Home' Advocate Communications : Fiordland Advocate 28 February 2013 Contents WHAT’S COOKING
Page 10 | 28 February, 2013
Delicious hot or cold.
1 cup each: coriander, basil, mint
1 kaffir lime leaf, julienned and
1-2 chillies, seeded and chopped
freshly ground black pepper to taste
1 egg, lightly beaten
500g lean minced pork
1⁄2 cup hot chilli sauce (eg Yeo’s)
Place the herbs, lime leaf and
chillies in a food processor.
Blend until well chopped. Add the
pepper, egg and pork. Blend until
Pack into an oiled 21cm x 10cm
loaf pan. Spoon a little chilli sauce
Either, cook in a conventional oven
at 180°C for 50 minutes, or, cover
with wax paper in the microwave
on 60% power for 8-10 minutes.
(Choose a microwave-proof loaf
pan eg silicone.)
The loaf will pull away from the
sides when cooked.
Serve with extra chilli sauce.
Dressing: 2 tablespoons sesame oil
1⁄4 cup extra virgin olive oil
1 cup coriander leaves
1 shallot, diced
1 tablespoon each: finely grated
root ginger, chopped chives, fish
finely grated rind and juice 4 limes
Salad: 500g squid rings
1⁄4 cup sliced bread and butter
1⁄2 small red pepper (capsicum),
Combine all the ingredients for the
dressing. Whisk well.
Bring a saucepan of salted water
to the boil.
Add the squid rings, bring back
to the boil quickly and blanch for
30 seconds, until just cooked and
Drain well and add to the dressing
while still warm. Cool.
Place the squid and a little
dressing on serving plates and top
with the pickles and red pepper.
Squid, lime & coriander salad
2 tablespoons thyme leaves
2 small shallots, diced
2 cloves garlic, crushed
4 tablespoons olive oil
8 Italian tomatoes or firm ripe
freshly ground salt and pepper to
Combine the thyme, shallots,
garlic and 3 tablespoons of
olive oil. Stand for 1 hour for the
flavours to mellow.
Preheat the oven to 160°C.
Halve the tomatoes lengthwise
and place, cut side down, in a
shallow baking pan.
Drizzle with the remaining oil and
sprinkle with salt and pepper.
Roast for 20 minutes. Carefully
flip the tomatoes over and dot the
thyme mixture over the top.
Continue roasting for 15-20
3⁄4 cup water
1⁄4 cup lemon juice
1⁄2 cup mild honey eg blue borage,
6 large sprigs lemon thyme
1⁄4 cup sliced almonds
2-3 each: nectarines, peaches,
3⁄4 cup crème fraiche
Garnish: small lemon thyme sprigs,
finely grated lemon rind
Bring the water, lemon juice,
honey and thyme to a boil on
medium. Stir until the honey is
dissolved. Simmer until slightly
reduced, about 5-8 minutes.
Remove from heat and cover.
Stand for 15 minutes for the
flavours to infuse. Strain through a
fine sieve into a bowl, pressing on
Meanwhile, lightly toast the
Put the sliced fruit in a shallow
bowl and drizzle with the slightly
Serve with crème fraiche and top
with the toasted almonds. Garnish
with additional thyme sprigs
and finely grated lemon rind if
Stone fruit in lemon thyme syrup
Fresh herbs are the essence of
summer bringing fragrances and
flavours to salads and vegetables,
mains and Mexican-style salsas as well as fruity dessert delights.
Coriander is known as cilantro or Chinese parsley in many countries. No
part of the plant is wasted. Coriander leaves are popular in salads and
salsas, the stems can be chopped for use in soups or meaty mains, and
the roots finely ground to flavour Asian dishes. The aromatic seeds can
be dried – they are often crushed and combined with cumin in curries.
Mint is said to ‘have more uses than money’. Its refreshing quality is
excellent in drinks, savoury salads and sorbets. Add it also to fresh fruit
salads, pineapple or melon cubes or hot peas or carrots. Vietnamese
mint (laksa leaf) has long pointy leaves and can be added in moderation
– to both vegetable and fruit salads as well as Asian dishes.
Basil is one of the most popular summer herbs. Its aromatic leaves
form the basis of traditional pesto. The various species of basil include
bush basil, lettuce leaf, purple, sacred or holy, lemon and sweet basils.
They add fragrance to Thai curries, green salads, soups, pasta and rice
dishes, and are ideal with chicken, fish or red meats.
Chives are the most delicate member of the onion family and can be
used in dishes that benefit from a light addition of onion. Chopped,
they enhance scrambled eggs, omelettes, cream and cottage cheese,
creamy sauces and soups. Uncut they make fashionable garnishes as
do their purple flowers.
Thyme is a year-round favourite and the essence of French cuisine.
There are many varieties but lemon thyme is a wonderful complement
to summer fruits and veggies. Thyme’s tiny leaves are easily removed
from the stems by pulling the stems through your fingers from top to
bottom, against the direction of the stems. Six average sprigs will yield
about a tablespoon of leaves.
Peel the peaches before slicing. The syrup may be prepared ahead and refrigerated. Warm before using.
A winner is drawn every week!
Drop in to Te Anau Subway to
register your birthday and be
entered into the draw when
your birthday arrives.
Don’t miss out !
HOW DO I ENTER ??
come and have
lunch on us!!
6” Sub & Drink
& your choice of either
2 cookies, 1 bag of chips or
1 bag of apples
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