Home' Greymouth Star : March 1st 2017 Contents Greymouth Star
Wednesday, March 1, 2017 - 7
s American novelist Paul
Neilan obser ved: “ The
world is your oyster —
too bad you’re allergic to
He was talking about
passing up opportunities. But savouring
shellfish is an opportunity not to be missed.
Oyster farming in New Zealand is
expanding and each area has it ’s own
particular variety offering different flavours
depending on whether they come from
warmer or cooler waters. Of course, if you
are a Bluff oyster aficionado nothing else
Unfortunately I do not get to the beach
often enough to gather my own clams or
pipis but conveniently there is a growing
supply at selected supermarkets, fish shops,
delis and on-line.
Clam is the generic word for any bivalve
mollusc including tuatua, pipi, cockles and
mussels. They are mild-flavoured making
them ideal for soups, salads, curries, pastas
Mussels are sometimes called the poor
man’s oyster. They are a great source of
protein, low in calories and fat, contain a
number of vitamins and minerals and are
Mussels can provide a quick family meal
or can be dressed up to enhance a posh
Scallops are always a treat and in New
Zealand we are lucky enough to enjoy
scallops with their juicy, bright orange roe
something not readily available in the USA.
2 large egg yolks
11⁄2 tablespoons lemon juice
1⁄4 teaspoon salt
175g butter, melted
100g baby spinach leaves
salt and pepper to taste
24 oysters in their half shells
1⁄2 cup cream
To make the sauce, place the egg yolks,
lemon juice and salt in a blender. With
the motor running, pour the warm
melted butter into the blender in a thin
stream. Keep the sauce warm by standing
the blender in a bowl of warm water.
Alternatively, store the sauce in a warm
vacuum flask. Makes about 1 cup.
Blanch the spinach in boiling water or the
microwave, until wilted and tender. Drain
well and cool a little. Squeeze dry then
finely chop. Season.
To prepare the oysters, detach the oysters
from their shells using a sharp knife. Leave
them in their shells and place in a baking
Preheat the grill to high. Top each oyster
with a little of the spinach then with a little
Hollandaise. Spoon a teaspoon of cream
over the sauce.
Grill for 4-5 minutes, until golden on top.
Serves 4 as a starter.
Honey mussels in
Large pipis could replace the mussels.
24 green-shell mussels
2 tablespoons canola oil
1 tablespoon grated root ginger
2 cloves garlic, crushed
2 tablespoons each: hoisin sauce, honey
1-2 tablespoons lime juice
chopped coriander to garnish
8 lemon wedges
Scrub the mussels and remove the beards.
Heat the oil in a large, heavy-based
saucepan or wok. Stir in the ginger, and
garlic. Add the mussels, stir briefly then
cover and cook for 4-5 minutes, until
opened. Remove the mussels as they open.
Discard any mussels that do not open. If
they open just a little then they are still
edible. Return all the opened mussels to the
pan and add the hoisin sauce, honey and
lime juice and heat through.
Remove the black foot in the mussels,
if preferred. Ser ve in individual bowls
drizzled with a little of the cooking liquid
and coriander. Ser ve with the lemon
wedges. Ser ves 4 as a starter.
Paella with clams
I used Omega Clams available in vacuum
packs in supermarkets.
1kg clams in their shells
2 cups good fish stock
good pinch saffron threads
1 each: large green & red capsicums, red
2 tablespoons olive oil
3 each: shallots, garlic cloves, diced
11⁄2 cups long grain rice
2 large Roma tomatoes, diced
2 chorizo, thinly sliced
flaky sea salt freshly ground black pepper
Drain the clams reser ving 1 cup of the
Combine the liquid with the stock and
bring to the boil. Pour 2-3 tablespoons into
a bowl and add the saffron. Infuse for at
least 5 minutes.
Seed and dice the capsicums and chilli.
