Home' Greymouth Star : April 23rd 2014 Contents Greymouth Star
started to appreciate gs.
I had been brought up on the
dried variety which were more like
shoe leather than luscious fruit.
Now I am addicted to fresh gs and
thankfully this year our two young trees have
ey are a special treat. I love them as a
snack, they also enhance goat's cheese, blue
cheese, mozzarella drizzled with pomegranate
glaze, thinly sliced duck breast and prosciutto.
Add them to Mediterranean-in uenced
chicken casseroles, drizzle with hollandaise
and serve with sh or brie y roast with
ham or pork --- the versatility of gs is only
limited by your imagination.
ere are hundreds of varieties of gs, all
having in common a soft esh and a centre
of tiny edible seeds. ey range in colour
from purple-black to almost white and in
shape from round to oval. ey are extremely
perishable and should be used soon after
Feijoas are another one of my faves.
However, this year --- unlike our gs --- our
three feijoa trees have packed a sad. Just eight
decent-sized feijoas. You cannot have it all.
Beside their moreish avour and versatility,
feijoas are high in antioxidants, minerals and
bre, a great source of vitamin C and are low
in calories. I just scoop them out onto my
morning cereal --- what better way to kick-
start a healthy day?
Feijoas are ripe when slightly soft to the
touch and when the jellied sections of the
freshly cut fruit are clear. If they are white, the
fruit is not ripe; if they are greyish or brown,
the feijoa is past its best. Firm fruit may need
two or three days in a fruit bowl to fully
ripen. Hard fruit will probably never ripen.
Once ripe, store feijoas in a plastic bag in the
refrigerator to retain the fragrant avour.
e skin of the feijoa is not normally eaten.
However, when making jam or relishes there
is no need to peel the fruit. Just top and tail
and chop the fruit to the required size.
Feijoa and cream cheese
Ensure the feijoas are free from blemishes.
Top and tail the feijoas for inclusion in the
mu ns but do not peel.
2 cups self-raising our
½ teaspoon ground cinnamon
½ cup caster sugar
2 large feijoas
100g butter, melted
1 cup milk
1 egg, lightly beaten
100g cream cheese, cubed
2 tablespoons white sugar
½teaspoon ground cinnamon
1 large feijoa
Preheat the oven to 190degC. Lightly
grease a 9-hole mu n pan. Line with paper
cases, if preferred.
Combine the our, cinnamon and caster
sugar in a bowl. Top and tail the feijoas then
dice. Add to the dry ingredients.
Combine the melted butter, milk and
egg until well mixed. Pour into the dry
ingredients and mix until just moistened.
Half ll each mu n hole and add a cube
of cream cheese. Cover with the remaining
Combine the sugar and cinnamon for the
topping. inly slice the feijoa. Place a slice
on top of each mu n and sprinkle with
the sugar mixture. Bake for 20-25 minutes.
Balsamic pickled gs
Absolutely delicious served with cheese,
cold meats or roasts.
500g fresh gs
¾ cup balsamic vinegar
1½ cups each: orange juice, water
1G3 cup each: mild honey, sugar
4 black peppercorns
1 sprig thyme or rosemary
Prick each g a couple of times with a
skewer. Place the gs in a saucepan and cover
with boiling water. Gently swish the gs
around. Cool a little then drain.
Combine the vinegar, orange juice, water,
honey, sugar, peppercorns and herb in a
stainless steel saucepan. Bring to the boil and
simmer for 10 minutes.
Carefully lower the gs into the simmering
syrup. Simmer uncovered for about 25
minutes, depending on the size of your gs.
e liquid should look slightly syrupy and the
gs should be a little glossy.
Arrange the gs in sterilised jars. Pour
the syrup over the gs to over owing. Seal.
Makes about 3 cups.
Feijoa and apple pie
400g sweet short pastry
4 Granny Smith apples, peeled and sliced
3 tablespoons brown sugar
1 tablespoon custard powder
4-5 feijoas, peeled and sliced
70g walnut pieces
Take ¾ of the pastry and return the
remaining ¼ to the freezer. Roll the thawed
pastry out thinly.
Lightly-grease a 21cm-23cm an dish.
Carefully line with the rolled pastry. Trim
the edges with a knife. Lightly prick the base
in several places with a fork. Chill for 30
Preheat the oven to 190degC. Place an oven
tray in to heat --- this will assist the baking of
the pastry base.
Bake blind --- I press lightly oiled foil on to
the pastry. Bake for 20 minutes, remove the
foil and bake for a further 5-10 minutes, until
Place the sliced apples on the base.
Combine the brown sugar and custard
powder. ( e custard powder helps absorb the
juice). Sprinkle over the apples. Top with the
feijoas. Sprinkle with the walnuts. Grate the
reser ved frozen pastry over the top.
Bake for about 40 minutes, until golden and
bubbling. Serve with whipped cream or plain
yoghurt. Serves 6-8.
Galliano-poached gs with
Use up those almost-forgotten liqueurs you
have tucked away in the cupboard. Any anise-
favoured liqueur could be used. Take care, as
some are more tart than others. Add a little
sugar, if required.
1 tablespoon olive oil
¼ cup pine nuts
¾ cup Galliano
8 large rm but ripe fresh purple gs
150g fresh soft goat's cheese
Heat the oil in a small frying pan over
medium-high heat. Add the pine nuts,
stirring until golden, about 2 minutes.
