Otago Daily Times Fresh - Spring Edition by Allied Press Ltd

Otago Daily Times

Wednesday, September 15, 2021

SPRING EDITION Alison Lambert p rovides insp iration for small plates and snacks

Jamie Oliver brings people Together in his latest cookbook Nadia Lim gives advice on growing peas and provides a naug hty but nice cheesecake Annabel Langbein reminds us of the versatility of eggs Joan Bishop shows simp le can be delicious

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PHOTO : SIMON LAMBERT

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Wednesday, September 15, 2021

Contents 3. Southern Kitchen Joan Bishop's easy lunch or

dinner

4-5. Nadia Llm Spring peas and

cheesecake

6-7. Friends Famil y

and

Alison Lambert 's small

p lates and snacks

8-9. Jamie Oliver An extract from his latest book Together

Fro m the editor I N these uncertain and changing times one thing that stays constant is food. In fact it probably becomes a greater focus as our lives in our bubbles at home revolve around work, home schooling and meals. For some cooking is a great stress release or an outlet for creativity but for others it can be a burden - one lightened by recent decreases in alert levels which has allowed takeaways back in to our lives. When that pressure to feed everyone for every meal goes off , it allows a bit more enthusiasm and fun to creep back in for when you do cook. So this Spring Fresh we have sought to

It is based around 18 menus for groups small or large to get together, eat and enjoy without any stress. He has provided us with three recipes from different menus in the book showing easy ways to serve and cook seafood as well as a lovely pear tart that could finish any meal. We have a bit of a theme emerging in our Lakes District-based cooks of showcasing basic everyday ingredients we sometimes take for granted. While peas might seem like a freezer basic , Nadia Lim elevates them to a much higher level and gives us some advice on growing them ourselves. The "tiny but mighty" vegetable is transformed in a green minestrone with

the months ahead - meals and snacks that can take advantage of new produce as it arrives in the farmers markets and supermarkets and are perfect for gathering with friends and family again. Celebrity chef Jamie Oliver 's new book Together is suitably targeted at communities coming out of lockdown and able to gather together again.

Nadia also shares a nutrient-packed but naughty dessert to keep in mind for when blueberries start making an appearance. Over lockdown Annabel Langbein has been sharing videos of her and daughter, Rose, making simple meals on social media and with us she highlights the versatility of eggs, another pantry staple. If you are lucky enough to own

provide you with plenty of inspiration for

10-11. Annabel Lang bein

No matter what happens eggs save the day

12. Drinks

Wine and cocktails

your own chooks, an even tastier choice of ingredient, which can provide endless options for quick and easy meals. Our Dunedin-based chefs on the other hand are looking forward to easy evenings in the sun -the forecasters are predicting a warmer than normal spring. Alison Lambert lets us in on her love of small plates of tasty,bite-sized food think tortilla , croquettes and aranicini. The perfect things to snack on with a glass of your choice before the sun goes down - as is Joan Bishop 's simple and tasty salmon platter. One thing we have learnt is to appreciate how lucky we are to be where we are and have the resources we do to enjoy good food and , when we can ,

pesto which just screams springtime.

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Grissini with haloumi Snacks or small p lates are perfect spring fare. Known

as Australia 's "lunchbox dad" George Georg ievski has gone "adult " coming up with this favourite. Cook some haloumi in the air fryer while your grissini are cooling down and you have a match made in heaven.

SERVES 4 (AND MAKES 12 GRISSINI) 250g (1 cups) bread flour 1 tsp sugar 2 tsp salt flakes 7g sachet dried yeast olive oil , for drizzling 1 egg, li g htl y beaten 1 tsp sesame seeds 250 g haloumi , thickl y sliced finel y grated zest and juice of 1/2 lemon 1/2 tsp freshl y ground black pepper 1/2 tsp dried oregano To serve rosemary spri gs and flowers (optional)

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Air Fryer Express by George Georgievski , Published by Plum , RRP

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Method

Using a stand mixer with the doug h hook attached or a whisk and a large bowl , combine the flour , sugar, half the salt and the yeast. Add 120m1 of water and mix for about 5 minutes, until a dough forms. It should look just like bread doug h , and if you haven 't made bread doug h it should look like pizza dough, and if you haven 't made p izza doug h . . . Okay, enoug h is enoug h. Let's continue, shall we? Drizzle a little olive oil in a large bowl and smear it around the base and side. Add the dough, cover with p lastic wrap and set aside at room temperature for 1-1'/s hours, until doubled in size. Tear off a golf ball-sized p iece of dough and knead it briefly, then roll it into a 12cm log about the thickness of your little finger. Transfe r to a p iece of baking paper and repeat with the remaining doug h to make about 12 logs. Brush the grissini with the beaten egg and sprinkle over the remaining salt and the sesame seeds. Lift up the baking paper and grissini and pop them in your air fryer to cook on 190degC for 7 minutes, keeping an eye on them to make sure they don't burn. Remove from the air fryer and allow to cool. While the grissini are cooling down, cook your haloumi. To do this, you can simp ly pop the haloumi slices straight on the baking paper that the grissini were cooked on in the air fryer, or you can place the slices in individual ramekins. Cook on 180degC for 6 minutes or until golden. Transfe r the haloumi to a serving board, top with the lemon zest and juice and drizzle with olive oil. Sprinkle over the pepper and dried oregano, as well as some rosemary if you want to make things super pretty, and serve with the grissini.

