Home' Greymouth Star : August 26th 2015 Contents Greymouth Star
bout four in the
afternoon I’m often
tempted to grab a
handful of mixed
nuts from the plastic
container I keep in the
They provide just that little something
to keep my hunger pangs at bay until
dinner. Okay, so nuts may be high in
fats but they are good fats and they ’re
There is a lot of goodness in these tiny
Nuts are packed with protein;
contain good monounsaturated and
polyunsaturated fats; many contain
vitamin E, plant sterols and fibre all of
which lower the ‘ bad’ clogging cholesterol
in your blood vessels; and most nuts are
rich in omega-3 which also contributes to
though most of this is healthy, it is calorie
high and is the reason nuts should be
consumed in moderation.
Health professionals recommend a
handful or 30 grams of nuts a day.
Not all nuts are equally healthy and
scientists believe that walnuts, almonds,
macadamia, hazelnuts, pistachios, pine nuts
and pecans are the most heart healthy. But
even the peanut — which is technically
not really a nut but a legume like a bean —
seems to be relatively healthy.
Of course, there are exceptions. Nuts
coated in salt, sugar or chocolate
are occasional treats — not healthy
As a spread, ground nuts are healthy
substitutes for butter and some
margarines on bread. Make your own
spread by crushing nuts in a blender
until they are smooth.
They may need a little nut oil to
make them truly spreadable.
Add nuts to stir-fries or dry roast
and sprinkle into salads.
Chop coarsely and add to crumble
toppings or sprinkle over your
Chop more finely for a coating for baked
chicken or fish.
Nuts are so well thought of these days
they even have their own national day —
this year Tuesday, October 20.
Almond and macadamia nut
This nut dukkah adds health and yummy
flavour sprinkled over steamed veggies,
pasta, pizzas and rice.
1 cup each: almonds (skins on),
3 tablespoons each: sesame seeds, cumin
seeds, coriander seeds
2 teaspoons each: flaky sea salt, dried
oregano, fennel seeds, ground turmeric,
Preheat the oven to 180degC.
Place the nuts in a baking tray. Bake for
5-10 minutes, stirring occasionally, until
lightly toasted. Remove from the pan and
Meanwhile, add the seeds (except the
fennel seeds) to the baking pan and bake
for 5 minutes, stirring often. Cool.
Place all the ingredients in a food
processor and grind — but not too finely.
The mixture should have some texture.
Store in airtight jars in a cool place.
Makes about 11⁄2 cups.
Macadamia nut crumble
Macadamias add incredible flavour and
11⁄2 cups rolled oats
1⁄4 cup brown sugar
1⁄2 cup long thread coconut
1 cup macadamia nuts, roughly chopped
Combine the rolled oats and sugar in
a large bowl. Grate the butter into the
mixture. Mix well. Stir in the coconut and
macadamia nuts. This can be frozen or until
ready to use.
To use, take out the required amount and
sprinkle over fruit in a baking dish before
baking at about 180degC, depending on
Return the unused portion to the freezer.
Makes about 3 cups.
Excellent nibbles with pre-dinner drinks.
1 large egg white
1 tablespoon water
3 tablespoons caster sugar
2 teaspoons smoked paprika
1 teaspoon flaky sea salt
pinch cayenne pepper to taste
2 cups almonds (skins on)
Preheat the oven to 150degC. Line a large
roasting pan with baking paper.
In a large bowl, whip the egg white and
water, until frothy. Beat in the caster sugar
then add the paprika, salt and cayenne.
Whisk to combine.
Add the almonds and toss to coat evenly.
Using a slotted spoon, spread the almonds
evenly in a single layer on the baking
Bake for about 30 minutes, stirring often.
Cook until the nuts are dry and lightly
coloured. Cool then store in an airtight
container. Makes 2 cups.
Walnut fudge cake
A delightfully decadent occasional treat
packed with healthy walnuts, prunes and
11⁄2 cups walnuts
200g dark chocolate, coarsely chopped
250ml thickened cream
200g dark chocolate wheaten biscuits
1 cup each: chopped pitted prunes,
1⁄2 cup walnuts, roughly chopped
Spray a 26cm x 16cm shallow dish
with oil and line with baking paper. (The
oil helps the paper stick to the dish.)
