27 January 2012
STAR ANISE MARINATED BEEF
- 1kg flank or skirt steak (well trimmed of fat and sinew)
- 2 tablespoons olive oil
- 2 cups water
- ½ cup soy sauce
- ½ cup Shaoxing wine (Chinese rice wine)
- 2 tablespoons sugar
- 2 whole star anise
- 1 cinnamon stick
- strip of orange rind
- 2 slices fresh ginger
- 1 small onion, sliced
Cut the meat into two strips lengthwise. Heat the oil to very hot in a frying pan and brown the strips on all sides. Drain on a paper towel.
Bring all the remaining ingredients to a simmer in a deep wide saucepan. Add the browned beef strips and simmer very slowly over a low heat for 90 minutes, until the beef is very tender. Leave to cool in the liquid. Refrigerate until needed.
To serve, take the cold meat from the broth, and slice across the grain into neat slices. Arrange the meat on a serving platter alongside the salad (recipe below) and pour some of the salad dressing over the meat to keep it moist.
Serves 6.
Wine match: A summer rosé.
FENNEL, BEAN AND SNOWPEA SALAD.
- 2 bulbs fennel
- 300g beans, trimmed
- 300g snowpeas
- 2 cups light vegetable stock
- 2 spring onions, finely sliced
- 1 small piece of fresh ginger, finely chopped
- 1 tbsp soy sauce
- 1 orange, grated rind and juice
- 2 tablespoons sesame oil
- 4 tablespoons olive oil
Trim and slice the fennel bulbs thinly. Bring the stock to a simmer and add the fennel to simmer for 5 minutes. Add the beans and snowpeas and continue to simmer for 2 minutes so they remain a little crisp. Drain well.
Make a dressing by whisking together the spring onions, garlic, ginger, soy sauce, orange rind and juice, sesame oil and olive oil.
To serve: Pile the fennel or celery onto a serving plate, and sprinkle over half the dressing. Serves 8.
Pic by ELizabeth Clarkson
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20 December 2011
- 4kg cooked half ham on the bone
- 2 tbsps mustard powder
- 6 tbsps brown sugar
- 1 tbsp ground cardamom
- Whole cloves for decoration
- 300ml bottle dark beer or stout ale
Pre-heat the oven to 160°C.
Remove and discard the skin from the ham very carefully. This is best done by pushing your fingers underneath the skin and gently lifting it. If you tug on it the fat will pull away with the skin and you want a nice coating of fat to keep the ham moist and full of flavour.
Score the surface of the fat into an even pattern of diamonds and decorate with whole cloves. Place the ham in a large baking dish, and pour over the beer. Cook in the oven for an hour, basting frequently.
Meanwhile in a small bowl, mix the mustard, brown sugar and ground cardamom well together. After the ham has been in the oven for an hour, remove it and turn the oven heat up to 200°C. Spread the mustard mixture evenly over the surface of the ham and return it to the hot oven. Bake for 15 minutes or until the glaze has browned evenly over the ham. Remove and place on a ham stand, and carve as needed.
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20 December 2011
- 500g small tender green beans
- 1 Lebanese cucumber
- 8 baby radishes
- 300g ham, cut into 5cm strips
- 1 tablespoon grainy mustard
- 6 small gherkins, finely chopped
- 120mls crème fraiche
- 1 lemon, juice only
- Salt and freshly ground pepper to taste
- 2-3 tbsps finely chopped parsley
Blanch the beans in salted boiling water for about three minutes until tender but still a little crisp, and then refresh in cold water. Pat beans dry with kitchen paper.
Cut the cucumber into very thin rounds with a mandolin or a very sharp knife. Slice the radish length wise into match sticks. Slice the ham and then cut again into thin strips.
To make the dressing, mix the mustard and chopped gherkins together in a small bow. Add the crème fraiche, lemon juice and salt and pepper to taste.
Put the beans, cucumber, radish and ham in a shallow serving bowl, and toss the dressing through to coat. Scatter over the parsley and serve with fresh bread. Serves 6.
Wine match: sauvignon blanc
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13 December 2011
Fabulous beef and salmon recipes: that's my choice this year for a perfect summer Christmas Day.
GRILLED SPICY SALMON
* 1 side of fresh salmon (about 1.5kg)
* 2 cloves garlic, chopped
* 2 small shallots, chopped
* 2 stems lemongrass, chopped
* 1 fresh red chilli, seeded and chopped
* 1 tbsp turmeric powder
* ½ tsp salt
* 1 tbsp fish sauce (nuoc mam)
* 2 tsps sesame oil
* ½ cup coriander leaves, chopped
* 4 tablespoons crushed roasted peanuts
Remove the pin bones from the salmon with a tweezer (they run down the upper half of the fish, and can be felt by running your thumb lightly over the middle of the salmon. Set the salmon aside while you make the marinade.
Pound the garlic, shallot, lemongrass, chilli, turmeric, and salt with the fish sauce and sesame oil with a mortar and pestle or in a food processor to form a paste. With the salmon skin side down, spread this over the surface and leave for an hour or so for the flavours to infuse.
Preheat the grill until very hot then place the salmon under until cooked through and the surface is golden.
