Home' Advocate Communications : Fiordland Advocate 15 May 2014 Contents WHAT’S COOKING
Page 16 | 15 May, 2014
Food shows are always great
showcases for new products and
top chefs and cooks whipping up
inspirational dishes. A visit to the
Christchurch Food Show ticked all
the boxes for me.
I’d read about the health benefits
and versatility of coconut oil but at
the food show I was given several
opportunities to sample it and
discuss its attributes.
According to New Zealand oil
company Olivado, coconut
oil contains an abundance of
medium chain fatty acids that are
similar to those in breast milk.
The oil – which is solid at room
temperature – is easily digested
and is immediately burned by
your liver for energy but without
the insulin spike. This boosts your
metabolism to help your body use
fat rather than store it. However, it
is still high in calories and should
moderation. It can take the place
of butter in bakes but I prefer to
use coconut oil in stir-fries – the
flavour adds extra pizzazz.
I also indulged myself in a yummy
selection of moist, 90 percent
fat-free beef salami from the Bay
of Plenty’s Lasco Smokehouse.
As they are gluten, dairy, soy
and pork-free I can happily take
these salami anywhere I am
asked to ‘bring a plate’. So many
friends appear to have allergies
to – well almost everything. There
are six flavours ranging from
the mild Marlborough Garlic to
the stingingly hot Kaitaia Fire –
excellent served with watermelon.
Upper Hutt’s Farrah Wraps
have just introduced a super
soft variety that appeals to
younger children but they are
also fantastic rolled around chilli
beans, chicken or salmon – use
them just as you would flour
tortillas. Farrah’s Kitchen has
produced a neat little booklet with
some innovative uses for their
dairy-free, Halal certified wrap
range in tarts, stacks, burritos,
roti, pizzas and – sausage rolls.
The latter really appeal to me.
Finally, the guys from the
Selwyn Food and Wine Trail
caught my attention. The area
is bounded by the Rakaia and
Waimakariri Rivers, the Southern
Alps and the Pacific Ocean and
commences just 20 minutes
south of Christchurch. With
over 35 wineries and artisan
food producers to visit, the
trail could take several days to
complete. Something to look
forward to next time. (www.
The Auckland Food Show
commences on July 31.
1 each: large red, green & yellow
250g Romano beans, topped and
2 large spring onions
1⁄4 cup coconut chips
2 tablespoons Olivado Extra Virgin
1 small red onion, quartered and
sliced from top to base
1 cup mixed herbs: eg mint leaves,
coriander, Vietnamese mint sprigs
salt and freshly ground pepper to
Halve the peppers. Discard the
ribs and any thick flesh. Thinly
Thinly slice the beans lengthwise.
They are long, so you may need
to cut them in half if using a bean
Chop the base of the spring
onions leaving the green leaves
attached to each other. Trim then
thinly slice from the top almost to
the base. Place in a bowl of iced
water to curl.
Place the coconut chips in a
microwave-proof dish. Cook on
high for 2 minutes, stirring halfway
through so they brown evenly.
Arrange all the stir-fry ingredients
so they are within easy reach.
Heat the coconut oil in a wok, until
hot. Add the red onion and stir-fry
for 1 minute. Add the peppers and
stir-fry for 30 seconds.
Add the beans and the whites
of the spring onion. Stir-fry for 1
Add the herbs, season and serve
garnished with the spring onion
curls and the coconut chips.
Serves 4 as a side.
2 cups wheat and gluten-free
1 teaspoon baking powder
1 medium onion, finely diced
1 cup grated cheddar cheese
100g Lasco Marlborough Garlic
Salami, peeled and finely diced
2 tablespoons chopped parsley
1 cup milk
1⁄4 cup olive oil
2 eggs, lightly beaten
Preheat the oven to 200°C.
Lightly grease 2 x 12-hole mini
Place the baking mix, baking
powder, salt, onion, cheese,
salami and parsley in a large bowl.
Combine the milk, oil and eggs.
Stir into the dry ingredients,
until just mixed. Spoon into the
prepared muffin holes.
Bake for 15-20 minutes, until
golden and a skewer inserted in
the centre comes out clean.
Best served warm. Makes 24.
Gluten-free Salami and Cheese Muffins
500g salmon fillet, pin bones
2 tablespoons each: grated root
ginger, lemon juice
freshly ground black pepper to
1 small crunchy lettuce
1 tablespoon lemon juice,
4 super soft Farrah Wraps
1⁄2 cup mint jelly
1⁄2 cup coriander leaves and
Line a steamer with a sheet of
waxed or baking paper. Place the
salmon on the paper, skin-side
down. Top with the 2 tablespoons
of ginger, lemon juice and plenty
of black pepper. Steam for 8-10
minutes, until cooked.
Remove the skin. Divide into
Meanwhile, finely slice the lettuce.
Stone, peel and slice the avocado.
Drizzle with the extra lemon juice.
Warm the wraps slightly in the
microwave for about 20 seconds.
Spread the wraps with the
mint jelly. Top with the lettuce,
avocado, coriander and warm
salmon. Roll up and cut in half on
Excellent served topped with
a little light sour cream and
chopped coriander plus lemon
wedges on the side. Serves 4.
Warm Salmon Wraps
good pinch saffron threads
1 tablespoon boiling water
2 tablespoons liquid honey
50g butter, softened
3⁄4 cup sifted icing sugar
11⁄2 teaspoons vanilla essence
1 cup desiccated coconut
extra coconut for coating
Combine saffron and boiling
water. Stand for 15 minutes for
the colour to develop.
Combine the saffron mixture and
Place the butter, honey mixture,
icing sugar, vanilla essence and
coconut in a bowl.
Mix until well combined.
Roll into 2cm balls and toss in
Store in a cool place.
Makes about 20.
Honey and Saffron Snowballs
Romano bush beans are long, flat beans. They can also be steamed
then marinated in olive oil, crushed garlic and a little wine vinegar and
enjoyed cold. Coconut chips are made by Tasti.
These mini muffins can be frozen then reheated in the microwave.
These yummy truffles include honey and saffron from artisan food producers on the Selwyn Food &
Wine Trail south of Christchurch.
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