Home' Greymouth Star : August 13th 2014 Contents Greymouth Star
Wednesday, August 13, 2014 - 7
s your wine natural?
One large wine company
has on its back label
‘ Winemaking: It ’s harder
to do nothing’. This is an
appealing thought of lack of
inter vention in the wine making itself.
This is total rubbish unless you want
One chemical that all wine all
over the world has is sulphur. This
preser vative 220 may be recorded on
the back label or it may not. It is used
to prevent oxidation and spoilage.
White wine has more than red as it
prevents the grape juice from yellowing
and red wine has a natural preser vative,
tannin. Sulphur is permitted in organic
The grape grower is inter vening
all through the year with Roundup,
reducing the grass competing with
the vines for nutrients and moisture,
as well as fertilisers, fungicides and
insecticides. The winemaker uses
sulphur to kill the natural yeasts then
adds cultured yeasts to get control of
He or she will de-acidify or add
tartaric acid to get the right level of
acidity. Some white wines and all reds
go through a secondary fermentation
called malolactic, which converts the
harsh malic acids to softer lactic acids.
This can occur naturally or will be
manipulated if they do not want to
Sugar will be added if the grapes
were not ripe enough to make enough
alcohol. Some wines are fermented
and-or matured in oak barrels to
get the subtle nuance of vanilla and
coconut. They are expensive and oak
chips in the fermenting vat are cheaper
The cloudy wine has to be cleaned
(fined) so that it is a bright clear liquid
and there are many ways to do this
— egg white, isinglass, fullers earth,
cooling and filters.
So the non-inter vention idea is not
possible, although there are ways to
reduce it and any possible harm —
The vineyards of New Zealand are
becoming more sustainable and 15%
are now organic under the Biogro
regime and a few follow the strict
Demeter rules. These wines are good
for you and good for the planet. It is
not just a small boutique thing as the
major producers have converted some
of their vineyards to organics.
Try drinking organic wine, it will not
taste different but you will feel better.
The largest beer competition in the
Asia Pacific region is the Australian
International Beer Awards, in
Melbourne, with 1560 beers from 294
brewers in 31 countries and 40 judges
for a week.
The Blenheim craft brewer
Renaissance Brewing Company
was declared the champion small
international brewery. How long would
they have to judge a beer once it was
Harrington’s Breweries has purchased
Matson’s Brewery, in Christchurch, so
they can get back to their production
level they had before the earthquake
when they lost their Ferrymead
brewery. They were going to build a
new purpose-built brewery but the red
tape and delays were too much and
buying Matson’s is a good compromise.
They hope to get to a capacity of
85,000 litres a week.
Single malt whisky is a slow manual
sequence of heating the fermented
malted barley in a large copper pot still
and distilling the alcohol, emptying it
and cleaning and doing it again and
again until the spirit is about 60% —
double distilled or triple.
Ian MacMillan, a master blender,
was here recently and he said, “One
of the saddest things for me today is
when I travel through some of the
big name distilleries in Scotland is
to see no people. They are almost
totally automated. There are only
three ingredients permissible in
Scotch whisky — malted barley, water
and yeast. I believe there is a fourth
ingredient, and that is the people that
make it. ”
Donata — Shake with ice 45ml
Scotch whisky, 15ml (1 nip) Galliano,
15ml fresh lemon juice and strain into
a cocktail glass. Garnish with a lemon
“One reason I don’t drink is that I
want to know when I’m having a good
time.” — Nancy Astor 1960
ave you ever wondered
how meat cuts acquired
their names? These vary
from country to country,
and in some cases, region
to region. Some are
confusing and controversial.
Take the porterhouse. According to one
story, these steaks were named after Porter
Houses (inns selling porter and food) along
early American coach routes. Another is
that a Massachusetts hotel and restaurant
proprietor — named Zachariah B Porter —
lent his name to the cut of beef. However it
was named, the porterhouse is the portion of
the sirloin on the opposite side of the bone to
the fillet — and is often called sirloin steak.
Chateaubriand steak, a thick cut from the
tenderloin, allegedly takes its name from the
first diner to enjoy it, Vicomte Francois-Rene
de Chateubriand (1768-1848). Chateaubriand
was a writer, ambassador and foodie, and
when his personal chef whipped up a very
large peppered beef tenderloin topped with a
buttery wine-and-shallot sauce, a new meat
sensation was born.
And how confusing is this? A pork butt
comes from the front of a pig (the shoulder),
not the end the name suggests.
Schnitzel is another cut over which there is
conflict of ownership. Schnitzel has become an
all-encompassing word for thin slices of any
meat. However, it was the Wienerschnitzel
‘a scaloppine of veal from Vienna’ that made
the schnitzel famous on international menus.
Vienna State archives contain a report that
during the 1857 military campaign in Italy, a
dish from Milan- the scaloppine alla Milanese
— was praised by an Austrian general. It
became so appreciated it was finally claimed
by the Austrians as their own. However,
further research finds it was the Spanish troops
that exported the dish to Italy — named a
‘costeletta in the Spanish manner’.
Schnitzels — pork, veal, lamb, beef or
chicken — are versatile. Not only can they be
cooked as scaloppine of any size, they can be
stuffed, rolled and casseroled or julienned and
stir-fried. Just be careful not to overcook them.
Porterhouse with traditional
2 porterhouse steaks, about 350g in total
2 cloves garlic, crushed
freshly ground black pepper
2 tablespoons butter for cooking
3⁄4 cup dry white wine
1 tablespoon tarragon or cider vinegar
1 small shallot, finely diced
1⁄2 teaspoon dried tarragon
2 teaspoon finely chopped parsley
1 teaspoon freshly ground black pepper
2 large egg yolks
100g butter, melted
Rub the steaks with the crushed garlic.
