Home' Greymouth Star : October 22nd 2014 Contents Greymouth Star
8 - Wednesday, October 22, 2014
t was not so long ago that the only cooking
oil readily available on the supermarket
shelves was soy.
Now we can choose different oils designed
for specific cooking purposes. How many
different oils do you have stored in your
pantry? Recent research from international scan data
company Aztec indicates households have an average
of 2.9 types of oil.
However, once a bottle is opened and the oil is
exposed to oxygen, it begins to lose freshness and
flavour. Obviously, the fresher the oil the better the
quality of your dish. So to this end, one the country’s
most popular oil producers Alfa One, has introduced
two extra virgin olive oils cold pressed from olives
within a few hours of being picked. The two Umbrian
olive varieties, leccino and frantoio are grown and
pressed by an Italian family in Australia, and the
oil shipped to New Zealand stored in controlled
conditions. The oils are bottled every few months to
ensure peak freshness.
Leccino extra virgin olive oil is mild and smooth,
great for dressings, sauces, pastas and low-heat
frying. Frantoio is full-bodied and fruity, suitable for
stronger-flavoured dishes such as barbecue marinades
or casseroled meats and well-flavoured tomato
delights. Both oils are best used at low-temperatures
to preser ve the flavours.
Brown rice oil is another newbie to the market.
Unlike the two olive oils, this one is suitable for
high temperature cooking. Brown rice grains are
pressed once resulting in a golden-brown oil high in
antioxidants. Although excellent for frying it can also
be used in baking and dressings.
Peanut oil is highly regarded as one of the best
for cooking Asian dishes. Recently, Pics, the peanut
butter connoisseurs from Nelson, introduced a fine
oil made from top quality Australian-grown peanuts
which are cold pressed. The oil has no nasty additives
and a clean nutty flavour. It is high in unsaturated fats
and has a high smoke point making it ideal for grills,
satays and stir-fries.
Tomato salad with herbed olive oil
A medley of ‘black’, golden and red tomatoes in a
herby olive oil dressing. The dressing is also excellent
drizzled over hot or cold potatoes.
Herbed olive oil dressing
3 anchovy fillets
2 tablespoons each: chopped flat-leaf parsley, mint,
2 tablespoons lemon juice
6 tablespoons Alfa One Frantoio Extra Virgin Olive
flaky sea salt and freshly ground black pepper to
2 Lebanese cucumbers, sliced
1⁄2 teaspoon salt
6-8 each: black mocha cherry tomatoes, golden
sweet tomatoes, small oval red tomatoes, cherry
1⁄2 teaspoon sugar
6-8 small basil leaves or large leaves, torn
Drain and mash the anchovies. Combine with the
remaining dressing ingredients, mixing well.
Sprinkle the sliced cucumbers with salt and stand
for 30 minutes. Rinse under cold water and pat dry.
Halve the tomatoes and place in a shallow bowl
together with the cucumber. Sprinkle with sugar.
Spoon half the dressing over the tomatoes. Mix them
around so they are well coated. Add the remainder of
the dressing just before ser ving. Ser ves 4-6.
Sauteed scallops with
1 cup packed fresh coriander leaves and chopped
1⁄2 cup packed coarsely chopped parsley
1⁄4 cup pine nuts
2 cloves garlic, crushed
1⁄4-1⁄2cup Alfa One Leccino Extra Virgin Olive Oil
freshly ground salt and pepper
200g angel hair pasta
freshly ground black pepper to taste
3-4 tablespoons Alfa One Leccino Extra Virgin
To make the pesto, place the herbs, pine nuts and
garlic in a blender and process until finely chopped.
With the motor running, slowly pour in the olive oil,
mixing until well combined. Season with the salt and
pepper. Cover and chill, until required. Makes about
Cook the pasta according to the packet instructions.
Season the scallops with the black pepper. Heat the
oil in a non-stick frying pan on medium-low. Saute
the scallops for 1 minute each side.
Divide the cooked drained pasta between four
shallow bowls. Top with the scallops and the oil. Dot
with the room-temperature pesto and ser ve. Ser ves 4.
Sweet and spicy chicken
3 tablespoons dark brown sugar
11⁄2 tablespoons low-sodium soy sauce
1 tablespoon each; fish sauce, rice vinegar, sambal
1 teaspoon each: sesame oil, cornflour
500g skinned and boned chicken breasts
2 tablespoons Pics Peanut Oil
200g snow peas, trimmed
1 red pepper (capsicum), thinly sliced
1⁄2 medium red onion, cut into thin wedges
1⁄4 cup unsalted dry-roasted peanuts, chopped
Combine the first 7 ingredients, stirring well. Set
aside. Cut the chicken into 2cm slices.
Heat 1 tablespoon of the oil in a large wok or large
heavy frying pan on high heat. Swirl to coat. Add the
chicken and stir-fry for 3-4 minutes or until cooked.
Remove the chicken from the wok.
Add remaining oil to the wok. Stir-fry the snow
peas, red pepper and red onion for about 3 minutes,
until crisp-tender. Stir in the brown sugar mixture.
