Eat New Zealand - Issue 2

ISSUE 2 • NOVEMBER 2014

GET OUT YOUR BBQ! Vegetable Dishes Galore

More Delicious Baking!

November Foodie Events

+ recipes and much more!! www.eatmag.co.nz

CONTENTS 1.................EDITORIAL 6.................THIS MONTH 8.................THE MENU 15...............READER CHALLENGE 16...............YES CHEF 18...............VIBRANT VEGES 20...............THE CUT 24...............BAKING 26...............GIVEAWAYS 28...............DRINKS 32...............FAMILY EATS

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editorial

I

can’t believe it is November! That means it is almost summer and less than eight weeks before Christmas.

This month we have some amazing summer recipes for you: a beautiful salad from chef Oliver Jackson, a relaxed three course meal from Glen Taylor (of Taylor’s on Jackson, in Wellington), Persian Grilled Chicken, and more.

If you are trying out recipes from the mag, make sure you post them to our facebook page. The very best pics will be published in the magazine.

Likewise, if you want to contribute to Eat NZ Mag, just drop me a line: jules@xyeats.com. We are happy to publish recipes, food related fiction and non-fiction, and photo journalism.

Thanks to all of you that read and enjoyed Issue one, I hope you enjoy Issue two just as much. Make sure you get the word out to friends, family and colleagues who are food lovers.

Happy eating!

Please Contact Us

✉

ABOUT Short, sharp and sweet, Eat New Zealand is New Zealand’s free monthly e-magazine for passionate Kiwi food and cooking enthusiasts.

EDITOR Jules van Cruysen GROUP EDITOR Jennifer Liew

Jules

ART DIRECTOR Jodi Olsson CONTENT ENQUIRIES Email Jules on jules@eatmag.co.nz ADVERTISING ENQUIRIES Phone Jennifer on 09 522 7257 or email jenniferl@espiremedia.com

ISSN NUMBER: 2382-1833

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THIS MONTH

November Openings

David Barley, aka the NZ Cheese Man (nzcheeseman.co.nz), and veteran of several Auckland farmers’ markets, has recently opened The Cheese Room

In Hastings, The Little Black Bird has set up nest in the ex-Bay Espresso Market Street premises.

Run by chefs Ben Cruse and Lucinda Sherratt (also a nutritionist and yoga instructor), this cafe will add further life to the growing scene in Hastings, which was previously overshadowed by Havelock North and Napier.

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in Milford. It is dedicated to artisan cheeses and small-goods from New Zealand producers.

Enzo and Nadi Bresolin, owners of Scopa and Duke Caravels (among others), and sons of Romero Bresolin (owner of the famed Il Casino), have recently closed their steakhouse Crazy Horse to pursue a new venture; The Bresolin, further up Willis St. The Bresolin, due to open soon, will be a social dining environment with live music and a whole beast roasted over an open fire every Sunday.

The space left by Crazy Horse’s departure will be filled by Burger Liquor. The name says it all.

Also in Wellington, Five Boroughs will open on the corner of Majoribanks St and Roxborough St. Billed as deli, diner and dive, it will feature traditional American deli fare washed down with craft beer.

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THIS MONTH

Events Sauvignon Blanc and Seafood November 6th

Nine North Canterbury Vineyards November 12th

Since 2001, the very best Marlborough Sauvignon Blanc producers have competed in a friendly boat race to see who can be the first one to get their wines to market in Wellington. 2014 is no different. They will be making land on the 6th of November at the Chafers Dock, and the wines will be served with local seafood: the best accompaniment to Marlborough Savvy!

November 12th sees nine fantastic Canterbury wineries take over the Northern Club in Auckland. With wines from Pegasus Bay, Black Estate, Pyramid Valley, Bell Hill and five others, this is bound to be an exciting event.

Rising Can November 8th If you are in Coromandel on Saturday the 8th, get to Hot Water Beach for Rising Can. As more and more serious craft brewers are canning their wares, the folks at Hot Water Brewing are hosting a festival of canned beer, and food trucks featuring their own beers as well as those of Garage Project, Baylands Brewing, Three Boys and Sawmill Brewery.

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Taste of Auckland November 13th - 16th From the 13th to the 16th of November, Taste of Auckland is being held at Western Springs. As well as exhibitors galore, it features talks and demonstrations from Auckland’s best chefs, and ten of Auckland’s best regarded restaurants (albeit in pop-up form).

it’s

BBQ TIME!

