Home' Greymouth Star : September 24th 2014 Contents Greymouth Star
Wednesday, September 24, 2014 - 7
uckily, vitamin C-rich citrus
fruits are abundant at this
time of the year. Sneezes and
colds are rife and citrus offer a
zesty boost to health providing
not only high levels of ‘C ’ but
potassium and fibre plus folate
— also known as folic acid — a
B group vitamin vitally important for healthy cell
growth and development.
Botanists have calculated that the history of citrus
fruits — native to China and South-East Asia —
goes back 20 million years. Early explorers to the
East discovered the tangy, juicy, bright orange that
quickly gained popularity in Europe, and — by way
Columbus — in the New World.
Mandarins, oranges, grapefruit, sanguinelli (blood
oranges), ugli fruit, lemons, limes and tangelos
are but a few of the citrus varieties now cultivated
worldwide. New varieties are constantly being
discovered and developed.
I am hooked on New Zealand navel oranges —
they have such great colour, flavour and juice that
they make other varieties of orange look pale in
comparison. They are also easy to peel and segment.
In general, about three oranges will yield one cup
of juice. Two oranges will provide a cup of diced
fruit. One orange has about 10 segments and will
yield about four teaspoons of grated rind.
Limes grow in tropical and subtropical climates.
Most New Zealand limes are still imported from
the Pacific Islands. However, many of us now
starting to grow our own.Lime juice and lime zest
is addictive and is a great — healthy — substitute
for salt in dishes. Limes are also an integral
ingredient of appetizing Asian recipes.
The kaffir lime — common in Thai and
Vietnamese cooking — is small with a skin that ’s
yellow-green, knobbly and wrinkled. The flesh is
usually dry — it ’s the rind that is used in cooking
plus the glossy, dark green leaves. These have a
unique double shape and look like two leaves that
are joined end to end.
The Kaffir limes I grew in Auckland had dry, pale,
useless flesh. The kaffir limes I’m now cultivating in
the ‘top of the south’ (sheltered from the frosts) are
very juicy — and the juice is excellent in dressings
and marinades. However, the flesh is still bitter and
unusable. I store my surplus crop of fruit in the
freezer ready to put extra zest into soups, meatballs
Microwave marmalade pudding
Quick and easy. Great ser ved with ice cream or
1 cup self-raising flour
1⁄2 cup caster sugar
50g butter, melted
1⁄2 cup orange juice
2 tablespoons marmalade
Sauce: 1 cup orange juice
1⁄4 cup lemon juice
2⁄3 cup caster sugar
Lightly grease an 18cm wide x 8cm deep (6 cups)
souffle dish suitable for the microwave.
Combine the flour and caster sugar in a bowl.
Whisk together the melted butter, orange juice,
marmalade and egg. Stir into the flour mixture
until well combined.
Pour into the prepared dish.
To make the sauce, place the orange and lemon
juices in a microwave-proof jug. Stir in the caster
Cook for 2 minutes, stir well, then continue
cooking until boiling. Carefully pour over the back
of a spoon onto the pudding ensuring it is evenly
Place a rack or upturned dinner plate in the
microwave. Place the pudding on top.
Microwave on high power (100%) for 6 minutes,
until a skewer inserted at the edge of the pudding
comes out clean. The centre should still be sticky.
Cover and stand for a few minutes before ser ving.
Ser ves 6.
Food processor marmalade
Lemon, limes, oranges or grapefruit can be used
in this quick-and-easy marmalade. Add a lemon or
two to the mix if making orange marmalade.
1kg citrus fruit (as above)
2 litres water
Halve the citrus and remove any pips. Roughly
chop the fruit. Place the fruit in batches in a food
processor with water to cover. Process, until evenly
chopped. Repeat until all the fruit is chopped.
Pour all the water and fruit into a preser ving
pan or large saucepan. Bring to boiling point and
simmer for 1 hour.
Remove from the heat and stir in the sugar until
well dissolved. Boil rapidly until the marmalade
reaches setting point, 104degC. Ensure the
marmalade does not stick on the base.
Remove from the heat and pour into hot
sterilised jars then seal.
Makes about 3kg.
2-3 oranges, peeled and segmented
1⁄4 cup sugar
2 tablespoons cornflour
3 eggs, lightly beaten
finely grated rind 1 lemon
3⁄4 cup milk
ground cinnamon to garnish
Preheat the oven to 180degC.
Place the oranges in a lightly greased, 20cm
Combine the sugar and cornflour in a bowl. Add
the eggs, whisking until smooth. Stir in the lemon
rind and milk. Pour over the fruit.
Bake uncovered for 30 minutes or until set. Dust
with cinnamon. Ser ve warm with ice cream or
whipped cream. Ser ves about 6.
Citrus beef nibbles
These saucy-glazed little nibbles are excellent
ser ved with drinks.
