Home' Greymouth Star : March 4th 2015 Contents Greymouth Star
arch 17 commemorates
the patron saint of
Ireland — Saint Patrick
— a nd the heritage
and culture of the Irish
Born around 385AD in Wales — or
Scotland — (it is debatable), Patrick was
kidnapped by pirates and taken to Ireland.
He escaped but later returned to introduce
Christianity to Ireland.
St Patrick’s Day is celebrated the world
over and around 70 million people will
rejoice whether it be with a single glass
of the national drink Guinness, or with a
right royal knees-up.
Guinness, contrary to popular belief,
is not a meal in a glass. It has the same
number of calories as many other beers.
It is an almost black stout prepared from
malted and roasted barley plus hops, yeast
Another famous tipple is Baileys Irish
Cream, an Irish whiskey and cream
liqueur. It is popular ‘as is’ as a post-dinner
delight. However, it is also great ser ved
over ice as a refreshing drink or poured
over ice cream topped with lightly toasted
Potatoes should be a must on any St
Patrick’s Day menu. Traditionally it is the
day the Irish plant their potatoes. From
the 1700s, Irish farmers enjoyed enormous
success with their potato crops that were a
more reliable food source than grains. The
typical Irishman ate around 4 to 7kgs of
potatoes each day. Potatoes are loaded with
vitamins, minerals, complex carbohydrates
and protein. Infant mortality plummeted
and the Irish grew bigger, stronger and
healthier and soon towered physically
over their rural English counterparts who
sur vived on bread.
As A A Milne, the author of Winnie-
the-Pooh, put it “What I say is that, if a
fellow really like potatoes, he must be a
pretty decent sort of a fellow.”
Ser ve lemon wedges on the side.
1⁄2 cup self-raising flour
salt and pepper to taste
1⁄2-3⁄4 cup Guinness
canola oil for deep frying
12 large shelled oysters, patted dry
1⁄4 cup extra flour for dredging
Whisk together the flour, seasonings and
enough Guinness to make a thin batter.
Heat the oil in a deep saucepan until
a faint haze rises. Dredge the oysters in
flour, one at a time. Dip into the batter
2-3 at a time. Deep-fry until golden, about
2 minutes. Drain on paper towels. Great
ser ved with a squeeze of lemon. Ser ves 2-3
as a snack.
4 tablespoons Baileys Irish Cream
3 tablespoons cream
1⁄2 teaspoon vanilla essence
350g dark chocolate chips
3-4 tablespoons dark cocoa powder
1-2 shakes chilli powder or to taste
Place the Baileys, cream and vanilla
essence in a glass bowl. Place over a
saucepan of barely simmering water,
until it is hot. Stir in the chocolate chips,
whisking until they are melted.
Remove the bowl, cool a little then
refrigerate until the mixture is almost set.
Combine the cocoa powder and chilli
powder in a plastic bag.
Take teaspoons of the chocolate mixture
and roll into balls. Place in the plastic
bag and carefully move the balls around
so they are coated in the cocoa mixture.
Remove and store in an airtight container
in a cool place until ready to ser ve. Makes
A tasty accompaniment. It can be
prepared ahead and baked just before
4 large potatoes
250ml sour cream
1 small onion, diced
1 large egg, lightly beaten
1 tablespoon butter
Peel the potatoes and cut into quarters.
Boil in salted water, until tender. Drain
well and mash.
Gradually beat in the sour cream, onion
and egg. Spoon into a greased 20-23cm
casserole. Dot with the butter. If preferred,
cover and refrigerate for 1-2 hours. Return
to room temperature before baking.
Bake in a preheated 180degC oven for
about 35 minutes or until hot and golden.
Ser ves 6.
Irish chocolate cake
Light and moist, this cake can be topped
with whipped cream or cut into wedges
and ser ved with scoops of ice-cream.
1 cup Guinness
250g butter, chopped
3⁄4 cup dark cocoa powder, sifted
11⁄2 cups caster sugar
150ml sour cream
2 large eggs, lightly beaten
2 teaspoons vanilla essence
275g plain flour
2 teaspoons baking soda
Preheat the oven to 180degC. Lightly
grease and line the base and sides of a
23cm round cake pan with baking paper.
Place the Guinness in a large saucepan
and add the butter. Heat, stirring, until the
butter is melted. Remove from the heat.
Whisk in the cocoa and caster sugar. Once
smooth, beat in the sour cream, eggs and
vanilla essence. Sift in the flour and baking
soda and mix well.
Pour into the prepared pan. Bake for 40-
45 minutes, until a skewer inserted in the
centre comes out clean. Stand the pan on a
rack to cool.
Turn out onto a ser ving plate. Cover and
store in a cool place until ready to ser ve.
Ser ves about 10.
Wednesday, March 4, 2015 - 7
Those in the mood for a bit of an Irish
celebration can win some Guinness
items to mark St Patrick’s Day, on
The Greymouth Star has teamed up
with Guinness to offer a mixture of prizes
including a Guinness t-shirt, cufflinks, a
pocket square, socks and a hat.
To enter the draw your
entry must include
your name, address and
Send them to. —
C/o Greymouth Star
Greymouth or e-mail
co.nz with Guinness in
the subject line.
