A109 Light Utility Helicopter flight with mayor Gisborne City from the air in November 2023.
Regional fishmonger Real Fresh bring you a mouth-watering moki dip using their Ahia smoked fish — from the people of Ngati Porou.
Ingredients:200g Ahia® Smoked Fish, such as moki1 large (200g) starchy potato, such as Agria300ml milk2 cloves garlic, peeled1 bay leaf100ml cream2 tbsp olive oil1 lemon, for the juice1
tbsp grated Parmesan cheese1 tbsp freshly-chopped parsley, optionalSalt and freshly-ground black pepperMethod:Remove the Ahia® Smoked Moki from the fridge and packaging and allow to rest at room temperature before cooking.
Wash the potato, but do not peel, then boil in salted water until tender. Drain and cool the potato. Cut it in half and scoop out the flesh into a mixing bowl, lightly mashing with a fork.
Put the Ahia® Smoked Moki into a saucepan and pour in the milk. Crush the garlic, add to the pan with the bay leaf and bring to a gentle simmer for 4-5 minutes. Strain the milk from the fish, setting both to one side in separate bowls, throwing away only the bay leaf. Allow the fish to cool enough to handle.
Break the Ahia® Smoked Moki into flakes, throwing away any bones and skin, then add the fish to the potato. Mix together thoroughly, adding a couple of tablespoons of the milk, and the cream.