Nibbles: 500g very lean minced beef
1⁄4cup dried breadcrumbs
2 teaspoons finely grated root ginger
finely grated rind 1 kaffir lime
1 small shallot, diced
1 large clove garlic, crushed
flaky sea salt and freshly ground black pepper to
1 egg, lightly beaten
1-2 tablespoon olive oil for frying
Sauce: 1⁄2 cup orange juice
1⁄4 cup smooth marmalade
2 tablespoons soy sauce
1 teaspoon cornflour
Combine the ingredients for the nibbles in a bowl
— e xc ept for the oil. Mix well.
Take tablespoons of the mixture and roll into
small balls. Cover and refrigerate until ready to
Meanwhile, whisk the ingredients for the dressing
in a small saucepan. Bring to the boil over low heat,
stirring constantly. Simmer, until thickened.
To cook the nibbles, heat the oil in a large frying
pan. Saute the nibbles on all sides — in batches if
Shake the pan so they brown evenly. Cook for
about 2-3 minutes.
Add the sauce, shaking the pan so the nibbles are
well coated. Heat through, until glossy.
Ser ve with cocktail sticks or small skewers.
Makes about 25.
tout and raspberry
was often called for in
the pubs of yesteryear,
especially in the
Vita Stout was the
most popular. It was
made by DB and it had a sweet
chocolate maltiness and light
hops. Now we have a new wave of
dark beers from the three major
breweries — Lion, Dominion
Breweries and Independent
Breweries — and most of the 90
craft (boutique) breweries.
There is a range of dark beers just
as there is a range of ales and of
lagers. Dark brown ale centuries ago
came to be called porter and the
darkest strongest ones were called
stout porter and eventually just
called stout. The colour and flavour
comes from the malting of the
barley which is roasted to be a dark
colour or even to be burnt black
resulting in flavours of chocolate
and coffee and perhaps a smoky
You will find porters have a
smooth mouthfeel with caramel,
chocolate and coffee tastes but light
to medium hops such as Emersons
London Porter, Invercargill Pitch
Black, Renaissance Elemental.
Stouts have more intense flavours
and medium to high hops. They
may be made with oatmeal to give
a creaminess or with lactose for
milk stouts — Cassells Milk Stout,
Stoke Oatmeal Stout, Three Boys
Oyster Stout. Imperial Stout is
richer in malt and so it is higher
in alcohol 9% like Wigram Czar, 8
The modern craft style has the
American and New Zealand Stouts
with high hops, like Yeastie Boys
Pot Kettle Black. Dark lagers
have a smoother toasted caramel
flavour with a medium hoppiness
like Black Mac, Monteith’s Black,
Founders Long Black and Speights
If you are not familiar with the
darker side of life start carefully
with the porters and then move to
the dark lagers and finally make the
These beers all go well with strong
flavoured meals especially oysters,
beef and venison and are fine to
finish with some chocolate.
You are not drinking more
alcohol. You are not binge drinking
any more than most people in the
world. Despite what the media and
the health professionals are saying,
things are not getting worse. But
you do not get the good news, do
In 1978, New Zealanders drank
14 litres of pure alcohol per person
and since then it has been reducing
(with an occasional hiccup) to
nine litres now. The World Health
Organisation Global Status Report
on Alcohol and Health 2014 also
reports that New Zealand’s rate
of ‘heavy episodic drinking’ is well
below similar countries and we
are below halfway on the binge
drinking ladder. The publicity
should say ‘well done, but could do
better and drink more responsibly’.
The Manhattan — In a mixing
glass with ice stir 45ml rye whiskey,
20ml red sweet vermouth and 5
drops Angostura bitters and strain
into a cocktail glass. Garnish with
a cherry. Invented by the bartender
at the Manhattan Club in 1874 for
Lady Randolph Churchill.
“Good wine makes good blood.
Good blood causes good humours.
Good humours cause good
thoughts. Good thoughts bring
forth good works. Good works
carry a man to heaven. Therefore,
good wine carrieth a man to
heaven. ” — John Minsheu, 1599
Strong, dark and handsome
Microwave marmalade pudding.
Red wine choice
Brancott Estate pinot noir 2012 — Living
Land: An organic wine from Montana’s extensive
plantings. Excellent quality at a budget price with
fine cherry and plum flavours balanced by subtle
coconut oak and decent tannins. Drink now till
2016. Dry. $14 - $20.
White wine choice
Seifried Gewurztraminer 2013 — A booming
beauty of a bountiful wine with ginger spice and all
things nice, even luscious lychees. Light acidity and
longly lingering. Drink now till 2018. Medium $15.
Stoke Rich Porter — Yes, it is rich in aroma
and colour and rich in flavour with lovely
caramel dark malt tastes and hints of coffee.
The tang of kiwi hops is gentle and lasting.
4.6% . 500ml. $6.
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