Home' Greymouth Star : January 29th 2014 Contents Greymouth Star
Wednesday, January 29, 2014 - 7
With so much delicious summer
produce available, it is difficult
making decisions regarding which
delight to enjoy next.
Plums, peaches and blueberries are in full flush
together with sweetcorn, rocket, mint, basil and
coriander. Mix the whole lot together with some
cold, cooked pasta and a curry dressing and you
have the ultimate summer salad.
A problem with stone fruit is that once sliced
unless you work fast it oxidises, that is, it turns
brown. You can add a little lemon juice to prevent
the discolouration, or --- a great trick from the
dark ages when we froze everything from peaches
to pumpkin --- add a dash of ascorbic acid
(vitamin C powder).
You only need about a quarter of a teaspoon of
ascorbic acid powder dissolved in a quarter of a
cup of juice, syrup or water to prevent a kilogram
of fruit from discolouring.
It is great for keeping fresh fruit salads bright
and appealing. It is not as acidic as lemon juice
and it is readily available from health stores.
Not all of our plums will find themselves in
desserts or preserves.
My husband makes plum wine, a misnomer
really as it is more of a fruit liqueur or syrup.
Umeshu is Japanese in origin and is best
prepared with slightly under-ripe greengage
plums or small tart red-fleshed plums. Wash 250g
of plums in cold water and remove the stems.
Layer the plums alternately with four tablespoons
of sugar in a one-litre glass jar. Top up with
vodka, about one cup. Cover and leave in a cool
place for three months, shaking every day until
the sugar is dissolved. Try Umeshu served as a
drink over ice cubes or drizzled over fruit and
Many herbs can be frozen for later use ---
although fresh is always best. Parsley can merely
be washed and dried and packed into plastic bags.
It becomes very crisp once frozen so if you need
it chopped, just slap the bag with your hands and
it will disintegrate. Basil leaves are best pureed
with a little oil, frozen in small containers and
used in sauces or pesto.
Corn, coconut and coriander
fritters with peach salsa
2 cups whole kernel corn
2 eggs, separated
½ cup coconut milk
½ cup coriander leaves, finely chopped
salt and pepper to taste
3 tablespoons self-rising flour
1-2 tablespoons rice bran oil
2 ripe peaches, halved, stoned, peeled and thinly
1 tablespoon lemon juice
2 tablespoons finely chopped rocket
½ teaspoon chilli paste
Blanch and drain the corn. Cool. Combine
with the egg yolks, coconut milk, coriander, salt,
pepper and flour.
Heat the oil in a large non-stick frying pan.
Take heaped tablespoons of the corn mixture
and place in the pan. You will need to work in
batches. Cook on low heat until bubbles appear
on the top. Flip over and continue cooking until
the undersides are golden. Keep warm in the oven
while cooking the remainder. You should have 12
Meanwhile, combine the ingredients for the
salsa. To serve, place 1 fritter in the centre of each
of 4 serving plates. Top with a little salsa. Top
with another fritter, more salsa and a final fritter.
You will have 4 stacks. Great drizzled with a
sweet chilli sauce. Serves 4.
Peaches and cream cake
Ripe nectarines, plums or apricots could be
substituted for the peaches.
4 medium, ripe peaches, peeled, stoned and
1-2 tablespoons lemon juice or
¼ teaspoon vitamin C powder combined with
2 tablespoons water Cake
125g butter, softened
¾ cup sugar
2 large eggs (room temperature)
1 cup sour cream
1 teaspoon vanilla essence
2 cups plain flour
1 teaspoon each: baking powder, baking soda
¼ teaspoon salt
½ cup caster sugar
1 teaspoon ground cinnamon
Preheat the oven to 180degC. Lightly grease a
22cm-23cm cake pan and line with baking paper.
Place the peaches in a bowl. Sprinkle with the
lemon juice or vitamin C mixture to prevent
browning. Beat the butter and sugar, until creamy.
Slowly beat in the eggs until well combined
then the sour cream and vanilla. Sift the flour,
baking powder, baking soda and salt into a bowl.
Slowly beat into the butter mixture. Combine the
caster sugar and cinnamon. Spoon half the cake
mixture into the prepared cake pan. Drain the
peaches and arrange half the slices over the top.
Sprinkle with about 1G3 of the cinnamon sugar.
Cover with the remaining cake mixture. Arrange
the remaining peaches on top and sprinkle with
the remaining cinnamon sugar. Bake for 45-50
minutes until a skewer inserted in the centre
comes out clean. Best served warm with whipped
cream or yoghurt. Serves 8-10.
Plum and cassis fool
is makes a great topping for pavlova. It is
also luscious layered with fruit (blueberries, sliced
strawberries or plums) in tall glasses.
500g red plums
1G3 cup sugar
3 tablespoons each: water, cassis (or Kirsch)
1½ cups cream
1 tablespoon lemon juice, optional
Halve and stone the plums. Place in a saucepan
with the sugar and water. Cook on medium
heat for about 15 minutes or until soft. Stir
occasionally. Place in a food processor or blender.
Process, until smooth. Cool. Stir in the cassis.
Whip the cream, until thick. Fold the plum puree
into the cream. Add lemon juice to taste. Serves
Blueberry, chicken and
500g skinned and boned chicken breasts
salt and pepper to taste
2 tablespoons olive oil
1½ cups vegeroni pasta
1 small onion, diced
1 cup blueberries Dressing
250g creme fraiche or light sour cream
1-2 tablespoons Dijon-style mustard
2 tablespoons milk, lemon juice
If the chicken breasts are large, cut in half
lengthwise. Season. Heat half the oil in a
non-stick frying pan. Saute until lightly
coloured. Cover and cook for 12-15 minutes,
turning occasionally. Remove and cool slightly.
