Home' Greymouth Star : January 22nd 2015 Contents Greymouth Star
Thursday, January 22, 2015 - 7
hen it comes
to fishing, I am
not an expert.
Fish must know
what I have in
store for them
and scamper. It ’s most frustrating.
And I love a fish fuelled summer.
Most seafood is low calories but
high in protein, omega-3, a variety
of B vitamins and many minerals.
However, the number of calories in a
fish dish will, of course, depend on the
method of cookery. Deep-fried fish
will have at least twice the calories of
The microwave oven is excellent
or fish cookery. It is simple — just
place fillets on a plate, drizzle with
a little wine or orange juice and a
few chopped fresh herbs and freshly
ground black pepper. Cover and
microwave on high for three to four
minutes per 500g for sensationally
Mussels are economical and readily
available from fishmongers and
supermarkets if you can not har vest
your own. They provide quick family
meals or can be dressed up and ser ved
as posh nosh.
Choose live mussels with tightly
closed shells. However, if the shells
are just slightly open they may still be
alive. Give them a tap or hold under
cold running water to see if they close.
If they do, they are edible.
Store mussels covered with a
damp cloth. Place on a rack over a
bowl in the refrigerator. Do not store
in water or ice.
Clean mussels in a bowl of cold
water, scrubbing with a stiff-bristled
brush or pot scrub.
Trim the ‘ beards’ with scissors
just before cooking. If the beards
are pulled off, it shocks the mussel
causing the tendons to tense and
Cook mussels in a heavy saucepan
or wok either in a little oil with herbs
wine. They will normally take about
5min to open.
Mussels that do not open after
steaming should be discarded.
However, if they open just a little they
can still be eaten.
Other white fish could be used in
place of the snapper.
750g skinned and boned thick
Four mushrooms, thinly sliced
One rasher bacon, thinly sliced
Two long red chillies, sliced
One spring onion, sliced
1⁄4 cup coriander leaves
One tablespoon cornflour
Two tablespoons each: soy sauce,
grated root ginger
Two cloves garlic crushed
Place the snapper in a large, shallow
microwave-proof dish. Make 4-5 slits
in each fillet.
Insert the mushrooms, bacon and
chillies into the slits. Top with the
spring onion and coriander.
Combine the cornflour, soy sauce,
ginger and garlic. Sprinkle over
the fish. Cover with plastic film.
Microwave on high (100%) power for
about seven minutes, until cooked.
Alternatively, cover with foil and
bake in a 180degC oven for about 20
minutes. Garnish with extra coriander,
if preferred. Ser ves four.
Perfect for summer dinner parties.
Two red onions, peeled and cut into
Three tablespoons each: olive oil,
freshly ground black pepper to taste
1kg side salmon, pin bones removed
Two tablespoons each: olive oil
(extra), lemon juice
One avocado, peeled, stoned and
1⁄4 cup mayonnaise
Two tablespoons finely sliced basil
finely grated rind and juice 1 lemon
Preheat the oven to 200degC.
Combine the onions with the
olive oil, vinegar and pepper in a
large baking pan. Roast for about
30 minutes, stirring often, until the
onions just start to brown.
Place the salmon on top, skin-side
down, and brush with the combined
olive oil and lemon juice. Reduce the
heat to 180degC. Bake for about 15
minutes or until the salmon is cooked.
Combine all the ingredients for the
Avocado Mayonnaise. Ser ve drizzled
or piped over the salmon. Ser ves 4-6 .
Frozen squid is economical and
nutritious. Pan-fry quickly — 1 -2
minutes — other wise it will go tough.
One tablespoon peanut oil
Two shallots, diced
1⁄2 cup risotto rice
Two cloves garlic, crushed
One teaspoon finely grated root
21⁄2 cups well flavoured boiling fish
Two cloves garlic crushed
1⁄2 green pepper (capsicum), diced
One rasher bacon, diced
One small smoked chorizo, thinly
200g squid rings, halved if large
Two tomatoes, diced
Two teaspoons Asian-style sesame
Heat the peanut oil in a non-stick
frying pan. Saute the shallots, until
softened. Stir in the rice until coated
in the oil. Add the garlic and ginger.
Stir in about a half cup of the fish
stock. Stir until the rice has absorbed
the fish stock. Repeat this procedure
using a half cup of boiling stock
each time, until the rice is just cooked.
Meanwhile, melt the butter in a
heavy pan. Add the garlic, green
pepper, bacon and chorizo. Stir-fry
until the bacon is just cooked. Add
the squid rings and stir-fry for 1
minute. Add the tomatoes and sesame
oil. Cover and remove from the heat.
Stand for 2-3 minutes until the squid
is cooked. Place the rice in shallow
bowls and top with the squid mixture.
Great garnished with chopped
coriander or parsley. Ser ves two.
