Home' Greymouth Star : February 12th 2014 Contents Greymouth Star
1 cup couscous
¾ cup boiling water
¾ cup unsweetened, low-fat yoghurt
2 tbsp white vinegar
2 cups stale wholegrain bread, diced
2 tbsp canola oil
½ cup red onion, finely diced
120g baby spinach
Place couscous in a bowl and pour over
boiling water, cover and set aside. Mix
together the yoghurt and vinegar and
refrigerate. Mix the diced bread with canola
oil and either toast on a tray in the oven
or in a dry frying pan over medium heat
until golden brown. When couscous has
absorbed all of the water and cooled down,
break it up with a fork. When ready to ser ve,
mix together the cooked couscous, yoghurt
dressing, diced onion, baby spinach and
toasted bread croutons.
11G3 cup stale wholegrain bread, diced
1G3 cup parsley, roughly chopped
1 tsp lemon zest
2 tsp lemon juice
2 tsp canola oil
600g fish fillets
Heat oven to 200degC. Place diced bread,
parsley, lemon zest, lemon juice and canola
oil in a food processor and blend to coarse
crumbs. Place fish fillets on a baking tray.
Spread parsley and bread crumbs on top of
fish, coating both sides, and lightly press
them down. Bake in oven for approximately
10-15 minutes (depending on the thickness
of the fillets) until the fish is just cooked
is recipe serves 4 people.
Wednesday, February 12, 2014 - 7
If you were to speak to anyone in the
world about New Zealand wine they
would only be able to say something
about Marlborough sauvignon blanc.
ere is nothing else we make for
most of the world. We have a monocultural
curse upon us because we have been so
successful at making it.
It is like Mexico and tequila, or Scotland
and whisky --- New Zealand and sauvignon
blanc. Two-thirds of our wine production is
from this grape and most of it is exported.
What happens if they get bored and stop
buying it? It all tastes the same.
Singing the same song over and over gets
boring. Making the same wine year after
year gets boring for the winemakers. So they
are now starting to challenge the formula.
ey are using oak barrels as they do with
chardonnay, which changes the zesty vibrant
fruit flavours into mellow creamy citrus
tones. ey cost a bit more because of the
extra handling but they are certainly more
Look for Pegasus Bay Sauvignon/Semillon,
Spy Valley Envoy, Te Mata Cape Crest,
Tohu Mugwi, Muddy Waters Growers,
Framingham F-series, Ara Select, Babich
Look for an extra term beside sauvignon
blanc on the label, then look on the back label
for barrel fermentation or lees contact . is
style could well be the future for savvies. Try
e other direction for this grape is
blending. Sauvignon blanc/pinot gris is
becoming popular as a budget wine for
easy fruity drinking. Our familiar savvie is
ù e cocktail
e old Mexican --- Put a sugar cube in a
short glass (rocks glass), dose with a dash of
bitters, crush with a muddler or spoon, add
a maraschino cherry, a quarter lemon and a
segment orange, 45ml (3 nips) tequila and 4
ice cubes. Stir well and top with soda.
Non-alcohol --- Herbal Zest: Fill a tall glass
with crushed ice, add 30ml lemon and ginger
cordial, 150ml Chi mix and stir.
Fake bottles of expensive wine emerge from
time to time. You have to wonder how rich
people can be duped into spending $12,000
a bottle for fake pinot noir from Burgundy
in France. ey do not drink the wine. ey
collect it. American, Russian and Chinese
covet these wines as a status symbol. Seven
Italians have been arrested in the latest case
after profiting about $3 million for selling
fake 1945 Romanee Conti. Only two barrels
were made, which is about 600 bottles, and
over the past 30 years more than five times
that number have appeared. You could buy
a Goldie painting for your wall and enjoy
looking at it regardless whether it was a fake
"One need only compare the violent
coffee-drinking societies of the west to the
peace-loving tea-drinker of the Orient to
realise the pernicious and malignant effect
that bitter brew has upon the human soul."
--- Hindi dietary warning.
Back-to-school and back to work.
Back to the challenge of creating
some imaginative but healthy lunch
box options to keep the body and brain
fuelled up for the afternoon.
e base of most lunches is
carbohydrate --- great for energy. ese
days there is a diverse range of breads, baps, rolls and
wraps to encase luscious fillings. It is healthier to choose
wholegrain carbohydrate over white but if your child
dislikes wholemeal then it is better to choose an assorted
filling for a white option rather than have your youngster
throwing lunch in a bin and going without. (You could try
slipping a slice of wholemeal in the middle layer of a club
Protein is also required to keep you feeling full . Eggs,
sliced cooked meats and low-fat cheese are great choices.
I relish a good tuna salad sandwich but if there are no
facilities for keeping your lunch chilled, then the odour of
tuna or salmon could drive away friends and you might
find yourself eating alone.
Vegetables add vitamins, fibre and bulk to lunch. Choose
ones that will not make the sandwichs soggy such as crisp
lettuce, grated carrot, sliced cucumber, celery or red or
green peppers. If you use tomatoes, halve them first then
squeeze out the seeds before slicing.
Fresh and dried fruits are always popular and they
are healthy options compared to the offerings of many
commercial snack bars that are overloaded with calories.
