January 11th, 2010
Pickled lemons
Pickled Lemons
Pickled Lemons are very easy to make and work so well in Moroccan dishes. They can also be used to wake up bean dishes or dips and marry beautifully with smoked salmon. There are a variety of ways to pickle them but this method (you can hardly call it a recipe) is easy and a favourite with me.Choose firm lemons (Meyers tend to be quite soft) Yen Ben, Eureka or Lisbon are best.
I described the method on Newstalk ZB on Saturday where you make a cross cut almost though the lemon leaving the base intact and stuffing with rock salt but if you want to save on salt and jars try cutting them into quarters. Get about 8 lemons and a cup or two of rock salt. Cut as described. In the photo above I did some whole and some quartered and they look fine. Put an inch or so of salt into the bottom of a large sterilized jar, place the cut lemons in a large bowl and rub the salt into them. Pack them into the jar layering well with more salt and some extra juice. Top up with a little boiling water and if you like, float a layer of olive oil on top, though I didn’t for the photographed ones.
Some methods call for a few coriander seeds to be added or cinnamon stick /bay leaf, but it’s the salt that pickles them. Leave them on a windowsill for about a month. Some people store them in the fridge once opened but I haven’t found it necessary.
To use, remove from the jar with a fork (not fingers) to stop contamination. Rinse off the salty liquid, remove the flesh and most of the pith and finely slice or dice skin, as required. Add to couscous with chopped coriander or parsley to liven it up.
Posted by Sue Story // Filed in Recipes
December 30th, 2009
Newstalk ZB Chocolate Mousse
Here is the chocolate Mousse recipe I gave out on Newstalk ZB on Boxing Day.
Newstalk ZB Chocolate Mousse (or frozen chocolate mousse) (Makes enough for at least six good serves or 8 as the frozen one)
This classic recipe adapts well; for example try orange liqueur in it instead of rum.A coffee liqueur would work as well.
Shave some chocolate on top of the cream or even a little crunchy praline for texture.It’s all about balance of flavours and textures. You would think the cream would make it too rich but it helps cut throught the chocolate, as do tart fruits.I remember drizzling Cointreau over one indulgent version many years ago.
175g dark chocolate, chopped (I use the 72% Whittaker’s dark Ghana or Green and Black’s Orange)
4 Tblsp strong black coffee (instant is fine)
1 Tblsp butter
4 eggs separated
1 Tblsp rum or ½ tsp vanilla essence or orange liqueur
3 Tblsp caster sugar
Warm the chocolate with the coffee (I usually heat in the microwave 1 ½ -2 mins on 50% power. It will take less if the coffee is hot). Stir in butter and flavouring. Mix in egg yolks one by one so that it thickens slightly. Let mixture cool till tepid. Whip the egg whites, add sugar and continue whipping for 30 seconds to make a light meringue. Fold into chocolate mix and place in a big bowl (or tiny coffee cups or wine glasses)to chill.Serve with a spoonful of crème fraiche or whipped cream and caramelised oranges or some tart fruit like raspberries to cut the richness. To make the frozen version add 150ml softly whipped cream and freeze.You can also serve the version with the cream added, unfrozen.
To make it dairy free , eliminate the butter (and cream of course).
Posted by Sue Story // Filed in Recipes
November 17th, 2009
Heavenly Hawkes Bay
My asparagus and mushroom entree at Pacifica in Napier. (see below)
The earth moved for me in Hawkes Bay last month and it had nothing to do with meeting Dan Carter in the lift (though it was the same day!) There was actually a small earthquake (my first experience) which I felt because I was on the 6th floor of the Te Pania Scenic Circle. I was there for the NZ Guild of Foodwriters conference (my last as President). The team at Food Hawkes Bay certainly turned it on for us with a selection of tours to choose from that had us all dithering and wishing we could do them all. Oddly enough we all thought our own tours must have been the best, as we compared notes.
Despite having been to the area numerous times, it is such a dynamic place that there is always something new happening. Who knew we had a snail farm there?
Maggie Beer from South Australia was our guest writer in residence and she impressed everyone with her approachable,modest brilliance!
My personal highlights (aside from meeting Dan!) were many and varied, from the tour of the Opera House and the visit to Glen Aros lodge through to the lunch at Te Awa, tasting my first Kiwi snail, discovering the caring environment of Hohepa www.hohepa.com
and hanging out with all the conference attendees.I think I will have to post separate blogs for each one at this rate.