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Wednesday, September 15, 2021

All raw, easy to prepare option am passionate about salmon. Vibrantly coloured with clean, subtle but rich flavours , our New Zealand king salmon is acknowledged worldwide as the king of the salmon species - the rarest species of salmon in the world. Its introduction into New Zealand was somewhat accidental. Our forebears tried to introduce Atlantic salmon here. This was the salmon they knew and loved from home. But all attempts to breed it here were unsuccessful. It is to our advantage that king salmon was the only species that thrived in our southern waters. Atlantic salmon is farmed in Norway, frozen , shipped to New Zealand , thawed and sold in supermarkets more cheaply than our own king salmon. For a simple , elegant lunch or dinner, serve this stylish smoked salmon platter. It's easy, beautiful , and no cooking

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PHOTO: GREGOR RICHARDSON

SERVES 4-6 ,

300g-400 g smoke d salmon. I prefe r it in the piece , but slices are OK too. 50g baby salad greens 120g, ready to eat dried fi gs 1 large pear, about 200g half telegrap h c u c u m b e r , about

is required , simply arrange the

ingredients you have chosen on a large platter and serve with feta cream , a mixture of feta , cream cheese and fresh herbs. Surround the salmon chunks with an array of specially chosen ingredients that will complement and enhance the salmon. I like raw, fresh accompaniments, in season of course. No need to limit your platter to the combinations I have given here. You choose what you like. Peaches, apricots and watermelon are delicious when available. Both the salmon and the feta are salty so taste carefully before adding any salt. If convenient, the feta cream can be made up to two days ahead.

100 g

20 g Gruyere cheese (Swiss cheese) to garnish , fresh herb leaves Dressing 2 Tbsp extra virgin olive oil 2 Tbsp lemon juice Feta cream 150g Feta cheese , roug hl y chopped (I used salt reduced) two-thirds cup plain Greek style yogh u r t one third cup cream cheese one quarter tsp freshl y ground nutmeg 20g, about 2 handfuls of fresh herb leaves, choose fro m chives , dill , french tarragon , mint , oregano or thyme fresh herbs to garnish

Ti ps for cooking with salmon Fresh: Allow 125g to 150g per person Keeps in frid ge for 3-4 days but best eaten fresh

Keep whole salmon covered in foil or cling film and steaks or fillets in sealable p lastic bag in a bowl covered with ice

Smoke d Salmon Platter Method

Make the feta cream first. Place all the ingredients in a food processor and process until the herbs are finely chopped , the cheese smooth and creamy and the mixt ure is well mixed Spoon into a serving dish, cover and chill until required. Bring to room temperature to serve. Garnish with a spri g or two of fresh herbs. To assemble the platter You will need a large, flat p late. If using salmon in the piece cut it into bite-sized chunks. If you have slices, roll then cut into pieces. Set aside.

Scatter the baby salad greens over the plate. Remove stalks from the figs and cut each fig in half throug h the middle so that you have two rounds , arrange the figs over the salad leaves. Peel , core, and quarter the pear and cut into slices. Artfully scatter the slices of pear over the serving p late. Peel the cucumber and slice lengthways into 4 long lengths. Chop the cucumber into small pieces (Don't have all your ingredients a similar size) and scatter over. Dice the cheese and add to

the plate. Finally, position the smoked salmon beautifully on top of the p latter. Make the dressing. Combine the oil and lemon juice in a screw top jar. Shake well and drizzle quite sparing l y over the p latter. Cover and chill if not serving immediately. Bring to room temperature to serve. Scatter fresh herb leaves over all. Serve with warmed ciabatta bread or baby new potatoes. At this time of the year a good substitute is Baby Golden Gourmet potatoes, available at supermarkets.

Bring

Can be frozen in sealed freezer bags for up to six months Allow salmon to come to room temperature before cooking Smoked: Allow about 50g per person

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Wednesday, September 15, 2021

Oh my pod: fresh garden peas worth cel ebratin g annual Great British Pea Week? We could do with one here, as this tiny but mighty vegetable is worth celebrating. The young, round pea is just the right size for little fingers to pick out straight fro m the pod and so sweet, too. The trick when

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swiftly, so they don't lose their vibrancy. Just two minutes in boiling water is enough.

NADIA LIM

I've shared one of my favourite pea recipes opposite

PRING is such an industrious season in the garden - a time for dusting off the tools and preparing the soil as I start to action all the plans that I've been dreaming up for months now. Green and pink seem to be the colours of the season , and they make a pretty pairing. The blushing rhubarb and the pinkyred strawberries look beautiful against the fresh-sprouted limey-green asparagus, herbs and . . . peas. I love peas! Did you know that the UK has an

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and also a tart featuring antioxidant-packed blueberries and mascarpone - a little bit naughty, a little bit nice. Although blueberries might not be in season until later in spring, it's worth keeping this recipe on hand for when you spot them coming into the local market or supermarket. The tart looks so pretty decorated with edible flowers , which are good to plant alongside your spring veg. Flowers are sunshine for the soul and always lift the spirits. I hope these recipes do too. Nga mihi nui , Nadia.

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Freshly picked peas are a true delight. Some need shelling, while others such as snow peas and sugar snaps (also known as mange tout) can be eaten straight from the vine , which is how children typically love to eat them mine can't get enough of them. Best grown from seed. Plant from autumn to winter in warm areas; early spring in cooler regions. Space 15cm-20cm apart in rows about 60cm apart. 65-100 days from sowing to harvesting, depending on the variety. Crop rotation: Ideal for following nitrogen-hungry brassicas since peas , being legumes, replenish nitrogen in the soil. Plant family: Fabaceae

What type to p lant

PHOTO: MATT QUEREE

Snow peas are eaten as immature pods before the peas fill in; pick sugar snap peas when they are fully mature but still sweet and tender. Shelling and edible-podded peas come in dwarf or tall varieties to suit your growing preferences. Both types require the

PHOTO : RACHAEL M C K E N N A

same growing conditions of full sun and free-draining soil.