Meanwhile, cook the pasta according to the
packet instructions. Saute the onion in the
remaining oil, until softened. Combine the
ingredients for the dressing. Place the blueberries
in a large bowl. Using 2 forks, flake the chicken.
Place in the bowl with the blueberries. Add the
drained pasta and onions. Gently toss. Stir in the
dressing. Ser ve warm or at room temperature.
Great garnish with chopped fresh herbs. Ser ves 4.
Pink, Rose , Blush are some of
the names used for this wine
made for summer drinking.
It is not a flash expensive wine.
Rose is a simple fresh wine and fun
to drink. It should be drunk young,
it will not improve with age.
It is not a wine for connoisseurs.
It has a slight aroma and a light
flavour that may be berries, cherries,
plums, spice or peach, depending on
where the grapes are grown.
In the South Island and
Martinborough it is made from
Pinot Noir. Merlot is the grape
that is mainly used in the North
Rose is traditionally made by
crushing the grapes and fermenting
the juice and skins for a day or two
and then straining off the skins
when enough colour has emerged,
then completing the fermentation.
Rose can be made by mixing red
and white wine together but it is not
permitted in France, where the style
e best examples are Greystone,
Hunters, Esk Valley, Neudorf,
Framingham, Te Pa, Woolaston and
Amisfield. Saint Clair has a
low-alcohol version. $25 is a top
price for this wine and most are
well below $20.
Ser ve Rose cool with a cold meat
and salad lunch or relax and refresh
yourself with a bottle at the end of
the day. Keep it simple and fun.
Heartland Craft Beer Festival,
February 8, Remarkables Red Barn,
Queenstown. 150 beers and ciders.
e New Zealand Beer Festival,
March 15, e Cloud, Queens
Wharf, Auckland. 120 craft beers,
large range of food and music (Black
Seeds etc). Two sessions 10am to
3pm, and 4pm to 10pm. Prizes
for best dressed men, women and
e Great Kiwi Beer Festival,
March 29, Hagley Park North,
Christchurch. 11.30am to 7pm.
New Zealand and international
craft beers, beer and food matching,
cooking demos and educational
$80 for a Sauvignon
Blanc is steep.
(Montana) has made
a special wine to
celebrate the 40 years
since Sir David Beattie dropped a
silver coin under the first Sauvignon
to be planted in Marlborough.
Brancott Estate Chosen Rows
Sauvignon Blanc 2010 has extended
less stirring, classy oak contact and
four years maturation. Only 3500
bottles at $80 is special.
Whiskey Rickey --- Put 5 ice
cubes in a shaker, add the juice of
a lime, 45ml bourbon whiskey and
shake well. Pour into a tall glass and
top with soda and a maraschino
Non alcohol: Red Pepper Hearty
--- Into a blender 250ml carrot
juice, 250ml tomato juice and blend
gently, add 2 chopped red peppers
(no seeds), ½ lemon juice, freshly
ground black pepper and process till
smooth. Pour into 2 glasses.
In Japan, people bathe in a mixture
of ground coffee and fermented
pineapple pulp to cleanse and enrich
the skin. People are immersed up
to their necks in the mixture and
remain in it for an hour. As the
pineapple ferments it gives off
heat so that it is similar to a sauna.
Sipping is an optional extra.
"Coffee surely makes the politician
wise, to see through all things with
his half-shut eyes." --- Alexander
Hapuka (groper) make
great steaks, but may need
to be cut in half as they
tend to be quite large.
Any other firm fleshed white fish
can be used in this delicious dish.
What you will need.
1 small pumpkin, peeled and diced
1 tbsp cumin seeds
1 tbsp canola oil
1 cup fresh parsley
¼ cup lemon juice
2 tbsp olive oil
1 clove garlic
1 tbsp water
4 (approx 150g each) fish steaks
2 tsp dried chilli flakes
1 tbsp lemon zest
1 tbsp canola oil
2 cups rocketMethod
Heat oven to 225degC. Mix
together peeled and diced pumpkin
with cumin seeds and canola oil.
Spread out on a roasting dish.
Roast for approximately 30 minutes
or until cooked through and
brown. Remove from oven and
mash. Parsley dressing
In a food processor blend together
parsley, lemon juice, olive oil, garlic
and water until smooth
Rub fish steaks with chilli flakes,
lemon zest and canola oil. Leave
to marinate for approximately 30
Cook fish steaks either on a
barbecue or under a grill for
approximately 2 minutes on each
side or until just cooked through.
To ser ve
Mix half of the dressing with the
rocket. Place pumpkin mash, grilled
fish and dressed rocket on serving
plate. Drizzle remaining dressing
Corn, coconut and coriander fritters with peach salsa
Wine for a pink summer
Riesling 2010 ---
Light bright gold
colour, apples and
jasmine on the nose,
delicate flavours of
limes and mandarin,
a good balance of
acidity and minerality
making an enjoyable
from an excellent
Casillero del Diablo
Shiraz 2012 --- A
wine at a low price
from Chile that
gives the Australian
Shiraz a run for their
money. Rich ripe
flavours with hints of
raspberry and spice,
light tannins and a
Monteith s Ginger
and Pear Cider ---
summer drink. ere
is a light pear aroma
and taste but this is
for you ginger lovers
for that zesty zingy
bite. 500ml, 5.5%, $6.
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