Home' Greymouth Star : March 12th 2014 Contents Greymouth Star
Have the best
coffee at home
Wednesday, March 12, 2014 - 7
Crayfish fritters, seared garlic
scallops, salt and pepper
squid, tamale de Puerco
rojo, paua patties, pork belly
buns, escargot, Marlborough
mussels, oyster shots,
whitebait patties, pork and
pistachios plus culinary demonstrations, great
music and, of course, wine.
For 30 years wine and food lovers from
around the country and the world gathered
in Marlborough on the second Saturday of
February to savour the region s best offerings.
Being a key anniversary, this year s festival at
the Brancott Estate vineyard showcased more
food and wine than ever before. Celebrity
chefs Josh Emmett, Sachie Nomura and Nick
Honeyman entertained crowds with top-notch
cooking dems in the well-equipped Electrolux
For me, highlights included the wine and food
matches offered by some local restaurants and
many of the 51 participating wineries.
ere were two winners: Figaro s pork and
pistachio terrine matched with Cloudy Bay
Pelorus Vintage 2008 bubbles and Kono oysters
with a gazpacho shot married with Tohu Rewa
Blanc de Blanc.
I also enjoyed the escargot in garlic butter with
an Auntsfield Chardonnay.
e festival is the ideal time to try new wines
one might not be aware of. Gruner Veltliner is a grape popular
in Austria and has recently been grown by Saint Clair wines. e
name translates to Green Wine of Veltlin an area in the lower
Austrian Alps that is now part of Valtellina, Italy.
For me, this wine is the perfect answer when two people cannot
decide whether to enjoy a sav or a pinot gris. With flavours of
nectarine, peach and a little lime, Gruner Veltliner is a great food
Another first for me was the Spice Trail range of wines from
Lake Chalice. ere are four wines --- hot, medium, mild and red
--- developed to take the guesswork out of pairing wine with Asian
flavours. Spice Trail Medium was matched with Sagai Japanese
Restaurant s delicious sweet and spicy chicken skewers.
Figaro s pork and pistachio terrine
is traditional terrine with a twist marries well with a
traditional European-style bubbly.
2 teaspoons each: butter, canola oil
2 tablespoons finely diced onion
1 clove garlic, crushed
¼ teaspoon each: dried sage, thyme
½ teaspoon dried oregano
1 tablespoons brandy
40g shelled pistachio nuts, roughly chopped
flaky sea salt and freshly ground black pepper to taste
500g pork mince
300g chicken mince
250g streaky bacon
200g chicken livers, trimmed
baguette and onion jam to serve.
Preheat the oven to 130degC.
Melt the butter with the oil in a small frying pan. Saute
the onion, garlic and dried herbs until softened and slightly
caramelised. Add the brandy and pistachio nuts. Cool. Season.
Combine with the minced pork and chicken. Adjust the seasoning
To check, take a little of the mixture and fry a little in oil until
cooked then taste. Brush a 21cm x 12cm loaf pan with canola oil.
Line the base and sides with the streaky bacon leaving the ends to
overhang the pan edges. Place a layer of chicken livers on the base
then top with the mince mixture. Bring the bacon ends over the
top of the mince. Top with more bacon, if necessary, to cover.
Cover with a piece of baking paper then cover tightly with tin
foil. Place in a small roasting pan and fill to halfway up with
hot water. Bake for 1½-2 hours until the mixture feels firm. e
cooking time will depend on whether you use a metal, ceramic or
pyrex loaf pan.
Weigh the terrine down --- place an empty loaf pan on top and
fill with heavy objects. Refrigerate overnight.
Serve with the sliced baguette, onion jam and a glass of Cloudy
Bay Pelorus Vintage 2008. Serves 8-10.
Miami spice skewers
Lake Chalice Spice Trail Red is a perfect match for this feisty
4 cloves garlic
1 teaspoon each: sea salt, crushed black pepper, chilli powder
2 teaspoons each: ground cumin, grated root ginger, chopped
coriander leaves and stems
2 tablespoons olive oil
500g rump steak, cut into 3cm cubes
Grind the garlic, salt, pepper, chilli powder, cumin, ginger and
coriander with a pestle and mortar or similar. Add the olive oil,
mixing until a paste is formed.
read skewers with 4 pieces of steak. Rub the spice mixture
onto the meat. Cover and refrigerate for 2-3 hours. Grill or
barbecue the steak for about 3-4 minutes each side.
Excellent served with oven-roasted mixed vegetables --- eg,
thinly sliced pumpkin, quartered green peppers (capsicums),
shallots and chillies --- tossed in olive oil, chopped rosemary, salt
and freshly ground black pepper. Serves 4.
Zesty scallop ceviche
Seed the chilli if you want a milder flavoured chilli oil.
1 long chilli, thinly sliced
2 tablespoons avocado or canola oil
1 teaspoon grated root ginger
2 large limes
12 large scallops, cut into 5mm slices
1 teaspoon each: caster sugar, flaky sea salt, freshly ground black
1 spring onion, very thinly sliced
Gently cook the chilli in the oil on low heat for 5 minutes. Cool
and strain. Stir in the root ginger.
Finely grate the lime rinds. Squeeze the juice to make
Spread the scallops out on a platter. Combine the lime juice and
the caster sugar. Drizzle over the scallops.
Turn the scallops over. Sprinkle with the flaky salt, black pepper
and finely grated lime rind. Spoon the chilli oil over the scallops.
