Home' Greymouth Star : January 23rd 2019 Contents Greymouth Star
6 - Wednesday, January 23, 2019
um! It is the season of the plum.
And our local trees are laden with
tempting red fruits. However, I
will have to wait a little longer for
my favourite greengage plums.
There is much controversy regarding the
origin of the plum. Some botanists claim
it is native to China then became popular
in Japan. The plum from which our most
common varieties originated is European.
Peaches had something of a cult following
in China — its original habitat — where for
poets, sculptors and painters it was a symbol
of immortality. This despite the fact that it
grows on a short-lived tree.
The peach is often associated with ice
cream because when the great Australian
opera singer, Dame Nellie Melba, gave a
party at the London Savoy, Chef Escoffier
created the famous Peche Melba in her
honour — a swan car ved of ice set in the
centre of poached peaches on a base of
vanilla ice cream.
The apricot also originated in China but
became established in Iran and Iraq where
it is often ser ved with lamb. But there’s
nothing better than a ripe apricot straight
from the tree.
Unfortunately, most stone fruit offered
by fruiterers and supermarkets are picked
slightly green to prevent bruising while
travelling. Ripen them at room temperature,
and baby leeks
Excellent ser ved with grills. Spring onions
could replace the leeks but add them with
4 baby leeks
8 stalks asparagus
2 peaches, halved, stoned and peeled
2 nectarines, halved and stoned
1 tablespoon canola oil
2 teaspoons grated root ginger
3 tablespoons maple syrup
1-2 teaspoons chilli sauce and sesame oil
or to taste
Trim the baby leeks leaving about 3cm of
the green leaves. Trim the asparagus then
cut the stalks into 2-3cm lengths. Blanch
until crisp-tender. Drain, refresh in icy
water, drain again and pat dry. This can be
done ahead, if preferred.
Slice the fruit into quarters.
Heat the oil in a wok. Stir-fry the leeks
for 1 minute. Add the asparagus and ginger
and stir-fry for 30 seconds. Add the fruit
and stir-fry until beginning to soften. Stir in
the maple syrup, chilli sauce and sesame oil.
Ser ves 4.
Plum and preser ved
You only eat the skin of preser ved lemons.
350g red onions, diced
350ml red wine vinegar
1 cup sugar
1kg red plums
70g preser ved lemons (skin only), diced
1 tablespoon each: ground mixed spice,
grated root ginger
Place the onions, vinegar and sugar in a
large saucepan. Bring to the boil and simmer
for about 15 minutes or until the onions are
Meanwhile, halve, stone and chop the
plums. Add to the saucepan with the
diced lemon skins, mixed spice and ginger.
Simmer on low heat for about 40 minutes,
Pour into hot sterilised jars right to the
top. Seal while hot. Makes about 5 cups.
Chicken with summer
Ser ve with a green salad and crusty bread.
2 small skinned and boned chicken breasts
2 sprigs fresh thyme
1 each: nectarine, apricot, halved, stoned
and thinly sliced
3⁄4 cup ginger wine
1 tablespoon honey
3 tablespoons good onion marmalade
Preheat the oven to 150degC.
With the point of a sharp knife, slit the
side of each chicken breast and make a
pocket. Insert a slice of camembert and a
sprig of thyme into each cavity.
Seal the chicken by cooking for 1 minute
on each side in a hot frying pan. Place in
the oven and bake for 10 minutes or until
Meanwhile, place the nectarine, apricot,
ginger wine and honey in a saucepan and
simmer on medium heat, until the fruit is
tender, about 3 minutes. Add the onion
marmalade and heat through. Ser ve over the
chicken. Ser ves 2.
A tangy delight.
1⁄4 cup gluten-free flour
1 teaspoon ground cinnamon
3 tablespoons caster sugar
25g cold butter, cubed
1 cup gluten-free flour
1 teaspoon baking powder
1⁄4 cup sugar
1 teaspoon ground cinnamon
3 tablespoons milk
1 teaspoon vanilla essence
75g butter, melted
5-7 ripe apricots
Preheat the oven to 180degC. Grease and
line the base and sides of a 20cm round
springform cake pan.