However, small treats are always appreciated --- cheese
and crackers, mini muffins with dried fruit or cheese,
little muesli cookies or a small piece of carrot cake are
suggestions. Small containers of mixed fresh fruit are not
only healthy but very refreshing on hot summer days.
Finally, keep lunch boxes cool with frozen tetra packs of
juice or small bottles of chilled water.
is makes a great summer dinner and leftovers can be
served cold in your lunch box either as is or between sliced
1 large onion, diced
3 tablespoons olive oil
1-2 cloves garlic, crushed
2 large potatoes, cooked, peeled and finely sliced
8 large eggs
salt and pepper to taste
Wash and chop the spinach. Place in a bowl then slowly
pour boiling water over the top. When wilted, drain and
refresh under cold water. Squeeze out the liquid and set
aside. Saute the onion in the oil in a large, non-stick frying
pan. Add the garlic and stir for 30 seconds. Arrange the
potatoes and spinach over the top. Beat the eggs, salt and
pepper until well combined. Pour the eggs over the potato
mixture. Cook on low until nearly set. Place under the grill
to cook the top. Carefully shake the omelette onto a plate,
then flip over back into the pan to finish cooking. Cut into
wedges to serve. Serves 6-8.
Couscous salad with chick peas
Add diced feta or cooked chicken, if preferred.
¾ cup each: vegetable stock, couscous
300g can chickpeas, rinsed and drained
1 Roma tomato, seeds squeezed out, diced
4 Kalamata olives, pitted and diced
1 spring onion, diced
¼ cup chopped parsley Dressing
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
salt and pepper to taste
Bring the stock to the boil and pour over the couscous
in a bowl. Stir, cover and stand for 10 minutes until the
couscous has absorbs the stock. Fluff with a fork. When
cool combine with the chickpeas, tomato, olives, spring
onion and parsley. Combine the dressing ingredients and
stir into the salad. Serves 4.
Add some fresh fruit and nuts to your lunch box and you
have a balanced meal. ese can be frozen.
227g can pineapple pieces, drained
1 cup grated tasty cheddar cheese
150g ham or cooked bacon, diced
1 spring onion, diced
2 cups self-raising white or wholemeal flour
100g butter, diced
½-¾ cup milk
100g tomato paste
1 teaspoon dried oregano
Preheat the oven to 220degC. Line a baking try with
baking paper. Pat the pineapple dry with paper towels.
Combine with the cheese, ham or bacon and spring
onion. Place the flour in a bowl. Rub the butter into the
flour until it resembles breadcrumbs --- or use your food
processor. Add enough milk so the mixture holds together.
Place on a floured bench top. Knead lightly until smooth.
Roll out to a 30cm x 40cm rectangle. Spread with the
tomato paste then spoon the cheese mixture evenly over
the top leaving a 2cm edge free on one side. Sprinkle with
oregano. Roll the dough up firmly towards the free edge.
Press to seal. Cut into 3cm rounds. Place on the baking
tray. Bake for 20-15 minutes, until golden. Makes 12.
Simple as carrot slice
3 large eggs
¾ cup each: brown sugar, canola oil
1½ cup coarsely grated carrot
¾ cup sultanas or similar
grated rind 1 orange
175g self-raising flour
1½ teaspoons ground mixed spice
Preheat the oven to 180degC. Lightly grease a 30cm x
20cm slice pan and line with baking paper. Beat the eggs
in a large bowl, until combine. Stir in the brown sugar and
canola oil. Mix until smooth. Stir in the carrot, sultanas
and orange rind. Sift in the flour and spice. Mix until just
combined. Pour into the prepared pan. Bake for about 20
minutes, until a skewer inserted in the centre comes out
clean. Cool for a few minutes then lift out on to a wire
rack to cool. e top may be drizzled with icing (1G3 cup
icing sugar mixed with 2 teaspoons warm water) or dusted
with icing sugar. Cut into bars. Makes about 12.
New directions for your sav
Baked fish with a parsley
crust and couscous salad
Red wine choice
Taylors Merlot 2012 --- Get your
nose into this classy Australian wine
and smell the plummy licorice, then
you will enjoy flavours of berry fruit
with hints of cherries and chocolate,
vanilla and spice. A gentle tannic
backbone carries the wine to a long
aftertaste. Fine wine at a good price.
Drink now till 2017. Dry. $14 to $21.
White wine choice
Craggy Range Chardonnay 2011 ---
ree years of maturation has produced
a well balanced wine from a fine
producer in Hawke s Bay, with a light
bright gold colour, a zesty citrus aroma
and a delicious cacophony of tastes with
citrus, stonefruit and creamy hazelnuts
that last long in your mouth. Drink now
till 2016. Dry. $25.
Stoke Cirrus Wheat --- Slightly
cloudy, make sure you get the
wheat sediment to rise up, it s
part of the flavour of hints of
grapefruit, cloves and banana
typical of this style of light bodied
beer. Very refreshing. 500ml. 5%.
Phoenix Apple and Feijoa --- A great
Kiwi combo with zesty flavours of
exotic musky feijoa. 275ml. $2.40.
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