Josh’s Backyard BBQ

Available 7th November click here to pre-order online Pictured: Hangar Steak with Parmesan

What’s a BBQ without wine? We’ve put together a couple of mixed 6 packs for just the occasion, choose from easy-drinking summer rosé or a match robust reds with your smokey BBQ meats!

Summer Rosé

2 bottles each of

Black Cottage Marlborough Pinot Noir Rosé 2014 Clearview Estate Hawkes Bay Black Reef Blush 2014 Ata Rangi Marlborough Summer Rosé 2014

Barbecue Reds 2 bottles each of

Red Metal Vineyards Merlot Cabernet Franc 2013 Esk Valley Merlot Cabernet Sauvignon Malbec 2012 Mills Reef Reserve Syrah 2012

special offer - only $99 per 6 pack wine, beer, cider and a great gift selection available for delivery nationwide

moorewilsons.co.nz Visit us online

Find your nearest store

www.eatmag.co.nz College Street, Wellington

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TheMenu

A SPRING BBQ with Glen Taylor of Taylors on Jackson

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Crayfish Cakes with Griddled Sweet Corn

INGREDIENTS 500g cooked chopped crayfish or prawn meat 1⁄2 cup thick mayonnaise Zest of one lemon 1 tbsp. Worcestershire sauce Huffman’s hot sauce to taste 1 free range egg 2 tbsp. chopped fresh chives 1⁄2 cup panko breadcrumbs

INGREDIENTS 3 fresh cobs of sweet corn 1⁄2 finely diced red onion 1 finely diced red chilli (seeds removed) 1⁄2 bunch chopped coriander leaves 1 tbsp. roasted crushed coriander seeds 1 tsp. liquid honey Grated zest and juice of 1 lime 2 tbsp. extra virgin olive oil METHOD

METHOD In a medium sized bowl, whisk together well the mayonnaise, lemon zest, Worcestershire sauce and Huffman’s hot sauce. Whisk in the egg until well incorporated.

Gently mix in the cooked crayfish, panko crumbs and chives. Cover and let rest in the refrigerator for at least an hour before grilling.

Heat the flat plate section of your BBQ or a heavy based skillet to a moderate heat and drizzle with olive oil. Now carefully spoon in golf-ball sized patties of your mix and cook until deep golden brown – about three minutes on each side.

Serve warm with a good helping of griddled sweet corn and fresh lemon.

Gently peel and remove the husks from the corn cobs and place the cobs onto the griddle section of the BBQ on a moderate heat.

Turn the corn every three to four minutes for approximately 12 to 15 minutes. You are looking for a slightly charred and juicy cob of corn.

Allow the corn to cool enough to handle and then cut off the kernels from the core and place them into a bowl with remaining ingredients and mix well.

Don’t be concerned if the kernels don’t all separate.

Check the seasoning and adjust with sea salt and fresh black pepper.

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Lamb Shoulder

with Chimichurri Marinade and Romesco Sauce 10

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Marinade

Lamb

INGREDIENTS 1 cup fresh Italian parsley leaves tightly packed 1⁄4 cup fresh oregano leaves 1⁄2 red onion 5 cloves peeled garlic 1 green chilli 100mls sherry vinegar 2 white anchovies 2 tbsp. of olive oil Grated zest and juice of one lemon

INGREDIENTS 1 butterflied lamb shoulder 1 recipe of chimichuri marinade

METHOD Place all ingredients into a food processor and pulse until finely chopped, but not to the point of being smooth: you want to retain some of the texture.

METHOD Ideally the night before, rub the butterflied shoulder of lamb in the chimichuri marinade and rest in the refrigerator. One hour before you are ready to BBQ your lamb, remove it from the refrigerator to allow the lamb to come up to room temperature.

Brush off any excess marinade from your lamb and place onto the griddle section of your BBQ on a low-moderate heat and close the hood. Turn over at approximately 15 minutes. The lamb will take approximately 20 to 25 minutes to reach a nice pink medium. Once you have removed it from the BBQ allow to rest for 15 minutes.

Romesco Sauce INGREDIENTS 2 roasted and peeled red peppers 1 clove garlic crushed 2 white anchovies 1 red chilli 1 vine ripened tomato 1⁄2 diced red onion 2 tbsp. tomato paste 2 tbsp. sherry vinegar 3⁄4 cup peeled toasted almonds 1 tsp. smoked paprika 150mls extra virgin olive oil Sea salt and black pepper to taste

METHOD In a heavy based saucepan, gently sauté the red onion and garlic in the extra virgin olive oil for two minutes.

