Home' Greymouth Star : December 3rd 2014 Contents Greymouth Star
uying free-range meat is an ethical
choice so the Christmas treats on
my menu this season include New
Zealand farm-raised pork and turkey
sourced from farms down by the
The venison is not totally free-range
— mea ning wild. It comes from deer that roam happily
in their clean green pastures in Hawke’s Bay. And the
crayfish that freely wander our sea floors would have
some cooks arguing its flesh is not meat. But they
have not seen the meaty-sized cray in my freezer. It is
definitely a festive dish.
I chose a ham from Freedom Farms because the
company believes in traceability from farm to plate.
There are no cages, crates or pens on their farms —
the animals enjoy an outdoor lifestyle that probably
accounts for the full flavour and great texture of the
ham. Similarly, the bird from ‘ Turkeyville’, the home
of the Crozier family and 20,000 plus white-feathered
turkeys, was free to range and forage for food outside
but was also supplied with a mixture of natural grains,
some of which were home-grown.
My champagne ham unfortunately does not contain
champagne. It is the name given to a leg ham that has
had most of the bone removed leaving the hock to
provide the traditional shape. This makes it very easy to
Store vacuum-packed hams in the refrigerator in the
protective packaging, until ready to glaze. If the ham
is to be served hot, first remove the skin, brush it with
a glaze and cook it at 160degC for about 10 minutes
per 500g. If it is to be served cold, glaze then cook at
180degCelsius for about 45 minutes. During both
methods of cooking, brush with more glaze three or
To prepare a live cray, the kindest way is to chill it to
between two and 4degC until it is well and truly asleep.
Then with a sharp instrument, spike it between the eyes
or in the chest. Fill a large saucepan with salted water
and bring it to the boil. Reduce to a simmer, add the
crayfish and cook for about 10 minutes, until the shell
turns orange. Remove and plunge into cold water to
stop the cooking process. When cold, drain again and
store the crayfish in the refrigerator, until ready to use.
The meat of cooked crayfish deteriorates when kept
frozen for too long — freeze them raw.
Tropical glazed ham
I used Anathoth Farm’s Tropical Jam for the glaze.
It contains passionfruit seeds that add character to
The jam also contains pineapple, mango and guava all
of which complement ham extremely well.
8kg semi-boned Freedom Farms Champagne ham
1 cup tropical jam
10-20 whole cloves
1 tablespoon each: lightly toasted sesame seeds, fennel
Preheat the oven to 180degC.
Cut the skin around the shank end, about 8cm down
from the top. Starting from the thicker end of the ham,
carefully run your clean fingers under the skin of the
pork and gently remove. Leave the shank end intact.
You should finish with a smooth layer of fat.
Line a baking pan with foil. Place the ham on top.
Using the tip of a small sharp knife, score the fat
diagonally across the face of the ham, about every 2cm.
Turn the ham and repeat the scoring at right angles.
This will produce a diamond effect. Sometimes the
fat will split during cooking but in the end it will look
Brush a good coating of the jam over the ham. Bake
on high rack in the oven for about 45 minutes, turning
and brushing with more jam every 15 minutes. If you
want the top to look more rustic, turn on the grill for a
few minutes to sizzle the fat.
Remove from the oven. Stud the top with a few
cloves and sprinkle with the seeds.
The shank end may be tied with flax and garnished
with holly. An 8kg ham will provide 40 people with a
buffet meal or dinner for 20.
Roast venison with spicy
I bought the venison on-line from woodburnvenison.
Spicy plum sauce
8 Black Doris plums or similar, stoned and chopped
1 cup red wine
2 star anise
pinch cayenne pepper
2 tablespoons honey
2 x 320g farmed boneless venison tenderloins
8 cloves garlic, crushed
1⁄4 cup each: thyme leaves, red wine, extra virgin olive
pinch ground all spice
flaky sea salt and freshly ground black pepper to taste
extra olive oil
To prepare the sauce, cook the plums in the wine,
spices and honey, until very soft. Remove the star anise.
Puree then sieve.
To roast the venison, first place in a large plastic bag.
Add the other ingredients — except the extra olive oil.
Move the meat around so it is well covered. Refrigerate
for at least 8 hours, turning occasionally.