Heat the oil in a large non-stick frying
pan. Add the shallots and saute over low
heat, until softened. Add the garlic and
capsicums. Sprinkle the rice in and stir-fry
for 1 minute.
Bring the stock to the boil again and
add to the pan together with the saffron
mixture and tomatoes. Bring to the
boil, reduce the heat, cover and simmer
for about 12 minutes, until the rice has
absorbed most of the stock.
Add the clams, chorizo and seasonings.
Cover and heat through. Ser ves 4.
Scallop skewers with
peaches and bacon
This snack is delicious with a glass of
chilled aromatic gewurztraminer. Do not
salt and pepper to taste
2-3 ripe but firm peaches, stoned and
4 rashers streaky rindless bacon
Drain the scallops and pat dry. Season.
Slice the peaches. Cut the bacon into
strips long enough to wrap a slice of peach
and a scallop together. Thread onto little
skewers or cocktail sticks.
Place under a preheated grill for about
5 minutes, turning occasionally brushing
with oil. Ser ves 6 as an appetiser.
e should be planting
more grapes and
wine. Grapes are an
economical way to
use land and sell a
refined product around the world.
Dairy uses huge quantities of water, which
is becoming a problem, and it produces
waste products that are polluting our lakes,
rivers and land. O ur children are going
to inherit this pollution problem, which
will not go away by simply changing the
definition of what level a river is polluted.
Grapes are sustainable and many vineyards
are now organic.
Their organisation, the New Zealand
Winegrowers, is staunch about having our
wine more clean and sustainable every year.
Grapes stop growing for five months of
winter (dormancy) and the land can be used
for grazing sheep or other livestock.
Not all New Zealand can be used for
growing grapes as they need a dry autumn
but there is great potential for an increase
and that would bring the price per bottle
down. The world still cannot get enough of
New Zealand sauvignon blanc and it is now
the largest selling white wine in Australia.
Wine is a healthy product when consumed
moderately as it makes people happy and
content, whereas butter is a dangerous
Dairy is our second largest export earner
whereas wine is sixth. So there needs to be a
shift towards more wine and less dairy.
Fruit beers are coming more often out
of the craft beer producers here. You may
know about the lime flavoured Monteith’s
Radler and Summer Ale with ginger and
honey. These new ones are based on the
traditional Belgian Lambic wheat style.
Try 8Wired Wild Feijoa from Warkworth,
which is a sour ale with feijoas and aged
in wine barrels, or Moa Tripel Savvy from
Marlborough, which is a Belgian-style
Tripel plus sauvignon blanc grape juice.
Mermaid — Into a tall glass half full of
ice add 30ml vodka, 15ml in Marlborblue
curacao, 15ml limoncello and stir. Then top
with old-fashioned lemonade and a squeeze
“ Wine is one of the most civilised things
in the world and one of the most natural
things of the world that has been brought to
the greatest perfection, and it offers a greater
range for enjoyment and appreciation than,
possibly, any other purely sensory thing.”
— Ernest Hemingway
More grapes, fewer cows
Tuatara Tomahawk APA — Tomahawk is the name
of one of the American hop varieties. Ready sparkle,
resiny malt aroma, a light tasty malt body that is
dry and a long citrus resin twangy aftertaste. Well
balanced. 5.6%, 330ml, $4.
Red wine choice
Mission Estate Syrah — This is a very young red
wine that was grapes on the vine a year ago. You will
find it will taste better if you breathe it by pouring a
glass and leaving it for an hour. Then you will get the
spicy aromatics of cloves and the fruit-like tastes of
boysenberry leaving a light tannic astringecy on your
palate. Drink now till 2018. Dry. $14.
White wine choice
Mount Vernon Sauvignon Blanc 2016 — Made
to refresh you on a hot summers evening with its
pineappley tropical flavours and some herbaceous
asparagus and that essential acidity. This a second label
from Lawson Dry Hills in Marlborough. Drink now.
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