Recipes
4 December 2011
- 6 shallots, chopped
- 50g butter
- 6 baby carrots
- 2 small fennel bulbs
- 200g baby green beans
- 750g chicken mince, ice-cold
- 1 egg
- 200ml cream
- 1 lemon, zest only
- 2 tbsps each tarragon, chives & chervil
- 1 pinch cayenne pepper
- 1 level teaspoon salt
Peel and slice the shallots. Melt the butter in a small heavy frying pan and sauté very gently until the shallots are soft and translucent. Allow to cool.
Peel the carrots and cut lengthwise into four pieces. Blanch in lightly salted boiling water until tender. Refresh in cold water and allow to cool.
Trim the fennel bulbs and cut into long thin strips. Blanch in lightly salted boiling water until tender. Refresh in cold water and allow to cool.
Trim the tops from the beans. Blanch in lightly salted boiling water until tender. Refresh in cold water and allow to cool.
Preheat the oven to 160ºC.
To make the chicken mousse, ensure all ingredients are ice cold to prevent the mixture splitting. Pulse the chicken in a food processor until reasonably smooth and then add the egg and continue to blend (approx 1 minute). Add half the cream and blend thoroughly using a spatula in between blends to assist. Now incorporate the remaining cream this time pulsing the food processor, taking care not to over work the cream in the mousse. Fold in the lemon zest, herbs and cayenne.
Line a terrine tin with baking paper. Divide the mousse into four equal portions. Spread one quarter of the mousse on the bottom to form a layer. Cover this with the prepared carrot strips. Spread another quarter of the mousse over this, topping with the fennel. Spread the third quarter of the mousse over, and lay the beans on this. Finally spread the remaining mousse over the top and pack down well.
Cover with foil, place the terrine tin in a baking dish filled with hot water and bake in the oven for 45 minutes or until the terrine springs back when you lightly push the top with your finger. Remove from the oven and allow to cool. To serve, turn out and slice neatly. Serve with your favourite mayonnaise and lemon wedges.
Serves 10.
Wine match: chardonnay
RECIPE BY lauraine Jacobs, Pic by Elizabeth Clarkson
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4 December 2011
HOT SMOKED SALMON SALAD WITH HINTS OF ASIA
* 4 shallots finely sliced
* 2 tbsps Village Press olive oil
* 1 Lebanese cucumber
* 250g wood roasted smoked salmon
* 8 fresh washed cos lettuce leaves
* 4 tbsps Regal salmon caviar
* 2 limes, cut into wedges
* A few Vietnamese mint leaves
Dressing:
5cm piece peeled ginger,
Stalk of lemongrass,
6 peppercorns,
1 small fresh chilli,
1 tbsp Asian fish sauce,
1 tbsp rice wine vinegar,
Pinch of caster sugar (or palm sugar),
1 lime, zest and juice,
2 tbsps Village Press olive oil,
To make the dressing pound the ginger, lemongrass, peppercorns and chilli together with a mortar and pestle until smashed and soft. Place this mixture in a jar, and add the fish sauce, vinegar, sugar, lime juice and zest, and oil and mix well. (You can make this in the food processor)
Peel the skins from the shallots and slice finely. Heat the oil in a small pan and fry gently until crisp and golden. Drain on a paper towel.
Peel the cucumber and cut into thin sticks. Break the salmon into bite-sized chunks.
To serve, place the cos leaves on a large platter. Divide the salmon and cucumber evenly and nestle onto the leaves. Drizzle a little of the prepared dressing over each serving and top with shallots and a teaspoonful of the salmon caviar. Garnish with lime wedges and mint leaves and serve. Serves 8 as an entrée and can be scaled up for a party.
Wine match; pinot gris
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4 December 2011
Heritance Tea Factory Hotel Spiced Tea
* 1 litre hot water
* 2 tsps Sri Lankan tea leaves
* 5 tbsps sugar
* 2 cardamom pods
* 1 small piece cinnamon quill
* slice lime
* 3 mint leaves
* 2 tsps pure vanilla essence
Place all ingredients in a clean pan and simmer together for five minutes.