Preheat the oven to 180degC. Place
the walnuts in a roasting pan. Bake for 8
minutes, stirring every 2 minutes. Cook,
until lightly toasted. Cool then coarsely
Place the chocolate and cream in a large
microwave-proof bowl. Cook on 70%
power for 2 minutes. Stir and continue to
cook for 1-2 minutes until just beginning
to melt. Remove and stir until the mixture
is smooth. Cool.
Place the biscuits in a plastic bag. Pound
with a rolling pin, until coarsely crushed.
Add to the chocolate mixture together
with the prunes, craisins and toasted
Press evenly into the prepared dish. Press
the topping walnuts over the fudge cake.
Refrigerate overnight until firm. Cut into
squares or bars to ser ve. Makes about 28
Wednesday, August 26, 2015 - 7
Almond and macadamia nut dukkah.
The world’s classic
his wine is too delicious,
it is too good, it will
destroy us, I will have to
So said Mohammed in
700AD, or thereabouts.
His religion, Islam, and the holy book the
Koran said nothing against alcohol. There
had been no prohibitions. In fact, alcohol
was an Arabic word ‘al kohl’. The Prophet
Mohammed saw the damage to his people
who were drinking and betting in the local
bars and dives and he disliked this behaviour
and eventually banned the drinking of
alcohol for all Muslims.
We infidels can happily enjoy this enticing
and mind-altering liquid. The best of which
is nowadays known as merlot cabernet
We in New Zealand have a plethora of
these wines to choose from and the best wine
region for it is Hawke’s Bay.
Internationally, this wine is known as
‘Bordeaux’ because that place in France is
where the best examples still come from and
where the style was originally developed. The
English call it ‘claret ’.
Look for Church Road, Ngatarawa,
Clear view, Vidal, Te Mata, Esk Valley, Trinity
Hill, Villa Maria, Craggy Range,
Te Awa. It will cost between $12 and
$120, with the quality depending on what
The best deal at the moment is Villa Maria
Cella Selection Merlot Cabernet 2013.
You should smell and taste flavours of
plums, berries, blackcurrants, spice and
hints of oak barrels. There will be a good dry
mouthfeel of acidity and tannins through to a
It is an excellent accompaniment to tasty
A few years’ maturation helps, three to six
years from vintage is recommended. The
more expensive, the longer it will improve.
It should be ser ved at about 18degC after
breathing for half an hour or more (pour a
glass and the air goes into the bottle).
Enjoy the glories of red wine and pity the
followers of Mohammed.
Gin Toddy — Into your favoured glass pour
hot water half full then add 1tsp sugar, 30ml
gin, 15ml (nip) Stones Green Ginger, juice
of half a lemon, stir then top up with boiling
water. Garnish with cinnamon stick, herbs or
Wine with poetry is the latest idea from
wider audience. “A poem printed in a book
often dies, I’ve noticed, from suffocation and
neglect,” Sam says. “Alternatively, a poem told
or sung or printed on a wine label, stands
a much greater chance of life, of getting it
across. So I am delighted to work with La
Cantina and be involved with this new range
of wines.” The bottles also have a QR code
on their label so when it is scanned the poem
will be performed by Sam and David Kilgour
on the person’s cellphone.
“ What sobriety conceals, drunkenness
reveals.” — English proverb
Stolen Dark Rum — A modern twist
on that traditional spirit, rum, by two
young Kiwi rum enthusiasts who explored
the rum distilleries of the Caribbean and
finally found a small operation in Trinidad
Tobago where they worked with the master
distiller to make some rums more suitable
for modern tastes. Stolen Dark is so good
to smell you hardly need to drink it, with
its caramel, herbs, vanilla and smokey
aromatics. The initial hot alcohol taste
resolves into smokey coconut toffee flavours
that seem to last forever on your palate. No
harshness just beautifully smooth. 37.5%.
Emerson’s Porter — Made in Dunedin
by Lion’s boutique brewery, Emerson’s.
Dark brown ale with a light head and
steady bead; it has flavours of toffee,
coffee, burned toast and grapefruit mixing
in sweet harmony and balance. 5%.
Frank Ginger Beer — Damn tasty says
the label and it ’s true, with hints of hot
spice carried by a light effer vescence.
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