Home' Greymouth Star : July 30th 2014 Contents Greymouth Star
6 - Wednesday, July 30, 2014
or five years the annual Selaks roast
day has been a fun occasion on
New Zealand’s culinary calendar.
Roast day, Sunday, August 3,
celebrates the country’s favourite
cook-up plus it is an occasion to
enjoy with family and friends.
This year I am sure the Selak
family will be celebrating in style. It was 80 years ago
that Croatian immigrant Marino Selak enjoyed the
first vintage from his 300 vines planted in Henderson,
Auckland. Marino came to New Zealand in 1906
and was devastated that there was little wine available
with which to celebrate food, family and friends.
Following the first vintage progress was rapid. New
Zealanders loved his wine. Six years later he was
joined by nephew Mate and they concentrated on
making classical varietal wines. Landholdings were
purchased in Hawke’s Bay and Marlborough, these
regions offering new opportunities to grow different
This year on roast day I am ser ving farmed venison.
We will have friends from the United Kingdom as
house guests, and although they have hunted deer in
the wild, they are not familiar with the flavour and
tenderness of the farmed meat.
For best results, do not overcook venison. There is
only a little fat marbled through the tissue — less
than similar cuts of beef — and overcooking will
cause the meat to become dry and tough. Cook to
an internal temperature of 57degC and then allow
it to rest. This guarantees perfectly cooked medium-
rare venison and will make it easier to slice. Farmed
venison is rich in iron and vitamins and low in
Great accompaniments for roasts include. —
Parmesan roasted spuds: Toss parboiled potatoes
in olive oil, finely grated parmesan cheese and fine
cornmeal. Roast in more olive oil, until crisp on the
outside. Excellent ser ved with beef and venison.
Fresh or frozen cranberries simmered in a little
red wine and combined with a diced and sauteed red
onion. Sweeten with honey, if necessary. Great ser ved
with roast pork, chicken or turkey.
Cauliflower (blanched) then topped with a cheesy
white sauce into which cooked spinach has been
mashed. Top with more grated cheese, flaked almonds,
fresh breadcrumbs and chopped parsley, then grill.
Mulled venison roast
Double the recipe to make six generous ser vings.
Excellent ser ved with Selaks Merlot Cabernet.
1⁄2 cup red wine
1 cinnamon quill, crushed
2 star anise
6 whole cloves
1 tablespoon honey
small strip orange peel
1 tablespoon olive oil
400g Silver Fern Farms venison roast
freshly ground black pepper to taste
2 tablespoons olive oil
1 cup (250ml) meat glaze or good beef stock
To make the marinade, combine the wine, spices,
honey and orange peel in a saucepan. Slowly bring to
the boil. Simmer for 1 minute, then cool. When cold
add the olive oil.
Place the venison in a plastic bag. Pour the marinade
over. Move the meat around so it is well coated.
Refrigerate for at least 1 hour or up to 8 hours. Return
the meat to room temperature before cooking.
Preheat the oven to 200degC.
Remove the meat from the marinade and pat dry.
Reser ve the marinade for the sauce. Season the meat
with the black pepper.
Heat the olive oil in a frying pan. Sear the venison
until lightly browned on all sides. Place in a small
roasting pan in the oven. Roast for 20-25 minutes for
Remove from the oven and tent with foil. Cover
with a thick towel and stand for 10 minutes to rest.
Meanwhile, strain the marinade and bring to the
boil. Add the meat glaze or stock and simmer for 1-2
minutes. Ser ve with the venison.
Great accompanied by unpeeled baby red jacket
potatoes, plus 4cm cubes of pumpkin and large
broccoli florets all roasted at the same time as the
venison. Ser ves 3-4.
Roasted vegetarian buttercup
A roast for vegetarians — a whole buttercup squash
(or pumpkin) is stuffed with vegetables. Excellent
ser ved with chardonnay.
1 medium buttercup squash (about 1.5 kg)
25g butter, melted
1 large onion
2 teaspoons grated root ginger
2 cups broccoli florets, about 3cm
1 cup each: diced carrots, peas
1 cup cooked kidney beans
salt and pepper to taste
extra melted butter
Cut the top off the pumpkin and scoop out the
seeds. Brush inside and out with the melted butter.
Place upside down on a paper towel in the microwave.
Cook on high power for about 5 minutes per 500g,
until almost cooked.
Meanwhile, saute the onion and ginger in the
remaining butter, until softened. Blanch or microwave
the broccoli florets until bright green.
Add all the vegetables to the onion mixture. Cover
and cook on low heat for about 5 minutes until heated
Place the vegetables in the buttercup squash.
When ready to ser ve preheat the oven to 180degC.
Brush the buttercup with the extra melted butter.
Roast for about 15-20 minutes, until hot. Cut into
wedges. Great ser ved topped with a dollop of light
sour cream. Ser ves 6.
Angus McDonald’s whisky
marinade for beef
My old friend Angus swears this untraditional
marinade adds zing to beef. Try ser ving it with the
new Selaks syrah.
1⁄4 cup whisky
2 tablespoons prepared mustard
3-4 tablespoons olive oil
400g beef fillet
freshly ground black pepper to taste
1 cup beef stock
1 tablespoon thyme leaves
Whisk the whisky, mustard and 3 tablespoons of
the olive oil, until well combined. Place the beef in a
plastic bag. Add the marinade. Move the meat around
so it is well coated. Refrigerate for 1 hour. Return to
room temperature before cooking.
Preheat a grill on high.
Remove the meat from the marinade and pat dry.