Where to grow

It' s best to sow peas where they are to

be grown, but keep in mind that cold , wet soil will cause the seeds to rot. Moist soil is fine , but wet soil is not. A raised bed may be your best bet if your garden soil is soggy. If it's still too cold outside and you want to get a head start, sow your seeds in cardboard toilet-roll inners and transplant them into the garden when seedlings are 8cm-10cm high. Sow to a depth of about 2.5cm.

Provide support

Tall varieties should be staked or

grown against a support, such as a

teepee or trellis. Dwarf varieties don't need staking, although a row of hoops will keep flowers and pods clear of the soil.

Sowing

Sow seeds successively (every 2-3 weeks) to extend the picking season. Pea planting can continue until October or early November in cooler areas , but as the weather warms up, flowers tend to drop and yields decrease.

Wednesday, September 15, 2021

FRESH 15

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The base and blueberry filling for this pretty, spring-fresh tart can be made a coup le of days ahead. Store the tart base in an airti ght container and the blueberry mixture in the fridge.

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Tip into the prepared tin and use your fingers to press into the base and sides if the mixture is sticking, wet fingert ips slightly. Place in the fridge for about 30 minutes to firm up. Use a fork to prick the base of the tart all over. Bake for 8 minutes until golden brown and cooked through. Allow to cool comp letely. To prepare the blueberries, place blueberries, 1 Tbsp of the honey, lemon juice and 2 Tbsp of water into a small pot . Bring to a simmer over medium heat and simmer for 10 minutes, stirring occasionally, until the liquid has reduced and is syrupy. Set aside to cool comp letely. Combine mascarpone , yoghurt , remaining 2 Tbsp of honey and remaining 2 tsp of vanilla in a bowl and whisk to combine. Fill the cooled tart tin with the mascarpone mixture and swirl through the blueberries. Scatter over flowers.

SERVES 8 Pre p time 15 minutes + 45 minutes cooling Cook time 20 minutes 25g butter or coconut oil 5 Tbsp honey 11/2 cups almond meal 3 tsp vanilla bean paste or extract 250g blueberries 1 Tbsp lemon juice 200g mascarpone 1 cup Greek yoghurt sma ll handful of fresh , edible flowers Method Preheat oven to 180degC. Grease a 24cm tart tin with a loose base with oil or butter. Melt butter and 2 Tbsp of honey together in a small pot over medium heat. Remove fro m heat and add the almond meal and 1 tsp of the vanilla and mix until very well combined.

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PHOTO: ISABELLA HARREX

Green minest rone with pesto @

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SERVES 4

Prep time 10 minutes Cook time 20 minutes

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1 leek, thinl y sliced 2 stalks celery, thinly sliced 4 cloves garlic , thinly sliced 1.5L vegetable stock 1/2 cup orzo or other small pasta 1 cup peas (fresh or frozen) 1 cup podded broad beans (or use an extra c u p of peas) 100g green beans or sugar snap peas 2 good handfuls baby sp inach or baby kale leaves Spring pesto (below) or store-boug ht basil pesto, to serve

Method

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Heat a drizzle of olive oil in a large pot over medium heat. Add leek , celery and garlic and cook for 5 minutes until just softened. Add stock , cover and bring to the boil. Stir in pasta, cover and cook for 8 minutes or until al dente (firm to the bite). Add peas, broad beans , beans or sugar snap peas and sp inach and cook for 1-2 minutes , or until just tender. Season to taste with salt and pepper. Divide between bowls and spoon over pesto to taste. Distant Dress - Nyne

Spring pesto A good pesto has many uses , as a di p for vegetable crudites or crackers , drizzled

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veg salad , dolloped on a p ie or frittata, or tossed through pasta. You will find a j ar in the fridge very handy indeed.

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cup blanched (skin off) almonds , cashew nuts or pine nuts (or a mixture ) 2 cups chopped mixed soft herbs , e.g. parsley, coriander, mint 1/2 clove garlic zest and juice of 1 lemon , plus extra juice to taste '/a cup extra-virg in olive oil

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Method

Li g htl y roast nuts in a 170deg C oven for about 5 minutes until starting to t u r n golden. (Watch them carefully to ensure they don't burn.) Leave to cool comp letely before making pesto. Place cooled nuts in a food processor with herbs and garlic and pulse a few times until finely chopped, scrap ing down the sides as necessary to ensure everything is incorporated. Don't over-blend it; it is nice to retain some texture. Add lemon zest and juice, extra-virg in olive oil and a pinch of salt , and pulse a few more times until combined. Season to taste with more salt and lemon if needed. Spoon into a jar and cover with a thin layer of oil (this stops the pesto fro m oxidising). Keep in the fridge for up to about a week.

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Wednesday, September 15, 2021

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pring is in the air. Not only are the S days getting brighter and warmer, but the evenings are becoming blissfully lighter. Produce is starting to grow and we get to add new flavours and textures to our meals. It also means that we can lighten up our meals by eating differently. I enjoy eating small plates of food and having a bit of fun with it. Small plates can be as simple as a wedge of good cheese, with a few walnuts or perhaps a bowl of steamed cockles. I have created a varied little menu with some inspiration

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travels. If you 're going to get outside, socialise and eat, then do it with style this spring.

PHOTOS: SIMON LAMBERT 11111.