Transfer to paper towels.
Cut a very thin slice from the base of each
g to ensure they stand up.
Place the Galliano in a saucepan pan just
large enough to hold the gs. Bring to a
simmer. Stand the gs in the liqueur --- the
liquid wont cover the gs.
Cover and poach very gently for 5 minutes.
Cool a little.
Place the gs on 4 serving plates. Place
the goat's cheese alongside. Drizzle with the
poaching liquid, then sprinkle with pine nuts.
Ser ves 4 as a dessert.
You use it a number
of times every day,
soon after you get up in the
morning with a cup of tea or
co ee or a swig of cola. Yes, it
is that psychoactive drug ---
You take this drug to get you
going, to wake you up, to get
you back to your normal daily
functioning state. What is the
recommended daily dose? You have
probably worked it out for yourself
by having too much some times and
not enough other times.
Ca eine is the psychoactive drug
of the world, with 90% of people
having it every day.
It has lots of bene ts and very few
negatives. When you have a co ee
or two cups of tea, your heart will
beat faster, your face may become
slightly ushed, you will feel more
alert and think more clearly and
your eye-muscle co-ordination
improves. It reduces the e ects of
diabetes and cardiovascular disease,
and counteracts fatigue.
Traditionally, truck drivers used it
to stay awake and students used it
to cram for exams. Now they have
ca einated lip balm and chewing
gum to use. e main change,
though, has been the rise of ca eine
sugar drinks once dominated by
Coca Cola and Pepsi Cola, with
ca einated lemonades and brands
like Mountain Dew, Mother, V and
e ca eine in tea and co ee is a
natural chemical that has evolved
in the plant as a bitter pesticide
to prevent it being eaten. e
ca eine in the soft drinks and the
ca einated alcohol drinks, the
RTDs, is arti cially produced in
huge factories in China and India
from urea and acid.
Your main psychoactive drug
of choice --- ca eine --- is legal
and unregulated, though it is
recommended not to exceed
1000mg per day, and the average
amount in your drink is 100mg
espresso co ee, 200mg plunger,
40mg tea, 80mg Red Bull, 50mg
cola, 5gm hot chocolate.
As a regular drinker of ca eine
your shot of the drug keeps you
at the stimulated level as it has a
half life of ve hours so you keep
topping up. If you stop, you will have
withdrawal symptoms of headaches,
drowsiness, irritability at day two
and it will last for ve days.
Enjoy it while it is legal --- they
might ban it with the other legal
¬ e cocktail
Pisco Sour --- Shake with ice 45ml
brandy, 30ml lemon juice, 2tsp sugar,
egg white optional, and pour into
a cocktail glass and top with three
dashes of bitters.
So, James Bond could not possibly
perform as well as was made out
in the novels of Ian Fleming or
the lms. Medical analysis of the
quantity of alcohol he drank --- 92
standard drinks a week --- meant
he would have had multiple alcohol
diseases and early death. A person
drinking this much could not
function in the physical, mental
and sexual way as described. His
cocktails 'shaken not stirred' could
be because alcohol-induced tremors
a ected his hands.
"Promises, promises!" --- Dorothy
Parker, on being told by her doctor
that if she did not give up drinking,
she would be dead in a month.
Wednesday, April 23, 2014 - 5
recommended not to exceed
Feijoa and cream cheese mu ns
How is your legal high going?
Lipton Ice Tea: Lemon
--- A good value refreshing
drink in the iced tea style
with sharp zingy lemon tastes
and a light sweetness. 500ml.
¬White wine choice
Giesen Riesling 2013 --- A
succulent blend of riesling from
Waipara and Marlborough
in a medium sweet style
with avours of limes and
honeysuckle balanced by bright
acidity. e fermentation was
stopped before all the grape
sugar had converted to alcohol.
With only 10% it is ideal for
those of you who like the taste
but not the e ect. Drink now
till 2017. Medium. $18.
¬Red wine choice
Morton Estate Syrah 2012
--- A Hawke's Bay wine with
typical aromas and avours of
raspberry, plums and anise spice.
is is a cool climate syrah as a
subtle wine in a medium bodied
style a long way from your big
bold Aussie shiraz. Drink now
till 2016. Dry. $14 to $19.
Epic Armageddon IPA ---
"In the beginning there was
nothing. en an impish
brewer piled a ludicrous
amount of hops into a batch
of beer. is zymurgical big
bang is Armageddon, an
apocalyptic assault on your
preconceptions and taste buds.
It may be too huge for this
fragile planet so enjoy this
beer like it was the last one on
earth." So the label says, need
I say more? 500ml. $6.50.
White Button prepack 250g
Drums Plain or Glazed
Budget Cheese 1kg
Mild, Edam or Colby
100% NZ GROWN
Pams Fresh Express
Kiwifruit 1kg Prepack
Green or Gold
Eta Kettles or
Any 3 for
1.5L, excludes Mixers
Any 2 for
Speight's Gold Medal Ale or
Summit Lager 330ml 24 Pack Bottles
100% NZ GROWN
Specials valid Monday 21 - Sunday 27 April 2014 or while stocks last. Trade not supplied. Due to current Licensing Trust Laws, liquor not
available at Elles Road, Windsor and Gore. Promotions may not be available at all stores.
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