1-2 teaspoons chilli paste
Two teaspoons each: ground
One large onion, diced
One tablespoon each: grated root
ginger, grated lemon rind, peanut oil
32 mussels in shells, washed and
21⁄2 cups fish stock
200g vermicelli noodles
200g mung bean sprouts
1⁄2 small telegraph cucumber
One tablespoon peanut oil
Two cloves garlic, crushed
One cup coconut cream
One tablespoon each: fish sauce,
Four lemon wedges
Eight mint leaves, sliced
To make the laksa paste, place all the
ingredients into a blender and process,
Place the mussels in a large steamer
over a saucepan containing the stock.
Cover and steam over medium
heat, until the mussels are just open.
Remove each mussel as it opens. Cool
slightly then remove all but four from
their shells. Discard the tongues in
the mussels, if preferred.
Halve the shelled mussels. Strain the
cooking stock and reser ve.
Cook the noodles according to
packet instructions. Trim the bean
sprouts. Julienne the cucumber.
Heat the oil in a saucepan and saute
the laksa paste and garlic for about
1 minute. Add the reser ved stock
and simmer for 10 minutes. Add the
coconut cream, fish sauce and lemon
To ser ve, place the noodles, bean
sprouts, cucumber and mussels in
four large bowls. Ladle the hot soup
over the top. Garnish with lemon
wedges and mint. Ser ves four as a
Red wine choice
Main Divide Pinot Noir 2012 —
Surprisingly dense colour for a pinot
and the delicious taste reaffirms the
rich extract from the ripe grapes with
cherries and berries in the aromas and
flavours with a gentle tannic backbone.
Drink now till 2016. Dry. $18-$24.
Moa Original Lager — Excellent
example of a classy lager with floral
aromas and caramel malts finishing
refreshingly hoppy. 5%. 330ml. $3.
White wine choice
Stoneleigh Rapaura Sauvignon Blanc
2013 — Top of the steady Stoneleigh
range this has the added detail from
the winemaker allowing some time in
oak barrels which changes the normal
grapefruit flavours to ripe orange and
subdues the herbals for a yummy result.
Drink now till 2016. Dry. $21.
Start your day with a ‘fat black’
Yak butter in coffee is the way the
Tibetans like to drink their coffee. It
is cold in that high altitude country
and they need the extra fats; we do
Fats are the basis of the latest
coffee fad — ‘fat black’ or
‘ bulletproof coffee’. A double
shot of coffee, two tablespoons of
organic extra virgin coconut oil,
one tablespoon of organic butter,
hot water, a dash of vanilla into the
blender then serve — $6. It is like an
oily black coffee coconut smoothie.
It was designed in the United
States by a health and fitness
entrepreneur to include in a paleo
diet and it is full of saturated fats so
you feel full longer and have more
slow release energy.
Health experts like Professor Jim
Mann of Otago University says it is
bunkum and has no scientific merit
whatsoever: “ There is no evidence to
suggest that high-fat diets or paleo
diets have any benefit in the long
Coffee purists like the New
Zealand Specialty Coffee
Association director Aymon
McQ uade consider ‘fat blacks’ as a
bad fad because the complex and
delicious flavours of our high quality
specialty roasted coffee beans are
There is no standard ‘fat black’ or
‘ bulletproof ’ and each cafe seems to
be doing their own version, often
just a teaspoon of coconut oil and a
teaspoon of unsalted butter into a
double long black. You can make up
your own version.
introduce flat whites
‘F lat white’ ‘ long black’ and ‘short
black’ are coffee names only used in
New Zealand and Australia. Long
blacks and short blacks are called
espressos everywhere else in the
world. The ‘flat white’ was developed
in Christchurch and Wellington 30
years ago. There are a few versions of
the birth. One from Christchurch
has it that two guys were discussing
a new blackboard coffee list trying
to devise a name for a coffee that
an ordinary working bloke in boots
would order instead of ‘latte’ or
‘cappuccino’ like an ordinary white
without much froth and they
decided on ‘flat white’ and it took off.
The decoration came 10 years later.
The Wellington story has it that
a barista could not get the milk to
froth for a cappuccino (this would
happen in May when the cows
went on to dry feed and silage and
the milk-proteins dropped) and he
served the coffee, apologising for the
Twelve years ago some New
Zealanders set up a cafe in London
called The Flat White, it became
very popular and they set up others
and slowly a new coffee came to the
big city. They also had to get some
friends from Alturra Coffee Roasters
in Auckland to set up a roastery
in London to provide beans of an
Now, Starbucks have announced
the introduction of a new coffee to
go across the world — the ‘flat white’
which comes from England. It is like
the pavlova and Split Enz.
Golden Cadillac — Shake with ice
45ml white creme de cacao, 15ml (1
nip) Galliano, 30ml cream and strain
into a cocktail glass.
“ Water is the only beverage that
effectually quenches thirst, and it is
for this reason that it can only be
drunk in very small quantities.”
— J Brillat-Savarin, 1825
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