Home' Greymouth Star : August 2nd 2017 Contents Greymouth Star
Wednesday, August 2, 2017 - 7
here is a brand new
kumara in town —
and its skin and flesh
is purple. This very
different variety bred by
Plant and Food New
Zealand is called purple dawn and I am
impressed with it.
Purple dawn (sometimes called blue
kumara) has a dense flesh and is not as
sweet as orange kumara but it has great
flavour and the purple deepens once
cooked. With such amazing colour it
adds real excitement to shepherds’ pies
and rosti, and it is also terrific roasted.
It certainly caused friends to comment
when they were ser ved my “blue soup”.
All kumara not only taste great but
are packed with more vitamins C and E
(antioxidants) than potatoes, pasta and
rice. They are a very good source of fibre
and potassium, are virtually fat-free
and low in sodium. But purple dawn —
because of its rich colour — must also
be high in anthocyanins which research
has associated with helping to protect
against myriad diseases including
cancer. It is so new that the nutritional
analysis is still being undertaken.
Kumara has been changing its image
for centuries ever since arriving in
New Zealand in the 10th century. The
earliest kumara were small tubers — a
bigger “sweet potato” was introduced
later. It is this creamy-fleshed variety
with its purple skin that became the
common kumara we enjoy today. Now
we have a rainbow of orange, gold and
purple fleshed kumara to enhance our
kumara and fennel
500g red dawn kumara
3 tablespoons olive oil
freshly ground black pepper and flaky
sea salt to taste
1 teaspoon fennel seed
1 large red capsicum, seeded and
1 large orange, peeled and cubed
1 large avocado, stoned, peeled and
1⁄4 cup chopped parsley
1⁄4 to 1⁄2 cup good vinaigrette or your
favourite salad dressing
Preheat the oven to 200degC.
Peel and cut the kumara into 2cm
cubes. Place in a roasting pan with the
olive oil and seasonings. Toss to coat
evenly. Bake for eight minutes, add the
capsicum and continue roasting for five
minutes or until the kumara is tender.
Place in a salad bowl and add the
remaining ingredients. Ser ve at room
temperature. Ser ves four to six.
Super ser ved with a little sour cream
or yoghurt on top.
2 tablespoons olive oil
2 large shallots, diced
2 cloves garlic
700g purple dawn kumara, peeled and
1⁄2 teaspoon grated root ginger
pinch chilli powder
salt and pepper to taste
4 cups good beef or vegetable stock
finely grated rind and juice of 1 large
Heat the oil in a large saucepan on
medium-low. Add the shallots and
sautee until tender but not brown. Add
the garlic, kumara, seasonings and
stock. Simmer until tender, about 20
minutes. Add the orange rind. Puree
with a hand-held blender or in a food
processor, until smooth. Add the orange
juice and reheat gently.
Ser ve the soup in deep bowls. Ser ves
four to six.
The orange kumara looks colourful
and is quite moist but any variety could
2 large orange kumara
1 tablespoon olive oil
1 cup grated tasty cheddar cheese
1 medium chorizo, peeled and diced
2 spring onions, sliced
1-2 red chillies, diced
sour cream to ser ve
Brush the kumara with the oil.
Microwave on high for about five
minutes or until tender.
Cool a little then slice in half
lengthwise. Carefully remove the
kumara flesh with a teaspoon leaving a
shell. Combine the flesh with half the
cheese and the chorizo. Spoon back
into the shells. Top with the remaining
Either, reheat in the microwave for
two to three minutes or in a 180degC
oven for 10 to 15 minutes or until hot.
Ser ve sprinkled with the spring onions,
chillies and topped with sour cream.
Ser ves four as an accompaniment or
two as a main.
Any type of kumara is excellent in this
delish dish. Ser ve a grated apple and
carrot salad on the side.
2 medium kumara, peeled and cubed
2 tablespoons canola oil
2 teaspoons each: cumin seeds,
2 cloves garlic, crushed
1 firm banana, peeled and thickly
1⁄2 to 3⁄4 cup coconut milk
squeeze lemon juice
small bunch coriander, chopped
Steam or microwave the cubed
kumara, until just tender. Cool a little.
Heat the oil in a heavy frying pan.