This was the entree of Crayfish Ravioli with a pea puree and salmon at Te Awa www.teawa.com
where we also tasted the Reserve Chadonnay 2007 which just won a gold at the Air New Zealand wine awards.
As well as all the conference activities, I managed to get to Pacifica which is a restaurant on Marine Parade, an area not known for its classy food.My meal was definitely classy though some of the food writers I was with that night were a bit underwhelmed with their choices. Guess I got lucky.
More on Hawkes Bay very soon.
Posted by Sue Story // Filed in Gourmet travel
September 4th, 2009
Weekend treat
Apple Pancakes with grilled bacon and apple syrup
This is a breakfast treat I devised when a generous friend gave me heaps of Golden Delicious apples a while ago.I have become very fond of it lately as a weekend treat. The organic apple syrup is great but non-organic versions are cheaper if price is an issue. The pork and apple match is well known.I love Freedom Farms Streaky bacon for this .
4 apples
1 Tablsp. butter
2 Tablsp.apple syrup
Pancakes
1 1/4 cups plain flour
1 Tablsp. baking powder
2 Tablsp. sugar
1/2 tsp salt
1 cup milk or 1/2 milk 1/2 yoghourt
2 Tablsp. vegetable oil
1 tsp vanilla extract
1 Tablsp. butter
To garnish , grilled bacon ,more apple syrup and optional yoghourt.
Peel,core and thinly slice apples. Heat butter in a frying pan and add the apples.Cook until they start to colour then add apple syrup to aid that process. When tender and golden, set aside and keep warm.
Sift dry ingredients into a bowl and mix wet ingredients in another.Combine the two mixtures carefully. Dont overmix. Rest the batter for 10 mins or so.
Heat a large non-stick frying pan and add the second tablespoon of butter then fry spoonfuls of batter to make 12 pancakes of 8-10cm size. Add more butter for each batch if you like.When they start to bubble on top and brown around the edges, turn over and finish cooking.Grill the bacon and serve pancakes with the apples in a stack, with more apple syrup and a dollop of yoghourt if you fancy it. Serves 4.
Posted by Sue Story // Filed in Recipes, Uncategorized
July 22nd, 2009
A side trip to Vancouver
Isn’t it funny how, when something happens that you think is a problem, suddenly turns out to be a great bonus!This happened on my way to Chicago in June when the flight from LA to Chicago was cancelled and the only way a standby passenger could get there was via Vancouver! I have never been so unprepared to visit somewhere. Normally I do lots of homework before I go to a new city but this was a true adventure.
What to do with 7 hours in a strange city? Well it was nearly dinner time so I sought out a fish restaurant. I won’t bore you with the details of why I chose Joe Fortes Seafood and Chop house but lets say it was serendipity at work again.
My waitress Cole set the tone for the evening with her knowledge and understanding of the various fish choices and the wine to go with that. I discovered Joe Fortes follows the Ocean-wise programme which promotes the use of safe (as opposed to overfished) fish choices so I tried Sablefish (a black cod I understand)served blackened with a side of squeaky fresh asparagus and rice. She brought me a taste of a Canadian Gewurztraminer which I agreed was just right so I had that with my meal and then had a lemon tart and a short black before hopping back on the airport bus for my 11pm flight to Chicago!
I had a chance to get a feel for the city and it certainly piqued my interest in returning. It may just become my new route to Chicago each year.I have been told it has the feel of Auckland and there is an element of that and it certainly felt very safe for a woman on her own so next time at Joes I will look at the huge range of oysters and compare them to the Bluff variety. see the link to the restaurant on the links column.
Posted by Sue Story // Filed in Gourmet travel, Uncategorized
July 13th, 2009
USA 2009
Long Island in the State of New York has long held a fascination for me but without a car it seemed too difficult to get to.However this time I managed to get there thanks to my US resident Kiwi-born friend who offered to drive down from Boston to help me achieve this.We drove through from La Guardia airport and within a short time we were at Pinder Winery which has been operating for 30 years! I bet most people didn’t even know they grew vines up here.We tasted an interesting selection, from a “quincey-flavoured” Viognier to a very nice Mythology 2008 which was a Bordeaux blend but they had something for everyone there and Terri was a knowlegable host.She even guided us to a great inn with a restaurant which had an interesting name, the Jedediah Hawkins Inn.