Garnish with the spring onions.
Excellent served with a Gruner Veltliner, a new grape variety
from the Saint Clair team, or a zesty sauvignon blanc. Serves 6
as a starter.
Coconut crepes with a summer sauce
ese crepes marry well with Lawsons Dry Hills (un-oaked)
1 cup plain flour, sifted
1 tablespoon sugar
1¼ cups coconut milk
2 large eggs
2 teaspoons canola oil
4 nectarines, stoned and cubed
3-4 tablespoons marmalade
4-6 large strawberries
1 teaspoon cornflour
2 tablespoons water
To make the crepes, combine the flour, sugar and salt in a mixing
bowl. Whisk the coconut milk and eggs then stir into the flour
mixture to form a smooth batter. Strain before adding the canola
Spray a non-stick, 18-cm frying pan with oil and heat on
medium-low. Pour a ¼ cup of the batter into the pan and swirl
to spread evenly. Cook for about 3 minutes on each side, or until
cooked. Remove to one side. Repeat with the remaining mixture.
Makes 10 crepes.
To make the sauce, place the nectarines in a microwave-proof
bowl with the marmalade. Cook on high (100%) power for 1-2
minutes. Stir and continue cooking for another minute or until
soft. Add the strawberries. Combine the cornflour with the
2 tablespoons water, mixing until smooth. Stir into the fruit. Cook
on half (50%) power for 1-2 minutes, until thickened, stirring
Fold the crepes and serve 2 per person. Pour the hot sauce over
the top. Ser ves 4-5.
Your cup of coffee at home
can be as good as any you
have in a cafe. Your only
problem is what sort of
espresso machine to have
and how to operate it.
e latest domestic espresso machines
are very good and you do not have to
spend thousands of dollars.
e Rocket E61 is a very fine machine
but $3000 is a lot of money to pay for your
e best machines for the average house
are the latest models from Breville and
Sunbeam. ey have models between $200
and $900. You also need a burr grinder
at about $200. e cheapest is $200 for
a Sunbeam Piccolo Espresso EM2800
through to the Breville Barista Express
BES870 at $900 (includes grinder).
e older Sunbeams had problems with
knobs falling off.
Brevilles seem to be more rugged De
Longhi, Rancilio, Saeco, Nuova and
others do not perform so well. Automatic
Espresso machines with built-in grinders
do not make the best coffee and do not
clean themselves properly. e pod-
capsule-nespresso machines are convenient
but make inferior coffee.
Once you have your machine in your
kitchen you need fresh beans roasted
within 14 days. Beans in supermarkets are
usually months old and stale. Look for
packed or roasted dates not use-by or best-
before dates, or buy on-line. Keep beans in
an air-tight jar or tin.
Grind the beans very fine, fill the single
shot filter basket level, tamp down firmly
(5-10kg), lock the porta-filter into the
machine and turn on for 24 seconds.
You should have 30ml of strong aromatic
coffee in your cup with a 2mm thick layer
of golden brown crema-ecstacy.
If you have less than 30ml or the coffee
hardly comes out make the grind coarser
and if you have more, make it finer.
Knock the grinds out into a dump box or
on to a bread board. ey should be a firm
cake, not sloppy.
You do not want to be waiting around in
the morning for your machine to heat up.
e modern thermoblock espressos take
20 to 60 seconds. e boiler models take
5 to 10 minutes. It is important to then
run some hot water through the porta-
filter into you coffee cup to heat them both
If your machine has programmed buttons
do not use them --- they are not reliable.
Froth your milk as soon as the coffee has
extracted by holding the tip just below the
surface of the milk, lowering the jug as the
You now should have a coffee as good as
any in New Zealand and that means the
How lucky are you?
Bobby Burns --- Stir in a mixing glass
with ice 45ml Scotch whisky,15ml sweet
vermouth, 2 dashes Benedictine and strain
into a martini glass with a twist of lemon.
Blend together a cup of milk, double
shot black coffee and a scoop or of two
ice-cream. Pour into a tall glass. Cream on
top is optional.
"Coffee should be black as the devil, hot
as hell, pure as an angel, sweet as love".
--- Talleyrand, 1826
Figaro s pork and pistachio terrine.
Monteith s Double
Hopped IPA --- IPA
meant India Pale Ale
which needed lots
more hops and alcohol
to get the barrels safely
from London to India
centuries ago. is
fits with 7.5% and
strong caramel malts
combining with resiny
hops for a big beer
that is not suitable for
knocking off a few at
the end of a hot day.
500ml, 7.5%. $5 to $6.
Main Divide Pinot
Gris 2012 --- is
Waipara wine is not
a light fruity wine
like most, this has
legs and power and
complex flavours of
pears, oranges and
spice with twist of
vanilla oak and a
denser texture. Drink
now until 2016.
Medium dry. $18
Church Road Merlot
Cabernet 2011 --- Still
one of the best dry red
wines available at a fair
price. From Hawke s
Bay where the sun
even ripens the very
late ripening Cabernet
Sauvignon grape most
years. Plums and red
berry fruit aromas and
flavours with hints of
oak and liquorice spice.
Have it with tasty
food. Drink now till
2018. Dry. $15 to $28.
Fuze Tea Lemon
--- International low
calorie drink from
Coca-Cola with a
light refreshing non-
carbonated fruit tea
taste. 500ml. $2.20.
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