Home' Greymouth Star : January 9th 2019 Contents Greymouth Star
6 - Wednesday, January 9, 2019
t one second past
midnight on December
31 we started
celebrating the New
Year. Monday turns into
Tuesday with one tick of
If we are partying most of us will
think, ‘ Wow, it’s 2019.’ But why is the
last minute of the old year the cause
for so much jubilation? Is it because
we have sur vived yet another year? Is it
because we think that 2019 could be a
fresh start? Or is it because we’re social
animals and just love a party?
Making New Year resolutions is great
at the time because one feels positively
in charge of one’s aspirations. And even
if they fly out the window the next day,
there’s always the memory of trying.
According to American professor
David Ropeik, New Year resolutions
commonly include things like treating
other people better, making new friends,
and paying off debts. This has been
documented throughout history. The
Babylonians returned borrowed objects,
and the Scots have been first footing
wishing neighbours the best since time
Treating people well is a good way
to ensure you are treated well. Hence,
I am intending to keep my resolution
of inviting neighbours or friends for a
cuppa or a wine at least once a week and
ser ve them a little something special. It
will not be oysters but delicious wraps
are always winners. Enjoy!
Prepare ahead up until the baking
stage. Cover and refrigerate for up to 8
2 medium potatoes, halved and peeled
1 medium onion, diced
1⁄2-3⁄4 cup rice bran oil
1 teaspoon each: whole cumin seeds,
fennel seeds, curry powder
1 cup finely sliced cabbage, chopped
9 sheets filo pastry
1 tablespoon yoghurt
Steam the potatoes until just tender.
Cool then cut into small dice.
Saute the onion in a tablespoon of
oil on low heat until softened. Add the
spices and cabbage and saute until the
cabbage has wilted. Add the potatoes
and yoghurt and stir well. Remove from
the heat and cool.
Preheat the oven to 190degC. Lightly
oil a baking tray.
Brush 1 sheet of filo with the oil. Top
with two more oiled filo sheets. Cut
into quarters lengthwise — each length
should be about 7.5cm wide. Place a
good tablespoon of the potato mixture
at one end. Fold the pastry over on the
diagonal to form a triangle and cover
the filling. Continue folding the pastry
over and over maintaining the triangle
shape. Place on the baking tray. Repeat
with the remaining filo to make a total
of 12 samosas. Brush with oil. Bake for
15-20 minutes, until golden and hot.
Excellent ser ved with yoghurt and/or a
chutney. Makes 12.
Greek beet wraps
Prepare up to 8 hours in advance.
1 large ripe tomato, seeded and diced
75g feta cheese, diced
freshly ground black pepper to taste
75g piece telegraph cucumber, skin
8 large mint leaves
2 large Farrah’s superbeet wraps
3-4 tablespoons humus
Combine the tomato and feta in a
bowl. Season. Cut the cucumber into
thin batons. Thinly slice the mint
leaves. Warm the wraps quickly in the
microwave. Spread evenly with the
hummus. Make a row of the tomato
mixture, cucumber and mint across
the centre of each wrap. Fold the base
over the filling and roll up firmly. Wrap
each in cling wrap and chill for at least
30 minutes. Trim the ends neatly then
cut each in half. Cut each piece in half
again on the diagonal. Makes 8.
Salmon and egg
These can be prepared up to 8 hours
in advance, wrapped in cling film and
3 eggs, hard-boiled
2 tablespoons mayonnaise
salt and pepper to taste
1 teaspoon lemon juice
2 tablespoons finely chopped chives
100g sliced smoked salmon
2 x 22cm flour tortillas
Mash the eggs, mayo, seasonings and
lemon juice, until smooth. Stir in the
Warm the tortillas in the microwave
for about 30 seconds, until pliable.
Spread evenly with the egg mixture.
Divide the salmon into smaller pieces if
required. Place evenly over the egg. Roll
up firmly and wrap in cling film. Chill
for at least 30 minutes. Trim the edges
then cut into 3cm lengths. Makes 8.
Duck and lettuce
Cooked shredded chicken could
replace the duck.
