Home' Greymouth Star : December 9th 2015 Contents Greymouth Star
We are drinking bubbles
hristmas simply is not
Christmas without special
meat treats as the focus of
It is the time of the year
when we all want to ser ve something special.
Of course, we also have to cater for the
vegetarians at the table. Decisions, decisions!
I was thinking beef and lamb when it was
announced that chef Andrew Clarke of
Hamilton’s Victoria Street Bistro had been
chosen as one of the 2016 team of Beef
and Lamb New Zealand ambassadors. I
know Andrew has a mean recipe for that
traditional delight Beef Wellington. My
mind was made up. Beef Wellington it is for
Christmas Eve dinner when one half of the
family will join us.
On Christmas Day we plan to barbecue
and I am favouring butterflied leg of lamb
marinated in red wine and herbs. But will
some family members prefer beef ? Perhaps
we could barbecue both.
Then on Boxing Day we expect four
cousins — one a vegetarian — to arrive.
For them, it is definitely a free-range turkey
from ‘ Turkeyville’, the home of the Crozier
family and 20,000 plus white-feathered
turkeys that are free to range and forage for
For the vegetarian, a vegetable strudel that
is also great ser ved as an accompaniment for
NB: Congratulations to the five 2016 Beef
and Lamb ambassadors: Andrew Clarke,
Victoria Street Bistro, Hamilton; Scott
Kennedy, Nero Restaurant, Palmerston
North; Shaun Clouston, Logan Brown,
Wellington; Reon Hobson, Pescatore,
The George, Christchurch; Andi Bozhiqi,
Millhouse Restaurant, Millbrook Resort,
This recipe has been inspired by Andrew
Clarke a recently appointed Beef and Lamb
ambassador for 2016. He plans to ser ve this
dish for Christmas dinner. Andrew rolls
the fillet in prosciutto and chills it before
encasing it in pastry.
600g-700g whole beef fillet
salt and freshly ground black pepper to
2-3 tablespoons olive oil
1 small onion, diced
75g mushrooms, diced
350g ready-rolled puff pastry (I used
2 tablespoons hot English mustard
1 egg yolk, lightly beaten
Trim the fillet of silverskin, if required.
Heat a little oil in a frying pan and sear
the meat briefly on all sides, until browned.
Remove from the pan and cool.
Add more oil to the frying pan. Saute the
onions and mushrooms until very tender
and there is no liquid left in the pan. Season.
Roll out the pastry (35cm x
24cm) on a clean bench. Spread the
mustard over the top of the fillet.
Turn the fillet mustard-side down.
Place lengthwise across the pastry
in the centre. Top the beef with the
mushroom mixture. Fold the pastry
over to enclose the meat and filling.
Fold the ends together and press
neatly and firmly together. Ensure
any overlapping edges are not too
thick or it will not cook properly.
Any scraps can be made into
shapes to decorate the top. Chill
until ready to cook.
Preheat the oven to 220degC.
Place the beef package in an oiled
roasting pan. Brush all over with
Bake for 10 minutes, then reduce
the heat to 190degC and continue
cooking for 10-15 minutes,
depending on thickness. The pastry
should be golden and crisp. Stand for
5 minutes before slicing.
Excellent ser ved with a beef glaze or red
wine sauce. Ser ves 6. Suggested wine match:
Because Croziers’ free range turkeys are
very lean you need to protect them with foil
or an oven bag to prevent them drying out
4.5kg Crozier free range Turkey
200g packet sage and onion stuffing
salt and pepper to taste
1⁄4-1⁄2 cup orange juice
50g butter, melted
1⁄4 cup orange juice
1 tablespoon each: powdered gelatine,
Ensure the turkey is thawed enough to
remove the giblets. Run cold water through
the inside of the turkey then pat dry inside
and out with paper towels. Sprinkle with the
salt and pepper and pat in.
To make the stuffing, finely grate the
rind of the oranges. Remove the pith and
dice the flesh. Place the rind and flesh in a
bowl with the stuffing mix, seasonings and
enough orange juice to bind.
Preheat the oven to 160degC.
Loosely fill the neck and main cavity with
the stuffing. Secure the legs and neck with
skewers to hold the stuffing in. Or place
a large onion at the entrance to the main
cavity to hold the stuffing.
Place the turkey in a large roasting dish,
breast-side up. Brush with the butter. Place
about 2 cups of water in the roasting pan.
Cover the pan loosely with foil.
Roast for about 40 minutes per 500g
of turkey plus 30 minutes extra, until the
legs ease away from the body with gentle
pulling. Baste at least twice during cooking.
Remove the foil during the last 30 minutes
Combine the glaze ingredients and heat
until the gelatine and sugar are dissolved.
Prick the turkey skin with a needle then
brush with the glaze. Continue cooking for
5 minutes. Brush with the glaze again and
continue cooking until the skin is golden
and crisp. Stand for about 10 minutes before
car ving. Ser ves about 10. Suggested wine
match: A well-rounded Chardonnay.
Butterf lied summer
Ask your butcher to bone the lamb for
you but do not wait until the day before
2.5-3 kg leg lamb, boned and butterflied
3 cups dry red wine
1⁄2 cup olive oil
1 large onion, sliced
2 tablespoons thyme leaves
6 stalks parsley
2 bay leaves, crumbled
3 cloves garlic, crushed
flaky sea salt and freshly ground black
pepper to taste
Place the lamb in a large casserole.
Combine the marinade ingredients and pour
over the lamb. Cover and refrigerate for 1-2
days, turning regularly.
