your-mouth marmalade ood SOUTHERN VIEW
stan
Monday August 31 2015
mble spuds get a sweet fix FOOD
METHOD
15
By Yvonn
To make the marinade,Orange placemarmalade all to serve METHOD Get amon the ingredients — except the Most small mandarins are pip free tuguese word “marmelos”, a and sometimes combined with ve packet ‘‘chips’’ we tend to think the salty tang of the chips and ‘‘When buticecream check and — Preheat the oven to 190 deg C. the of fatty, salty occasional treats. the sweetness of the is remove any. quince paste that was originally other fruits such as tamarillos, of our coriander and lime juiceLightly — inoilaa 9-hole muffin pan. clas was But I wasasrecently pleasantly digestreat. Makes 9 served an after-dinner kiwifruit or tomatoes. a taste harvested, they ed as surprised to discover a moreish The potato is certainly Beat the butter and caster sugar recalibrat blender and mix, until smooth. tive.ofItproper was chips introduced to BritOranges, grapefruit, common and a staple worldwide. nd a range — 100 per until creamy. Slowly beat in the weremandarins, kept INGREDIENTS ain fromgluten-free, Portugal in the 1500s sanguinelli They (blood alty? cent natural, GMOare cheap, hardy and easy what real Add coriander. Cover chill eggs.and Beat in the flour, ground 125g butterthe at room temperature, free and hand-cooked in highto grow, and are high in starch, packed in wooden boxes— very oranges), Ugli exclusively forfruit, lemons, almonds and yoghurt. Fold in the d by oleic sunflower oil. Ned and protein and vitamins. They are chopped fruit and c forthe1 hour. Meanwhile, trim the expensive and heavily promoted limes and tangelos are but a few ewel Marie Antoinette made a World Mina Smith, the expatriate also versatile. We½ allcup lovecaster mandarins. sugar the Inca kings. for its medical and of the citrus varieties cultivated an of Wearable Art-type fashion American couple who run“aphrodithe traditional potato favourites but make thin fish if necessary. HoldingSpoon a sharp into the prepared muffin 2 eggs, ple MARMALADE statement by parading around Proper Crisps thisare week I’m serving up at room temperature may be thought family-style siac” powers. worldwide. New varieties holes. Bake for 25 minutes or until 1 cup self-raising flour sted, of as theacountryside wearingbut potato in Nelson, branded something British creation the operation These days, marmalades are constantly being discovered and funky — potatoes world. knife at a 45-degree angle, slice or blossoms on her expensive their delights ‘‘crisps’’ to different. I just love them with icecream, in ¾ chocolate a skewer inserted in the centre cup ground almonds name comes from the Porprepared from all types of citrus developed. dresses. distinguish them from masscrushed and sprinkled over truffles, with squid andthe a fish into 5mm pieces. come out clean. Transfer ½ cupin(125ml) vanilla yoghurt ce, When most of us think of produced ‘‘chips’’. And they are icecream. The rapport between gluten-free pastry. Great served warm topped with a 300gto small mandarins, peeled and Greenhou a large plate as you go, little aiming melted marmalade. chopped Sauvigno for a single layer of slices that ★★★★ overlap slightly. Cover and chill, TOFFEE & POTATO until required. Strain the marinade I love the CRISPS VANILLA ICECREAM through a sieve, pressing down on snappy, su in a food processor or blender Proper Crisps are delicate. ORANGE & KUMQUAT Perfect for coating icecream. fragrance the solids to extract as much liquid with water to cover. Process until MARMALADE finely chopped. Repeat with the 4 large scoops French vanilla fields, wh as—Makes possible. in the lime juice. aboutStir 10 cups remaining fruit and water. Pour in icecream Lemon, lime or grapefruit marmaall the water and fruit into a passi 1 large cup Proper Crisps in and Arrange the tomatoes on the lade can also be prepared this way. preserving pan or large saucepan. Marlborough Sea Salt, lightly crushed platter with the fish. Drizzle Bringwith to boiling pointand and the ru 1/2 cup long thread coconut, INGREDIENTS from cru lightly toasted citrus, the marinade. Garnish.simmer for 1 hour. Remove 750g oranges 4 meringue nests, optional the heat and stir in sugar, until well leaves 250g kumquats — Serves 4 as a starter Toffee: 1/2 cup sugar dissolved. Boil rapidly until the an 1/2 cup water 2 litres water marmalade reaches setting point, watercres 2kg sugar 104 deg C. Stir occasionally with Refreeze the scoops of palate. Be icecream. When hard, roll in the a wooden spoon to ensure the DELISH MARINATED crushed crisps and coconut. METHOD marmalade does not stick on to balanced Freeze, until ready to serve. Halve the oranges and kumquats the base. Remove from the heat, ORANGES To make the toffee, place and remove any pips. Roughly chop i pour into hot sterilisedlengthy, jars then sugar and water in a large, the fruit. Place the fruit in batches microwave-proof glass bowl. seal. Prepare up to two days in delicious Microwave on high for 2 minutes. advance. from sunn s Stir to dissolve sugar. Continue microwaving for 3-4 greenhou nd minutes until liquid is light MANDARIN MUFFINS
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RECIPES
golden. Remove — the toffee will continue to colour on standing. Remove icecream from freezer. Place in meringue nests, if using. Drizzle with toffee. Serve immediately. Serves 4.
