Home' Greymouth Star : October 18th 2017 Contents Greymouth Star
Wednesday, October 18, 2017 - 7
was recently asked to take a plate to
share at a lakeside lunch.
I was amazed at the array of
enticing offerings: crusty chicken
pieces, vegetable kebabs, meat loaves,
French bread and pate, submarines and
Three things they all had in common: they
were healthy, colourful and tasty.
Quinoa was popular. Pronounced keen
wa — it is gluten-free, an excellent source
of protein as well as B vitamins and
is considered to be one of the ‘trendy’
superfoods. Regarded as a sacred food by
the South American Incas, quinoa makes a
great substitute for rice and a versatile base
for salads. Just add a variety of chopped raw
veggies, fresh herbs and a good dressing.
Although the popularity of kale is on the
wane it is still considered to be a superfood
due to its abundance of vitamins A, B6, C
and K. It is also high in calcium. Kale needs
to be young and tender to eat raw and enjoy
in salads. When it is older it can become
tough and is best stir-fried or tossed in olive
oil and baked in the oven, until crisp.
There are a couple of important rules to
follow when eating outdoors. Keep cold
foods cold and hot foods hot. Ensure your
chilly bin has ice below and above your food
to keep it in prime condition. Hot foods
should travel in vacuum flasks.
strawberr y salad
I used a mix of white and red quinoa.
3 tablespoons lemon juice
1 tablespoon mild honey
1 teaspoon Dijon mustard
2 teaspoons chopped thyme
2 tablespoons extra virgin olive oil
salt and pepper to taste
1 cup quinoa
2 cups water
1⁄2 cup sliced almonds
1⁄2 medium red onion, thinly sliced
250g strawberries, hulled and halved
4 cups baby rocket or thinly sliced young
100g feta cheese, crumbled
Whisk the lemon juice, honey, mustard
and thyme until smooth. Gradually whisk in
the olive oil. Season.
Rinse the quinoa in a sieve. Place in a
saucepan. Bring to the boil then simmer for
about 15 minutes until the quinoa is cooked
and the water absorbed. Place in a large
bowl and stir in the dressing. Cool.
Place the almonds on a microwave-proof
plate. Microwave on high power for 1-2
minutes, until the almonds are toasted.
When the quinoa is cool, add the almonds
and remaining ingredients. Ser ves 6.
Cherr y crumble slice
Canned apples could replace the fruit
150g butter, softened
3⁄4 cup icing sugar
13⁄4 cups plain flour
1⁄2 cup ground almonds
400g Barkers Black Cherry and Vanilla
with Apple Fruit Compote
1 cup fruit muesli
Preheat the oven to 180degC. Lightly
grease a 20cm square cake pan. Line the
base and sides with baking paper ensuring
the paper is higher than the edges of the
Cream the butter and icing sugar —
preferably with an electric beater — until
light. Add the flour and almonds, mixing
until a crumble forms.
Reser ve 1 cup of the crumble then press
the remainder evenly and firmly into the
pan. Spread it with the cherry mixture.
Combine the reser ved crumble with the
muesli and spread over the top.
Bake for 30 minutes, until golden. Cool in
the pan. Cut into squares. Great ser ved with
plain yoghurt or whipped cream. Ser ves 6-8.
1⁄2 French baguette
6 tablespoons mayonnaise
1 cup watercress or baby rocket
100g thinly sliced salami
1⁄2 cup thinly sliced dill pickles
75g brie, sliced
1⁄2 cup walnuts, lightly toasted and coarsely
Cut the baguette in half lengthwise from
the top almost through to the base.
Spread each cut half with the mayo. Fill
with the watercress or rocket, twists of the
salami, the pickles and brie. Sprinkle with
the walnuts. Sandwich together. Cut into
four to ser ve. Ser ves 2-4.