Sprinkle generously all over with black pepper.
Stand in a cool place while preparing the
Combine the wine, vinegar, shallot, parsley
and black pepper in a saucepan. Simmer until
reduced by two-thirds. Cool then strain.
Whisk the egg yolks in the top part of a
double boiler. Place over barely simmering
water. Whisk in the strained wine. Slowly
whisk in the butter until light and fluffy.
To cook the steak, melt the 2 tablespoons of
butter in a heavy frying pan. Cook the steaks
about 3-4 minutes each side for medium-rare.
Rest for a few minutes before ser ving. Top
each steak with a little bearnaise and ser ve the
remainder on the side. Ser ves 2.
Szechwan stir-fried chicken
This sauce is also great with pork and lamb.
Schnitzels sliced into strips are perfect for
1⁄2 cup chicken stock
1 tablespoon each: sugar, finely grated root
ginger, worcestershire sauce,
2 tablespoons each: soy sauce, rice wine
2 teaspoons cornflour
1 teaspoon sesame oil
2-3 teaspoons chilli paste
1 shallot, finely diced
2 large cloves garlic, crushed
400g skinned and boned chicken, thinly
sliced into strips
1 each: onion, green and red capsicums,
100g snow peas, trimmed
1-2 tablespoons rice bran oil
Coarsely ground Szechwan pepper or black
pepper to taste
Combine all the ingredients for the sauce
and place aside.
Prepare the ingredients for the stir-fry. Heat
the oil in a large wok. Stir-fry the vegetables,
until crisp-tender. Place aside.
Stir-fry the chicken until just cooked, about
3 minutes. Return the vegetables to the pan.
Whisk the sauce, then stir into the wok, until
Ser ve topped with pepper and ser ve with
rice. Serves 4.
Stir-fried pork, rice and
1 tablespoon each: orange juice, soy sauce,
1 teaspoon each: sugar, chilli oil
400g pork schnitzel, thinly sliced
1-2 tablespoons canola oil
4 cups cooked long grain rice (about 11⁄2 cups
2 cups finely sliced spinach
1⁄2 cup toasted cashew nuts
2 spring onions, diagonally sliced
Combine the orange juice, soy sauce,
cornflour, sugar and chilli oil. Place the pork
in a plastic bag. Add the soy mixture and
move the meat around so it is evenly coated.
Refrigerate for at least 30 minutes.
Heat half the oil in a wok on high. Stir-fry
the meat until cooked, about 2-3 minutes.
Remove to a plate.
Wipe the wok clean. Add the remaining
oil to the wok. Add the rice and stir-fry for 2
minutes, until all the grains are separated.
Add the spinach, meat, nuts and spring
onions and cook long enough to heat through.
Serve immediately. Great garnished with
pickled ginger. Ser ves 4.
Lamb steaks with caper sauce
4 lamb leg steaks, about 500g
2 tablespoons each: white wine, olive oil
3 cloves garlic, crushed
2-3 teaspoons lemon pepper seasoning
spray oil for cooking
2 tablespoons flour
1 cup chicken or lamb stock
2 tablespoon lemon juice
2 teaspoons caper, rinsed and drained
1 large egg yolk, lightly whisked
Snip the edges of the steaks to prevent
curling during cooking. Place in a plastic bag
with the wine, oil and garlic. Move the steaks
around so they are well coated. Refrigerate for
at least 30 minutes before cooking.
Meanwhile, prepare the sauce. Melt the
butter in a small saucepan. Stir in the flo ur.
Slowly whisk in the stock, stirring until
thickened. Add the lemon juice and capers and
heat through. Slowly stir the egg yolk into the
To cook the lamb, remove from the marinade
and pat dry. Ensure the lamb is at room
temperature. Spray a frying pan or grill with
oil. Cook 2-3 minutes each side, until just pink
inside. Serve drizzled with the sauce. Serves 4.
Best Foods mayonnaise and aioli are
favourites with New Zealanders. To
help you bring out the best in all your
culinary creations the Greymouth Star
and Best Foods have two prize packs
to give away, including Best Foods aioli
and mayo (real or light), a Best Foods
tea towel, and a new collection of Best
To enter the draw your entries must
include your name, address and phone
Send them to. —
Best Foods for free
C/o Greymouth Star
or e-mail competitions@greystar.
co.nz with Best Foods in the subject
line. One entry per household. Entries
close August 20, 2014.
Porterhouse steak with traditional bearnaise sauce
make the cut
How clean and green
is your wine?
Best Foods giveaways
White wine choice
Thornbury Chardonnay 2013 — A soft
well-rounded wine reflecting its origins
in Gisborne with flavours of melons and
apricots balanced with a creamy mouthfeel
and a light refreshing acidity. Drink now till
2016. Dry. $18.
Red wine choice
Martinborough Vineyard Te Tera
Pinot Noir 2010 — From one of the
original Pinot Noir producers that put
Martinborough on the wine map. This is
their second label and always very good
value. At four years of maturity this has
melded into a delicious blend of fruit,
oak and tannins. Drink now if you can
find it. Dry. $26-32.
Old Mout Cider Pear Scrumpy — A
happy blend of apples and pears that
give you a refreshing sharp vibrant taste
of ripe Nelson fruit. The word “scrumpy ”
probably refers to the high alcohol of
8% that prevails in the original Somerset
Scrumpy from England. Old Mout
Cider can boast an excellent tradition
of making cider for over 60 years. 1.25
litres. 8% . $9-10.
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