Home' Advocate Communications : Fiordland Advocate 11 September 2014 Contents WHAT’S COOKING
Page 14 | 11 September, 2014
Pastry Crust: 11⁄4 cups plain flour
1⁄4 cup ground almonds
1 tablespoon sugar
125g very cold butter
3 tablespoons icy water
Filling: 400g strawberries, hulled
4 cups 3cm rhubarb pieces, about
4 tablespoons sugar
Topping: 1 egg, lightly beaten
3-4 tablespoons sugar extra for
1 tablespoon butter, diced
Combine the flour, ground
almonds, sugar and salt in the
bowl of a food processor. Quickly
pulse to combine.
Cut the butter into 2cm pieces.
Drop pieces into the food
processor. Pulse in short bursts,
until the mixture resembles coarse
Add the icy water all at once.
Pulse until clumps start to form.
If it looks a little dry, add a little
more water. Turn out onto a lightly
floured surface and gather into a
ball. Flatten into a disk, wrap in
plastic wrap and refrigerate for at
least 1 hour.
To bake the coppi, first preheat the
oven to 220°C. Remove the dough
from the refrigerator.
Combine the strawberries and
rhubarb in a bowl. Toss together
with the sugar. Stir gently until the
On a lightly floured sheet of baking
paper, roll the dough into a round
about 33cm in diameter.
Pinch any rough edges together.
Pile the filling onto the centre of
the pastry to within 5cm of the
edge. Fold the edges of the pastry
up and over the fruit, squeezing
together any gaps or folds.
Brush the pastry with the beaten
egg. Sprinkle generously with the
extra sugar. Place a few dots of
butter on top of the exposed fruit
Carefully slide the baking paper
(with the coppi on it) onto a baking
tray. Bake for about 30 minutes,
until the juices inside the crust are
bubbling and the crust is browned.
Cool for about 15 minutes then
transfer to a wire rack to cool.
Great served with custard or
whipped cream. Serves 6.
Rhubarb and Strawberry Coppi
250g asparagus spears, trimmed
11⁄2 cups self-raising flour
1 teaspoon each: dried oregano,
100g grated tasty cheese
3 large eggs, lightly beaten
100ml each: milk, olive oil
8 each: sundried tomatoes, pitted
black olives, patted dry
Preheat the oven to 190°C.
Lightly oil a 21cm x 10cm x
6cm loaf pan. Line the base, if
Cut the asparagus into 5cm
lengths. Blanch in boiling water
until crisp-tender. Drain and pat
dry. Combine the flour and herbs
in a large bowl. Add the cheese,
reserving a little for the top.
Combine the eggs, milk and olive
oil. Stir into the flour mixture.
Reserve a little asparagus,
sundried tomatoes and olives for
the top. Add the remainder to the
dough mixing carefully.
Spoon into the prepared pan and
place the reserved asparagus,
sundried tomatoes and olives on
top. Sprinkle with the remaining
cheese. Bake for about 35
minutes, until a skewer inserted in
the centre comes out clean.
Cool for 5 minutes in the pan,
then turn onto a wire rack to cool
Asparagus Deli Bread
3 large eggs
3 tablespoons cold water
salt and white pepper to taste
Place the eggs, water and
seasonings in a bowl and whisk
with a fork.
Melt the butter in a medium-sized,
non-stick frying pan on low heat.
Add the egg mixture and cook
on low heat until half set. Slide
a spatula under the edges as it
While the top is still a little runny,
spread the whitebait over it.
Continue to cook until the egg is
almost set. Remove from the heat,
cover and stand for a few minutes.
Fold the omelette in half and cut
into 2-4 pieces.
Classic Whitebait Omelette
1⁄2 cup tangelo juice
2 tablespoons each: sugar, orange
2 cups small strawberries
Heat the tangelo juice, sugar and
liqueur in a saucepan, stirring
until the sugar is dissolved.
Remove from the heat and add
the strawberries. Mix carefully.
Cover and stand for at least 1
hour. Stir occasionally.
Just before serving, cook on low
heat until the strawberries start
to soften. Spoon over ice cream,
cheesecakes or plain cake.
Citrus and Strawberry Toppo
“Spring is nature’s way
of saying, ‘Let’s party!’.”
Spring heralds the first of the strawberries and asparagus; rhubarb
shoots healthy red stalks and it’s the official start to the whitebait
season. All are excellent reasons to celebrate.
Considered a delicacy (and a luxury), New Zealand whitebait are the
young of five different native fish measuring four-and-a -half to five-
and-a -half centimetres long and are caught during spring in tidal river
estuaries as the fish move upstream from the sea. They are not related
to the European whitebait which are small herrings.
Rhubarb is available all year round, however in spring it flourishes.
Rhubarb’s medicinal uses were first recorded in China in 2700BC.
Marco Polo, who knew all about the Chinese rhizome rhubarb, talked
about it at length. In Italy – in 1608 – rhubarb was first planted for
curative purposes and it wasn’t until 1778 that is was used as a food –
as a filling for tarts and pies.
The inner part of the rhubarb stalk cooks very quickly – the tougher
outer stalk takes longer. It pays to strip or string any tough stalks so they
cook more evenly. Rhubarb is often sold with its leaves attached as they
help prevent the stalks wilting. However, the leaves should be discarded
as they contain toxic amounts of oxalic acid.
Asparagus was first cultivated about 2500 years ago in Greece and
also played a key role in traditional folk medicine. It has since been
used as a tonic and a sedative and also as a treatment for neuritis and
Freshly picked asparagus has the best flavour. Buds opening on the
stalk signal that the spear was picked too late and could be tough.
Conversely, if the white ends extend too far up the stem, then the
asparagus has been picked too early. I like to store asparagus wrapped
in wet paper towels in the refrigerator.
To prepare it for cooking, first remove any tough white ends. Bend each
spear until it breaks at a natural point. Remove any tough scales with
a vegetable peeler. Boil in salted water in a frying pan or tie in bundles
A few years ago strawberries were a summer fruit. Now New Zealand
hydroponically-grown, sweet luscious strawberries hit the markets in
spring. A special treat.
A coppi is a rustic, free-form, Italian-style pie. To ensure the butter is cold, pop it in the freezer for 15 minutes
If using a silicone loaf pan, brush with oil but it is not necessary to line
A great West Coast tradition.
The tangelo is another spring treat – a hybrid of two different types of grapefruit grafted to a tangerine.
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