Vegetarian scotch eggs
Hard-boiled eggs are encased in a falafel-
1 large onion, diced
1 tablespoon each: olive oil, ground cumin,
390g can chickpeas, drained
1⁄2 cup coriander leaves
11⁄4 cups fresh wholemeal breadcrumbs
(about 3 slices)
3 tablespoons plain flour, plus extra for
1 fresh egg, lightly beaten
salt and pepper to taste
4 eggs, hard-boiled and peeled
1⁄2 cup dried breadcrumbs
canola oil, for frying
Gently saute the onion in the olive oil in
a frying pan, until softened. Add the spices
and fry for a few seconds. Place in a food
processor and whizz to a paste. Add the
chickpeas and coriander leaves. Pulse until
finely chopped but not smooth. Stir in the
wholemeal breadcrumbs, flour and the fresh
Divide the mixture into 4. Roll 1
hard-boiled egg in a little flour, shake to
remove the excess, then wrap one portion
of the chickpea mixture around the egg to
completely cover it. Pinch the joins to seal.
Repeat with the remaining mixture and
eggs. Roll each egg in the dried breadcrumbs
to coat. Chill.
Pan-fry the eggs in shallow oil until
golden on all sides. Alternatively, the eggs
can be deep-fried. Cool. Cut in half to ser ve.
Quinoa and strawberry salad.
Craft beer is the new dimension in
the beer world.
Craft beers taste different from
Craft beers have more malt, more hops,
more yeast variety, more alcohol and usually
no added sugar.
They have other ingredients added to
increase the flavours — coffee, fruit, herbs,
spices, oak barrels, oysters.
It has been a beer makeover in the past 10
years and the craft brewers have emphasised
the difference by changing their beer labels
and using bright colours and wild, bold
designs. They have become innovative,
asexual, inclusive and urban in the images and
language on their labels.
Traditional beers are stuck with traditional
labels and promotions — female images to
attract male drinkers etc.
Craft brewers see themselves as anti-
establishment agitators, and the drinkers are
buying into that and the artwork on the label
is part of that appeal.
Craft beer enthusiasts collect the labels,
often by simply adding each new brew ’s image
in to the gallery on their cellphone.
There used to be two beers — NZ
Breweries/Lion and Dominion Breweries —
and their regular beer was 4% light malt, light
hops and lots of sugar. The regular drinkers
swore they were different but in a blind
tasting they could not tell them apart.
The big boys have moved with the times and
use less sugar and more ingredients now. They
have also bought some of the more successful
craft breweries. Lion has Emersons, DB has
Black Dog and Tuatara. If you cannot beat
them join them.
Highland Fling — Into a mixing glass put
some ice cubes and a dash of bitters, add 45ml
scotch whisky, 15ml sweet vermouth and stir
well to cool then strain into cocktail glass.
“In water one sees one’s own face, but in
wine one beholds the heart of another. ”
— French proverb
Why are there so many beers?
White wine choice
Stoneleigh Riesling 2015 — Blossom
on your nose, limes and oranges on your
palate and you have a classic Marlborough
wine with a fine acid structure that will
mature for more than 10 years if you don’t
drink it now. Dry. $16.
Red wine choice
Vidal Merlot Cabernet 2015 — Bright
burgundy colour, aromas of cherries and
plums, then it’s time for the serious stuff,
the result of the winemaker’s year-long
work in making and blending, flavours
of blackberry, cassis and black doris
plums mellowed with light tannins and a
lingering aftertaste that leads to another
delicious sip. Drink now till 2000. Dry.
$15 to $19.
Black Dog Pango Black IPA — A
very fine mousse of a head on a really
black beer, the dark roasted malted barley
gives a rich tangy full-bodied flavour and
texture that leaves mainstream stouts like
Guinness in the shade. A great beer for
the cooler weather. Expensive but there is
a lot going on. Other names of Black Dog
beers are Pug Life, Dog Father, Boneyard,
Brew-tus. 500ml. 5.6%. $11.
Deep Spring Naturals Apple and
Feijoa — Certainly refreshing with a
light sparkle and light sweetness. A good
natural Kiwi drink. 275ml. 4 for $5.
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