Home' Advocate Communications : Fiordland Advocate 11 March 2010 Contents WHAT’S COOKING
Page 12 | 11 March, 2010
Whisk the ingredients for the rice wine vinaigrette and place to one side.
Whisk the egg, chardonnay and water until well mixed.
Gradually whisk in the sifted flours until a thin batter forms.
Heat enough oil for deep-frying in a small, deep saucepan.
Place 12 oysters in their shells on six serving plates.
Sprinkle 6 with a little lemon juice and some flaky sea salt and finely ground black pepper. Top the other six
with a little rice wine vinaigrette and some salmon roe.
Dip the remaining six oysters in the batter. Allow the excess batter to drip off before deep-frying the oysters
briefly, until crisp.
Return to their shells and add to the serving plates. Top with a dollop of aioli.
Delicious served with tiny sandwiches of brown bread, thinly sliced lemon and fresh basil leaves plus a glass
of Pelorus bubbles.
Serves 6 as a starter.
Oysters three ways
Recently, a foodie friend visiting
from San Francisco remarked “You
really are spoilt for choice in this
Who could disagree? Some delights such as oysters, figs and
passionfruit are seasonal and command a good price. There are also
cheaper pleasures. Avocados, for example, always excellent on hot rye
toast, also complement salmon roe, saffron mayonnaise and stone fruit.
At the recent Marlborough Wine and Food Festival, oysters reigned
supreme. Tio Point oysters – grown on ropes in the cold waters of the
Tory Strait – were served up three ways and matched with Cloudy Bay’s
Pelorus Non Vintage sparkling wine. The combo won the Festival’s
Supreme Wine & Food Match.
However, other local foods also were close behind – crayfish, wild
and farmed venison, whitebait, mussels, scallops, clams, blue cod,
strawberries, cheese and chocolate. Heaven!
Passionfruit is popular with most Kiwis and now is the time to enjoy
them at their best. Grown commercially in subtropical areas of the
North Island and in particular the Bay of Plenty, passionfruit are at their
sweetest when the skins are slightly wrinkled. They can be stored in the
refrigerator for up to four weeks. I’m passionate about passionfruit and
always ensure I have cubes of frozen pulp in the deep freeze for use in
desserts and bakes during the winter months.
Haas avocados with their dark green/black crinkly skin are in season at
present together with the Reed variety with their dull green skin. To test
for ripeness, cradle the avocado in the palm of your hand and squeeze
gently. Ripe avocados yield slightly to gentle pressure.
For those watching their waistline avocado can replace butter on bread
– it has the same spreadable qualities but only half the number of
Half an avocado has about 750 kilojoules or 180 calories about the
same as 25 grams of butter or margarine.
Taste the good
Red Wine Syrup: 1⁄2 cup red wine
1⁄4 cup each: water, sugar
1 teaspoon whole cloves
1⁄2 cinnamon stick
Passionfruit Mascarpone: 200g
1⁄2 cup cream
2-3 tablespoons caster sugar
1⁄2 cup fresh passionfruit pulp
To make the syrup, bring all the
ingredients to the boil, stirring,
until the sugar is dissolved.
Simmer until reduced by about a
To prepare the mascarpone, first
ensure the mascarpone is at room
temperature. Beat the cream,
mascarpone and caster sugar,
until well combined. Fold in the
passionfruit pulp. Chill.
Wash the figs and pat dry.
Trim the stalks. Slice the figs in
half from the base to the stalk.
Arrange the figs on serving plates
and drizzle with the wine syrup.
Place scoops of passionfruit
mascarpone beside the figs.
Figs with passionfruit
red wine syrup
Grapefruit Dressing: 1⁄2 cup Ocean
Spray Red Grapefruit fruit drink
2 tablespoons each: white balsamic
vinegar, lemon juice
1 teaspoon sugar
1⁄2 cup canola oil
pinch chilli flakes
salt and pepper to taste
Salad: 2 avocados
freshly ground salt and pepper to
3-4 tablespoons lime-infused rice
bran oil or similar
32 large raw prawns
4 cups mesclun salad leaves
1 large orange, peeled and
segmented (no membranes)
Whisk the ingredients for the
dressing and place to one side.
Halve and stone the avocados.
Leave the skin on.
Season and brush with the
lime-infused oil. Heat a ridged
frying pan or barbecue. Place the
avocados cut-side down on the
pan and cook until dark ridges
appear, about 1 minute.
Turn over and cook for 30
seconds. Place cut-side up on four
Sprinkle with a little Grapefruit
Brush the prawns with the
remaining oil. Cook on the ridged
pan or barbecue for 1-2 minutes
each side. Pile in the centre of the
avocado halves and some around
Toss the mesclun with a little
of the dressing and pile on the
Garnish with the orange
segments. Top the prawns with
Serves 4 as a light meal or starter.
Grilled avocados with prawns & grapefruit
A simple starter based on the Marlborough Wine & Food Festival’s Supreme Wine & Food Match from Vicki
Young, chef/owner of Bon Vivant Catering. Vicki prepares her aioli the traditional way but uses roasted garlic.
Passionfruit mascarpone is also excellent with other fruits and a superb
filling for sponge rolls.
Rice Wine Vinaigrette: 1 teaspoon
grated root ginger
1⁄4 cup rice wine vinegar
1⁄2 teaspoon light soy sauce
3 tablespoons olive oil
2 tablespoons grapeseed oil
Tempura Batter: 1⁄2 small egg
2 tablespoons Cloudy Bay
1⁄4 cup each: ice cold water, tempura
2 tablespoons plain flour
canola oil for frying
Oysters: 18 oysters in the shell
3 tablespoons lemon juice
flaky sea salt and finely ground
black pepper to taste
4 tablespoons each: salmon roe,
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