Strain and serve hot in small glasses.
These star-shaped cookies are delightfully light and crunchy, perfect to accompany tea. Take care handling the dough as it is extremely soft and friable.
Cinnamon & Cardamom Cookies
- 225g unsalted butter
- 200g sugar
- 1 egg
- 1 tbsp dark rum
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 300g hi-grade flour
- 1½ tsps baking powder
- ½ tsp salt
For the glaze:
- 2 egg whites, lightly beaten
- 100g sugar
- 1 tsp cinnamon
Heat the oven to 170ºC. Cream the butter and the sugar by whisking until light and fluffy. Beat in the egg with the rum, cinnamon and cardamom. Sift the flour, baking powder and salt, and fold into the butter mixture.
Knead the mixture gently on a floured board and roll out to a rectangle about 1cm thickness. Use cookie cutters or a sharp knife to cut into biscuits. Place on a baking sheet, lined with baking paper and brush the tops with the beaten egg whites. Mix the sugar and cinnamon and sprinkle generously on the biscuits. Bake for 15 minutes or until golden brown. Cool and store in an airtight container.
Makes 30-40 cookies.
REcipes by Lauraine Jacobs Pic by Elizabeth Clarkson
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4 December 2011
When I ground my first curl of Sri Lankan cinnamon I was reminded of this cake with its lovely cinnamon topping, a family favourite recipe my mother still makes. It was also a hit when I baked it for dinner parties in the British embassy in Paris where I cooked in the seventies.
Fresh Pineapple Viennese Cake
For the shortcake:
* 120g butter
* 120g sugar
* 4 egg yolks
* 150g flour
* 1 tsp baking powder
* pinch of salt
* 3 tbsps milk
* 1 teaspoon pure vanilla essence
For the meringue:
* 4 egg whites
* 200g sugar
* 4 tbsps sliced almonds
* 2 tbsps sugar
* 2 tsps ground cinnamon
For the filling:
* 300mls whipped cream
* 300-400g fresh pineapple, cut into pieces
Pre-heat the oven to 160˚C. Line two 20cm loose-bottomed sandwich tins with baking paper bases and butter and flour the sides.
Cream the butter and sugar together well until light and fluffy. Add the egg yolks and beat again. Fold in the sifted flour, baking powder and salt with the milk and vanilla. Spread the shortcake into the sandwich tins. Put into the fridge and chill. (This can be left overnight at this stage).
To make the meringue topping, beat the egg whites and sugar together until stiff. Spread this meringue over the chilled shortcake mixture. Press the almonds into the meringue and sprinkle with sugar and cinnamon. Bake for about 30 minutes until the top is lightly golden.
To finish, turn one of the cakes on to a flat plate with the meringue facing down. Spread the cream and pineapple on this half, top with the second cake with the cinnamon and almonds on top.
Serves 8.
Lauraine Jacobs, pic by ELizabeth Clarkson
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4 December 2011
Oranges in Caramel Syrup
* 6 New Zealand oranges
* 1 cup sugar
* ½ cup water
* 1 cup boiling water
Peel the oranges with a sharp knife so that all the white pith is removed from the fruit. Slice each orange into about 5-6 slices and place in a glass bowl.
Take a heavy based pan and add the sugar. Stir in the ½ cup of water so the sugar becomes ‘wet.’ Put the pan over a gentle heat and allow the sugar to completely melt before the sugar reaches boiling point. Be sure to wash down any crystals that cling to the inside of the pan.
Simmer the melted sugar, watching as it becomes dense with bubbles. The edges will start to caramelise so shake the pan gently and swirl it around so the sugar caramelises evenly across the pan. When it reaches the colour of golden syrup, take it from the heat and tip in the extra cup of water. (It will be extremely hot so take the utmost care to protect your arms, the cat and the children.) Allow the caramel syrup to cool a little before tipping over the orange slices. Serves 6.
