Home' Greymouth Star : May 27th 2015 Contents Greymouth Star
Wednesday, May 27, 2015 - 7
Egged on by breakfast
Egged on by breakfast
are adamant we
should not leave
it — breakfast
that is — but still many of us do.
So come 10.30, there is a terrific
urge for something sweet — and
fattening — to stave off that
droopy mid-morning feeling and
up the energy levels.
Our menus are really back to
front — most of us consume our
largest daily meal at night, a few
hours before bedtime. Dinner in
the morning might be of more
Just a simple, high protein egg
for breakfast kick-starts your
metabolism and will provide
that full feeling for longer.
With sustained energy, one’s
concentration and performance is
better all round.
Besides being high in protein,
eggs contain 11 different essential
vitamins and minerals and two
antioxidants that help maintain
healthy eyesight. Also, they do not
contain carbs, sugar or gluten.
Best of all, eggs are quick to
prepare and are economical. Add
a fresh egg to a smoothie with
banana and yoghurt. Hard-boil
eggs the evening before then
mash together with a little mayo
and chutney and make a toasted
Ever wondered about that green/
blue ring between the yolk and the
white of a hard-boiled egg? It is a
sulphur and iron compound that
is perfectly okay to eat. It can be
prevented by cooling the boiled
eggs quickly by running under cold
water for a couple of minutes then
cooling completely in a bowl of
Do not be too choosy when it
comes to the colour of the shell.
There is no difference in quality,
flavour or nutritional value of
white or brown eggs. The colour
varies with the breed. Hens with
white feathers and ear lobes lay
white eggs; hens with red feathers
and ear lobes lay brown eggs. The
colour of the egg yolks depends
entirely on the hen’s diet and again
has no effect on the quality, flavour
or nutritional value. Hens that are
fed food containing yellow corn
lay eggs with medium yellow yolks.
Those that eat wheat or barley lay
eggs with lighter coloured yolks.
1 tablespoon olive oil
1⁄2 large red capsicum (cut
through the circumference)
2 medium eggs
2 tablespoons chopped chives
Heat the oil in a large, non-stick
frying pan. Cut two 2cm rounds
from the capsicum and place in
the pan. Break the eggs into the
centre of the capsicum circles.
Hold the eggs in place until they
start to cook. Fry on low heat, until
cooked. Garnish with chives. Great
ser ved on toast. Ser ves two.
coffee mug eggs
2 medium eggs
freshly ground black pepper to
1 tablespoon chopped chives or
spring onion, optional
2 tablespoons each: milk, finely
grated tasty cheese
Spray a coffee mug suitable for
the microwave with oil. Place the
eggs, black pepper, chives and milk
into the mug. Whisk until well
combined. Place in the microwave
and cook on high power for 40
seconds. Stir well. Continue
cooking for another 30 seconds.
Top with the cheese. Ser ves one.
A quick fix.
1⁄4 cup water
1 egg at room temperature
1 split English muffin, toasted
Place the water in a small
pudding bowl or similar. Break
the egg into the water. Pierce the
yolk quickly with a toothpick or
skewer to prevent the yolk from
Cover and cook on 50% power
for 50-60 seconds, depending on
the wattage of your microwave. The
egg will carry on cooking while
standing. If not quite cooked, then
spoon some of the hot water over
Lift out with a slotted spoon or
fish slice on to the toasted muffin.
Ser ves one.
Use 1 large egg if your sandwich
press is small.
spray cooking oil
2 medium eggs
salt and pepper to taste
Spray a sandwich press with
oil and then heat. Whisk the
eggs, salt and pepper. Carefully
pour over the entire base of the
sandwich press. Close gently and
cook for 30-50 seconds. Roll up
in a cigar shape and eat. Ser ves
They a little more time to ser ve
in the morning but these delights
make an excellent weekend
breakfast or brunch. Once again
eggs play an important role.
1 cup each: plain flour, wholemeal
1 tablespoon baking powder
1⁄2 cup raisins or craisins
1 cup milk
1 cup warm water
butter or canola oil for cooking
1 cup yoghurt
Combine the flours, baking
powder and raisins in a bowl.
Beat the milk and eggs together.
