Pipies in Black Beans

1 tbsp. sesame oil

1 kg pipies, cleaned and sand less

45 ml water

1 tbsp. corn flour, mixed with 2 tbsp. water

1 tbsp. fresh chopped coriander

3 shallots, finely chopped

1 bottle Black Bean Sauce

• Place sesame oil, pipies and water in a pan and cook until pipies start to open.

• Add Black Bean Sauce and cook until all pipies have opened.

• Add corn flour and stir until sauce has thickened, around 1 minute on high.

• Add coriander and shallots.

• Serve with rice or noodles.

• Serves 4.

Fried Vongole

2 eggs, lightly beaten

Salt and pepper

2 cups breadcrumbs

1 tbsp. dry mixed aromatic herbs

1 kg pipies, cooked marinere style and removed from shell

3 tbsp. Tartare sauce

• Place eggs in a bowl and season with a little salt and pepper.

• Combine breadcrumbs and herbs in a separate bowl.

• Dip pipie meat in egg mixture then roll in breadcrumbs.

• Deep fry pipie meat in hot oil, until golden brown.

• Drain on absorbent paper and serve immediately with tartare sauce.

• Serve 4.

Pipies Marineres

1 kg pipies, cleaned

1 small onion, sliced

1 stick of celery, sliced

1 garlic clove, chopped

60 ml water or white wine

Pepper

1 tbsp. butter

1 tbsp. parsley, chopped

• Place pipies, onion, celery, garlic and water (or white wine) in a large saucepan.

• Cook over a medium heat until pipies have opened.

• Stir frequently to ensure pipies cook evenly. Discard any that have not opened.

• Add pepper to taste. Stir in butter and parsley just before serving.

• Serves 3 – 4.

Pipies and Black Mussel Broth

45 ml vegetable oil

1 onion, finely chopped

2 tbsp. Tom Yum paste

200gr pipies, cleaned

200gr black mussels, cleaned

1 stalk lemon grass, chopped

Juice of 1 lime

3 cups chicken stock

1 tbsp. fresh coriander leaves, roughly chopped

1 tbsp. coriander stalk and roots, finely chopped

1 tbsp. Thai fish sauce

• Heat oil in wok or large cooking pot.

• Add onion, Tom Yum, pipies and mussels.

• Simmer, covered with a lid for 30 seconds.

• Add chicken stock, lemon grass, lime juice, coriander stalk and roots, Thai fish sauce and stir through.

• Cook until all shells have opened.

• Add fresh coriander leaves and serve in soup bowls.

• Serves 6.

Pipies Waterzooi

1 tbsp. olive oil

1 kg pipies, cleaned

350 ml dry white wine

5 cups chicken stock or fish stock

250gr Desire potatoes, peeled and cut in large dices

150gr carrots, peeled and sliced finely

150gr leeks (white part only), sliced and washed

150gr celery, sliced and washed

1 tbsp. corn flour mixed with 2 tbsp. water

100 ml thickened cream

Salt and pepper

1 tbsp. chopped parsley

• Place oil, pipies and white wine in a large pot over a high heat. Cook until all have opened.

• Remove pipies and set aside.

• In another pot on medium heat, put broth and chicken stock together, bring to the boil, add potatoes and cook for 10 minutes.

• Add carrots, leeks, celery and cook until potatoes are cooked, around 8 -10 minutes.

• Strain the liquid out of the vegetables and pour it into the other pot (on high heat); keep vegetables and potatoes aside.

• Bring pot to the boil, add corn flour mixture, and boil until thickened (around 1 minute). Then add cream, salt and pepper to taste and boil altogether for another 30 seconds.

• Add clams and vegetable, bring back to the boil and serve in a big soup bowl or in individual plates.

• Garnish with parsley.

• Serve with dry white wine.

• Serves 4.

Pipies Provencal Salad

100 ml extra virgin olive oil

1 onion, finely chopped

1 red capsicum, diced

4 vine ripened tomatoes, diced

½ stick celery, sliced

2 garlic cloves

1 kg pipies, cleaned and sand less

150 ml dry white wine

1 tbsp. freshly chopped aromatic herbs (thyme, rosemary, marjoram)

Salt and pepper

• Place oil, onion, capsicum, tomatoes, celery and garlic in a large cooking pot. Cook over high heat for 5 minutes, stirring frequently to prevent sticking.

• Add pipies, white wine, fresh herbs and seasoning and cook with the lid on until all shells have opened. Stir frequently to ensure even cooking.

• When pipies are open, serve in large bowls with salad or grilled baguette bread. Complement the dish with a rose or white wine from Province.