Recently restored from a near-ruin this was a beautiful spot (see photo) for dinner of the more formal kind. www.jedediahhawkinsinn.com We were treated to a look at the accommodation including the Belvedere Suite but every room was individually decorated and rather gorgeous.At dinner I particularly enjoyed the fresh foie-gras from Upstate New York served with a tiny blue cheese souffle , seared artichoke hearts and a drizzle of a sweet-tart glaze.
The following day we explored the Hamptons, very smart towns indeed especially Southampton and Bridgehampton. I later found out where the Barefoot Contessa, cook, Ina Garten lived but the huge mansions all around the area were certainly impressive. They must need a team of gardeners working fulltime to maintain the enormous hedges and immaculate lawns. Some places only had that much visible to protect their privacy!This area has a feel of Cape Cod about it and makes a nice escape from the city of New York for those lucky enough to own a property there.
Posted by Sue Story // Filed in Gourmet travel
June 6th, 2009
Magical Queenstown
Dont you love it when a place you haven’t been to for many years turns out to be even better than you remember it?In 1982 I had been to Queenstown and Arrowtown briefly while touring with the musical “Evita” so when friends suggested I come down in the autumn to catch the fabulous colours, there was no hesitation.Even though I knew the stone fruit and cherries would not be in season and the Cromwell Farmers Market was over at Easter, lets face it, grapes had well and truly imprinted themselves on the landscape and what was bad about that!
Flying into Queenstown was almost like a natural version of the old Hong Kong airport with mountains replacing the high-rise buildings.Spectacular! The wind must have been blowing the right way as we swept up the Frankton arm of Lake Wakatipu giving us a grandstand view of the area(planes often land from the north).Stepping out of the terminal, all I could say was WOW as the Remarkables towered above me and my eyes were drawn magnetically to these dramatic hills. Last time they had some snow on them I remembered in a flashback.My friends had given me a whistle-stop tour of the area around the back of Queenstown and Arrowtown and all the way up to Cromwell so the following day I went back to the spots that I had picked out as photo opportunities and good food spots.On a perfect autumn day there is no better way to spend the day than tootling around at leisure, photographing the stunning scenery, sampling the produce of the region and visiting local artists.
I had lunch at Gibbston Valley Winery that day after doing their wine tour and smelling the aroma of crushed grapes (vintage time here)The day was warm enough to sit in the courtyard and I enjoyed a Duck Rillette with muscatels, pickled vegetables and toasted Turkish bread followed by a Valhrona Manjari chocolate tart with mandarin sorbet, chunks of brownie, Persian fairy floss and dried chillies! Yes,chillies. They were crunchy and fab with the dark chocolate.
When I travel and stay with friends, I cook dinners for them and finding the wonderfully stocked Mediterranean Market out the back of Queenstown was a bonus. They even had my favourite Rachel Scott Ciabbata but on the Monday , no fish, so a quick trip to the Fresh Fish Co in Arrowtown provided me with the best fat Groper fillets I had ever tasted .I served this grilled with a hint of Moroccan Ras el Hanout spice and a salsa of coriander , semi-dried tomatoes ,lemon rind and olive oil.We were all swooning with delight at the quality of the fish.
The dinner guest that night was the amazing Da’Vella Gore, an artist ,marriage celebrant,and gardener who has created along with her son, a chapel recycled with the timber from an old church on the West Coast,a reception lodge like something out of Lord of the Rings and fabulous garden bordering Lake Hayes in a setting that would bring tears to your eyes.Do check out the website (see links) and dont miss it if you are in the area. 
Posted by Sue Story // Filed in Gourmet travel
March 24th, 2009
South Island Sojourn Part 1
Raupo’s Vegetable Stack.Blenheim.
I have just returned from 10 days away and what an amazing 10 days they were! Having chosen to see NZ, (on my son’s air dollars) instead of going to the Melbourne Wine and Food Festival, I have to say I don’t feel I was shortchanged. I met so many interesting people in so many fields from artists to winemakers and bed and breakfast hosts that I feel extremely stimulated and have taken on board the sign I saw in an Akaroa general store.” We would like everyone to know we are not participating in the recession!”
