Our Recipes...   

 

A few of our classics & the most common recipes people ask us for, scaled down so you can make them at home. Simple, seasonal dishes and sauces we use in the restaurant, shared so you can recreate a little bit of Schnappa Rock in your own kitchen.​​​

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Kawakawa Chimichurri 

This recipe has been a staple on our menu for many years and is used across a number of dishes, including as the base for our ceviche sauce. We blend it to properly break down the kawakawa. Kawakawa grows in abundance around Tutukaka and this is a great way to show it off as an ingredient.

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Ingredients:

35g kawakawa leaves
1 large red onion, finely diced
1 tsp dried oregano
½ tsp chilli flakes
25g fresh parsley, chopped
25g fresh coriander, chopped
20g garlic cloves, minced
½ Tbsp salt
1 Tbsp vegetable stock powder
1 Tbsp cracked black pepper
2 Tbsp pomegranate molasses (optional)
1 Tbsp sugar
¼ cup red wine vinegar
½ cup olive oil

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Method

In a bowl, mix the chopped kawakawa, red onion, oregano, chilli flakes, parsley, coriander and garlic.

Add the salt, vegetable stock powder and cracked black pepper.

Stir in the pomegranate molasses (if using), sugar and red wine vinegar.

Slowly drizzle in the olive oil while stirring to combine.

Alternatively you can put everything in a blender and blend.

 

Notes:

We usually blend it as this breaks down the kawakawa faster. Ideally leave it for a day or two before using so the flavour settles.

We also often adjust it by adding a bit more olive oil depending on what we are using it for. This tones the flavour down slightly and makes it a bit less intense.

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Avocado, Kawakawa & Wasabi Sauce (Schnappa Rock Ceviche Sauce)

This sauce has been a winner on the menu and goes really well with our ceviche or in tacos. It uses our kawakawa chimichurri as an ingredient, so you will need to make that first (recipe above).

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Ingredients:

1 ripe avocado

100g kewpie wasabi mayo
⅔ cup kawakawa chimichurri
⅔ cup coconut milk
Large handful coriander
Large handful spring onion tops
2 Tbsp lime juice
1 tsp green food colouring
Salt to taste

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Method:

Add all ingredients to a blender.

Blend for a few minutes until light and silky smooth.

Fine strain, then chill before using.

 

How to Make Schnappa Rock Ceviche

Take fresh fish of your choice and dice it. Season with sea salt and add some lemon or lime juice. Chop coriander, chilli and spring onions and mix through the fish.

Pour some ceviche sauce into a bowl, then place a pile of the raw fish over the top. Finish with crispy corn for texture and some fresh herbs.

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Notes:

If using tuna we usually use less lime juice and add a little of our sesame ginger dressing (recipe below). Another quick way to do ceviche is to mix diced fresh fish with lemon or lime juice, salt, and equal parts kawakawa chimichurri and Kewpie wasabi mayo, then serve. This is a faster version we used to do and it was very popular.

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Sesame Ginger Dressing

(Schnappa Rock Sashimi Dressing)​

This dressing is great with raw sashimi and Kewpie wasabi mayo. At Schnappa Rock we finish our sashimi with some fresh spring onions, a sprinkle of dukkah and a few wasabi peas. It also works really well as a dressing for salads and vegetables, or even as a stir fry sauce.

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Ingredients:

100 g ginger (unpeeled)
2 cups soy sauce
1 cup lime juice
1 cup sesame oil
1 cup mirin

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Method:

Add everything to a blender and blend really well.

You can either strain it, or leave it slightly pulpy from the ginger depending on how you prefer it.

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Dukkah 

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We finish a lot of dishes with our dukkah. It is great for enhancing almost anything by adding that extra texture and flavour. It has become a bit of a staple on our menu over the years.

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Ingredients:

125 g cashew nuts
125 g hazelnuts
250 g mixed sesame seeds
6 Tbsp coriander seeds
2 Tbsp fennel seeds
2 Tbsp flaky sea salt

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Method:

Preheat your oven to 220°C.

Spread everything evenly on a baking tray and bake for about 5 minutes, watching closely so it doesn’t burn.

Let it cool completely, then pulse in a food processor until coarsely ground.

Store in an airtight container.

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Chilli Garlic Herb Butter 

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This butter is great on steak, potatoes, grilled ciabatta and plenty of other things.

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Ingredients:

1 red chilli, finely chopped
2 sticks spring onion, finely chopped
3 cloves garlic, minced
Handful fresh herbs (basil or parsley)
250 g butter (room temperature)
Salt and pepper to taste

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Method:

Combine all ingredients in a bowl and mix well.

Season with salt and pepper to taste.

Best served at room temperature.