Add the cumin, coriander seeds and the
garlic and fry for one minute. Add the
kumara and saute, stirring for one to
Add the banana and coconut milk
and heat through. Ser ve topped with
a squeeze of lemon and the coriander.
Ser ves two to four.
Red dawn kumara and fennel salad.
The power is with the spirit
The power is with the spirit
herry and port are
wines that have that
extra punch which is
useful at this time of
year. They have grape
spirit or brandy added
(fortified) up to 20%.
You feel it as you sip these
famous wines. You feel the heat of
the alcohol in your mouth and feel
it going down your throat and into
Ruby port is made in Portugal
by half-fermenting red grapes
then adding grape spirit to kill
the yeasts so they have a sweet
strong fruity drink that is left in
oak barrels for two years to mature
before bottling. Tawny port has
more years in barrels so it goes a
reddy-brown and it is more oaky
and less fruity — nutty, oaky, spicy
caramel. There are other ports but
ruby and tawny make up 97% of
Britain is a major market for port
where it is supposedly drunk after
dinner, but the French drink more
of it and they consume port before
dinner as an aperitif. We can drink
it any time so feel free. You may
not find many Portuguese ports
to select from. Australian ports
are fine, though fruitier — look
for Penfolds, De Bortoli, Brown
Brothers. New Zealand versions
are Torlesse and Crossroads.
Sherry, named after the Spanish
port it is traded from, Jerez, is a
drier wine made from the white
Palomino grape and it also gets
years of maturation in oak barrels.
Fino, Amontillado and Manzanilla
sherries are dry. Oloroso, cream
and brown sherries are sweetened
with boiled grape juice, particularly
for the British market. Dry sherry
is an acquired taste as it has no
fruit flavours left due to the years
in barrels. They have a delicious
hazel or almond nuttiness with
hints of vanilla oak and boiled lolly.
The aftertaste is long and lingering.
Australia makes some very good
sherries, we do not.
Marsala is a fortified red wine
from Sicily, Italy. Madiera is a
fortified white wine from that
Atlantic island. Muscat is a
fortified white wine made in
Rutherglen, northern Victoria, that
has a magical sweet intensity of
flavour. Sometimes called Liqueur
Muscat — look for Chambers,
Campbells, Baileys, Morris.
Fortify yourself today with a
sherry, port or muscat.
Syllabub — Whisk together a
mixture of half sherry, quarter
cream, quarter milk and pour into
cocktail glasses and consume with
spoons. Sugar optional. An old
traditional English drink.
“ Never look as if you are lost.
Always look as if you know exactly
where you are going. If you don’t
know where you are going, head
straight for the nearest bar.”
— Joan Collins
Scrumpy Cider — Very smooth
drinking cider with a steady sparkle and
appley aroma that doesn’t taste as hot as
you would expect from an 8.5% drink.
The Har vest Cidery was set up 25 years
ago by the British cider maker Bulmers
and still produces Bulmers Cider under
licence, as well as Strongbow. Most
New Zealand cider still comes from the
Nelson region where Rochdale started
80 years ago and Redwood Cellars
70 years past. I have been reassured
by financially limited friends that this
particular product is very high on the
‘ bangs (%) for bucks scale’. Medium.
8.5%. 1.5 litres. $9 to $10.
Barista Bros Double Espresso Iced
Coffee — Creamy coffee and vanilla
flavours like drinking a coffee ice-cream
with good hit of caffeine. 500ml. $4.25.
White wine choice
Delegat Chardonnay 2015 — A big
beauty of a buttery chardonnay from
a ripe har vest in Hawke’s Bay. Lovely
creamy vanilla oak aromas will get
you salivating ready for the limes and
apricots on the taste. Drink now or wait
a year or two for the strong elements to
mature. Dry. $15 to $22.
Red wine choice
Dow's Tawny Port — A light
mahogany red wine with a strong
caramel sweet aroma and a hot shock
of the 19% alcohol. The taste needs
to be relished as it will evolve across
your palate with tastes of butterscotch,
nuts, spice, vanilla and an underlying
minerality. The aftertaste seems to
hang on forever. A wonderful example
of hundreds of years of winemaking
excellence. Drink now as tawny port
is mature and does not improve in the
bottle. Medium sweet. 19% . $32.
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