Undiscovered parts of Christchurch such as Sol Square were revealed to me and there were so many small acts of kindness bestowed on me that I felt very spoiled. Having visited the Foundation Foods’ Factory whose wonderful stocks and glazes I have used for some time, I was loaded up with product and driven to my next two stops as I was on foot that day. After buying some blue cod for dinner then Morbier cheese at Mercato (a bit like Sabato) I was offered a ride back into town by yet another kind store owner. I did have a Wheelie bag but I appreciated the offer and accepted! Had some exceptionally good homemade crumpets with a finger lickin’ lime and ginger syrup at the Crumpet Club in Durham St. That is one idea worth recipe testing!
Next stop, Governor’s Bay with a pit stop at the Lyttleton Farmers Market to stock up on supplies for a few days of cooking for my sister who is Line Producer on a new TV drama series being filmed on Banks Peninsula.I found a new variety of potato like Agria , fluffy mashing type. Unfortunately I cant remember it but it was a Maori name which I will try and find out soon. The venison rack we bought was expensive but we were feeding the producer so we lashed out! The produce is really good at the Lyttleton Market (there is no supermarket there but an excellent food store called Ground Culinary Centre at 44 London St which stocks a number of things sold at the market plus Rachel Scott bread). In fact Lyttleton seems to be almost all cafes and not much else.
I had some research to do for an article and so headed over to Akaroa .I called in to see Bruce and Carol Hyland at Maison de la Mer, a gorgeous B and B www.maisondelamer.co.nzI was enjoying myself so much I forgot to take any pictures but the website has plenty.Had a glass of wine at a cafe on the water’s edge called Truby’s (as it used to be the Plunket rooms) and did take a photo of that. I had been introduced to the owners of No 83 (another B and B ) by my sister and spent a very happy evening there in their company. They have some splendid sculpture in the garden and a bush fringed property just up the hill from town.
My return to Governor’s Bay was hair raising to say the least as my sister telephoned to ask if I could take some items to the production location in remote Okain’s Bay. Now I’m not that fond of high winding roads, particularly with sheer drops, no matter how good the view is, as I’m usually too scared to notice. Let’s just say this was a mission and a half to get down there. I hugged the centre line (yes, there was one of those, amazingly!) in fact crossed it a few times on the really scary bits and no cars came up the other way, thank heavens. Got a fright when A HUGE truck appeared just as I got to the bottom of the hill!By the time I got to Blenheim I was buzzing so when my hosts Toni and Terry Gillan told me the social calendar for the next few days I was ready to go! Five days of meeting new people, dinner parties and the like kept me humming. I put on a dinner for Toni and Terry. We had whitebait fritters where all I had to do to find whitebait was stroll across the road to the little market and pick some up from a stall . Delia Smith’s tomato-stuffed capsicums were the first course, Duck Breast with cherries, mushroom risotto cakes and beans followed and we finished with nectarines topped with a macaroon mixture and baked served with a passionfruit flavoured mascarpone and creme fraiche combo.
Raupo is one of the new cafes in Blenheim and Toni and I had coffee there after our walks! Jan Bilton and I had lunch there too and the photo above was my selection. It was topped with bacon but could be a good vegetarian option without bacon. I really enjoyed it .
I must mention a wonderful garden I visited with Toni and Terry. They told me we were going to Domaine Georg Michel’s for dinner and it didn’t hit me till we drove up the drive that this was a “garden” to visit. In fact when I spotted the Monet inspired bridge and the river running through the property I realised I had seen it on television many years ago. I hadn’t brought my camera, as one doesn’t normally do so when going for dinner.Needless to say I growled at my hosts (nicely) for not warning me about just where we were going that evening.Do visit the website www.hortensiahouse.com and then the garden when in the area, as it is worth it, particularly if you like hydrangeas.
As I was doing some work on an article about breakfast trends in B and B’s, Toni introduced me to two delightful couples who owned Brookhurst and The Peppertree. Brookhurst is a newish house but has a luxurious feel to it and charming hosts Brian and Helen understand how to spoil their guests. Peppertree is very old ( see below).Werner and Heidi Pluss, originally from Switzerland, live on this 10 acre block with fruit trees, miniature cattle, sheep, olives and grape vines. They use much of the produce in preserves which are served at breakfast and even make their own wine. 
I had missed the cherry season but Blenheim is a lovely place to visit anytime particularly if you love food and wine.My next trip is to see the Autumn colours in Queenstown in April.