Brush with the remaining oil. Season with black
pepper. Grill for about 8 minutes each side. To test
for doneness, press the thickest part of the meat with
your fingertip. The softer it is the rarer it is; the firmer
it is, the more cooked it is. Tent with foil and cover
with a thick towel. Rest for 10 minutes before slicing.
Meanwhile, bring the marinade, stock and thyme to
the boil. Simmer for 10 minutes. Ser ve with the meat.
Ser ves 3-4.
Lamb roasted with kaffir lime
leaves and garlic
Kaffir lime leaves are available from the herb section
of supermarkets. Ser ve with a pinot noir.
1.2kg lamb leg
4 large kaffir lime leaves
8 large cloves garlic, halved lengthwise
flaky sea salt and freshly ground black pepper to
Thai-Style mint sauce
1⁄4 cup rice vinegar
2 tablespoons each: palm or brown sugar, rice bran
1 tablespoon fish sauce
finely grated rind and juice 1 lime
2-3 red chillies, seeded and thinly sliced
11⁄2 cups mint leaves, sliced
Preheat the oven to 160degC. Make slits in the lamb
leg large enough to hold the lime leaves and garlic
Remove the central vein from the lime leaves, Divide
the leaves so you have 4 portions from each leaf. Insert
in the slits together with the garlic cloves. Sprinkle
with salt and pepper.
Roast the lamb for about 30 minutes per 500g. Tent
with foil and cover with a thick towel. Rest for 10
minutes before slicing.
To make the sauce, whisk the sugar with the liquid
ingredients. Add the chillies and mint leaves. Ser ve at
room temperature. Ser ves 6.
odka and whisky are
your most popular
Whisky lost its top
position 10 years ago
to vodka due to its increasing use in
mixed drinks and bottled ready-to-
Brandy, gin and rum are in the
background until something happens
and the spotlight comes on to them
and they take off. Th e spotlight has
come on to brandy from an unusual
source — rappers. Singers who talk
or rave during a song about their
favourite brandy or in particular
cognac, the prince of brandies which
is made and aged in oak barrels
for three to 10 years in the cognac
region of France. Tight quality
controls are maintained by four of the
major producers — Remy Martin,
Cour voisier, Hennessey and Martell
to justify the $80 to $150 a bottle.
Rapper Busta released a song called
Pass the Cour voisier and sales shot
up 30%. Another Rapper raved about
his drink ‘henn’, his drink Hennessey
and sales rocketed. Rapper Jay-Z
promotes D’usse (pronounced
dewsay) as his fave drink and at the
last Grammy awards he was sipping
it out of a cup he had won. Snoopy
Doog Dog sings about Landy
Brandy. Rapper T.I . is all for Remy
Brandy has a great history over
the past 700 years. It starts out as
a wine which is distilled in a pot
still which changes the 10% wine
to 30% spirit then distilled again
to 60%. This is aged in oak barrels
which gives more colour and the
caramel vanilla coconut flavours to
carry this hot alcoholic drink. Some
alcohol evaporates through the 25ml
oak walls. This is called the angel’s
share — 5 to 10% — those angels are
greedy and likely drunk. It is bottled
for you to buy and enjoy to fit in with
the local regulations — 37% in New
Beware of imitations as ‘brandy’
is a generic term and anyone can
use it like ‘Apple Brandy’ or ‘Cherry
Brandy’. There are good grape
brandies made in Spain, Australia
and elsewhere but the purest form is
Fracking to extract oil and gas in
Germany is up against the huge
German brewing industry. It is
beer versus oil in Germany as trial
fracking has been permitted but
the brewing companies are realising
that any disturbance of the ground
is likely to compromise the quality
or the purity of the underground
water that they depend on. Fracking
injects chemicals, sand and water
at high pressure to displace gas or
oil. Fortunately for the brewers,
quite a number of the politicians in
Germany are serious beer drinkers.
— What do you do with old wine
barrels? Cut them in half and use
them in the garden or on the deck as
planters. Central Otago winemaker
Grant Taylor had seen scotch being
matured in sherry and claret casks
and thought why should not they try
Central Pinot Noir barrels for a more
interesting flavour. So, a shipment
of used barrels from his Valli winery
have gone to Springbank Distillery in
Scotland for a trial.
Between the Sheets — Shake
with ice 30ml brandy. 15ml light
rum, 20ml fresh lemon juice, 15ml
Cointreau and strain into a cocktail
About 500 years ago coffee came
to Europe but there was confusion
about accepting this Muslim drink
and Pope Clement VIII on tasting it,
declared: “ Why, this Satan’s drink is
so delicious that it would be a pity to
let the infidels have exclusive use of
it. We shall cheat Satan by baptising
it.” Which he duly did and so made it
safe for Christians to drink.
The beauty of
Mulled venison roast.
Non- alcoholic choice
Ch’i — A sparkling herbal mineral
drink with Chinese herbs and lightly
flavoured with honey and kiwifruit.
Pleasant lightly sugared adult soft drink
that is very refreshing. 400ml. $2.50.
Red wine choice
Mission Cabernet Merlot 2013 — A
good value red wine from Hawke’s Bay.
2013 was an excellent year for ripeness
and now we are able to try these excellent
wines. Lovely mouthfeel of nicely balanced
wine with blackberry, boysenberry and
doris plum flavours and delicate hints of
oak barrels and a light lick of tannins.
Good now but great in four years. Dry.
White wine choice
Selaks Sauvignon Blanc 2014 — Another
early 2014 wine from this year’s grape har vest
from a very reliable brand with heaps of
tropical passionfruit flavours balanced by cool
capsicum and red currant. A zing of essential
acidity carries it to a long finish. Drink now
till 2015. Dry. $11.
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