Potato and spring

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I am constantl y r u m m a g ing around in my garden to see the new growth. Slow as it is at the moment , I did notice the softer herbs and leaves are filling out. These soft , fragrant herbs , like chives , parsley, dill and roquette are great added to salads to finish soups , or folded into an omelette or in this case a more substantial frittata. Frittatas are such a quick and health y option , great for lunch and for a lighter dinner.

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SERVES 6-8 1/4 cup olive oil 200g potatoes, peeled, cut into 4mm thick slices 2 onions, sliced thinly 6 large eggs '/s tsp salt Freshl y ground pepper 50g spring leaves , roquette , sp inach , kale

Large handfu l garden herbs

such as parsley, chives , dill , roughly chopped 2 Tbsp freshl y grated parmesan cheese

Method Add the oil to a medium-sized frypan. Over a moderate heat add the sliced potatoes and onions and cook until tender; you do not want them to brown too much. If this does occur, adjust the temperature and continue cooking (10 minutes). Whisk the eggs in a large bowl , add the herbs and leaves, season with salt and pepper. Drain the potatoes and onions fro m the oil. Return the oil to the frypan and put the cooked potatoes into the egg and herb mixture . Gently stir to combine.

Heat the oil up and pour in the egg mixture . Using a spatula , gently move the outside of the mix into the centre and let the runny

egg mix fill the gap. This hel ps

speed up the cooking. Allow the egg to settle now and set over a low heat . Place a large p late over the pan and carefull y fli p the fritt ata on to the plate. Slide the frittata back into the pan and cook for a further 2 minutes. You do not want to overcook it, as it is best eaten moist. Turn out on to a plate. It is best eaten at room temperature.

Potato flautas If you are not familiar with these Mexican deli ghts then let me shed a little li ght on them. They are basicall y corn tortillas filled with mashed potato, rolled up and fried , dressed with a crisp salad , salsa and cheese. I realise it is likel y not authentic but I make these with all sorts of fillings. I use leftover mashed potato and sometimes sweet potato . I have added cooked bacon or chorizo to the mix , flaked cooked salmon , corn - the options are endless.

MAKES 8 3 (300g) large boiling potatoes 1 egg Salt and ground pepper 8 small corn tortillas Oil for fry ing 300g iceberg (cos) lettuce , shredded 1 small onion , sliced thinly 50g feta (or similar) cheese Olive oil and fresh lime

Method Peel and cut the potatoes into bite-sized pieces. Place into a medium-sized saucepan, cover with water, 1/2 tsp salt and cook until tender (20 minutes). Drain. Mash the potatoes until smooth , add the egg, salt and pepper and stir well to combine. Spread the mashed potato so it resembles a sausage shape across the tortilla and roll up. They need to be roughly 2cm in diameter. Secure with a tooth pick to prevent it unrolling.

Heat enoug h oil in a suitablesized frypan so it comes up to about 1cm in depth. Place in the flautas , being careful not to overcrowd the pan. Turn the flautas over so they are crisp on sides (8 minutes). Remove and drain on kitchen paper. Continue cooking the remainder. Remember to remove the toothpicks! Serve with the shredded lettuce and sliced onion, crumble over the cheese, drizzle over a little oil and squeeze of lime. Enjoy.

FRESH 17

Wednesday, September 15, 2021

Chorizo croquettes Croquettes are served throug hout Spain and they make such a tasty snack. They are traditionall y made with a roux base and flavourings added to that , then crumbed and fried. Perfect to serve as an appetiser to celebrate spring with your friends.

MAKES 24 SMALL BALLS 300g of fresh chorizo 30g of olive oil 50g of butter 1 onion

100g flour 1 litre whole milk Ground black pepper Ground nutmeg 1 cup flour 2 eggs whisked with '/2 cup milk 200g breadcrumbs for coating (approx) Oil for fry ing

Have a clean tray nearby and three dishes. Place the flour in one, the egg mixture in another and in the third the breadcrumbs. Dampen your hands , using a tablespoon, scoop some mixture , roll in your hands to form a ball. I find it easier to roll all the croquettes first before crumbing. Coat in the flour , egg and finall y breadcrumbs. Place on to a clean tray and continue until all the croquettes are crumbed. Heat a medium-sized saucepan filled with enough oil to deep fry the croquettes until golden (8 minutes). Drain and continue cooking them in batches. If you have too many they freeze well. Place on greaseproof paper in a container and freeze for up to 3 months.

Method Peel the chorizo and chop into small pieces. Add the oil and chorizo to a medium-size saucepan and cook gently to release the smoky oil. Add the butter and diced onion and cook gently together until the onion has become translucent and sweet. Sprinkle over the flour and stir to combine, cook out the flour for at least 5 minutes. Graduall y add the milk , stirring constantly to avoid lumps, continue until all the milk has been added. Continue cooking until the mixture thickens and starts to come off the sides of the pot. Season to taste, add the nutmeg. Pour on to a t ray, cover with plastic wrap and chill until cold.

Aranicini I have been samp ling arancini a lot latel y. Some are round like little oranges and some have a more triangular shape. But the one thing that they do have in common is the rice and texture , which is similar to risotto. However, the filling can range from ragu , to cheese or both if you want. What is also great is that arancini can be made with leftover risotto and if, like me, you like to mix up the fillings then go for it!

MAKES 12 .............................................................. . 25g butter

1 Tbsp olive oil

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1 white onion , finel y diced 100g celery finely diced 200g of risotto rice 600ml of vegetable stock 50g of butter 50g of Parmesan , grated 50g of feta cheese 100g of mozzarella cheese Salt and white pepper '/z cup flour Pinch turmeric water 300g fine breadcrumbs (approx) 2 litre oil for frying

Method

Add the first measure of butter and oil to a heavy-based large saucepan. Add the diced onion and celery and sweat off without colouring for 5 minutes. Add the rice and stir to coat well in the butter mixture. Cook for 3-4 minutes. Add the vegetable stock , stir well and simmer until the rice has absorbed the li quid and is very tender. You want the rice to be very soft , it will hold together better. Stir in the butter and parmesan. Adjust the seasoning.

