucepan and whisk to emulsify. Add the parsley and mix well.
7 Arrange the pipis in a bowl and pour the emulsified juices over, garnish with the garlic scapes and karkalla, and serve immediately.

Recipe courtesy of Lennox Hastie, extracted from Finding Fire


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