Stir into the flour mixture. Cover
and refrigerate overnight. In the
morning, add the warm water,
Melt the butter in a small heavy,
non-stick frying pan. Add about
a 1⁄4cup of the batter and swirl to
cover the base. Cook until bubbles
appear on the top. Flip over and
cook the other side. Keep warm in
a 150degC oven. Repeat until all
the mixture is used.
Ser ve with yoghurt and fresh
fruit, if preferred. Makes about 10
in your beer
Sometimes the labels will
tell you — Double Hopped
IPA, Triple Hopped Pilsner,
Hoprocker, Hopwired IPA.
Yes, there is a hop revolution
happening. It is mainly in the
craft beers. It is not just more
hops but what hops and how
many different hop flavours can
improve a beer’s taste or confuse
Hops are a point of difference
between the craft beers and the
mass-market brands known as
‘weasel piss’ by the hop heads.
Our hops are all grown in
Nelson around Riwaka and
there has been much research
and development there over
the past 70 years, so that 80%
is now exported to breweries
around the world. New Zealand
brewers are importing United
States, Czech, German and
British grown hops to blend
with the local hops to get the
complex flavour and aroma
from the acids and oils — floral,
citric and pine resin. Just as
your coffee blend will be from
a number of countries and your
wine will be a blend of different
Hops have names like fuggles,
golding, bumford, saaz, cascade,
halletau, Nelson sauvin. As
well as taste, hops provide an
antiseptic preser vative function.
Before this was known (500
years ago) the beer would go
sour, so they were flavoured
with local spices, herbs or
honey to hide the off taste.
IPA or India Pale Ale occurred
200 years ago when Britain
was colonising India and the
supplies of beer barrels to the
troops were undrinkable due
to the long hot voyage so the
brewers doubled the hops and
increased the alcohol. Now it
is again hops, hops and more
The latest hop fascination is
‘fresh hopped beer’ or ‘green
hopped beer’ where freshly
picked hops are put into the
latter stage of the brew giving a
volatile pungent resinous bitter
taste to the beer. These beers
can evolve rapidly and need to
be consumed young. There are
two green hopped beer festivals
— Hopstock in Wellington and
Fresh Hop NZ in Auckland.
Hops have other uses — hop
pillows reduce insomnia and
have a sedative effect. Hops
reduce anxiety, indigestion and
intestinal cramps. You can now
buy hop-scented soap, hop skin
cream and hop bracelets.
There has been recent
reaction against the hoppy
beer movement. International
restaurateur David Chang says,
“ When a waiter asks me what
I want to drink, I respond,
‘ What is your lightest crappiest
beer?’ I’m very direct about
my preferences. I’m not being
falsely contrarian or ironic in a
hipsterist way. This is something
that I genuinely feel. I do not
want a tasty beer.”
Be hip — Drink hops.
Fuzzy Navel — Into an
ice filled highball (tall) glass
pour 30ml vodka, 30ml peach
schnapps, 90ml fresh orange
juice and stir.
Beer festivals abound and
awards are not trivial to the
winners. The Australian
International Beer Awards have
chosen Parrotdog Brewery in
Wellington as the Champion
Small International Brewery.
From Auckland comes Epic
Armageddon as the best IPA.
Speights 5 Malt Old Dark is the
Champion International Beer.
“The church is near but the
road is icy. The bar is far away
but I will walk carefully.”
— Russian proverb
Beer is getting hoppier
Beer is getting hoppier
Guinness Draught — From a black can
with the Irish harp symbol and brewed
in D ublin comes the classic dark beer of
smokey toasted barley. It isn’t a strong stout;
it isn’t a meal in a glass; it doesn’t have more
calories than other beers; it is not just for
men. It is a mild dark beer with a medium
happy aftertaste and 10 million pints are
consumed around the world every day. 4.2%.
White wine choice
Tohu Sauvignon Blanc 2014 — All
the bells and whistles of a Marlborough
sauvignon blanc with a lovely fruity aroma
followed by great tastes of pineapple and
passionfruit supported by the inimitable
astringency. Dry. $16 to $19.
Red wine choice
Brancott Estate Merlot 2013 — Full
flavoured Hawke’s Bay wine with blackberry
and plum aromas and flavours that gives
a good medium bodied mouthfeel backed
with light tannins and refreshing acidity.
Very good value. Dry. $12 to $17.
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