To the onion mixture add anchovies, red chilli, chopped vine tomato, tomato paste and cook for a further two minutes.

Transfer the mixture to a food processor with the remaining ingredients and process until smooth. Season with sea salt and pepper.

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Sprouted Buckwheat & Goat’s Cheese Salad INGREDIENTS

clear. Place the strainer over a suitable

Xg Buckwheat

bowl to catch any drips and cover with

1 sliced spring onion

cheesecloth. This is important as the

1⁄2 cup golden raisins

sprouts like to breath.

Juice of two lemons 3 tbsp. extra virgin olive oil 1⁄2 tsp. crushed toasted cumin seeds

Place your buckwheat in a spot out of direct sunlight, 20˚C is ideal.

1⁄4 cup chopped flat leaf parsley

Twice daily, you need to rinse your

1⁄4 cup chopped fresh mint

sprouts in blood temperature water. This

200g soft goats cheese

step would be best done at breakfast

Sea salt and black pepper to taste

and at dinner time for two days or until a

METHOD In a fine-meshed strainer, give the buckwheat a good rinse until the water is running clear. Transfer to a mediumsized bowl and cover with 750mls of clean water.

Allow the buckwheat to soak for 30

small tail forms.

To harvest and stop the sprouting process you need to rinse thoroughly in cold tap water and drain well on absorbent paper, place into a sealed container and refrigerate until needed.

They will last two to three days.

minutes but no longer as it won’t sprout

In a medium-sized bowl, combine

if over soaked.

buckwheat and all of the other

Pour the buckwheat back into your

ingredients except for the goat’s cheese.

fine-meshed strainer and rinse

Crumble goat’s cheese on top just

thoroughly again until the water runs

before serving.

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Cereal Milk Rice Pudding INGREDIENTS

In a heavy-based saucepan, bring

2 cups cornflakes

375mls of water to the boil and add the

1 cup milk

rice. Stir well and reduce to a simmer.

1 cup cream

Cook for eight to 10 minutes. The rice

3⁄4 cup uncooked Arborio rice

should be still firm to the bite and all

1⁄2 cup castor sugar

the water absorbed. It’s best to stir the

2 tbsp. soft brown sugar

rice in the last few minutes to prevent

1 beaten free range egg

it from sticking.

1 tbsp. butter

In a second heavy-based saucepan, add

1 split vanilla bean

3⁄4 of the cereal milk, sugar, brown

Pinch of sea salt

sugar, split vanilla bean and cooked rice. Cook over a medium-low heat,

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METHOD

stirring often, for 12 minutes. Mix in the

On a parchment-lined sheet tray, bake

last of the cereal milk and beaten egg.

the cornflakes at 180˚C for 12 to 15

Continue to cook on a low heat for another

minutes until lightly toasted. Allow to

five minutes, remove the vanilla bean

cool completely.

and discard. Spoon your rice pudding into

Place the cornflakes into a large bowl

desired serving dish and chill.

and cover with the milk and cream. Stir

Once chilled, if you have a kitchen blow

vigorously and allow to steep for 30

torch you can caramelise as a fun little

minutes. Strain and push out as much

extra garnish. Serve along with plenty of

milk and cream as you can with a spoon.

fresh berries.

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Take the Eat New Zealand Readers Challenge and be in to win!

KEEN TO EXPAND YOUR COOKING HORIZONS AND HAVE SOME FUN IN THE PROCESS?

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very month we’ll be challenging you, our awesome readers, to take the Eat New Zealand Readers Challenge.

To enter, simply recreate the Spring BBQ dishes featured in The Menu as a three course meal for your friends or family, take some photos of each of your finished dishes, and share them on our Facebook page at by the stated date.

A selection of all entrants photos and the winner as judged by our editor will be announced in the following issue. Easy!

Enter this month’s readers challenge and share your photos on our facebook page

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YES CHEF

White Asparagus

with Burrata, CharGrilled Zucchini & Pomegranate RECIPE BY CHEF Oliver Jackson

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his recipe comes from The Vintners Table - Stories, wine and recipes from Pegasus Bay Winery which is available in good book stores now. If you haven’t tried

burrata, you will love it. It is a type of mozzarella with a creamy inside.

This is a colourful, flavourful dish and the pomegranate gives little bursts of flavour as you eat it.

Serves 6

Give them a good drizzle of olive oil and

Wine Match: Pegasus Bay Sauvignon Semillon

season well with sea salt and pepper.