Return the meat to room temperature
Preheat the oven to 200degC. Discard the marinade
and pat the meat dry. Sprinkle with freshly ground
Heat about 2 tablespoons of the extra olive oil in a
non-stick frying pan suitable for the hob and oven.
Brown the meat on all sides. Place in the oven and
roast for 20 minutes. Remove, cover loosely with foil
and rest for 10 minutes.
Great ser ved with crispy roast potatoes, steamed
greens and the plum sauce. Ser ves 6.
Roast turkey with stuffing muffins
4.5kg free-range Crozier Turkey
2 tablespoons Marlborough flaky sea salt
1 tablespoon freshly ground black pepper
1 each: medium onion, lemon, quartered
3 bay leaves
6 cloves garlic
75g butter, softened
3 tablespoons low-salt soy sauce
1 tablespoon sherry
Rub the turkey inside and out with salt and pepper.
Refrigerate, uncovered, for 6-8 hours.
Preheat the oven to 200degC. Place a rack in a
roasting pan. Add 3 cups water. Stuff the turkey with
the onion, lemon, bay leaves and garlic. Place some in
the neck cavity as well. Tuck the wing tips underneath.
Tie the legs together with string.
Place the turkey on the rack. Rub with half the butter.
To make a glaze, combine the remaining butter, soy
sauce and sherry in a saucepan. Heat until the butter
has melted. Brush the turkey lightly with the glaze.
Reduce the oven temperature to 160degC. Roast the
turkey for about 30 minutes. Baste with the pan juices.
Baste again lightly with the glaze. Continue roasting
and basting every 30 minutes. Tent with foil if it starts
to colour too much. Roast until the juices run clear
when a knife is inserted in the thigh joint, about 21⁄2
Cover with foil and a heavy towel. Rest for at least 30
minutes before carving. This will ensure that the juices
are distributed evenly throughout the meat. Serves
Prepare ahead and cook while the turkey is standing.
3 tablespoons each: olive oil, softened butter
1 large onion, diced
2 tablespoons each: mixed dried herbs, chopped
salt and freshly ground black pepper to taste
2 apples, cored and diced
1 cup craisins
400g loaf day-old sliced wholemeal bread
1⁄2-1 cup good chicken stock
Preheat the oven to 200degC. Butter a
12-hole muffin pan.
Heat the oil and butter, until sizzling. Add the onion
and saute, until softened. Add the seasonings, apple and
craisins and cook gently until the apple is just tender.
Remove the crusts from the bread. Cut into 1cm
cubes. Add to the apple mixture. Combine the eggs and
a half cup of stock. Add to the mixture adding more
stock if too dry. Form into balls to fit the muffin holes.
Bake for 15 minutes, until golden. Makes 12.
Crayfish with horseradish sauce
11⁄2 cups milk
3 tablespoons each: butter, flour
2 tablespoons horseradish cream
3 tablespoons white wine
pinch each: salt, cayenne pepper
1 egg yolk
2 cooked crayfish, about 450g each
1⁄4 cup fresh white breadcrumbs
2 tablespoons melted butter
To make the sauce, heat the milk to just below boiling
point. Melt the butter in a saucepan on low and stir in
the flour. Stir in the horseradish cream. Remove the
pan from the heat and gradually whisk in the warm
milk. Return the pan to the heat and bring to the boil,
stirring continuously, until thickened. Stir in the wine,
salt, cayenne and egg yolk. Heat through but do not
To prepare the crayfish, use a sharp, heavy knife and
halve the crayfish down the centre back. Ensure the
feelers are not damaged. Remove the meat and pull
out the ‘vein’. Discard the mustard-coloured substance
from the body, wash the shells and place on a baking
tray. Break up the meat and add to the sauce and warm
Place back into the shells and sprinkle with the
combined topping ingredients.
Cover the feelers and tails with foil so that they do
not burn under the grill.
Preheat the grill. Cook the crayfish for about 7
minutes, until the crumbs are golden.
Great ser ved with lime or lemon wedges. Ser ves four
as a light meal or starter or two as a main.
Wednesday, December 3, 2014 - 9
The pressure is on to celebrate
the end of another year and
enjoy the festive season
— office parties, work dos,
Christmas parties, New Year’s Eve.
