HomeFood + WinePipis with cider and saltbush

Pipis with cider and saltbush


500g Goolwa pipis (fresh)
2 cloves garlic, chopped
1 small chilli, chopped
250ml cider (Hills Cider cloudy apple)
40g butter, cubed
30g saltbush leaves (can be replaced with parsley)
Decent flat bread or pizza dough


Make sure pipis are appropriately purged and free of sand. Drain all excess liquid from them.

In a hot skillet, add the garlic and chilli with a little olive oil.

No more than 10 seconds later throw in your pipis and toss around quickly before putting a lid on the pan to capture the steam.

About 30 seconds later, remove lid quickly and add the cider, keep the heat high, return the lid to the pan.

Give the pan a shake a couple of times to move the pipis around, then remove lid. Pipis should be opening by then.

Add in the butter, saltbush and/or parsley and toss through.

Pipis should be open, plump and glossy, do not over-cook!

Spoon into serving bowl and pour liquid back over the top.

Serve with a lemon wedge and a chunk of freshly cooked (or toasted) flat bread or pizza bread to mop up all those delicious juices.


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