Pippies on toast

"Pippies are fun for big families to collect on the beach, especially for the kids. I grew up collecting pippies with my family and we made soups which included crab and even wood worm! This is a yummy meal to have with toast or Johnny cakes."

Pippies on toast Credit: Kitti Gould

• serves

  3

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 100 g salted butter, diced
• ½ brown onion, finely chopped
• 200 g button mushrooms, quartered or sliced
• 1 garlic clove, minced
• 500 g pippies, soaked for 1 hour
• 400 g can chopped tomatoes
• pinch sugar
• salt and pepper, to taste

To serve

• thick white buttered toast
• ¼ cup parsley leaves, coarsely chopped

Standing time: 1 hour

Instructions

1. Heat the butter in a large heavy-based frying pan over medium-high heat. Add the onion, mushrooms and garlic and stir until golden and tender.
2. Add the pippies and stir just until they start to open. Add the tomatoes and simmer for 3 minutes or until slightly thickened and reduced. Season with a pinch of sugar, salt and pepper to taste.
3. Serve the pippies on thick buttered toast, scattered with parsley.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Toast Toppers

Watch The Full Episode Here

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