INGREDIENTS 400 g white asparagus 1 large or 2 medium yellow zucchini extra virgin olive oil sea salt and freshly ground black pepper 1 bunch basil 1/2 cup baby mint leaves 250g burrata

Lay the zucchini slices on the grill. Turn over once you have good char marks.

Take off the heat and slice into long diagonal strips. Set aside.

Pick the basil and mint leaves.

Drain the burrata and set down on absorbent kitchen paper.

40g pomegranate seeds

TO SERVE

70ml lemon dressing

Use a nice glass or colourful bowl to serve.

2 chrysanthemum flowers, petals removed

Place the asparagus, zucchini,

15 pea shoot tendrils METHOD Put a medium sized saucepan of salted water on the heat and bring to the boil.

pomegranate seeds and picked herbs in the bowl and pour over the dressing.

Toss gently.

Tear the burrata into chunks and lay on a separate plate. Dot some of the burrata

Slice the asparagus on the diagonal

around the bowl, and then sprinkle over

into five centimetre lengths. Blanch the

the zucchini and herb mix. Alternate until

asparagus in the boiling water for 30

you have used all the ingredients.

seconds only then drop into a bowl of iced water. Once cooled, drain and set aside.

Sprinkle over the chrysanthemum petals and pea shoot tendrils. Drizzle over the

Heat up your char­grill or barbecue. Slice

extra virgin olive oil and finish with a

the zucchini lengthways 0.5 cm thick.

good crack of black pepper.

Oliver Jackson was head chef at Pegasus Bay Winery from 2007 - 2011. In 2008, 2009 and 2010, Pegasus Bay won Cuisine Winery Restaurant of the Year. Pegasus Bay Winery is located in the Waipara Valley, approximately an hour’s drive north of Christchurch.

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VIBRANT VEGES

Broad Bean, Asparagus & Leek Empanadas

with Chimichurri RECIPE BY Meg Sinclair

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mpanadas are a great way to use whatever you find in season at the markets. The filling can be made

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the edges down with a fork.

Chimichurri is a blend of parsley, fresh oregano, vinegar and chilli,

from whatever you fancy. Here I have used

and is the perfect accompaniment.

sweet leeks, broad beans, asparagus and

Best eaten straight out of the oven – not

tangy goat’s cheese.

that they will last much longer than

The rolling and pinching method

that! Can also be frozen and reheated.

to close the empanadas before

I only double-shell larger broad beans as

baking is not as hard as it looks.

the small ones are so sweet they don’t

Alternatively, you can just press

require it.

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Makes 10-12 empanadas

Remove from food processor and push

INGREDIENTS

together to form a ball. Wrap in cling film

Dough 1 1⁄2 cup plain flour 3⁄4 cup warm milk 100g butter, cubed 1 egg yolk pinch salt

and refrigerate for 30 minutes.

Filling 1 tbsp. olive oil 1 cup broad beans, double-shelled 1 bunch asparagus, 6 spears I leek, sliced 1⁄2 cup peas, shelled (frozen can be used if fresh not available) 100g soft goat’s cheese salt and pepper 1 tbsp. sesame seeds, for sprinkling 1 separated egg , for brushing empanadas before baking

are cut. Refrigerate until ready to fill.

Chimichurri Sauce 1⁄2 bunch of parsley: about 1⁄2 cup finely chopped 2 tbsp. finely chopped fresh oregano 4 garlic cloves, crushed 2 finely diced spring onions 1 small red chilli, deseeded & roughly chopped 2 tbsp. red wine vinegar 1 tbsp. fresh lemon juice 1⁄2 cup of oil Salt and pepper to taste For the dough, add flour, salt and butter to a food processor. Pulse until it forms a

Remove from refrigerator and roll out on floured surface until 0.5cm thick. Using a circular cutter about 12cm in diameter, cut out 10 to 12 circles. You may have to re-roll the dough after the first circles For the filling, heat olive oil in a fry pan.

Add leeks and sauté for four minutes or until cooked. Add broad beans, asparagus, peas and salt and pepper and cook for a further four minutes. Do not overcook.

Leave until cool and stir through the goat’s cheese until well mixed.

For the chimichurri, add all ingredients to the food processor and pulse until thoroughly chopped.

Take the dough circles from the fridge and put 1 1/2 tbsp. of the filling in the centre of each. Brush egg white around the perimeter and then fold in half.

To close empanada, pinch and roll around the open edge. If you have time, refrigerate the empanadas for 30 minutes to prevent filling from spilling out when cooking.

