Braised Abagold Pouch Abalone

Braised Abagold Pouch Abalone

Ingredients:

• 1 Can of Abagold minced abalone
• 75g butter
• 1 teaspoon garlic
• 75g mushroom (Finely sliced or liquidised)
• 3 teaspoons lemon juice
• 100ml cream
• Black pepper (to taste)
• Nutmeg (to taste)
• Serve on Basmati or fragrant white rice

Method:

• Heat a pan and add butter
• Once butter is melted add garlic and mushrooms
• Add abalone and juice from the can and stir through
• Add lemon juice, nutmeg, and pepper.
• Stir through
• Remove from heat and stir in the cream

Some tips:

• You can use white bread without the rinds as a thickener
• It is good to let the mixture stand for an hour or two, then reheat and serve.
• Do not keep the mixture for longer than 24hours without freezing.
• One can is roughly enough for 4 starters.
• Do not add salt as the can already contain some salt.