Posted by Sue Story // Filed in Gourmet travel, Uncategorized
January 31st, 2009
Dukkah-crusted pumpkin
This idea came from an experience in Adelaide as part of Tasting Australia. Quantities are loose as it can be cooked for 2 or twenty! You will obviously need more egg and Dukkah as well as more oil. One egg will do enough for 4-6 serves.Dip one side of evenly shaped pieces of peeled pumpkin into a beaten egg then Dukkah and place Dukkah- side up on a shallow roasting tray lined with baking paper. Drizzle over about 1/3 cup olive oil and roast till golden brown 180c fan for about 25-30 mins. Save the oil for a dressing mixed with a spoonful of red wine or sherry vinegar. Serve with diced feta (I like Chevre Salade from Puhoi or try their gorgeous fresh goat’s cheese), roasted red peppers and a pile of spinach leaves dressed with the oil /vinegar combo. Season to taste. Also nice as a main course with a piece of roasted chicken on top and blanched beans underneath.
Posted by Sue Story // Filed in Recipes
January 5th, 2009
Mascarpone trifle with real strawberry jelly
This Photo is of an upside down version of the trifle recipe. Lovely for an elegant dinner.
This has sliced Nectarines in it as well.
Serves 6 -8
Strawberry jelly (see separate recipe)
8 or more sponge fingers (Savoiardi Biscuits)
Orange Juice and lemon liqueur for dipping or just use Limoncello for a powerful kick.
(About ¼ cup liqueur and ½ cup orange juice)
2 eggs
½ cup sugar
3 tbsp Limoncello or an orange liqueur
Juice of one lime or one small orange
2 gelatine leaves or 1 tsp gelatine softened in a little water and heated to dissolve
250 g Mascarpone
Garnish of toasted flaked almonds or other nuts
Make the jelly first. (You can make ½ the amount of juice as jelly then use the rest as syrup if you like). Place into a large bowl glass bowl or individual ones and chill to set several hours.
To make mousse topping
Beat eggs and sugar in a bowl then place over a pot of simmering water and beat until warm and thick. Beat until cold.
Soften gelatine leaves in cold water then drain and zap for 20 sec in microwave.
Add to mousse with lime juice and Limoncello. Cool mixture stirring occasionally.
Stir the Mascarpone and gradually add the mousse mix to it.
Assembly
Place the sponge fingers, which should be dipped in the liqueur and orange juice mixture on top of the set jelly and top with mousse. Garnish with fruit, strawberry syrup and flaked toasted almonds when set. Alternatively use cocktail glasses for an individual serve.In the photo I put the jelly on last.
Sometimes I use the Monin Syrups as a garnish
Fresh Strawberry Jelly
This can be made with powdered gelatine but the texture will not be as fine. Do try it with the leaf gelatine at least once. For the quantity of powdered gelatine see below. Cointreau could be left out if children are eating it but it will change the flavour. Serves 4-6
1 kg ripe strawberries, hulled and sliced
Juice of 1 lemon
3 tablespoons Cointreau
55g (1/4 cup) caster sugar
4 gelatine leaves
Place the sliced strawberries in a 2-litre microwave jug and cover with plastic wrap. Microwave for about 10 mins or until the berries have released all their juice. They will look pale and pulpy. Watch for boil-overs. You could cook it on medium power to prevent this but it will take longer. Suspend a jelly bag or muslin cloth over a bowl and tip in the mixture. Either tie it to a laundry tap and leave to drip or place in a sieve over a bowl. When it has finished dripping discard the pulp and measure the liquid. Add the lemon juice, Cointreau and enough water to make 550ml.
Place the leaves of gelatine to soak in a bowl of cold water. While this softens, gently warm the juice in a pot or the microwave, add the sugar and stir to dissolve then lift out and squeeze the gelatine leaves and add to the warm liquid. Don’t let the gelatine boil. Stir well.
Rinse out a jelly mould and pour in the strawberry liquid and chill till set. Individual molds or wine glasses can be used or use it in a trifle.
You will never use a packet jelly again.
Tip. Freeze the juice for use when the season is over or before Christmas then thaw and continue as per recipe. Summer revisited!
Leaf gelatine is available in good delicatessens. If you can’t get it use 2-3 metric teaspoons powdered gelatine softened in a little cold water and gently heated in a cup over hot water or however you normally use it.
Posted by Sue Story // Filed in Recipes