Home' Waiheke Weekender : 28 June 2012 Contents Waiheke Weekender 9
28 June 2012
The raw ingredients for hearty winter
meals in the cabinet at Steve's Oneroa
Wine columnist Linda Jones matches Steve's wholesome
pie with a lively Argentinian.
Today's dish is, of course, one 'humble pie' of the venison and
Venison chicken terrine
Hot water pastry
500gms plain four
150gms pork lard
1 tsp salt
900gms diced venison
150gms fat (bacon or speck), diced
1 skinless chicken breast
Thyme, rosemary and fresh chopped parsley
Small onion, fnely chopped
Salt and pepper
1 clove of garlic
Mix all flling ingredients together except the chicken breast. Cut
this in half lengthways and refrigerate.
Bring water and lard to the boil. Mix four and salt and add water
and lard to four in a mixer, processor or in a bowl with a spatula
(this is hot so be careful). Allow to cool slightly and knead thor-
oughly by hand.
Use three quarters of the pastry to line a rectangular cake or bread
tin and place half the venison mixture in the tin.
Lay in the chicken breasts (pointed ends together for even thick-
ness) and fll with the rest of the venison mixture.
Roll out a lid from the remaining pastry.
Make three evenly spaced holes in the pastry lid, egg wash the
inside of the pastry lining and place lid on top.
Crimp around the edge. Trim and use excess pastry for decoration.
Place in preheated 170ºC oven for one hour.
Allow to cool on rack, fll with favoured stock and gelatin and set
in fridge for two hours.
Slice and serve with redcurrant jelly, chutney or Steve's favourite,
This is one of the great classic English sauces but it has to be made
with a good quality redcurrant jelly with a high fruit content; some
of the commercial varieties are lacking in fruit and are too sickly
sweet, says Steve. Cumberland sauce is always served cold and
is a wonderful accompaniment to either hot or cold gammon,
tongue, cold goose or game. This sauce shouldn't be thickened --
it is meant to have a thinnish consistency.
First, thinly pare off the zest of a lemon and an orange using a
Earliest cooking memory: Waking in the morning, coming down
the stairs and smelling the bread from my parent's bakery.
Favourite food memory: Eating in the tavernas, roadside cafes
in the Algarve in Portugal.
I wouldn't be without: The Breville Fast Slow Cooker.
Best local ingredient: Waiheke’s own Traffc Jam pickles.
Most infuenced by: The Roux Brothers and Raymond Blanc.
I love to eat at: Good pubs with simple, tasty, honest food.
Favourite fast food: It has to be fsh, chips and mushy peas.
Best ever foodie tip: "Try it, you just might like it."
potato peeler. Then cut these into very small strips 1cm long and as thin
as possible. Boil them in water for fve minutes to extract any bitterness,
and drain well.
Place four heaped tablespoons of the redcurrant jelly in a saucepan with
four tablespoons of port and melt, whisking the two together over a low
heat for about 5 or 10 minutes. The jelly won't melt completely, so it's
best to sieve it afterwards to get rid of any obstinate little globules.
In a serving bowl, mix 1 heaped teaspoon each of mustard powder and
ginger with the juice of half the lemon until smooth, then add the juice
of the whole orange, the port and the redcurrant mixture, and fnally the
strips of lemon and orange zest. Mix well and the sauce is ready to use.
Cumberland sauce stores well in a screwtop jar in the refrigerator for up
to two weeks. Serves 4
There is a new wave of culture
sweeping across Waiheke with ever
increasing frequency, brought to us
by the young Argentinians. They
have brought a vibrancy to the
soccer felds, work places and music
scene of our island. Another lively
import is Argentinian malbec, and
the Septima malbec is this week's
match for the not-so-humble pie.
The French introduced malbec
to Argentina in 1868, where it
was mainly used in France as a
minor blending grape to round out cabernet sauvignon. The
Argentinians have been introducing it back to the rest of the
world in its purest form. It is grown at altitude, particularly in
Mendoza where there is very little rainfall, which suits this vari-
etal well. There are some wonderful old vines which bring low
yield but better intensity of favour. Match this with modern
winemaking techniques and you have a blast in a glass.
A wine brimming with unpretentious promise which will
boldly strut its stuff with this week's venison and chicken pie
is the Septima malbec 2010. It is harvested from two sites. The
Valle de Uco is 1100 metres above sea level and lends the wine
its full-bodied intensity. Then a little lower down the mountain
at Agrelo, grapes introduces a little more subtlety and elegance.
The nuptials of these two areas have produced a wine ready to
lay it all on the table, with warm plum and raspberry character-
istics. An embracing and slightly sweet, spicy tannic structure
is balanced with lush mid-palate purity and will unabashedly
bring all the ingredients in this pie into the dance of favours.
Traces of violets refract out of the deep ruby liquid and create
visual allure in the glass.
Don’t hold back, this is defnitely the wine to captivate your
next social gathering, or encase your next slice of pie, and is on
the shelf well under $20 in our local wine shops.
Ph 372 7505 Open 7 days: 9am-4pm Ph 372 2270
firstname.lastname@example.org • Functions & catering • Three Bean organic fair trade cofee
Brunch & Lunch
Select from our range
of freshly baked goods
blueberry and almond
or spinach, feta and
olive scones or order
from our menu.
This week's special
Pork belly, cider
and apple pie
145 Ocean View Rd Tel 372 7174
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