You need to have these occasions. You
need to have a pattern to your life —
startings and stoppings — to maintain a
healthy life balance. There is a new year
about to begin, wow!
The problem is to sur vive all that eating
and drinking, particularly the drinking. So
the first thing you have to do is to have a
simple plan, a simple way to pace yourself.
If you have no way to control yourself you
will lose control. You need a clock — one
on the wall or your mobile — and drink
two drinks an hour, or whatever you have
decided. Your liver will process one drink
an hour so having two an hour, you will
slowly become intoxicated.
How intoxicated depends on how
accustomed you are to drinking alcohol,
and your mood and the music etc. When
you realise that you cannot remember
how many you have had in the last hour
or when was the last hour, you have to
stop. You have lost your judgment and
you should stop drinking alcohol — drink
lemonade, coke or something non-
alcoholic, or go home.
Another way to pace yourself is to have
a glass of water between each drink and to
have food — keep nibbling (not peanuts
or crisps). It is sur vival time, you will
feel a lot better in the morning.
There are no cures, the only
cure is time. You are dehydrated,
so drink lots of water with honey
or sugar or salt. Your ner vous
system is disrupted and you are
shaking and there is a hammering in
your head. The huge world of medicine
still have no cures for a damaged
liver, luckily they self-repair to a certain
extent. You could try a folk medicine of
milk thistle. There is a caffeinated drink
available called ‘Loaded Recovery —
Hangover Attack’ which has it in it. You
will recover with time anyhow.
Caribbean Champagne — Into a tall
wine glass (flute) pour 15ml white rum
like Bacardi, 15ml (1 nip) creme de
banana and top with chilled sparkling
Best beer venues
Which is your favourite pub? Is it the
atmosphere or beer selection or ser vice?
Neil Miller won the award as the 1914
Media-Beer Writer of the Year and his top
10 craft beer venues are The Malthouse in
Courteney Place, Wellington; Galbraith’s
Ale House in Grafton, Auckland, which
must have been one of the first to brew
is the most
isolated with it’s
own quirky brews, live
music and very friendly
Inn, in Upper Moutere,
Nelson, is the oldest
local pub (since 1840).
Rogue and Vagabond
in Te Aro, Wellington, which is a funky
bar in an urban park with live music and
gourmet pizzas. Pomeroys Old Brewery
Inn, Kilmore Street, Christchurch, is a
proper pub with locals and table football.
Brew in Tutanekei Street, Rotorua, with
local beer and seriously tasty bar food.
Brothers Brewing, 77 Cook Street,
Auckland, with some of its own beers.
Hashigo Zake, 25 Taranaki Street,
Wellington, has a huge range of local and
international beers in an underground
cavern. Cassel’s and Sons, Woolston,
Christchurch, where you can watch them
brewing the beer and your wood fired
pizza at the same time.
“Drink and be merry, for our time on
earth is short, and death lasts forever.”
— Amphis, 330 BC
Tropical glazed ham.
Festive season survival guide
Red wine choice
Mount Riley Pinot Noir 2013
— Another fine Pinot Noir under
$20 from Marlborough with
cherry aromas and hints of oak.
The taste has a light mouthfeel of
cherries and plums and spice with
silky tannins and long after taste.
Smart wine. Drink now till 2017.
Macs Great White Cloudy
Wheat Beer — Pale yellow and
typically cloudy with a light
sparkle, soft flavours and aromas
of corianda, custard and citrus.
Deliciously different from malt
beer and very refreshing. Once
you get your head into this style
you will find many subtle variants
from the craft beer producers.
Start now. 5%, 330ml, $2.50.
Schweppes Lemon, Lime and Bitters
— Yummy lemony and limey drink with
distinctive spice flavours. It is a long way from
the original health pick-me -up Angastura
Bitters, made in Venezuela, but it does have a
nice exotic spiciness. Good adult soft drink to
have as an alternative to alcohol for the festive
parties. 330ml, $150.
Sparkling wine choice
Lindauer Rose — Best budget bubbly
with a delicate strawberry and spice
flavour, refreshing acidity and long
effer vescence. Made by an affiliate of
Lion Nathan from Gisborne fruit. Off
dry, $9 to $15.
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