Home' Greymouth Star : April 30th 2015 Contents Greymouth Star
ne-dish meals are
winners. Most are
quick and easy to
prepare and of course
there is the bonus of
less washing up.
Many peasant dishes
were created in one pan simply because
cooking facilities were limited. Yet many are
For example the basic stew, Pot au Feu,
French for ‘pot on the fire’ was originally a
cooking pot that was left over the fire and
into which was thrown whatever food and
scraps happened to be available.
There are no absolute guidelines about
what it should contain, however, in general
it will combine beef cuts, bones such as
marrow and ox-tail, bacon, sometimes
lamb or chicken, vegetables (potatoes,
carrots, onions, leeks, turnips) and herbs all
simmered in stock.
Traditionally, the broth is ser ved first and
the marrow spread on toasted bread. Then
the meat and the vegetables are ser ved
with coarse salt, strong Dijon mustard,
horseradish sauce and pickled gherkins.
The French quiche could also be classed as
a one-pan meal and it is often ser ved with a
crisp refreshing salad on the side.
The Italians love their lasagne and
although it requires some time-consuming
culinary construction, there is a balance of
carbohydrate, protein and vegetables plus an
assortment of captivating flavours.
An Indian curry might combine meats or
an assortment of lentils or beans plus other
vegetables (potatoes, peas, onions, tomatoes)
and an array of enticing spices.
But one of my favourite Sunday night
dinners is pure Kiwi — pumpkin, kumara,
onions, garlic cloves, capsicums and
courgettes, quick-roasted in olive oil and
herbs, ser ved sprinkled with crumbled
feta and freshly ground black pepper and
accompanied by a good pinot noir.
Go go chicken
Kumara or pumpkin could be baked on
the rack alongside the roasting pan or
chunks added to the veggie mix.
2 medium onions
4 large ripe tomatoes
1 capsicum, any colour
2 medium courgettes
6-8 chicken drums (about 1kg), skin
4 cloves garlic
1 teaspoon each: mixed dried herbs,
2 tablespoons each: olive oil, balsamic
freshly ground black pepper to taste.
Preheat the oven to 180degC. Peel and
cut each onion into 6 wedges. Quarter the
tomatoes. Seed and cut the capsicum into 6
Diagonally cut each courgette into 4
pieces. Place all the vegetables in a large
baking dish about 30cm x 25cm. Top with
the chicken. Squash the garlic and add to
the baking dish. Sprinkle the chicken with
the mixed herbs and paprika. Drizzle the
veggies and chicken with the combined oil
and vinegar. Season.
Bake for about 1 hour, until the chicken
is tender and cooked. Baste once or twice
during cooking. Ser ves 4.
One-pan prawn pasta
5 cups water
300g fresh fettuccine
1 onion, thinly sliced
12 cherry tomatoes, halved
4 cloves garlic, sliced
1 chilli, seeded and sliced
1⁄2 cup basil leaves
2 tablespoons olive oil
24 raw prawns, shelled and deveined
Bring the water to the boil in a large
saucepan. Add all the other ingredients
except the prawns. Boil until the pasta is
just cooked, stirring often. Add the prawns
and poach for 1-2 minutes, until pink.
Drain and ser ve in bowls. Great seasoned
with freshly ground black pepper, a little
extra olive oil and grated parmesan cheese.
Ser ves 4.
Squid, chorizo and
6 ripe medium tomatoes, chopped
1 onion, peeled, quartered and sliced
4 cloves garlic, peeled then smashed
400g-500g squid rings, thawed if frozen
390g can chickpeas, washed and drained
3 tablespoons olive oil
1 teaspoon smoked paprika
1 cup water
1 bunch thyme, tied with string
2-3 fresh chorizo sausages
11⁄2 cup frozen peas
freshly ground black pepper to taste
Place the tomatoes, onion, garlic, squid
rings, chickpeas, olive oil, paprika, water
and thyme in a Dutch oven or heavy-based
saucepan. Cover, bring to the boil, then
reduce the heat and simmer for 30 minutes,
Squeeze the meat from the sausages,
making 4 little balls from each. Add to the
saucepan. Simmer for 5 minutes. Add the
peas and black pepper. Continue cooking
for another 5 minutes.
Ser ve in bowls with plenty of crusty bread
to mop up the juices. Ser ves 4.
Lentil, kumara and
cavolo nero stew
Silver beet or kale could replace the cavolo
1 each: large onion, carrot, diced
2 stalks celery, diced
4 cloves chopped garlic
2 tablespoons olive oil
1 teaspoon mixed dried herbs
3 cups boiling water
300g kumara, peeled and diced
1 cup red lentils, well washed
400g can diced tomatoes
salt and freshly ground black pepper to
2 cups thinly sliced cavolo nero leaves
(discard any thick stalks)
Saute the onion, carrot, celery and garlic
in the oil in a large saucepan, until softened.