One entr y per
Entries close on
March 13 — just in time
for St Patrick’s Day!
Thousands of kilometres of bird netting
is being stretched over the rows of
grapes at the moment as the ripening
grapes are a favoured delicacy for birds.
Many other ways of controlling bird damage
have been tried — kites in the shape of a
hawk, LPG powered bangers, pet falcons,
quad bikes ridden up and down the rows
blasting the horn or with a shotgun for
the stubborn ones. The worst solution was
a chemical that was sprayed on the grapes
that made the birds sick or they died. The
Canadian authorities discovered it in the wine
and banned it all indefinitely.
Right now, the message is going out to the
bird world and they come in flocks from
hundreds of kilometres away.
The smaller wine regions like Nelson,
Waipara and Wairarapa get hit hardest
because there are towns and cities nearby
whereas the 25,000ha of grapes in
Marlborough is too large for much damage.
The next stage in the wine world is to decide
when to pick. Ripening takes a month as the
green acidic grapes change to sweet red for red
wine or sweet pale green for the whites. When
very ripe, grapes can contain more sugar than
any fruit — 26%. But the winemaker needs
some acidity in the wine for its structure so
they will try to pick at about 22% sugar.
Rain will wreck the whole process because
the grapes will suck it up and you’ ll get dilute
wine. That is one reason there are no vineyards
on the Coast.
When the picking starts the nets come off
for the machine har vester or the humans
to get the grapes before the birds grab the
Coffee rides high — A quarter of New
Zealanders consider coffee to be their
breakfast with Wellingtonians (28%) the most
likely to use it as a substitute for their morning
Weetbix, according to a new sur vey by the
consumer satisfaction company Canstar Blue.
It must be the cafe capital of New Zealand as
42% say they cannot start their day without
Business meetings in the local cafe have
ballooned with 20% doing it in Auckland,
18% in Wellington and 8% in Bay of Plenty.
A third of the sample thought they probably
drank more coffee than they should, although
four cups a day is well within the safe amount.
A fifth of those sur veyed said that drinking
coffee made them feel more sophisticated.
Ten per cent are coffee snobs but how do
you judge that. Half were concerned about
the environment impact of coffee. The best of
the coffee chains — Gloria Jeans, Columbus,
McCafe, Mojo, Muffin Break, Starbucks,
Robert Harris, Coffee Culture, Wild Bean,
Esquires and Coffee Club — was Wild Bean
How much do you spend on coffee in a year?
The New Zealand average is $710 or $13.67
Frozen mint daiquiri — Blend a glass of ice,
30ml light rum, 10ml lime juice, 6 mint leaves,
tsp caster sugar at low speed and pour into a
sparkler flute with a garnish of mint.
Non-alcoholic: Plum Fluff — blend 2 ripe
stoned plums, 100ml cold milk, scoop ice-
cream till smooth and frothy and pour into a
A reporter was interviewing Hattie Mae
McDonald upon her 101st birthday and asked
for some health tips: “For better digestion I
drink beer. In the case of appetite loss I drink
white wine. For low blood pressure I drink
red wine. In case of high blood pressure I
drink Scotch. When I have a cold I drink
Schnapps”. Then the reporter asked, “when
do you drink water?” “Well no, I’ve never been
50g cocoa powder
150g caster sugar
3⁄4 tsp baking powder
1⁄2 tsp vanilla essence
325g icing sugar
green food colouring
Preheat oven at 170degC. Cream butter
and sugar. Combine all the dry ingredients;
add egg, Guinness and vanilla slowly until
the mix comes together. Place into 12
cupcake papers and bake for 15-20 minutes.
For the butter icing beat the butter and icing
sugar till soft and creamy. When cupcakes
are cold pipe the butter icing on and ser ve.
Central Schist Pinot Gris
2014 — Easy drinking wine
from Central Otago with appley
aromas and fruity flavours of
pears and apples, low acidity and
medium mouthfeel. Drink now.
Medium dry. $13-$17.
Celebrate with the
600g wholemeal flour
150g plain flour
2.5 teaspoons of bread soda
1 teaspoon of salt
2.5 tablespoons of brown sugar
200ml black treacle
1⁄2 pint Draught Guinness
Mix butter with all dry ingredients until the dough
develops the consistency of breadcrumbs, add the
milk, black treacle and the Guinness draught. Mix
until you reach a wet dough. Bake in a greased bread
tin for 40-45 minutes at 170degC in a pre-heated
Guinness chocolate cupcakes
Luck of the Irish!
The birds are eating the grapes
Villa Maria Organic
Merlot 2013 — Bright
red wine from a premium
vintage in Hawke’s Bay with
succulent flavours of Doris
plums and blackberries and
a nice hint of cedary oak and
mid tannins. Drink now till
2017. Dry. $16-$22.
Zeffer Red Apple Cider
— A light blush colour
from the Mahana Red
apples grown in Nelson
delivering a refreshing
crisp cider in a traditional
dry style. Excellent quality.
500ml. 5%. $6.
Deep Spring Blackcurrant
— A light sparkling drink
gently flavoured with
blackcurrants with a light
sweetness (75 calories) —
refreshing. 275ml. $1.30.
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