Heat oven to 200˚C. Brush the top of each empanada with egg yolk and scatter with sesame seeds.

crumb texture. Slowly add milk and egg

Bake for 15 to 20 minutes or until golden

yolk until the dough comes together.

brown. Serve with chimichurri.

Meg Sinclair blogs about food, life and travel at Eat Drink Shout and is Eat Magazine’s Australian correspondent, based in Melbourne.

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THE CUT

Brisket

BY Derrick Paull

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risket. Not exactly what you’d call an inspiring name or one you’ll find on a fine dining menu, but it’s what I consider a delicacy.

Okay; meat, especially a cut like brisket, is seldom called a delicacy, but the word is described in Oxford dictionary as “fineness or intricacy of texture or structure”, and well-cooked brisket certainly fits that description. The key is, however, in the cooking.

Brisket’s home can be found in southern Texas, but some will argue for other states including Tennessee, Georgia and South Carolina. The cut itself has been considered by many worthy only of brining and corning, but for those willing to dedicate a day to the skilful art of smoky barbeque, a delicacy is in the offing.

Brisket is a cut found in the front of the beef rib, and when correctly cut, includes three definite parts. Brisket muscles include the superficial and deep pectorals and the ‘intercostal’ muscles.

As cattle do not have collar bones, these muscles support about 60 percent of the body weight of standing/moving cattle.

This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize this. These tissues are what gives brisket the juicy, flavoursome goodness we’re looking for. When ordering a brisket, be prepared for an 8 to 10 kilogram

cut, where the two muscle groups are distinctly visible.

Often kiwi (And Aussie) butchers separate the muscles and you can end up buying a half-weight rather than the ‘full-packer’ that you’re after.

The fat cap, which is often left attached to the brisket, helps to keep the meat from drying during the prolonged cooking necessary to break down the connective tissue in the meat.

How you season your brisket is what brings the flavours to the front. The Texas BBQ style is to rub with a rich set-spice mix and cure overnight. I’ve had other styles, but this is definitely the house favourite.

I cannot lie: my rub is inspired

by AmazingRibs.com; but I have no doubt it’s in keeping with the majority of Texan brisket rubs.

My only addition is salt.

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Dry Rub

BBQ Sauce

INGREDIENTS

Makes 5 cups

3 tbsp. coarsely ground black pepper

INGREDIENTS

3 tbsp. ground rock salt

1 tbsp. paprika

1 tbsp. granulated white sugar

2 tsp. black pepper

1 tbsp. onion powder

2 tsp. Cayenne or chilli powder

2 tsp. mustard powder

1 tsp. cumin powder

2 tsp. garlic powder

1 tbsp. of butter

2 tsp. chilli or Chipotle powder

1 medium onion, finely chopped

1 tsp. chipotle or cayenne powder

4 cloves garlic, minced or pressed

METHOD Mix the ingredients together in a bowl.

Store the rub in a tightly sealed bottle in a dark place. It will slowly start to decline in quality but should be fine up to a year later. Taste it first.

1 cup Lone Star beer (or any other lager).

Drink any that is left over.

1/4 cup ‘real’ ketchup 1/4 cup apple cider vinegar 3 tbsp. Worcestershire sauce 3 tbsp. steak or BBQ sauce (I choose

The rub is mostly a surface treatment

Whitlock’s)

for flavour and bark, so you can apply it

2 tbsp. brown sugar

just before cooking if you wish. Separate

Hot sauce to taste (start with 2 tsp. of

the two muscles

Tabasco sauce for mild heat)

The point end is more heavily marbled

2 cups beef, veal, or chicken stock

than the flat and it can be twice as thick, so

METHOD

by the time it is properly cooked, the thin

Mix the paprika, black pepper, American

end is dry. Some cooks remove the point

chilli powder, and cumin in a small bowl.

layer by working a knife through the fat layer that runs between the flat and point.

They cook both muscles side by side rather than one on top of the other. Since the flat is pretty even thickness, it cooks more evenly, with only a little bit on the ends

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1 green bell pepper, chopped

In a one quart saucepan, melt the butter or bacon fat and gently cook the onion over medium heat until translucent.

Add the garlic, bell pepper, and the spice mix you made in step one. Stir, and cook

overcooking. The overcooked parts can be

for two minutes to extract the flavours.

chopped and mixed with sauce for chopped

Add the stock and the rest of the

brisket sandwiches, fajitas; mixed with

ingredients. Stir until well blended.

beans, etc. By cooking the flat separately

Simmer on medium for 15 minutes.

you get beautiful symmetrical sandwich

Leftovers will keep in the fridge for a

slices with a smoke ring all around.

month or so.