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Cool on a tray. When cool , lightly dampen your hands with water, divide the rice into 12 even-size piles. Depending on the shape whether you decide on rounds or triangular the process is pretty much the same. Mix the feta and mozzarella together and put to one side. Flatten the rice portion in your hand, fill with a little cheese mix and bring the rice around the filling. Ensure that it is well sealed and adjust the shape. Continue until you have finished. Mix the flour, pinch of turmeric together in a deep bowl , add enoug h water to form a "pouring cream" consistency. Place half the breadcrumbs into a dish. Dunk the arancini into the flour mixture , taking care not to break them open. Coat well then place into the breadcrumbs and coat well. Add more breadcrumbs as needed. Continue until finished. Heat the oil in a deep-sided pot until 180degC. Test a little piece of bread and if it sizzles immediately then it is ready. Place 2-3 arancini at a time (if they fit) into the hot oil. Cook until golden and crisp. The internal temperature should reach 70degC and above as you want the cheese to melt. Serve immediately.

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Wednesday, September 15, 2021

Gathering over a meal 4i or

RITISH celebrity chef Jamie Oliver ' s latest book Together B is all about togetherness encouraging people to get together again after Britain's long shut-down. Oliver, who wrote the book at home , has created 18 different menus for gatherings with loved ones over a meal whether it be big or small, a celebration or a catchup. So think picnics, brunches, taco nights and festive feasts. "It' s written purely to help you get ahead again so you can smash out the best dinner party ever."

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Precious pear tart with leftover pears

200ml elderflower cordial 4cm piece of cinnamon stick 4 fresh bay leaves 4 cloves 1 large orange 12 small ri pe pears 240g soft unsalted butter, p lus extra for greasing 150g gingernut biscuits 200g blanched almonds 200g golden caster sugar 2 large free-range eggs 2 tsp vanilla bean paste 2 Tbsp plain flour vanilla ice cream , to serve GET AHEAD Get yourself a deep pan that will snug ly fit all the pears in one layer. Pour in the elderflower cordial and 300m1 of water, then add the cinnamon , bay and cloves. Use a speed-peeler to add thick stri ps of orange peel, then squeeze in the juice. Peel the pears, then trim the bottoms off to give each one a flat base. Sit them in the liquor, cover with a scrunched-up sheet of damp greaseproof paper and simmer gentl y on a medium

JAMIE OLIVER

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MEMORABLE MEALS MADE EASY

guaranteed food combinations in ways to create them that are low stress. "The way to do that is by getting organised , getting ahead of the game." He mixes it up from the usual starter-main-dessert format to the sharing, family-style type service. "Curry Night", includes sharing plates of aubergine dal , turmeric paneer, fluffy naan and a dessert , while "Last Minute Feast", features antipasti, pasta and a dessert of panettone French toast. "I want you to be inspired , to make wonderful moments you can share."

SERVES 12

THE BOOK Together by Jamie Oliver is published by Penguin Michael Josep h © Jamie Oliver Enterprises Ltd (2021 Together) Photograp h y: David Loftus.

Almond frang i pane & g inger nut crust

heat for 20 minutes, or until soft. Remove the pears from the pan and leave to cool. Gently red uce 4-k .sy up unti' I thick, then cool , cover everything and refri gerate overni ght. ON THE DAY Preheat the oven to 180degC. Li g htl y grease a 25cm loosebottomed tart tin with butter. Blitz the gingernuts into a fine crumb in a food processor, pulse in 40g of butter, then tip into the tin , patting it across the base and a little up the sides. Blitz the almonds until super-fine in the processor. Add the remaining butter, along with the sugar, eggs, vanilla paste and flour. Blitz until combined, then spoon evenly into the tin. Cut into six of the pears from the stalk down to the base at 1cm intervals , then fan out, nestling the pears into the frangipane, like in the picture. Spoon a little reserved syrup over each pear, then bake the tart for 50 minutes, or until golden and cooked through (covering the edges with tin foil if they start to get too dark). TO SERVE Slice and serve warm or cold with

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the remaining syrup, for drizzling, a scoop of vanilla ice cream , and maybe a little glass of amaretto or vin santo.

energy 444kca1

fat 29g

sat fat 12.3g

protein

carbs

42.7g

sugars

34g

salt

0.2g

fibre

1.8g

Wednesday, September 15, 2021

FRESH 19

Jam j ar p raw n cocktails

SERVES 6 T

1 clove of garlic 4 rashers of higherwelfare smoked pancetta olive oil 100g bread crumbs 3 Tbsp mayonnaise 3 Tbsp natural yog hurt 3 Tbsp tomato sauce 1 lemon Worcestershire sauce Tabasco sauce 2 little gem lettuces 1 cucumber 200g ri pe cherry tomatoes 1 punnet of cress 1 ri pe avocado 100g cooked brown shrimp, from sustainable sources 200g cooked peeled prawns , from sustainable sources cayenne pepper