Cook for 1 minute or until thickened. Add the
chicken, stirring to coat. Ser ved sprinkled with the
peanuts. Ser ves 4.
Apple and apricot cake
Chop the dried apricots in a food processor, if
11⁄2 cups plain flour
1⁄2 teaspoon each: salt, baking powder, baking soda
1 teaspoon ground cinnamon
3⁄4 cup sugar
1 cup dried apricots, finely chopped
1 large Granny Smith apple, peeled, cored and
shredded (about 11⁄2 cups)
1⁄2 cup walnut pieces, chopped
1 teaspoon vanilla essence
1⁄2 cup brown rice oil
Preheat the oven to 180degC. Lightly oil a 20cm
round cake pan. Line the base and sides with baking
In a large bowl, combine the sifted flour, salt, baking
powder, baking soda and cinnamon. Add the sugar,
apricots, apple and walnuts.
Lightly beat the eggs, vanilla and brown rice oil.
Pour into the flour mixture and mix, until well
combined. Pour into the prepared cake pan.
Bake for 35-45 minutes, or until a skewer inserted in
the centre comes out clean. Cool.
Can be topped with cream cheese icing when cold
or dusted with icing sugar.
he less you
wine the better
you score in this
This was one comment I heard at
the West Coast Wine Competition
last Saturday at the Shantytown
They had just tasted seven white
wines carefully, one by one, been
told some detail about them,
had four of them re-presented in
random order, and had to pick
which ones they were.
“ We almost got full marks and we
don’t know much at all,” she said as
she got into the plate of anti-pasto
nibbles at half-time.
“I do not think her team did so
well in the red wines in the second
You needed to have one or two
in your team who knew something
about the wine regions of New
Zealand and the world and the red
They were mostly readily available
wines $14 upwards, although the
consensus of the best ones were
the most expensive — Geisen ‘ The
August ’ Sauvignon Blanc 2011
and Forrest Collection Cabernet
Sauvignon 2007 ($60).
A stranger looking into the
room of colourful costumes and
laughter would not have believed
the 70 people
At one stage
the master of
a mistake with
the questions and
made a mortified
apology only to
be told, ‘Forget it,
we are here to have fun’.
After four hours of wine tasting,
prizes were presented, dinner
was eaten and a good local band,
Banjaxed, played to a dancing
Monteith’s Black won the silver
medal for the International Lager
Style at the annual New Zealand
Emersons Gladiaator Bock was
the best European Lager Style;
Wigram Tornado Strong Ale won
the British Ale Style; Emersons
JP2014 took the European
Ale Style; Parrot Dog Bloody
Dingo won American Ale Style;
Renaissance Black the Ripa was
the best wheat beer; Moa Five
Hop Handpull was the best cask
conditioned beer; Three Boys Oyster
Stout was the best stout and Zeffer
Slack ma Girdle Cider took the
There were 670 beers from 84
breweries judged by 25 judges
in the competition held at the
annual Beer vana in Wellington,
where 12,000 people visited on the
weekend and sampled the beers and
the food and they reckoned it was a
You should try and get there next
Chardonnay Coffee Cappuccino
and Cabernet Coffee Espresso
are two coffee flavoured wines
packaged in 250ml cans that have
been released recently in the United
Port Martini — Shake with ice
60ml port, 30ml (2 nips) vodka,
15ml cranberry juice, shake and
strain into a cocktail glass. Garnish
with an olive.
“ Wine is for women as duct tape is
for men.” — Anonymous
Red wine choice
Halo Syrah 2011 — Relax with
a smooth integrated Kiwi red from
the powerhouse of reds, Hawke’s
Bay. This second level syrah from
the renowned Sacred Hill winery
has spicy berry aromas and follows
through with rich raspberry and
dense cherry flavours supported by
a great acid and tannin backbone.
Good value with three years
maturation already. Drink now till
2016. Dry. $24.
Tomato salad with herbed olive oil dressing.
Oil about cooking
White wine choice
Wise O wl Pinot Gris 2014
— Soft fruity wine from the
young guns at Villa Maria. A
new label from the Villa design
department has Wise O wl
Parliament Pinot Gris overstating
parliament ’s wisdom. Smooth
ripe flavours of lemons and pears
with light acidity that makes a
very easy drinking wine as the
label states “our Pinot Gris is the
perfect wine to share in groups.
Parliament is in session”. Drink
now. Medium. $10-$12.
Boundary Road Flying Fortress
— New Zealand pale ale from the
brewery of Independent Breweries
that is close to Ardmore Airport,
which was built for these big
planes of the Second World War.
A dark golden colour and a long
lasting bead that tingles your
tongue and leads to attractive
yeast aromatics of grapefruit and
honey. Good rich malt extraction
enhanced with Nelson hops.
330ml. 4.6% . $2.30.
Teza Velvetberry — An iced tea
with elderberry and black currant
juices with vanilla and cinnamon.
Very aromatic and flavoursome
— berries and spice — and nicely
refreshing. 325ml. $3.
Having fun with wine
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