Stir in the herbs, water, kumara and lentils.
Cover and simmer for about 20 minutes
until the kumara and lentils are just
cooked. Add the tomatoes, seasonings and
cavolo nero. Simmer until the cavolo nero
Great ser ved in bowls topped with
sour cream or coriander pesto. (1 bunch
coriander, 2 tablespoons olive oil, 1
tablespoon lemon juice and 3 tablespoons
pine nuts, pureed until smooth). Ser ves 4.
Go go chicken
10 - Thursday, April 30, 2015
hey are working up
har vest and make
the wine that you
will be drinking
later this year and
They started in Northland in early
March and it will all finish in late
May, in Central Otago.
If the grapes are picked too
early they will not have the rich
ripe flavours and the acidity will
be very harsh. Too late and the
complex flavours will be gone to
sweet jammy flabby tastes with no
acid brightness. The 2015 vintage
(har vest) is looking good and it
will help our export earnings a lot.
The ‘cellar rats’ (winery workers)
are doing the hard yards, the long
hours, because the grapes have to be
picked at their best and delivered
quickly to the winery.
The winemakers have to get the
de-stemming, sorting, crushing,
pressing done as fast as possible and
fill the big stainless steel tanks and
start the fermentation without any
wild yeasts getting in first.
Then every tank has to be
The red wines have to be plunged
by hand every six hours for three
weeks. The skins rise to the surface
and make a thick cap that has to be
pushed down with a disc on a long
pole so they mix and provide colour
The ‘cellar rats’ come from all
over New Zealand, and the world.
Many are from wineries in Europe,
America and Australia working
here to get the experience they need
for their future careers, just as New
Zealanders do in reverse, picking up
the tricks of the trade.
It is an important trade. It is
now up to the position of sixth in
our export earnings. Two-thirds
of this is Sauvignon Blanc from
Marlborough. Maintaining the
quality is essential for keeping
our reputation and getting that
One small reward for the many
weeks of four hours sleep a night is
for the winemaker to see his or her
signature on the back label.
Tequila Mockingbird (pun
intended) — put 6 cracked ice cubes
into a shaker, add 45ml tequila,
15ml creme de menthe, 15ml fresh
lime juice and shake till frost forms
and strain into a cocktail glass.
Are you into ‘premiumisation’?
This is the trend in the beer world
of changing from standard 4% beer
to lower and higher alcohol beer
away from the three big breweries to
the small craft boutique breweries.
Lion has had a 20% drop in its
profits in the last year and a 3%
decline in total sales. This move
from quantity to quality has been
partly influenced by the change in
the drink-driving limit and perhaps
a greater interest in healthier
lifestyles. Macs are fighting back
by introducing a low-strength 2.5%
(which they call mid-strength)
Macs Mid Vicious Pale Ale ‘for
people who crave more flavour in
their mid-strength beer’. It does
taste nicely hoppy.
“Liquor is not a necessity. It is a
means of momentarily sidestepping
necessity.” — Clifton Fadiman,
Red wine choice
Shingleback Davey Estate
Reser ve Shiraz 2012 — A
big beautiful bold Australian
wine from McLaren Vale,
South Australia, home of many
great red wines. Dense ruby
glints, big aroma and taste of
blackberries and raspberries
supported with a backbone of
tannin and coconut oak that
lasts long on your palate. Dry.
One for the pan
They are making
your wine right now
White wine choice
Left Field Pinot Gris 2013 —
Light yellow colour, spicy pear
aroma, pears and apple strudel fill
your palate with a pleasant medium
bodied mouthfeel, medium acidity
and a long spicy aftertaste. Made
from Marlborough fruit by Te Awa
Winery in Hawke’s Bay. They have
labels from left field and this one is
about the squidcrab: “It speeds at
one mile an hour through the mud
in a comic eight legged hitch-and-
slip slither”. Off -dry. $16.
Super Juice Sur vive — This is
a healthy drink of apple, citrus,
blackcurrant and some extras
that also tastes good. It has a
real fruit juice density and a
citrus sharpness from lemons
and mandarin. Tastes good, feels
good. 350ml. $1.80.
Stoke Recognition Double
Pale Ale — A red golden
glowing colour with a light
spritz and a strong citrus and
caramel malt aroma leads into
an assertive malt flavour and
sweet hops that are carried
well by the 5.5% alcohol. Well
balanced beer, with a long
palate. From Nelson. 5.5%.
Links Archive April 29th 2015 May 1st 2015 Navigation Previous Page Next Page