Smoked kahawai and turmeric butter
Photo by Vanessa Lewis
Try this famous Giraffe Smoked Kahawai Butter served with ciabatta (pictured: Olaf's charcoal ciabatta) and some crudites.
- Break up the smoked kahawai, making sure you remove all the bones. Place the fish in a food processor and process till the fish is as fine as you can get it.
- Add the remaining ingredients to the food processor and blend till well combined and smooth.
- Place on a serving dish and top with lemon zest curls and the chopped curly parsley.
- Serve with ciabatta. At Giraffe we use the sensational Olaf’s charcoal ciabatta along with crudities, for example: baby carrots, radish wedges and green beans.
For another casual seafood recipe from Simon, see his ginger and chipotle mussels