Skate and chickpea salad
A dish of stingray is the first recorded European meal eaten in Australia. In the preface to Captain Cook's published journals, W.J.H. Wharton wrote in 1893: "It is known that Botany Bay was at first called by Cook, Stingray Bay, on account of the number of rays caught there."
Ingredients
1kg of skate wings
1 onion
1 celery stalk
2 cloves garlic
1-2 lemons
250g of cooked chickpeas
1/2 celery heart
salt and pepper
good extra virgin olive oil
Method
Wash 1kg of skate wings in cold water and place them in a wide pot or high-sided saucepan with a sliced onion, a sliced celery stalk, two peeled garlic cloves, half a lemon and two pinches of salt. Bring to the boil, turn off the heat immediately and cover with a lid, leaving it undisturbed for 20 minutes. You can tell the skate is cooked when the flesh comes off the centre cartilage with ease.
Take the skate out of the pot and carefully peel off the skin. Pull all the flesh, in small pieces, off the centre cartilage and mix on a serving plate with 250g of cooked chickpeas. Scatter half a finely sliced celery heart on top, as well as the grated rind of a lemon.
Season with salt and pepper and drizzle some good extra virgin olive oil on top.
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