Home' Advocate Communications : Fiordland Advocate 7 March 2013 Contents WHAT’S COOKING
Page 8 | 7 March, 2013
Salad: 1 large tomato
21⁄2 tablespoons finely chopped
1⁄2 cup fresh whole kernel corn
1 tablespoon finely diced red onion
12 New Zealand scallops, roes
1 tablespoon lime juice
Garnish: 1 lime, quartered
4 triangular slices rye bread,
cress or watercress
Dip the tomato into boiling water
briefly then slide the skin off.
Halve then squeeze out the
seeds. Finely dice 1⁄2 the tomato
and place in a bowl. Push the
remaining tomato through a sieve
to obtain 2 teaspoons of tomato
Add the coriander, corn and onion
to the tomato.
Finely dice the scallops and add to
the mixture. Stir in the lime juice
and tomato juice.
Press a 1⁄4 of the mixture into
a small ramekin or mould and
upturn onto the centre of a serving
plate. Repeat. Garnish and serve
as a starter.
Desert Garden’s Scallop Tartare
Rhubarb: 450g rhubarb, cut into
1⁄2 cup sugar
2 tablespoons firmly packed brown
50g butter, diced
1 cinnamon stick
2 star anise
Almond Shortcake: 11⁄2 cups plain
1⁄2 cup each: cornflour, caster sugar
200g butter, diced
1 large egg, lightly beaten
6 tablespoons sliced almonds
To prepare the rhubarb, first
preheat the oven to 170°C.
Place the rhubarb in an oven
pan together with the remaining
Cover loosely with foil and bake
for 20 minutes, stirring once.
To prepare the shortcake, line
a 20cm x 30 cm slice pan with
Combine the flours and caster
sugar in a large bowl. Rub the
butter in with your finger tips.
Stir in the egg and almonds. Press
into the pan, smoothing the top
with your hand.
Bake for 25-30 minutes at 170°C,
until lightly coloured.
Cool for 5 minutes, then lift out
and cut into 16 pieces.
When cold, store in an airtight
container for up to a week – or
To assemble, spoon warmed
rhubarb between two shortcake
squares then top with a little
Great served with whipped cream
and garnished with small mint
500g cold, cooked risotto rice (cook
in vegetable or chicken stock)
100g fresh mozzarella, cut into
1⁄2 cup grated parmesan cheese
1-2 eggs, lightly beaten
3⁄4 cup dried breadcrumbs
canola or olive oil for deep frying
Wet your hands and place
a heaped tablespoon of the
risotto in your palm. Flatten to a
thickness of about 2cm. Place a
cube of mozzarella plus a pinch
of parmesan in the centre. Fold
the risotto round it to form a ball.
Repeat with the remaining risotto.
Dip the balls into the egg then
coat in breadcrumbs. Refrigerate,
until ready to cook. Return to
room temperature before cooking.
Heat the oil in a deep fryer, wok
or large saucepan until a faint
haze rises. Fry a few balls at a
time for 2-4 minutes turning so
the surfaces become crisp and
golden. Remove and drain on
paper towels. Makes 12.
Salad: 1 small skinned and boned
freshly ground salt and pepper to
1 tablespoon each: dried oregano,
1 large crisp Granny Smith apple,
cored and thinly sliced
1 small fennel bulb, cored,
trimmed and thinly sliced
2 cups baby spinach leaves
Dressing: 1⁄4 cup lemon juice
1 teaspoon sugar
1⁄4 cup extra virgin olive oil
Whisk the lemon juice and sugar,
until the sugar is dissolved. Whisk
in the olive oil. Set aside. Cut the
chicken breast in half lengthwise.
Season. Sprinkle with 1 teaspoon
of oregano. Pan-fry gently in the
oil for about 5-6 minutes each
side, until cooked. Stand covered
for a few minutes.
Combine the apple and fennel
with the spinach leaves in a large
bowl. Toss gently to combine.
Cut the chicken into 2cm slices.
Sprinkle with the remaining
oregano. Arrange the salad in a
pile on 2 serving plates. Top with
the chicken. Drizzle with a little
dressing. Serves 2.
Crispy apple, fennel bulb and oregano
Travel often provides me with
inspiration for new food ideas. A
recent trip from Adelaide to Darwin on the legendary Ghan was no
exception. Some chefs shared the recipes which I then tested, tweaked
and simplified for home cooks. Other times I need to analyse the dishes
recording flavours and ingredients in my notebook, and of course,
taking photos of every dish that inspires me – sometimes much to my
Adelaide’s Central Market is a must see and always worth a visit.
Besides produce stalls of all description there are numerous interesting
cafés. Our choice for lunch was a good one. Zuma appealed for its
coffee aromas and attractive specials board. I chose a yummy crispy
apple, fennel bulb and oregano chicken salad with flavours and textures
I can still recall – my version follows.
We discovered Kiwi executive chef Nick Walsh at Voyage’s Ayers Rock
Resort’s Desert Garden Hotel in Australia’s Red Centre. The resort
consists of four hotels and a camping ground, a small shopping centre
and provides free guided walks, star gazer parleys, art classes and bush
tucker talks. Nick trained in Nelson and after a cooking stint in Brisbane
was headhunted by the hotel chain because of his artistic talent plus
accounting background. Nick enjoys using local ingredients and was
happy to share a couple of his recipes with me.
Voyages is a drawcard for young international travellers with hospitality
skills. There are other Kiwis working at the resort including Tugi, grill
chef at the AAT Kings Uluru sunset viewing and barbecue. His mother’s
recipe for lamington cake was served as dessert – a whole sponge
coated in chocolate icing and desiccated coconut served in wedges with
a purée of raspberries and whipped cream.
Further north, on Darwin’s attractive revamped waterfront, we
discovered a myriad of restaurants serving international cuisine. Asian
flavours and seafood were prevalent but there was also traditional
Italian cuisine. At Curves Café, arancini (meaning ‘little orange’) was
a popular starter. Cold, cooked risotto rice is formed around a meat
sauce, or cheese, depending on the area of Italy they originate. Arancini
can be served as part of an antipasto platter, with a sauce as a starter
or with salad as a light meal. Check out my version.
A Taste for
Based on a recipe from the Desert Gardens Hotel. This can be prepared
well in advance and assembled at the last minute.
One cup of arborio risotto rice provides about 500g of cooked rice.
To prevent the sliced apple and fennel from browning, soak in a bowl containing 3⁄4 of a cup of cold water and
4 tablespoons of lemon juice.
Based on Nick Walsh’s recipe. It can be prepared a few hours ahead.
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