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To get the best flavour, there is no doubt you should at least begin the cooking process over a charcoal or wood fire with a healthy dose of fragrant hardwoods for that smoky flavour.

It can be a mission to maintain the temperature, but if you can get the core temperature up to 65˚C you’ve done well.

Pour half a cup of beef broth/stock around the sides of the meat, being careful not to wash off the rub before you seal the foil.

Then crimp it tight and put the wrapped meat back on the smoker or move it to an indoor oven at 90˚C. This step, called the Texas Crutch, slightly braises the meat, but most importantly, it prevents surface evaporation, which cools the meat and causes the stall.

If you wrap the meat at 65˚C it will power right through the stall and cut your cooking time significantly, at which point you turn it off and let it sit for another hour. This is called ‘holding’, as opposed Note on cooking

to resting; but that’s another story!

All the recipes I’ve come across talk about cooking in Fahrenheit – and I’ve become a convert – but I’ve converted temps back to Celsius for this recipe.

Slicing Once cooked, the controversy reigns over the correct way to slice the meat.

Brisket needs to be cooked low and

Brisket is easier to chew if you cut it

slow. Low in this case is approximately

perpendicular to the grain. Cut with the

110˚C: or better, 107˚C, but 110 is close

grain and it can be stringy and chewy.

enough. What you’re trying to do is raise

The problem is that there are two

the internal temp to 65˚C and this takes

muscles, the flat and the point, and the

about four hours.

grains run in different directions.

Derrick Paull is the editor of NZ Fisher

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23

BAKING This month’s baking section features some amazing recipes by Lisa Randel, writer of the popular Sunday Hotpants blog.

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French Lemon Yoghurt Cake INGREDIENTS

Fold the dry ingredients into the butter

225g softened unsalted butter

mixture and add in a spoonful of the

300g caster sugar

egg whites to loosen the mixture. Add

4 large eggs separated

in the remaining egg whites and fold

2 tsp. grated lemon zest

until just mixed.

85ml lemon juice 250ml plain unsweetened yoghurt 285g flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt

Pour into your prepared cake pan and bake until a skewer inserted into the middle comes out clean. In a bundt pan this will be roughly 50 minutes.

If you have used another type of pan start to check your cake every 10 minutes after

METHOD

40 minutes in the oven and keep checking

Preheat your oven to 180 C and grease

until your skewer comes out clean.

and flour or line a large cake pan with

Let stand for a few minutes then turn

parchment – it must hold at least 3 litres. You can cook this in a bundt tin if you wish, but make sure it is well

out and cool on a rack. This cake can be a little fragile when warm so go carefully.

greased and floured.

You will need three bowls to make this

For the Glaze

cake. It’s worth the dishes! Make sure you

INGREDIENTS

have your lemon juice and zest all ready to 115g icing sugar be added in at the appropriate stage.

2 tbsp. lemon juice Cream your butter and sugar together in a large bowl and add in your egg yolks one at a time. I was lucky enough to have some beautiful free range eggs on hand from my wonderful friend to make this with.

Your butter and sugar should be pale and thick.Add the lemon zest, lemon juice and yoghurt and stir to blend. It will

4 tbsp. plain unsweetened yoghurt METHOD I like to glaze mine when slightly warm so that the glaze soaks into the cake.

Sift the icing sugar into a small bowl. Stir in the lemon juice and yoghurt to make a smooth glaze.

look like it has curdled at this point, but

Put the cooled cake on a cake rack over

don’t worry, it always looks like this.

a large flat dish or piece of parchment.

In another bowl, sift together flour, baking powder and baking soda. In the third bowl, beat the egg whites and salt to stiff peaks.

Pour the glaze over and let it drip down the sides.

Serve with yoghurt or cream on the side.

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Juicy Plum Friands These elegant little light-as-air Friands are made with almonds as the nutmeal, and deep, dark, Black Doris plums. If you have to substitute another plum variety, use something that is a dark, juicy, sweet variety.

The recipe uses canned plums, but fresh would be fine too. If you are using fresh plums poach them lightly first.

Makes 12 INGREDIENTS 1 cup ground almonds 1 1/2 cups icing sugar/powdered sugar 1/2 cup plain white flour 175 grams butter melted 6 fresh egg whites 6 canned or poached black doris plums: halved, stoned and strained METHOD Preheat the oven to 180ËšC. Grease a

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muffin or friand pan with melted butter.