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F-4

VIP -

Cocktail sauce ,

avo, to m atoes & crispy pancetta

-4

crumbs ON THE DAY Peel the garlic and finely chop with the pancetta , then p lace in a non-stick fry ing pan on a medium heat with 1 teaspoon of olive oil. Add the breadcrumbs and fry until crunchy and golden, tossing regularl y. Leave to cool. For the sauce, whisk up the mayo, yoghurt , tomato sauce, half the lemon juice and a dash each of Worcestershire and Tabasco sauce , then season to perfection, tasting and tweaking. Finely shred the lettuces. Halve the cucumber lengthways and scrape out the seeds with a teaspoon , then chop into 1cm dice. Quarter the cherry

tomatoes. Sni p the cress. Halve and de-stone the avocado, squeeze the flesh into a blender with the remaining lemon juice and blitz until smooth, loosening with a sp lash of water, if needed, then season to perfection. Line up six clean wide-necked

jam jars or glasses ready to fill. Divide the lettuce between them, followed by the cucumber and tomatoes , gently pressing down as you build the layers. Spoon in the cool , crispy pancetta crumbs , top with the cress , then sprinkle in the shrimp and prawns. Drizzle in

the sauce and add a pinch of cayenne to each. Spoon over the blitzed avo, cover and you're done. energy 237kca1

fat 13.2 g

sat fat 2.2g

PERFECT PRAWNS A good fishmonger will have a nice selection of prawns - I like to use a mixture here, even a few smoked ones would be great . Have fun with it. protein 14.8 g

carbs

15.3g

sugars 6.8 g

salt 2.3 g

fibre 2g

Ext raordinary seafood parcels Fish , scallops , kin g p rawns , pak choi & frag rant green sauce

For me, reci pes like this feel like a little adventure . Sourcing beautiful fresh fish and seafood , and cooking it all in a sealed bag reall y amp lifies the flavours and feels exciting, meaning each of your guests ends up with their own parcel of treasure to enjoy.

SERVES 4 2 cloves of garlic 8cm p iece of ginger 1 tsp ground turmeric

4 x 125g white fish fillets , skin on, scaled , pin-boned , from sustainable sources 1 stick of lemongrass 2 spring onions 1 fresh green chilli 2 tsp sesame oil 3 Tbsp low-salt soy sauce 2 limes 6 lime leaves 1 bunch of coriander (30g) 1 x 400g tin of light coconut milk 4 raw king scallops , coral attached , trimmed , from sustainable sources 4 large raw shell-on king prawns , from sustainable sources 2 pak choi olive oil 1 large free-range egg GET AHEAD Peel the garlic and g inger. Put one clove into a pestle and mortar, then slice and add half the ginger, the turmeric and a small pinch of sea salt. Pound into a paste, brush all over the fish fillets, cover and refrigerate overnight. Crush the lemongrass, remove the outer layer and trim with the spring onions. De-seed the chilli. Roughly chop it all with the remaining garlic and ginger and place in a blender with the sesame oil, soy sauce, and the lime zest. Tear in two lime leaves,

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discarding the stalks , add the coriander, stalks and all , then ti p in the coconut milk. Blitz until super-smooth , and refrigerate overnight. ON THE DAY Use a small knife to gently score a criss-cross pattern into each scallop. Leaving the heads and tails attached , remove the praw n shells , then run a knife down their backs to butterfly them , removing the vein. Quarter the pak choi lengthways. Get

yourself four 50cm square sheets of greaseproof paper or tin foil, fold each in half and p lace a p late under half of one sheet to act as a base. Pour a quarter of the sauce into the centre - the plate will stop it running away. Sit two quarters of pak choi, one piece of fish, one prawn, one scallop and one lime leaf on top, drizzle with a tiny bit of olive oil, then eggwash the exposed paper. Fold it over, then work your way around fro m one side to the other, folding in as you go to seal the parcel. Carefully transfe r to your largest

baking t ray, and repeat with the remaining ingredients. TO SERV E Preheat the oven to 180degC. Put the tray of parcels over a hi g h heat on the hob for three minutes, or until you can hear them start to sizzle, then carefully transfer to the oven for 15 minutes. Slide a parcel on to each of four plates, and let your guests tear them energy

289kca1

fat

13.5g

sat fat

6.5g

protein

33.8g

open at the table. Serve with lime wed ges, ready to tweak the sauce to perfection. VEGAN LOVE Swap out the seafood in each parcel for 2 rounded scoops

of silken tofu (125g) and 60g of shiitake or oyster mushrooms. Tinned water chestnuts would also be a joy, and use a little oil instead of the eggwash. carbs 79g

sugars

4.6g

salt

1.7g

fibre

1.4g

10 FRESH

Wednesday, September 15, 2021

Tasty uses for

versatile eggs Woodie, Spotty and Fluffie (I can't recall the name of the sixth) and ran happily around the big run Ted had created for them at the back of our garden. It wasn't long, before jarring cock-a-doodle-doo sounds started waking us up well before dawn. Two of our precious chickens were turning into roosters. As time went on , the

ANNABEL LANGBEIN

roosters would j u m p the coop

HEN our kids were preschoolers, as an end-of-year

project

one year, their kindergarten carefully incubated and hatched a clutch of eggs. Six cute little yellow chicks ran around cheeping in a playpen

that had been redeployed as a giant nest with lots of straw. The children were entranced. Kindy was about to finish for the Christmas holidays and the cute little brown and white chicks were about 2 weeks old. "What' s happening with the chickens Gloria , do they need a home?" I inquired. The head teacher was a wonderful woman, gentle and kind but firm. "You aren't going to eat them , are you?" The head teacher 's tone was almost indignant. "Of course not , Gloria , we want them for their eggs," I reassured her. It never occurred to me that these cute little chickens might not all grow up to be happy laying hens. And so ,

on the last day of kindy, the six fluffy chicks were bundled into a box , into the car and home to our big backyard . The children were beside themselves with joy. Their bird s were duly named - Whitey, Brownie ,

and lay siege to the neighbours' gardens. It wasn't long before the girls followed suit. Between the early-morning crowing and the annihilation of various gardens , we were not at all popular in our neighbourhood. The roosters "disappeared" one day (sorry Gloria) and Ted trimmed the wings of the young hens so they couldn't

.7A1 V

escape.

