Home' Advocate Communications : Fiordland Advocate 6 June 2013 Contents WHAT’S COOKING
Page 14 | 6 June, 2013
Erica Crawford maybe passionate
about growing grapes and making
wine but her love of food and
flavours comes a close second.
“Of course wine enhances food and all the winemakers I know are also
great cooks,” she says “I love winter for its slow-cooked meals and
roasts but equally I enjoy preparing salads and accompaniments for
Erica and husband winemaker Kim, recently launched their
Loveblock wine label named after a special parcel of land they own in
Marlborough’s Awatere Valley. The Crawfords follow organic practises
growing and making their wines.
Erica confesses she has to see an image of the dish and follow a recipe
rather than experimenting as she goes. She’s an ardent follower of
Jamie Oliver’s 15-minute Meals on TV and downloads recipes once
she’s viewed the programme. “I’m a fan of flavours and often think ‘yes’
that will go with our so-and-so wine.”
“Winemaking is all about flavours,” says Kim. “Sometimes in the winery
there is a need to improvise with flavours – it’s similar with cooking.”
Kim tends to experiment more while cooking than Erica and he enjoys
traditional foods such as roasts. His favourite is a ground coffee-rubbed
beef fillet that he cooks whole in a covered barbecue.
“So what goes with what?” I asked Erica.
“Our Bone Dry Riesling is one of the best and it is perfect with Japanese
sushi and sashimi especially when served with pink pickled ginger. I’m a
great fan of Japanese cuisine. I love their pancakes which are a perfect
match for our Pinot Gris. Anything with a basic lemon-grass flavour will
marry well with our Sauvignon Blanc which is a more constrained sav
compared with many from the Awatere.”
The Crawford’s Pinot Noir grows on a small pocket of land in Central
Otago, near Bendigo, a perfect pinot noir location. “The wine is rich,
dark red with savoury mushroom notes. It’s equally good with my ‘go-to’
lamb curry and Kim’s ground coffee-rubbed beef.”
Loveblock wines are available online and from selected wine shops.
Erica often garnishes her curry
with onions fried in oil and a knob
of butter until they are golden.
Masala: 1⁄2 cup raw cashew nuts
3 cloves garlic, roughly chopped
2 tablespoons chopped root ginger
1 teaspoon each: ground cumin
coriander, garam masala, turmeric,
1 tablespoon tomato paste
2 large vine tomatoes, roughly
Lamb: 3 tablespoons vegetable oil
3 onions, sliced
1 teaspoon sea salt
1kg lamb shoulder chops
3 whole cardamom pods
1 cinnamon stick
11⁄4 cups water
1⁄2 cup cream
extra sea salt
Masala: Place all the ingredients
in a food processor and blend to a
Lamb: Heat the oil in a large
casserole and cook the onions
seasoned with the salt for 8
minutes or until tender and
golden. Add the masala paste and
cook for a further 4 minutes, until
fragrant, stirring frequently.
Cut each lamb chop into two long
pieces through the natural join.
Add to the pan, stirring to coat in
the spice paste.
Lightly crush the cardamom pods
to open and add to the lamb,
together with the remaining
Season with sea salt, mix well,
cover and cook over a very
low heat for 1 hour, stirring
Uncover and simmer for a
further 20-25 minutes – stirring
occasionally to prevent sticking
– u ntil the lamb is very tender
and the sauce is reduced. Can be
garnished with coriander leaves.
Erica’s go-to lamb curry
Erica’s go-to lamb curry
4 cups (250g) very thinly sliced
1 each: medium carrot, courgette,
4 spring onions, diced
200g diced cooked meat, poultry,
seafood or bacon, optional
2 large eggs
1⁄2 cup each: cold water, plain flour
1⁄2 teaspoon salt
2 tablespoons canola oil
Sauce: 2 tablespoons mayonnaise
1 tablespoon each: ketchup,
Worcestershire sauce, prepared
Place the vegetables and meat (if
using) in a large bowl. Mix well.
Whisk the eggs and cold water
together in a bowl. Add the flour
and salt. Whisk until smooth. Pour
over the vegetables. Stir until well
Divide the oil between two 23cm
frying pans. Heat on medium, until
shimmering. Divide the vegetable
mixture between the two pans
making two 21-23cm pancakes.
Pile the mixture high then flatten
out the top. Reduce the heat to
low. Cover and steam for about 15
Check under the pancakes to see
if they are brown. If brown, flip
the pancakes over. Press down to
compress the vegetables. Cook,
uncovered, until the second side
is browned and the centre cooked.
Combine the sauce ingredients.
Transfer the okonomiyaki to plates
and drizzle with the sauce.
1⁄2 small avocado, peeled, stoned
4-5 tablespoons pink pickled
ginger, drained and slivered
2-3 teaspoons prepared wasabi
8 lemon wedges
Dipping Sauce: 1⁄2 cup light soy
2 tablespoons lemon juice
If the oysters are in their shells
ensure they are detached before
Place the oysters in their shells
or in Chinese or traditional soup
spoons. Place on four serving
plates. Top with a little avocado
and the ginger. Form the wasabi
into balls and place on the side
together with the lemon wedges.
Combine the ingredients for the
dipping sauce and place in small
containers on the serving plates.
The wasabi can be mixed into the
dipping sauce, if preferred.
Perfect served with Loveblock
Bone Dry Riesling.
Serves 4 as a starter.
Oysters with pink pickled ginger
1⁄4 cup very finely ground espresso
2 tablespoons each: freshly ground
rock salt, black pepper, dark brown
6 cloves garlic, finely chopped
1 tablespoon grated root ginger
500g grilling beef, cut into 2.5cm
spray cooking oil
Combine all the
ingredients in a
bowl, except the
beef and oil.
Rub into the beef
refrigerate for at
least 3 hours.
Preheat a grill.
cubes of beef on
Grill for about 3-4
minutes each side,
or until cooked to
Coffee-rubbed beef kebabs
Japanese pancakes. Instead of making 2 large pancakes you could make smaller ones and serve 2-3 per
Here’s my favourite coffee rub for grills but it could also be used to rub
over a roast of beef before cooking.
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areas all year round
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