Melt-in-your-mouth marmalade
LIME MARINATED INGREDIENTS CEVICHE
coriander and micro greens to garnish
Craggy R
Ceviche is a Latin American Riesling 2 marinated juice fresh fish. METHOD 1recipe cupfororange To make the marinade, place Suitable New Zealand fish for ★★★★ 1/ 3dish tbsp each: apricot oringredients—except all the the include: tarakihi, trevally, jam coriander and lime juice—in a snapper, kahawai, hake, john liqueur marmalade, orange Crunchy g CHOCOLATE POTATO blender and mix, until smooth. dory and blue nose. TRUFFLES L 6 navel oranges mandarin Add the coriander. Cover and —Serves 4 as a starter The mashed potato must be chill for 1 hour. Meanwhile, Garnish: 1& 1/4 cups water flavours l free of seasonings, cream and trim the fish if necessary. HoldINGREDIENTS Marinade: ¼ butter. It should also be very 1/4 cupdiced; sugar the glass i ing a sharp knife at a 45-degree red onion, well mashed and have a angle, slice the fish into 5mm 2 cloves garlic, crushed; smooth consistency. 11 small tbspchilli, caster sugar pieces. Transfer to a large tangy ries boil, add the peel and simmer for METHOD DELISH MARINATED plate seeded and 8 minutes. Simmer the orange juice and the 1 cup dark chocolate chips ORANGES as you go, aiming for aVibrant, single occasionally Drain withand a wooden spoon z diced; 1/2 cup cold cooked mashed rinse in cold water. jam in a saucepan until the mixPrepare up to two days in 1 tbsp each grated root ginger, layer of slices that overlap potatoes to Stir ensure marmalade does acidity, a Bring the remaining 1/4 cup ofnot ture is reduced by half. in the the slightly. Cover and chill, until flaky sea salt; 1/2 tsp vanilla essence advance. —Serves 6 water to the boil. Stir in the sugar, liqueur and cool. Thinly peel two 4-5 pieces crystallised ginger required. Strain the marinade ¼ tsp sugar; stick on to the Remove lemon in t untilbase. dissolved. Add the peelfrom and oranges and reserve the peel for Dark cocoa powder for dusting through a sieve, pressing down ¼ cup chopped coriander; INGREDIENTS Peel potatoes. Place in hot cold, simmer 5 minutes. Remove the garnish. Peel thethe remaining POTATO & SQUID GLUTEN-FREE Simmer the orange theto extractpalate Lemon, lime or grapefruit heat, pour intofor sterilised and onand the solids as ½ cup freshly squeezed limejuice 1 cupPlace orange juice chips in a chocolate lightly salted water. Bring to with a slotted spoon and drain on oranges, removing as much pith SALAD POTATO PASTRY Stir in bowl. Melt on be boil. Simmer, until cooked. juice in a saucepan until much jam the liquid as possible.cleansing marmalade also then seal. 3 tbspmicrowave-proof each: apricotcan jam or marpaperSlice towels. Toss in the caster as possible. thejars oranges in overcook. This is based onPlace a Peta 450g cooked warm mashed 50 per cent power for about 2 Don’t thickly. Salad: 500g skinned and the lime juice. Arrange the tomalade, orange liqueur Reserve add that she be sauce potato minutes. When completely Meanwhile, place eggs inthe syrup a bowlrecipe and pour thewill cooled mixture is reduced by half. Stir in platter with prepared this way. Mathias — sugar. Makes about 10andcups texture on matoes on the the 6 navel oranges demonstrating at theChill. 100gTop butter, choppedboned white fish; melted, stir into mashed potato cold water.toBring boil. when cool. the to oranges over the oranges. 2 firm but ripe tomatoes, fish. Drizzle Christchurch Food Show, April Simmer for 5-6 minutes. Cool, 1 & 1/4 cups rice flourthe very well. liqueur and cool. Thinly peelwith the marinade. will awak Garnish: 1& 1/4 cups water each orange with a little peel. the peel and t’s 4-6. To prepare the garnish, cutthen 1/2 cup cornflour Add vanilla essence and stir well quarter. Slice thinly sliced; Garnish. 1/4 cup sugar reserved peel into very thin strips. tsp salt again. The mixture should be shallot andExcellent place in icyserved water towith 1creme two oranges and reserve the peel most jade 1 tbspsmooth. casterChill sugar 400g waxy potatoes 1 egg, lightly beaten for 30 minutes. crisp. fraiche. Bring 1 cup of the water to the