Garnish with coriander leaves and peanuts, and serve on a large platter with a green salad.
Serves 12 or more
Wine match; riesling
ROASTED STUFFED SCOTCH FILLET OF BEEF
* 2kg piece of Scotch fillet
* 1 roasted red pepper, cut into strips
* 6 anchovies (or 2 tbsps anchovy paste)
* 12 thin slices bacon
Pre heat the oven to 200°C.
Cut down halfway down into the length of the scotch fillet and stuff the centre with red peppers and anchovies. Push the meat together again and wrap the entire length with the bacon slices.
Place the meat in the oven and roast for 55 minutes to an hour, depending on how thick your meat is. (If cooking on the barbecue, pre-heat the barbecue, and turn off one of the burners and cook the meat so it is positioned over the extinguished burner with the hood closed. That way it will cook gently and not flare up or burn.) Remove from the oven and allow to rest, covered, for 20 minutes so the juices are re-absorbed, before carving into neat slices.
Serves 12 or more.
Wine match; pinot noir
ALL CHRISTMAS RECIPE PHOTOS BY ELIZABETH CLARKSON AND STYLED BY KATE ARBUTHNOT; MORE RECIPES BELOW
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13 December 2011
RED CHRISTMAS SALAD
* 3 red peppers, de-seeded, stalks and membranes removed and cut into wedges
* 3 small red onions, peeled and cut into wedges
* 4 medium beetroot
* 20 baby carrots, peeled
* 2 large acid free tomatoes
* Small punnet cherry tomatoes
For the dressing:
Juice of 1 orange,
2 tbsps sherry vinegar,
1 tablespoon runny honey,
5 tbsps olive oil,
salt and freshly ground black pepper,
A handful fresh basil leaves for garnish
Heat the oven to 180ºC and roast the pepper and onion wedges until soft and mellow (about 25 minutes.) Keep aside
To prepare the beetroot, boil in water for about 40 minutes until tender, cool and remove the skins. Cut into rough chunks.
To prepare the carrots, cook in salted water with a pinch of sugar for about 10 minutes, until soft but not mushy. Keep aside.
Wash the tomatoes well and cut into neat chunks.
Shake the dressing ingredients together in a small screw top jar so they are well mixed.
Place the vegetables on a large white platter, and drizzle over the dressing. Garnish with a few torn basil leaves and serve at room temperature. Serves 10-12.
GREEN CHRISTMAS SALAD
* 500g beans
* 1 kg frozen peas
* 500g asparagus
* Baby courgettes
* 1 cup Italian parsley leaves
* 4 tbsps extra virgin olive oil
* 100g fresh white cheese (a crumbly feta, or I used Whangaripo Buffalo Fresca)
Trim the beans and cook in boiling salted water for 2-3 minutes, so they are tender but retain their bright green colour. Refresh under cold water and drain well.
Bring another pan of salted water to the boil and cook the peas for 2 minutes. Drain and keep aside.
Trim the asparagus and cook in boiling salted water for 3 minutes, so they are tender but retain their bright green colour. Refresh under cold water and drain well.
Trim the courgettes and cut in half lengthwise. Brush with a little olive oil and fry gently in a pan or on a grill until the surface is golden and they are tender.
To assemble the salad, toss all the vegetables and parsley leaves together on a large serving plate or bowl, and drizzle over the olive oil. Top with the crumbled cheese and grind black pepper over everything. Serves 12.
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13 December 2011
- 1 medium cooked crayfish
- 400g fresh scallops
- 1 kg small mussels, scrubbed
- 500g prawns
- 1 large bunch watercress, picked over and stalks removed
- 1 buttercrunch lettuce
For the vinaigrette:
- 2 lemons juice and zest
- 1/2 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- Plenty of salt and freshly ground black pepper
Small bunch of chervil
To prepare the seafood: Pull the tail from the crayfish body by twisting it, and remove the meat from the shell and legs. Cut into neat chunks or slices. Put this meat aside. Keep the head and shell for another use such as a crayfish stock for risotto.
Season the scallops with salt and pepper and sear in a little heated olive oil in a heavy pan so that the meat just sets.
Heat about a cup of water in a deep saucepan and add the mussels. Simmer until the mussels open. Reserve the juices in a bowl. Open the mussels, remove the beard and the dark foot from within each mussel and place immediately in the juices so that the mussels remain plump and juicy. Discard the shells.
Heat a little more olive oil in another frying pan and sauté the prawns for 2-3 minutes until they turn pink and opaque. Keep aside.
When ready to assemble the salad, arrange the washed and dried lettuce leaves on the platter. Very gently toss the crayfish, scallops, and drained mussels together. Place on the platter with the watercress.
Make the vinaigrette, and pour this over. Finally decorate with chervil leaves. Serves 12 as a starter.