Drain the lamb and pat dry. Reser ve the
Grill the lamb about 10cm away from the
source of heat. Cook for 12-15 minutes per
side for medium-rare depending on the
Meanwhile, strain the marinade and boil,
Transfer the lamb to a platter. Cover and
rest for 5-10 minutes before slicing. Ser ve
with the thickened marinade. Ser ves about
8. Suggested wine match: Pinot Noir.
1 tablespoon olive oil
1 medium onion, diced
1 cup sliced mushrooms
1⁄2 cup thickened cream
1 cup each: grated tasty cheese, fresh
1 teaspoon each: balsamic vinegar, Dijon
250g small asparagus spears, trimmed
6 sheets filo pastry
75g butter, melted
Saute the onion and mushrooms in the oil,
until softened. Remove from the heat. Stir
in the cream, cheese, breadcrumbs, vinegar
Steam the asparagus until crisp-tender.
Lightly brush one sheet of filo pastry with
malted butter. Cover with another sheet
and brush with butter. Repeat with the
remaining layers. Spread the mushroom
mixture over 1⁄3 of the filo along the long
edge leaving a 3cm clear border. Arrange the
asparagus on top.
Fold in the ends and roll up from the long
side. Place on a greased oven tray. It may be
refrigerate for up to 2 hours at this stage.
Preheat the oven to 170degC for about 25
minutes, or until golden and hot.
Excellent sprinkled with finely grated
parmesan cheese before ser ving. Ser ves 4.
Suggested wine match: Pinot Gris.
Roast turkey a l’orange, above, and
Beef Wellington, right.
Wednesday, December 9, 2015 - 7
and bursting into a thin foam
Then you put it to your lips
and some bubbles might go
up your nose and make your
eyes water as you sip the zappy
cold lightly-fruity sparkling
wine. You get that feeling
of celebration of something
special happening. It is the end
of the year, festive time, party
time — time to sparkle with a
There are heaps of them
available so where do you start
for your choice? The original
champagne from Champagne
in France costs $45 and up to
hundreds of dollars, and it has
not changed in taste for 100
years. It is dry and yeasty with
a very light fruit flavour and
high acidity. The champagne
producers spend millions of
dollars every year promoting
their sparkling wine as the only
drink for special occasions.
New Zealand wineries
produce a similar style from the
same grapes — pinot noir and
chardonnay — though ours are
not so acidic and have more
flavour and they are much
more affordable at $20 to $40.
Look for Deutz, Cloudy Bay,
Tohu Rer wa, Akarua, No 1,
Quartz Reef, Nautilus.
New Zealand winemakers
have developed new sparkling
wines starting 10 years ago
with sparkling sauvignon
blanc, a brilliant idea then for
disposing of excess savvy. Now
there are sparkling pinot gris,
pinot noir, muscat (moscato)
and rose besides the original
For $8 to $20 you get what
you pay; $8 it is carbonated
simple wine. The more you
pay, the more flavours and
interest. From $10 to $15 you
find Lindauer and Brancott
Estate competing with their
range of bubblies and they are
good value. Brut means dry
but they may not be all that
dry, cuvee means blend usually
chardonnay and pinot noir. The
most recent development is low
alcohol sparkling wine. You see
this on the label with words
like flight, light, breeze, first
pick light and they are usually
9%. Perfect when you are
trying to control your alcohol
Do not forget there is another
world of sparkling wine —
sparkling fruit wine. Pukeko
Grove Sparkling Boysenberry
from Kiwi Estate Wines won
the recent New Zealand Fruit
Wine Awards. There are some
good sparkling feijoa and
sparkling kiwifruit available.
Drink your festive wine out
of a tall flute glass. The cheaper,
the colder. The more expensive,
you want to taste the light
subtleties so do not have it so
cold (12degC). Fizz with fizz.
Mimosa — Pour into a
sparkling flute glass 15ml (1
nip) Cointreau, 45ml fresh
orange juice and top with
“How many friendships
of mine have been affirmed
and cemented over a drink?
Most of them. How many
memorable evenings of my
life have involved a drink or
two? Most of them. How
many occasions when I have
laughed out loud that it has
been physically painful, have
been accompanied by drink?
Well pretty well all of them.
How many teetotal friends do
I have? A few, and I cherish
them with all the intensity that
I cherish my drinking friends.”
— Joe Bennett, 2015
Bundaberg Sarsaparilla — Here
is an unusual drink from Australia
with exotic strong liquorice and light
ginger vanilla flavours. It is made by
fermenting sarsaparilla root, liquorice
root, ginger root, vanilla bean and
molasses. It is an odd classic soft
drink similar to the American root
beer. 375ml, $2.
Black Dog Bite Hopped Pilsner
— Golden amber beer with a light
sparkle but a big aroma, then there is
a lasting mouthfeel and taste of a rich
sweet maltiness followed by a good
bite of hops that hangs around your
gums nicely. Black Dog is owned by
DB and is a great example of a huge
company making small runs of craft
beer. 5.5%, 500ml, $5 to $6.
Red wine choice
The Clyde Pinot Noir 2014 —
Lovely strawberry aromas emerge
from the cerise glint of this Central
Otago wine. Gentle, sweet rich berry
and spice flavours on the palette with
soft tannins. This slides down so
smoothly it is a wicked seductress to
drink more. ‘ The Clyde’ is the second
label of the excellent Rockburn
Winery. Drink now till 2018. Dry
Lindauer Rose — Delicate blush
colour, good sparkle, light aromas of
citrus and strawberry, hints of cream,
yeast and berry as the bubbles ping
around your mouth. Off dry, $11 to
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