ORANGE & KUMQUAT MARMALADE
INGREDIENTS
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Cut ginger into thirds or quarters. Take a tablespoon of potato mixture and roll around a piece of ginger. Repeat with remaining mixture. Place on a plate and dust with dark cocoa powder. Roll into small balls. Dust with cocoa. Refrigerate until firm. Can be stored in fridge for up to one week. Makes 16.
750g oranges e, 250g kumquats he 2 litres water 2kg sugar
METHOD
LIME MARINATED CEVICHE
4 eggs, free-range/organic, if possible 1 large shallot 4 tbsp olive oil 1-2 tsp diced or crushed chilli 100g squid rings 8 pitted black olives 8 anchovies, oil retained 2 tbsp white-wine vinegar Flaky sea salt Freshly ground black pepper to taste
Heat a little of the olive oil in a frying pan. Add diced chilli. Saute squid rings for about 2 minutes, until just cooked. Combine with potatoes, shallot, eggs, olives and anchovies in a bowl. Make a dressing using remaining olive oil, a little oil from the anchovies and vinegar. Season. Drizzle over salad. Serves 8 as a starter.
A better advertising solution Ceviche is a Latin American
STYLE recipe for marinated fresh fish. MAGAZINE Suitable PACKAGE New Zealand fish for dish include: tarakihi, trevally, snapper, kahawai, METHOD Ehake, john E R F TRadiTiOnal dory and blue nose. MeXiCan FOOd... Halve the oranges and kumquats Made By The Style magazine package gets your and remove any pips. Roughly INGREDIENTS message into MeXiCanS… chop the fruit. Place the fruit in OPen from 11am Marinade: 93,000 1/4 red onion, diced; batches indaily a food processor or copies delivered into 77 Stevens Street, Phillipstown, CHCH 2 cloves garlic, 1 blender with water to cover. homes andcrushed; outlets! P. 03 374 4149 smallCONTACT chilli, seeded and diced; 1 Process until finely chopped. www.alvarados.co.nz tbsp each root ginger, Repeat with the remaining fruit Juliet Dickson DDI 03 364 7409grated Mob 021 688 159 Follow us on Facebook juliet.dickson@starmedia.kiwi facebook.com/alvaradosmexicancantina flaky sea salt; 1/4 tsp sugar; 1/4 and water. Pour all the water andViv Montgomerie DDI 03 364 7494 Mob 021 914 428 Follow us on Twitter @alvaradoschch viv.montgomerie@starmedia.kiwi cup chopped coriander; 1/2 cup fruit into a preserving pan or large MulTI AwArD wINNINg publIShINg COMpANy
for the garnish. Peel the remaining oranges, removing as much pith as possible. Place the oranges in a bowl and pour the cooled sauce over the oranges. Chill. To prepare the garnish, cut the reserved peel into very thin strips. Bring 1 cup of the water to the boil, add the peel and simmer for 8 minutes. Drain and rinse in cold water. Bring the remaining 1/4 cup of water to the boil. Stir in the sugar, until dissolved. Add the peel and simmer for 5 minutes. Remove with a slotted spoon and drain on
Place warm mashed potato and butter in a large bowl and mix well. Add rice flour, cornflour, salt and egg. Mix well. Use your hand to mix it, if easier. Wrap the dough in a plastic bag. Set aside for 30 minutes to rest. Roll out to about 1cm thickness or thinner. Great for pie pastry or for sausage rolls. Makes 800g.
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