I used disposable mini cake-pans this time. Sieve together into a medium bowl your almonds, icing sugar and flour.

Whisk egg whites in a bowl to microbubble stage. This is past the large bubble stage but not to stiff peaks. Add cooled melted butter to egg whites and beat in.

Fold egg white and butter mixture into the dry ingredients and gently mix until there are no lumps. Spoon evenly into the greased pans.

Bake for four to five minutes and then gently place a plum half on each friand.

Continue baking for another six minutes, then rotate the tray and cook for another 10 minutes.

Leave to cool in pans for five minutes before turning out.

Dust with icing sugar.

ď ľ

Eat New Zealand Subscriber Giveaways

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ach month all Eat New Zealand subscribers automatically go in the draw to win cool food and cooking giveaways and prizes.

Simply check this page each month to see if you’ve won and get in touch with your delivery details by the stated date to claim your prize!

This month’s winners • Giveaway #1: Grant Dicker Congratulations to Grant. You’ve won a beautiful set of Authentis Casual stemless wine glasses from Spiegelau!

• Giveaway #2: Sarah Belgrave Congratulations to Sarah.. You’ve won an awesome Wellington Gourmet Shopping Bag and a copy of The Dominion Post From the Menu cookbook from Moore Wilson’s!

• Giveaway #3: Diane Rodgers Congratulations to Diane. You’ve won a fun night out for two, with a double pass cooking experience from Social Cooking!



If you’re one of the lucky subscribers named above, email your delivery details to jenniferl@espiremedia.com by 5pm, Friday 14th November 2014, to claim your prize.

for local stockists contact

admin@macvine.co.nz or call 09 579 7451

For local stockists contact admin@macvine.co.nz or call (09) 579 7451

DRINKS brought to you by Moore Wilson’s

Think Outside the Square: Sherry and Shōchū Recently I have been lucky enough to attend a couple of tastings and meals which have challenged my preconceptions, most notably about sherry and shōchū WORDS BY Jules van Cruysen

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R

ecently I have been lucky enough to attend a couple of tastings and meals which have challenged

my preconceptions, most notably about sherry and shōchū.

discovered a selection of casks of astoundingly good, old amontillado (a style of sherry slightly darker and richer than light fresh finos and manzanillas).

They selected the equivalent of one

Sherry is one of my favourite drinks, so

cask (600 bottles) and bottled it for

I was understandably excited to attend

their private enjoyment under the

a tasting of sherries from cult producer

name La Bota de Amontillado Navazos.

Equipo Navazos at Wellingtons, soon to

Two more private selections grew the

close, White House Restaurant.

interest and enthusiasm of the wine

I have long believed that sherry is hugely

trade and since then the wines have

underrated by the drinking public and am

been marketed internationally.

dismayed when it is portrayed as a drink

Equipo (Team) Navazos search out

fit only for grandma (that said, even the

wonderful, old sherries and either

much derided Harvey’s Bristol Cream

bottle these as is, or further cellar

has its place). If you want to dip your

them until they are ready to be bottled.

toe into the world of sherry, Auckland

Unlike the commercial producers who

Tapas bars Belotta and The Black Hoof, Wellington’s Ortega Fish Shack and Christchurch’s Saggio di Vino are great places to start.

blend between growers and casks to create uniformity year in, year out, Equipo Navazos only bottle sherries from an individual cask and are labeled

Equipo Navazos, was founded in 2005

chronologically (the first wine was #1;

by a cadre of around 30 sherry lovers

#43 - #46 are awaiting release) by style

from all over the world when Jesús

and sometimes with further notes such

Barquín (a criminal law professor who is

as “Bota NO” which denotes a superior

also the front man for Equipo Navazos)

cask off limits to a blender.

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DRINK

The wines are among the most singular, profound and rewarding I have ever tasted; and some the most challenging.

They are not cheap ($65 to $160 per bottle), but compared to other similar quality wines from comparable fine wine regions like Champagne they offer exceptional value for money and are all a once in a lifetime experience.

Of the wines I tried #42 La Bota de Manzanilla and #36 La Bota de Pedro Ximenez were among the most appealing and consumer friendly. #42 was darker and richer than any manzanilla (typically a bone dry, light, fresh style), with roasted almond and praline but with the freshness, verve and delicacy of the style. #36, at the complete polar opposite of the spectrum was a wine of intense sweetness; beautifully integrated secondary flavours of coffee, cocoa and leather, yet with still enough freshness to not feel too heavy.