2 small duck breasts
salt to taste
3-4 teaspoons Chinese five-spice
8 medium lettuce leaves
8 teaspoons hoisin sauce
1⁄2 cup cranberry sauce
Preheat the oven to 200degC. Divide
the breasts in two. Score the skin
in a diamond pattern as you would
for a ham. Sprinkle evenly all over
with salt and the five-spice powder.
Heat a heavy, non-stick frying pan
on medium. P lace the duck breasts
skin-side down in the pan and cook
until the fat has rendered and the skin
is golden brown, about 7 minutes.
Cook the duck in the oven for 10-12
minutes. Cover with foil and rest until
almost cool. Remove the fat and shred
the meat.Spread a lettuce leaf with
hoisin sauce. Place heaped tablespoons
of the duck in the centre of the leaf.
Top with cranberry sauce and roll up.
Repeat with the remaining ingredients.
Curried potato samosas; Greek beet wraps; salmon and egg rolls; and duck and lettuce wraps.
o not be fooled by poor
imitations, you want the real
People laughed, decades ago,
when Japanese companies
started to make imitation Scotch whisky.
Suntory was the first to appear in our bottle
stores, and it was not too bad and much
The derision stopped when they started to
win gold medals in London’s International
Wine and Spirits Competitions.
We have a newcomer in the imitation
game with cheap Australian sauvignon
blanc arriving here in a bladder in a
container and being bottled in Auckland
with a Maori name and pohutukawa
flowers on the label, so you assume it is our
sauvignon blanc until you look a lot closer
— mu ch closer — and you read ‘Australian
Wine’ in small letters.
It is a poor, cheap copy without the
intense fruit flavours of Marlborough
savvy. It is more like a flabby pinot gris.
Spend a couple of dollars more on the real
thing. Australia is too hot to make a good
Marlborough sauvignon blanc is
recognised internationally as an original
wine style like Chianti in Tuscany, Italy
and Champagne in Northern France.
That took a lot of work and a consistent
wine which was developed by Montana,
Hunters and Corbans in late 1970s. It now
makes up 80% of the $2 billion wine sales
The wine producers of Marlborough are
seriously worried about potential damage to
their product by these imitations and dilute
versions from Marlborough. They have
formed a group to protect themselves called
Appellation Marlborough Wine (AMW ).
This logo will be on every bottle of their
sauvignon that passes a quality certification
with a cropping level that will be set each
Ruthless investors can push grape growers
to have more branches and bunches on
the vines so they are getting 35 tonnes
per hectare instead of 15 tonnes. The juice
is weak and dilute and the brand image
You can do your bit by buying the real
thing. They may take a while to emerge with
the new logo.
Strawberry Gin — Put some ice into
a large wine glass and add 45ml gin,
dash Angostura bitters, three chopped
strawberries, top up with soda or
“All right, brain, I don’t like you and you
don’t like me — so let’s just do this and I’ll
get back to killing you with beer.”
— Homer Simpson
Beware of imitations
Old Mout Cider Pear Scrumpy — A light
sparkle spreads the ripe pear flavours around
your palate. It is a fine balance between sweet
and dry and as the label says ‘it’s a sweet talkin’,
smooth movin’, crowd pleaser’ because it is
good value liquor — bangs for bucks. 1250ml.
8%. $9 to $10.
Ovi Peach Water — This is a blend of water,
peach juice, honey, green tea antioxidants and
salt designed in Japan, made in New Zealand,
to hydrate you healthily. Pleasant flavours of
peach and tea tannins. 500ml. $3.
White wine choice
Peter Yealands Reser ve Sauvignon Blanc
2018 — Aniseed and herbal aromas that lead
your senses to the taste of pineapple and fresh-
mown grass. Intense wine, as you expect from
Marlborough, with zappy acidity and a light
pungency. Drink now. Dry. $13 to $19.
Red wine choice
Saint Clair Cabernet Merlot 2017 — Full-
bodied and flavoursome red from Hawke’s Bay
with blackcurrant, tamarillo and doris plum
tastes. If you like grippy tannins in your dry
red, this is the budget wine for you. Drink now
till 2021. Dry. $13 to $16.
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