Home' Advocate Communications : Fiordland Advocate 24 March 2011 Contents WHAT'S COOKING
Page 12 | 24 March, 2011
500g skinned and
boned white fish or
2 egg whites
2 kaffir lime
1 tablespoon each:
3 tablespoons chopped coriander
1-2 tablespoons canola oil
Wasabi Sauce: ¼ cup lime juice
1 tablespoon each: light soy sauce,
1 teaspoon each: wasabi paste,
Chop the fish into small (5mm)
Combine with the egg whites,
wasabi paste, lime leaves,
cornflour, ginger and coriander.
Form into 8 cakes. Use about 2
good tablespoons for each cake.
Heat the oil in a non-stick frying
pan. Pan-fry the fish cakes in
batches, about 1 minute each
side, until cooked and golden.
Drain on paper towels.
Place in a 100°C oven to keep
warm until all the cakes are
cooked. (They can also be
reheated for a few seconds in the
Whisk the ingredients for the
wasabi sauce together and serve
in small bowls or dishes on the
side. Serve as a starter or light
Wasabi fish cakes
2 tablespoons rice bran oil
4 chicken legs
½ cup each: dry white wine, water
1 teaspoon each: chopped
1 bay leaf
freshly ground salt and black
pepper to taste
2 egg yolks
2 tablespoons each: Dijon-style
mustard, sour cream
pinch cayenne pepper
Heat the oil in a
Add the chicken
legs one at a time
and brown well on
all sides. Add the
wine, water and
to the boil. Cover
and simmer on
low heat for about 45 minutes or
Remove the portions to a serving
dish and keep warm.
Strain the stock. Boil until reduced
to about ¾ cup. Beat a little of
the liquid into the egg yolks then
stir back into the saucepan. Blend
Add the mustard, sour cream and
cayenne. Heat, stirring briskly, but
do not boil. Pour over the chicken
and serve. Serves 4.
125g hot red chillies
10 cloves garlic, peeled
2 teaspoons each: salt, cracked
1 teaspoon ground cardamom
½ cup coarsely chopped coriander
leaves and stems
4 tablespoons olive oil
Place the chillies in a bowl and
cover with boiling water. Soak for
30 minutes. Drain, reserving the
water. Remove the stems from the
chillies. With the back of a knife,
scrape out the seeds and discard.
Place all the ingredients in a
blender or small food processor
and mix to a thick paste, adding a
little of the water used for soaking
Refrigerate in an airtight container
for up to a week. For better
keeping, pour a little extra oil on
top. Excellent served with meat or
used in cooking.
Makes about ¾ cup.
Wear rubber gloves during preparation --- or wash your hands well after.
Failure to do so can result in painful burning of the eyes or skin.
1½ cups plain flour
½ cup dark cocoa powder
¼ teaspoon salt
½ teaspoon each: ground
cinnamon, finely ground black
¾ cup sugar
1½ teaspoons vanilla paste
extra finely ground black
Sift the flour, cocoa powder, salt
and cinnamon into a bowl. Stir in
the black pepper.
Beat the butter and sugar, until
creamy. Add the egg and vanilla
and mix well. Stir in the flour
mixture until just combined.
Roll the dough into a log, about
5cm-wide. Wrap in waxed paper
and chill until very firm.
Preheat the oven to 180°C. Line a
baking tray with baking paper.
Cut the log into 5mm rounds and
place on the tray. Sprinkle each
cookie with a few grains of the
extra black pepper.
Bake for about 12 minutes. Cool
the cookies on a wire rack.
Makes about 34.
Black pepper cookies
I finely ground the peppercorns using a pestle and mortar.
Wasabi --- the Japanese version
of horseradish --- comes from the
root of an Asian plant. It is sold
as a green powder or paste in
most supermarkets and has a
sharp, pungent, fiery flavour that
dissipates within a few seconds in
your mouth. It is a favourite with
lovers of sushi and sashimi.
However, wasabi is also excellent
in mayonnaise, dipping sauces
and mashed potato and can be
used as a substitute for mustard
in many recipes. Wasabi is now
being commercially grown in
Hawke's Bay and Canterbury.
Since the middle ages, France
has been the centre of mustard
Dijon is especially famous for
mustard as in 1634 the city was
granted exclusive production
rights. Today, at least half the
world's mustard is still made here
although other countries also
produce this essential condiment.
Mustard is based on seeds
from three different plants of
the Cruciferae family. One has
white seeds that produce yellow
mustard and the others have
brown and black seeds. The
pungency of mustard is caused by
an essence that is formed by the
action of water on the pulverised
black and brown seeds.
White mustard seeds are a strong
preservative which is why they are
often included in pickles.
Black, white and green
peppercorns are the world's
most popular spice. They grow in
grapelike clusters on a climbing
vine native to India and Indonesia.
Because it stimulates gastric
juices, pepper delivers a digestive
bonus as well. Green peppercorns
are picked early and stored in
brine. Black peppercorns are
picked when the berries are
not quite ripe, then dried until
they shrivel and the skin turns
dark brown to black. White
peppercorns are picked ripe, then
It is the capsaicin in the seeds
and membranes of chillies
that provide their fiery nature.
Capsaicin has been identified
as an anticoagulant that could
possibly aid in preventing a heart
attack or stroke. And the hot,
stimulating properties make it
useful in eliminating headaches
and assisting blood circulation.
Extensive research done on the
more than 200 chillies available
indicates they have potential as
the cure-all or preventative for
most common illnesses.
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