Wine match; Champagne
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13 December 2011
CHRISTMAS CHOCOLATE SOUFFLÉ LOG
* 6 eggs
* 2 tbsps cornflour
* 1/3 cup sugar
* Pinch vanilla essence
* 2 tbsps cocoa
For the icing:
* 2 tbsps butter
* 2 tbsps cocoa
* ½ cup icing sugar
* 2 tbsps boiling water
For the filling:
* 3 tbsps raspberry jam
* 300mls whipped cream
* 1 punnet each of strawberries and blueberries
* 3 tbsps toasted almond slivers
Pre-heat the oven to 175°C. Prepare a 24x36 cm baking tray by lining with baking paper.
Separate the egg yolks and sugar into two large bowls. Beat the egg yolks with the sugar and vanilla until light and creamy. Sift the cornflour, cocoa and a pinch of salt together and gently fold into the egg yolk mixture.
Beat the egg whites until stiff and fold carefully into the mixture, ensuring you do not lose any of the volume.
Pour the mixture into the prepared tin. Bake 15 minutes or until the chocolate soufflé is light and firm to the touch.
Turn out while still hot onto a clean tea towel, remove the paper and roll up.
To finish, make the icing by melting the butter in a small pan. Remove from the heat and beat in the cocoa and icing sugar. Add just enough boiling water to make a thick but spreadable icing.
Unroll the chocolate soufflé, and spread the jam over the surface. Spread the cream evenly on that and roll up, placing on a long serving platter.
Spread the hot icing over the roll, and decorate with strawberries and blueberries. Serves 12 with extra berries and icecream.
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4 December 2011
- 3 sheets best quality butter puff pastry, 30cm x 12cm
- 300mls cream, whipped
- 1 punnet strawberries
- ½ cup redcurrant jelly
- ½ cup strawberry jam
If using a block of puff pastry roll it out to size, place on baking sheets and allow to rest for 30 minutes before baking. If the pastry is pre-rolled you will not need to do this. Prick the surface of all the pastry with a fork.
Pre-heat the oven to 200°C. Bake the pastry until golden and crisp (around 15 minutes.) Set aside.
Whip the cream until it becomes it is lightly stiff. Remove the stalk each strawberry, and slice the fruit in half. Place the redcurrant jelly in a small pan, heating gently until it melts.
To assemble the mille feuille, take a very sharp knife and trim the edge from the pastry strips to make it sharp.
Lay the first strip on a serving platter. Spread several tablespoonfuls of jam on this, top with half the cream. Spread the second pastry sheet with more jam, and place gently on top of the first pastry sheet and cream. Add the remaining cream to this and top with the third pastry sheet. Lay the halved strawberries on top and with a pastry brush paint the redcurrant glaze over the strawberries. It doesn’t matter if a little drizzles down.
To serve cut into slices with a very sharp knife. Serves 6.
Wine match: Asti Spumante
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4 December 2011
- 3 punnets strawberries
- 3 tbsps sugar
- ½ cup water
- 1 block sponge cake cut into thin fingers
- 3 tbsps Grand Marnier
- 300mls cream
- 6 egg yolks
- 160g sugar
- 600 mls milk
- 1 vanilla bean
Pick over the berries, keeping about 12 for the top. Place the rest in a saucepan with 3 tablespoons sugar and the water. Slowly bring these strawberries to a gentle simmer and cook for about two minutes.
Place the pieces of sponge in the bottom of a clear glass dessert bowl. Add the Grand Marnier, soaking it into the sponge. Ladle in the strawberries and all their juices.
To make the custard, beat together the egg yolks and sugar until light and thick. Heat the milk with the vanilla bean in a heavy-based saucepan until it almost comes to the boil. Tip the hot milk on to the egg mixture in a bowl and stir well to combine. Rinse the pan that the milk was heated in, return it to the heat and strain the egg, sugar and milk mixture into the pan. Carefully reheat the custard, stirring constantly until the mixture thickens coats the spoon. It’s important not to let this boil as the mixture will curdle. If it even starts to curdle around the edges, remove it immediately from the heat and whisk vigorously until it is smooth again.
When the custard is cool, tip this over the strawberries to form a custard layer.
Finally, whip the cream lightly and cover the top of the custard. Place halved strawberries on top to decorate. Chill before serving.
Serves 8-10
Wine match; demi-sec Champagne
Recipe Lauraine Jacobs Pic by Elizabeth Clarkson
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4 December 2011
Crayfish Burger
To make the mayonnaise:
* 1 whole organic egg
* Zest and juice of ½ lemon
* 1 tsp Dijon mustard
* 1 cup lighter style olive oil
For the rolls;
* 4 soft white bread rolls
* 4 tbsps lemon mayonnaise
* 250g crayfish tail, cooked and shelled
* ¼ iceberg lettuce, sliced
* 2 tbsps chopped parsley
* Salt, pepper and lemon juice to taste
To make the mayonnaise, place the egg, lemon juice and mustard in a food processor. Blend well together and then drizzle the oil in with the motor running. Once the oil in all incorporated the mayonnaise should be thick and unctuous. Season to taste and keep refrigerated. Keeps 2-3 days, well covered.
Spread some mayonnaise over the split bread rolls. Slice the crayfish tail and divide it into four portions.
Toss the parsley through the lettuce, place a portion in each roll, and top with the crayfish slices and a sprinkling of salt, pepper and a squeeze of lemon juice. Serve at once.
Wine match: pinot gris
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