Foodstyle Magazine - Summer 2015

  Summer 2015- In this Issue Lamb and aubergine , Annabelle's summer salmonHough croquettes, Organic wines – reaping what you sow.

Lamb and aubergine 

Our version of classic Mediterranean flavours, combing the sweetness of roasted egg plant with prime lamb loin, marinated feta cheese, and a big dose of mint.


Most eggplant/lamb dishes you see on the Web look like a dog's breakfast in terms of presentation. Not this one. Just take care to co-ordinate the preparation and cooking of the separate recipe ingredients, so it all comes together hot on the serving plate. 



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Annabelle's summer salmon

Annabelle White, very clever and witty Kiwi culinary icon, inspired us with this idea of a timbale of fresh salmon floated in tomato soup. 

It is a bit fussy – but then our recipes are as much about 'training' as cuisine, because we don't do 'easy'. You can prepare most of this recipe in advance and keep refrigerated until ready to put together and serve.

You need 200 grams of salmon for each serving (a nice fat middle section), make sure there's no pin bones left, and cut the skin off. Place in a zip plastic bag with a sousing mixture made up of two parts sugar to one part salt and a slug of vodka (or gin). Leave in fridge for at least 12 hours and turn bag over at least once.



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Hough croquettes

If you are fussy about making a mess in your kitchen then this recipe is not for you. Any recipe that deals with egg washes and bread crumbs will end up messy. Nor is this a 15 minute meal. It is labour intensive, but can be made in stages.


The meat
There are many names for the part of the pork leg just above the trotter – hock, shank, knuckle and hough (Scottish), and there are numerous national recipes for this inexpensive cut of meat.

This is quite a large pork cut, and usually roasted to take advantage of the skin/crackle. However, for this croquette recipe we 'slow-cook' the hough in a beer flavoured stock with vegetables, until the meat falls off the bone (at least eight hours).



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Organic wines – reaping what you sow 

You might think of 'organic' wine as something of a 21st health conscious trend, yet it is simply a return to the way grapes used to be cultivated, and with a lot more advantages for wine lovers than just health considerations. By Alan Titchall.

Sir George Fistonich, founder and owner of Villa Maria, tells a prophetic story 

"About 35 year ago we used to get grapes from a [leased] vineyard we had in Te Kauwhata that was managed by a farmer who was very particular, neat and tidy."



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