By Easter, our birds had started laying these cute little pullet eggs. As the birds grew, so did their eggs. Collecting justlaid eggs in the backyard of our suburban garden was a sourc e t' of pleasure for ` many

years.

Our

hens not only gave i us delicious eggs, but they provided a # wonderful recycling system for scraps and weeds. Thanks to all the leafy greens in their diet, their yolks were a brilliant deep orange and they tasted so good. Eggs are such a useful , versatile and nutritious food , I would hate to be without them.

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Here are some great ways to

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use them.

PHOTOS: ANNABEL LANGBEIN MEDIA

Green shakshuka

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Here 's a delicious meal that can be scaled to up to 4 serves in a bi g fry ing pan. Make sure you don 't overcook the eggs - runny yolks are key to this dish.

1 9 2 1- 2 0 2 1

SERVES 2

RRP Our price

Ready in 15 minutes 2 Tbsp extra virgin olive oil '/z red onion, thinl y sliced 1 tsp ground cumin

0 0

Total Food Equipment

140 C mberland r , Dunedin. ( 474 0568 MonFri 9am 53pm, Sat & Sun 1Oam-4pm.

8 handfuls sp inach leaves or a 120 g bag baby sp inach 1-2 Tbsp store-boug ht pesto 2-4 eggs 60g feta , c r u m b l e d Salt and ground black pepper , to taste A pinch of chilli flakes (optional) Grilled Turkish bread , to serve (optional)

Method

Choose a small , heavy-based fry ing pan with a lid that fits snug l y. Heat oil in pan and cook onion and cumin over a low heat , stirring, until onion is soft but not brown (about 8 minutes). Add sp inach , pesto and a sp lash of water and cook until sp inach has wilted (1-2 minutes). Use a spoon to create 1-2 small wells in the mixt ure and crack an egg into each. Sprinkle with feta, cover and cook until egg is just set (3 minutes). Adjust seasonings to taste and sprinkle with

chilli flakes , if using. Serve hot with grilled Turkish bread, if desired.

FRESH

Wednesday, September 15, 2021

kk,

Twice-baked sp inach

and feta souffles

If you have ever been nervous about making souffles , this is the reci pe you need. There's no worry of getting the timing perfect , as the souffles are pre-cooked (you can do this a day or two in advance) and then re-baked with some cream , which puffs them up mag ica ll y. Method

SERVES 6

as small meal or starter

Ready in 1.5 hours

mixture between ramekins , then run your thumb around the inside edges so they will rise evenly. Pour boiling water into roasting dish until it comes halfway up ramekins. Bake for 15 minutes. Remove souffles fro m oven and water bat h and allow to cool (they will shrink back). Cover and chill for up to 24 hours . To reheat, unmould into ovenproof dishes. Preheat oven to 220degC fan bake . Drizzle cream over souffles and bake until lightly browned and sli g htl y puffed (10-12 minutes). Serve immediately.

Preheat oven to 180degC fan bake . Generously butter six 1-cup ramekins and chill until needed. Melt butter in a medium pot. Stir in flour and cook , stirring, for 2 minutes without browning. Whisk in milk , nutmeg, salt and pepper and bring to a boil, stirring constantly, until it thickens. Simmer, stirring, over low heat, for 2 minutes. It will be very thick. Taste - it should be highly seasoned. Remove fro m heat and beat in egg yolks one at a time. Stir in feta, sp inach and parmesan. Beat egg whites until they form soft peaks. Add a quarter to the sauce and stir until well mixed. Fold remaining egg whites gentl y throug h sauce. Set ramekins in a deep roasting dish. Divide

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60g butter, plus extra to butter ramekins or cups 1/2 cup flour 2 cups milk A pinch of fresh ly grated nutmeg Salt and ground black pepper , to taste 5 eggs, separated 3/4 c u p coarsel y grated feta 1/2 cup cooked spinach , squeezed to remove excess water, then very finely chopped '/4 c u p finel y grated parmesan 6-8 Tbsp cream

Frittata muffins MAKES 12 Ready in 35 minutes 6 eggs

2 Tbsp milk

INK

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I 48 V

2 Tbsp plain or rice flour 1 tsp salt Ground black pepper, to taste 1 small kumara , peeled and grated (you can use potato or pump kin)

120g bag or 5 handfuls

sp inach or rocket , finel y chopped 1/2 c u p grated tasty cheese 2 Tbsp chopped parsley leaves (optional) 2 Tbsp pump kin seeds

These frittata muffins are such a great way to get veges into kids. If you like , add some extra protein and flavour with ham , salami , salmon or tuna. Method

Preheat oven to 180deg C fan bake and grease a 12-hole muffi n pan. Whisk eggs with milk, flour, salt and pepper. Mix in kumara , spinach, cheese and parsley, if using. Divide mixture between the holes of the prepared pan and scatter with pump kin seeds. Bake until golden and set (about 15 minutes). They will puff up and then shrink back down when cool. These muffins will keep in the frid ge for a couple of days.