Place the dry crumble ingredients in a
large bowl. Rub the butter in with your
fingertips until the mixture resembles coarse
breadcrumbs. Place aside.
To make the cake, place the flour, baking
powder, ground cinnamon and sugar in a
large bowl. Mix well.
Whisk together the eggs, milk, vanilla
and melted butter in a small mixing bowl.
Gently stir into the dry ingredients until just
moistened. Spoon into the prepared cake
Halve and stone the apricots. Arrange on
top of the cake mixture cut-side up. Sprinkle
evenly with the crumble.
Bake for 35-40 minutes, or until the
crumble is lightly golden and a skewer
inserted in the centre comes out clean.
Cool in the pan on a wire rack. Serve
warm or at room temperature with cream or
The first problem is to find a
comfortable place to sit so you can
relax and eat and drink.
The second problem is to find a way to
cope with the strong sunlight and the
sandflies, or other wise you cannot relax and
eat and drink.
The third problem is to find a way to
maintain a cool supply of beer or wine or
other drink so that you can relax and eat
Once you have those problems fixed what
is it that you have come here to eat and
You must not drink strong liquor because
that will make you dehydrated. So you
have to drink session beer 4% or mid-beers
2.5%, not the 8% craft beers.
You drink wine and maybe you could put
some cold soda or lemonade into it so it
Avoid the RTDs because they often are
7% or more and they are sweet and too
easy to swig.
Dehydrate, hydrate, rehydrate — you hear
these words often and it is because the hot
weather and alcohol can be a dangerous
combination. Drink water, fizz, juice and
you will sur vive with just a bit of sunburn
where you missed putting the cream.
You have avoided the sandflies getting in
your drink but what about the sand in your
You need bite-sized food that you can
load into wraps or open rolls or slices of
bread with spread, or even lettuce leaves
can be used to wrap around chunks of food
— sliced boiled eggs, tomatoes, avocados,
cold meat or chicken, cheese chunks, olives.
Instant food — no prep. Salad in clip-it
containers and plastic bowls and forks.
Traditional bacon and egg pie, quiche,
frittata squares are always popular. If you
eat before you drink you will slow the
effect of the alcohol.
It does not work the other way round,
Make the most of the few months of the
warm sunny weather.
Mai Tai — A classic rum and fruit
cocktail — into a large tall glass or a
brandy snifter filled with crushed ice add
30ml dark rum, 30ml light rum,10ml
orange liqueur, 10ml orgeat syrup (if
available), 10ml grenadine, 10ml lime juice.
Garnish with lime peel, pineapple slice,
mint and a cherry.
Identity can be a problem. Who are you?
Where are you from? What do you do? It
can also be a problem for a region. Waipara
is a wine region half an hour north of
Christchurch, the fifth largest wine area in
It is having problems with its identity
because people buying Waipara wine in
America, Australia or Europe think it is
the same place as Wairarapa, Waikato,
Waiheke and any other name starting
with Wai. This offends the winemakers
of Waipara as they do not want to be
carelessly grouped with the ‘ Wai’s. They
have decided to rename themselves as the
‘North Canterbury Wine Region’. Now
they can only be confused with the region
north of the Canterbury Cathedral in
England, where there is not much wine
“ Reality is an illusion that occurs due to
lack of alcohol.” — Anonymous
How to drink and
eat outside . . .
Small wine choices
Sparkling and still wines for you to have at a picnic or at the beach, river or lake
or for a barbecue on the deck. They cost $4 to $6 each with 187ml (1⁄4 bottle) or
Panhead Pilsner — Light gold colour, small
head, aromas of citrus and sweet hops. A good
balance with a fine malt body and a long aftertaste
of Nelson hops. An easy drinking lager for the
summer. 330ml. 5 .2%. $2.50.
Red wine choice
Brown Brothers Dolcetto and Syrah 2017 —
This is a medium red which is unusual as most
reds are dry. Slightly sweet with rich raspberry and
redcurrant flavours and a jammy aftertaste. No
tannins. Ideal if the doctor has told you to have a
glass or two of red wine every day and you do not
like dry reds. Medium. 10% . $16.
Stir-fried peaches, nectarines, asparagus and baby leeks.
Links Archive January 22nd 2019 January 24th 2019 Navigation Previous Page Next Page