Home' Advocate Communications : Fiordland Advocate 18 September 2014 Contents WHAT’S COOKING
Page 14 | 18 September, 2014
Recently I read an article in Forbes
magazine on food trends in the USA and they closely reflect what is
happening in New Zealand. Surprisingly, although most Americans still
eat meat, those interviewed ate at least one non-meat meal a week.
With vegetarian and vegan dishes gaining in popularity, restaurants are
offering at least one vegetarian starter and main. Foraged foods such
as local wild mushrooms also appear high on many foodie wish lists.
American diners are increasingly favouring food grown in their own
regions. Restaurants are adding regional touches to their dishes just
as they are doing here with items such as Oamaru Jersey Bennes and
Hawkes’ Bay Paddle Crab being examples.
Parents are also fighting back against childhood obesity wanting lower
fat and less sugar in both their own home cooking and on restaurant
menus. Healthy nuts and seeds are seen as carb-cutting and a survey
on snacking found that 77 percent of Americans have nuts in their
pantries and use them in meals.
Unusual and ancient grains such as farro, spelt and kamut (all types of
wheat), and amaranth – a seed – are taking the place of rice or pasta
in some meals. They contain healthy antioxidants as well as protein and
other nutritional goodies.
Fermented foods such as black garlic are ‘trending”. This is a relatively
new product here but is a taste sensation many people will enjoy. Bulbs
of Marlborough garlic are given a low-heat treatment in a confined
enclosure for 60 days. During that time the sugar levels increase to 60
brix (the sugar level in an aqueous solution), the garlic ‘ferments’ and
becomes black. The texture is soft and smooth (like a soft prune) and
the flavour a cross between balsamic vinegar and liquorice.
And if you were thinking the popularity of the gluten-free diet might be
waning, think again. It is still trending upwards.
A Taste of
125g dried fettuccine
2 tablespoons olive oil
1 large shallot, thinly sliced
1 cup finely sliced fennel bulb
50g snow peas, trimmed and sliced
3⁄4 cup dry white wine
8 cherry tomatoes, halved
1⁄2 cup cream
4-6 cloves black garlic
Cook the fettuccine according to
the packet instructions.
Heat the oil in a non-stick frying
pan. Sauté the shallot, until
softened. Add the fennel and
sauté for 1-2 minutes
Pour in the white wine and
simmer until reduced by half. Add
the snow peas. Cook for 1 minute
then add the tomatoes.
Heat until softened. Add the
cream then the black garlic and
Serve over the fettuccine.
Fettuccine with Black Garlic
1 cup (200g) farro
2 cups water
1 each: fennel bulb, red onion,
green & red capsicums
4 large cloves garlic
5-6 tablespoons extra virgin olive
sea salt and freshly ground black
pepper to taste
3 tablespoons lemon juice
1 tablespoon red wine vinegar
1 cup mixed fresh herbs, eg flat-
leaf parsley, mint, coriander
Wash the farro under cold water.
Place in a saucepan with the 2
cups of water. Cover and bring to
the boil. Simmer on low heat for
about 20 minutes or until cooked.
The grains should be slightly
Meanwhile, peel and seed the
pumpkin. Cut into pieces roughly
about 3cm x 1cm. Thinly slice the
fennel bulb. Cut the red onion
into 8 wedges. Seed and cut the
capsicums into cubes.
Place the pumpkin together with
the garlic, fennel and red onion
in a large roasting pan. Drizzle
with about 3 tablespoons of the
olive oil. Season and toss. Roast
for about 10 minutes. Turn the
vegetables over then add the
capsicums and roast for a further
10 minutes, until tender.
When the farro is cooked, drain off
any remaining water. Season and
toss with a little olive oil and the
lemon juice. When the vegetables
are roasted, cool slightly then
sprinkle with the vinegar and
combine with the farro.
Great ‘as is’
Roast Vegetable & Farro Salad
1 cup brown sugar
2 large eggs
3⁄4 cup grapeseed oil
1 cup gluten-free flour mix
1⁄2 teaspoon each: salt, baking soda
1 teaspoon each: baking powder,
ground mixed spice, vanilla essence
11⁄2 cups coarsely grated carrots
1⁄2 cup sultanas
Cream Cheese Icing: 75g cream
1⁄2 teaspoon vanilla essence
11⁄4 cups sifted icing sugar
1⁄4 cup each: sunflower seeds,
Preheat the oven to 180°C. Line a
20cm round cake pan with baking
paper. Cream the sugar and eggs
in a large mixing bowl. Beat in the
oil, until smooth. Combine the dry
ingredients and sift into the wet
ingredients. Stir, until blended.
Stir in the vanilla essence, grated
carrots and sultanas. Pour into
the prepared pan. Bake for 40
minutes or until a skewer inserted
in the centre comes out clean.
Cool on a wire rack.
Cream the cream cheese and
icing sugar, until smooth. Spread
over the cold cake. Sprinkle with
Gluten-free Carrot Cake with
Cream Cheese Icing
2 (500g) skinned and boned
juice 3 large Kerikeri navel oranges
sea salt and freshly ground black
pepper to taste
1 large shallot diced
1 clove garlic, crushed
1⁄2 red capsicum, diced
2-3 tablespoons crème fraiche
Cut each chicken breast into 4
long pieces of equal size and
place in a plastic bag.
Add the orange juice and move
the chicken around so it is well
covered. Cover and refrigerate
for about 4 hours, turning
occasionally. Remove the chicken,
pat dry and season. Reserve the
Heat the butter in a non-stick
frying pan. Brown the chicken
quickly on all sides. Add the
shallot, garlic and capsicum. Cook
for 1 minute. Pour in the reserved
juice and poach for 5 minutes,
until cooked. Place the chicken on
a warm serving dish.
Whisk the crème fraiche into the
pan juices, heat through then
spoon over the chicken. Serves 4.
Farro – a type of wheat – was a major food of the ancient Romans.
Fermented black garlic is available from many supermarkets and delis. Halve any large cloves, if preferred.
Add a little regional character to
your cooking. Make the most of
Kerikeri’s fabulous navel oranges
great for snacking or cooking.
03 249 7999
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