71 T 9

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Free Y66' r legs fro m Varicose Veins

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Appearance Medicine and Laser Clinics Ltd

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Queens Building,109 Princes Street, Dunedin Christchurc h I Dunedin I Queenstown

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12 I FRESH

Wednesday, September 15, 2021

Taste something new this spring 2021 Jules Taylor Marlborough Gruner Veltliner U

Price: $24.99 Rating: Excellent Peach & stonefruits, a pepperiness, tropical notes hinting at p ineapp le, grape. Tropical fruits drive the palate, with nuts and almonds and a hint of orange citrus. Lovely texture, fruit

WINE TIMES MARK HENDERSON

HE winter month s of snuggling up warm and cosy indoors are now in the rear view mirror, with spring heralding the

filled with a zesty,

irrrs rwLQR tangy feel providing a lot to enjoy. All the components come together to create a vibrant and really appealing young wine fro m this Austrian variety.

opportunity to get out more ,

seize the occasional weekend away, and once again take up

activities parked for the winter, while embracing new ones. There are parallels in wine , with winter lending itself to comfort foods and the welcoming embrace of tried and trusted wines that we know won't disappoint. Spring is a time to branch out and explore some of those less common wines that you 've seen on the

2019 Carrick Organic Bannockburn Pinot Blanc Price: $36

Rating: Excellent

Price: $33 Rating: Excellent to Outstanding

Tropical fruits , fresh grapes, sp ices, baguette, a growing fragrance, a sense of volume. Tropical fruits and melon are joined by a tinge of herb and crisp app le while aeration brings out some Cq Y fruit jube. Nice weight and depth here. As the fruit sweetness builds, so does the palate richness, yet the bri ght acidity lends a racy crispness to the finish.

Fragrant nose, Bordeaux-like leafiness, eart hy, dusty, spices, savoury, fruit neat ly in support. Depth without overt weight, blackberry, leaf, charcuterie, PEG SLS BAY vibrantly crunch y and chewy. There's a bittersweet element here which plays off the fruit richness superbly. Clearly ripe, yet not sweet , with a refreshing tangy quality. A cracking first-up effort.

www.carrick.co.nz

www.pegasusbay.com

shelves, but parked in the back of your mind. The NZ Winegrowers 2021 Snapshot Report lists 40,323ha of vineyard land planted. The top five white and top five red

varieties make up fully 96% of that total , with dozens of "other varieties" combining for a paltry 4%. To a degree this is understandable, as success begets success. Growers

and winemakers know that consumers already understand and enjoy sauvignon blanc , pinot gris , pivot noir and the like, so the path to market should be smoother than with

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or quite simply because they

www.julestay lor.com

Loving Negroni

one of the "fringe " varieties, where consumers may need educating as to its qualities. The fascinating book and reference work Wine Grapes by Robinson , Hard ing & Vouillamoz lists more than 1300 grapes grown around the world. Some are absolute rarities , and may have fallen out of favour due to their needing very specific growing conditions in which to thrive, or being prone to vine diseases,

2018 Pegasus Bay Cabernet Franc

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UTHOR Matt Hranek shows his love for the classic Italian cocktail , the Negroni , in a book dedicated to it. The cocktail was born sometime in the early 1900s when , accord ing to legend , Count Camillo Negroni was drinking in Florence. He asked his bartender to stiffen an Americano (sweet vermouth, Campari, soda) by replacing the soda water with gin . The Count was on to something that day, and the Negroni has remained a respected stalwart of good drinking ever since. The book dives into that story and also covers the cocktail's essential components: gin , sweet vermouth, Campari and an orange slice garnish.

don't yield generous quantities of fruit , while others have been sidelined in the rush to plant the big name international varieties such as chardonnay, cabernet sauvignon, merlot, etc. Thankfully, a resurgence of interest in these autochthonous (native) varieties has bought many back from near extinction. The aromas and flavours in these "fringe " varieties may be different to what you are used to, but that point of difference is what makes them so exciting. Here

are

PHOTO: CLA RA HRANEK

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breath (gypsophila) garnish is admittedly unusual , but Dante includes it for the floral , grassy notes it delivers to the finish.

and

quinquina,

bright , slightly bitter French aperitif named for cinchona ,

4 °K

my "no Negroni Bianco" rule. It keeps the standard level of bitterness, but has an intriguing herbaceousness that I haven't found elsewhere. Alessio Bianco is a clear Italian sweet vermouth (not to be confused with dry white French vermouths), and

juniper,

' h

MAT T

H R A N EK

quinine. The optional baby 's

Twist of lemon 30m1 Brookl yn gin 15m1 Alessio Bianco vermouth 15m1 Carpano Dry vermouth 30m1 q u i n q u i n a aperitif 2 dashes lemon bitters Dash of verjus Spri g of bab y 's breath (optional)

Method

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the bark originally used in

relatively new vermouth with noticeable hints of wormwood. The combination of the two is so interesting that I don't miss the red vermouth here at all , or even the Campari. Other notable ingredients include Brooklyn gin , a hometown spirit flavore d with fresh citrus peels and hand-cracked

you

rvh

Dante 's version is one of the

Carpano Dry is a spicy, herby,

get

The Negroni Bianco Dante, New York City only acceptable exceptions to

three to

started. They may not be easy to find , but the quest is part of the fun.

Rub the rim of a Nick & Nora glass with the lemon twist; discard it. Combine the gin, both vermouths, q u i n q u i n a , bitters , and verjus in a mixing glass filled with ice. Stir and strain into the glass. Garnish with the baby's breat h, if you like .

NEGRONI F nFfnir.

- .

This is an excerpt from The Negroni: A Love A ffair with a Classic Cocktail by Matt Hranek (Artisan Books). Photographs by Matt Hranek. Distributed by www.bookreps.co.nz

Otago Daily Times Fresh - Spring Edition

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