Foodstyle Magazine - Summer 2015
Summer 2015- In this Issue Lamb and aubergine , Annabelle's summer salmon, Hough croquettes, Organic wines – reaping what you sow.
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.
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
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.
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).
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.
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