As well as these wines, Equipo Navazos also bottle still and sparkling table wines in collaboration with other Iberian producers such as Colet and Niepoort; these wines start at around $30. Unlike sherry, shōchū is something I have very little experience with. Masu, Nic Watt’s Robata Grill on Federal Street have recently introduced a ‘bottle keep’ program where Brandon Walker, bar manager at Masu will blend a bespoke infusion of shōchū, so that you can enjoy it whenever you dine at Masu. “We know our customers very much enjoy their shōchū and believe the idea of designing

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Brandon Walker Shōchū

your own will be very well accepted. It fits so well with our passion for flavour and dedication to detail.”

For those who have not tasted it before, shōchū is a single distilled Japanese liquor ranging from 15% to 25% abv. Typically rice based this category of beverage is also made with any number of grains, starches and fruits such as barley, rye, sweet potato, date and even kokuto, Japanese black sugar. According to Walker, “pretty much anything with natural sugar, they can make shōchū out of.”

Unlike spirits, which often take much of their flavour from whatever they have been stored in, shōchū varies depending

Black Cod

on what it is made with, on one end of

These made way for richer, fuller ones,

the spectrum Walker describes 100%

with all the depth and complexity of a

rice shōchū as “very clean, very soft, very

fine whiskey or brandy. Hamada Kaido

smooth” where date shōchū is “really

Iwai No Aka Imo was the example of

rich, really aromatic” and sweet potato

sweet potato, made with deep ocean water which had dark fruit notes

“smells like cognac”.

and spice - this was the one Walker

Throughout the course of an afternoon

described as “tasting of cognac”.

we tasted through six shōchū, several

After this we tasted through a range

infusions, as well as a fantastic umeshu

of shōchū infusions, the base of many

and sake. One of the most enjoyable was

cocktails at Masu but also the foundation

Kagara Kuri Tensho, a chestnut shōchū

of the ‘bottle keep’ program. Based around

with beautiful notes of sweet fruit and a

a 15% rice shōchū, these were unlike

creamy mouthfeel. This was served with Masu’s signature dish of black cod roasted over the robata grill with saikyo yuzu miso and the depth and intensity of the flavours: meaty fish, sweet/savoury miso and hint of

spirit infusions as they retained freshness and lightness. Date, dried apricot, feijoa and tamarillo all bursted forth with their natural flavours. I personally loved the coffee, cocoa nib and cinnamon which

smoke from the grill, matched perfectly to

reminded me of the fantastic Pedro

the creaminess and nutty sweetness of the

Ximenez tasted at the Equipo Navazos

shōchū, much more completely than I can

dinner and blended extremely well with

imagine it matching to a wine.

both the date and apricot fruit infusions.

Jules van Cruysen is the editor of Eat NZ Magazine and a professional drinks writer and consultant.

You can find him on twitter

The Eat New Zealand Drinks section is proudly sponsored

by Moore Wilson’s Wine Direct. Find a great selection of wines, beers and spirits at great prices here.

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FAMILY EATS

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Sumac and Saffron Chicken with Barberries RECIPES BY Sanaz Motemasek

INGREDIENTS

Ensure all the chicken pieces are

6-8 Boneless Chicken Thighs

covered with the marinade.

1 Onion, sliced 1 clove Garlic, crushed 2 tbsp. Sumac 1 Lemon, juiced 1 tsp. Saffron Threads 2 tbsp. Barberries

Cover and refrigerate for at least two hours (for best result marinate overnight).

Place the chicken pieces on a baking tray. Sieve the marinade over the

2 tbsp. Olive Oil

chicken pieces.

1 tsp. Salt

Bake in a hot oven at 220ËšC for about 20

METHOD In a small ramekin, place the saffron threads in two tablespoons of boiling

minutes or until golden. Test the chicken pieces by cutting the thickest part and see if juices run clear.

water. Cover and allow to brew for at

Once golden, sprinkle the barberries

least 30 minutes.

over the chicken pieces and bake for

Mix onion slices, crushed garlic, lemon

two minutes.

juice, sumac, saffron, salt and olive oil in

Serve with a salad, mint yoghurt and

a bowl and add the chicken pieces.

lavash wraps.

Sanaz Motemasek, with her sister, writes My Persian Feast

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33

TIPS AND TRICKS

Kebab with Rosemary Cooking kebabs or skewers on the BBQ this summer? Don’t overlook adding a lot more flavour by using woody herbs or spices in place of a wooden skewer. Rosemary, lemongrass and even new wood from citrus or apple trees work best!

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“People who love to eat are always the best people.”

-Julia Child

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