These beautiful tuiles, similar to brandy snaps are buttery and crisp and can be kept for a day or two in an airtight container. If you want them to be curved, place them over a rolling pin at exactly the point they begin to cool and set. This recipe is adjusted from the book ‘Desserts by Pierre Hermé’ by Dorie Greenspan.
Pierre Hermé’s orange tuiles
- Grated zest of 1 orange
- ½ cup sugar
- 2 tbsps flour
- 2 ½ tbsps freshly squeezed orange juice
- 7 tbsps unsalted butter, melted
Put the orange zest and sugar in a bowl and rub them together between your fingers until the sugar is moist, grainy and aromatic. Add the remaining ingredients one by one, mixing them in with a rubber spatula. Cover the bowl with glad wrap pushed down onto the dough. Refrigerate overnight.
To bake, set the oven to 150ºC. Take a sheet of baking paper and spread it out on a baking tray. Drop ½ teaspoonful of dough onto the baking paper, making about 9 dollops across the sheet, about 12cms between each dollop. Bake for about 14-16 minutes during which time the tuiles will spread and bubble to form a honeycomb pattern. They are cooked when they are golden brown and should be removed from the baking sheet within one minute. Using a flat metal spatula, work the blade under each tuile and lift it onto another sheet of baking paper. They are very fragile. (Don’t put them on a rack, or they will stick to the rack.) Repeat the process with a second baking sheet. Makes about 18-20.
Recipe by Lauraine Jacobs
Pic Elizabeth Clarkson
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4 December 2011
Matakana salad of oranges, beetroot, watercress, and fried haloumi
- 12 baby beetroot
½ cup fresh hazelnuts, roasted in a hot oven until golden, then very roughly chopped
- 3 large oranges, peeled with a knife
- 2 cups young watercress, washed and stalks removed
- ½ (half) cup mint leaves, sliced
- 12 thick slices haloumi cheese
- 4 tbsps light-style olive oil
For the dressing:
3 tbsps sherry vinegar
6 tbsps extra virgin olive oil
salt and pepper to taste
Simmer the beetroot in water until tender. Remove, cool, and peel the skins off. Cut the oranges into segments and place in a bowl with the hazelnuts and watercress. Toss together with the dressing and divide amongst 6 plates. Add baby beetroot to each plate.
To grill the cheese, heat the light olive oil in a heavy based frying pan. Add the cheese and very gently cook it on each side until it turns golden and the centre is molten. Top each salad with two hot slices of cheese, scattering over the mint leaves and serve at once. Serves 6.
Wine match: A citrusy medium riesling
Pic: Elizabeth Clarkson
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28 August 2011
- 1.5-2kg beef sirloin in the piece
- 2 tbsps extra virgin olive oil
- 3 tbsps Mustardmaker’s horseradish mustard
- 2 tbsps finely chopped fresh thyme
- 1 tbsp salt
- Freshly ground black pepper
- 2 tbsps flour
- 500mls beef stock
Pre-heat the oven to 220ºC. Pat the beef dry, and tie tightly at regular 5cm intervals so it will hold its shape. Mix the olive oil, 2 tbsps of the mustard, thyme, salt and a little pepper together in a bowl. Spread this mixture over the surface of the meat on the underside, keeping a little to spread over the layer of fat on top. Place the beef in a medium sized roasting pan and place in the oven. Turn the oven down to 200ºC after 10 minutes and continue to roast the beef for a further 20-30 minutes, depending how rare you like your meat. Take from the oven, place on a heated plate, cover loosely with foil and a large towel and allow the beef to rest for at least 20 minutes.
While the beef rests, make the gravy. Place the pan that the beef was cooked in over gentle heat and tip the flour in. Stir vigorously with a wooden spoon to loosen any pan drippings and allow the flour to brown slightly in the fat that has dripped form the meat into the pan. Stir in the remaining mustard and mix well. Add the stock and continually stir until the gravy comes to the boil. Allow to bubble gently until ready to serve.
To serve, carve the meat into neat slices, place on a heated serving platter and pour a little gravy over, handing the rest separately in a jug.
Wine match: Selak’s Winemakers Favourite Pinot Noir
Photo Elizabeth Clarkson
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28 August 2011
- 5 tbsps extra virgin olive oil
- 2 large leeks, well washed and sliced
- 300g silverbeet, sliced (stalk ends discarded)
- 2 cups frozen peas, thawed
- 1 litre well flavoured chicken or vegetable stock
- 2 sticks celery, thinly sliced
- 2 bulbs fennel, cut into small dice
- ½ head of broccoli, cut into tiny florets
- Salt and freshly ground black pepper
- 6 tbsps chopped fresh herbs (parsley, mint, chives) for garnish
- 1 spring onion, finely sliced for garnish
Heat a heavy saucepan, add 2 tablespoons of the oil and add the leeks,
and sauté over a gentle heat until soft and tender. Add the silver beet
with and one and a half cups of the peas and cook a further minute,
stirring gently, before adding the stock. Bring to a gentle simmer and cook
for 15 minutes.
Remove from the heat and drain, taking care to catch all the liquid in a
bowl. Puree the vegetables in a blender or through a mouli then return
this puree to the pan adding in all the reserved liquid.
Meanwhile in a frying pan, heat the remaining olive oil, then add the
prepared celery, fennel and broccoli. Stir-fry together until the vegetables
start to soften but still have a slight crunch. Tip these stir-fried vegetables
into the pureed soup with the remaining half of peas and heat gently
together. Season to taste with salt and pepper.
To serve, ladle into heated soup bowls and garnish the soup with a little
pile of fresh herbs and few spring onion slices in the centre of each
serving.
Serves 6
Wine match; a fruity sauvignon blanc.
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28 August 2011
CARROT & PARSNIP SOUP WITH ORANGE AND GINGER
- 3 tbsps butter
- 2 onions, roughly chopped
- 2-3 (500g) carrots
- 2 (400g) large parsnips
- 1 tsp freshly ground cumin
- 1 small knob of ginger, peeled and finely diced
- 1 litre good quality chicken or vegetable stock
- 1 orange, grated zest and juice
- Salt and freshly ground black pepper
- Mint leaves for garnish
Melt the butter in a large heavy pan, and add the onion. Fry gently until it is soft and golden. Add the carrots, parsnips, cumin and ginger and stir well together. Place a piece of baking paper on the vegetables and cover with the lid. Cook the vegetables very slowly over a low heat until they soften. Add the stock and bring to a simmer for about ten minutes until the carrots are really tender.
Drain the contents of the pan, catching all the liquid in a bowl. To puree the vegetables, you will need to add a little of the liquid back and can place them in a food processor, use a stick blender or pass them through a mouli. Do not over-process them as the soup will become frothy. Tip the pureed vegetables back into the pan, and gently stir in the remaining reserved liquid with the orange zest and juice. Season to taste with salt and pepper and re-heat when ready to serve. Add sprigs of mint or sliced mint leaves as a garnish.
Serves 6
Wine match; a medium sweet gewurztraminer
Photo by Elizabeth Clarkson
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23 August 2011
Inspired by the fabulous artisan exhibitors at the Food Show,
I made this oh-so-easy banana tart on the Celebrity Chef stage in Auckland this month. Every item could be found at the show.
- 1 packet Paneton pre-rolled flaky pastry, thawed
- 2 SPCA approved Blue Tick large eggs
- 6 All Good Fairtrade bananas
- 4 tbsps Heilala vanilla syrup
100mls Collective Dairy Straight Up natural unsweetened yogurt
Preheat the oven to 200°C.
Place the pastry on a baking sheet.
Beat the eggs lightly and brush the surface of the pastry with the egg.
Slice the bananas diagonally and lay over the surface of the pastry in a single layer. Brush with the remaining egg.
Place in the pre-heated oven, raising the temperature by 10°C. Bake for 20 minutes or until the pastry is puffed and golden.
Remove form the oven and pour the vanilla syrup over the bananas and finish with generous dollops of the yogurt. Serve warm. Serves 8.
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