Home' Waiheke Weekender : July 19th 2012 Contents Waiheke Weekender 7
19 July 2012
2 to 3 tablespoons tomato paste
1 round of palm sugar or 2 to 3 tablespoons brown sugar
1 teaspoons tamarind concentrate*
5 kaffir lime leaves
2 stalks lemon grass, bashed (or dried)
1 star anise
Brown the oxtails in a heavy pan. You can trim the fat off if you
like but I don’t bother.
Put the meat into a heavy saucepan with water to cover (I usually
add a stock cube to the water). You may like to keep the small-
est tails aside and add them in an hour or so – if you don’t do
this they do tend to disintegrate by the time the big tails have
Add onions, garlic, ginger and chilli to the pan and cook gently.
If you’re in a hurry skip this step and chuck them straight into
Add the onion mixture and all the remaining ingredients to the
pot and simmer away for at least two hours. Test the fattest
oxtail, the meat should be very easy to remove. If you are lucky
enough to own one of the wonderful Breville Fast Slow cookers
then you can cut this back to around 30 minutes.
At this stage, you can let it cool down completely and remove
the solidified fat from the top of the mixture. It’s probably a good
idea to remove the ginger, lemongrass and star anise now too.
I sometimes add Worstershire sauce or sweet soy sauce if I think
it needs a bit more oomph. It’s a very flexible recipe.
You can add lots more vegetables – mushrooms, leeks pumpkin
and kumara are good and if oxtails are in short supply, I use beef
shin or gravy beef. Use a cut with lots of connective tissue as this
eventually breaks down to give a wonderful texture and flavour.
I don’t usually need to thicken the dish, but you can always use
cornflour if you want to.
Serve with rice or mashed potatoes. Delicious!
*Tamarind is a double edged sword. Too much can ruin the dish so
you must err on the side of caution and add a little at a time, tasting
between each addition.
The ‘Cock’ brand concentrate or tamarind water made from tama-
rind pulp (200grams of pulp soaked in two cups hot water, mash
them all up then strain) are pretty forgiving but if you are using
‘Tamicon’ concentrate then be very careful – one teaspoon can
make a big difference.
Kaffir lime and lemongrass are very easy to grow. If you can’t find
them at your local garden centre you’ll find them at the Avondale
Market (Avondale Racecourse every Sunday from 6am till noonish).
Television chefs always seem to grate their palm sugar but I don’t
see the point as it will dissolve with a few minutes cooking.
Earliest cooking memory: Grandma Mouser teaching me the
mysteries of soft and hard ball stages in toffee making.
Favourite food memory: Absolutely every meal eaten on my trip
to Malaysia last year. It seems like it’s impossible to find bad food
in that country. And such a wide range too.
I wouldn’t be without: My IKEA Slipad knife set, cheap ($15),
cheerful and a knife for every purpose. I’ve had mine for more
than five years and they still don’t need sharpening.
Favourite ingredient: Ginger: powdered, fresh or crystallised.
Nearly everything tastes better with ginger. Stones Green Ginger
Wine is a very useful ingredient too – add it when you want an
Best local ingredient: Does the Humble Pie butcher count as an
ingredient? I hope so because they have such great quality meat and
a really wide range. From beef cheeks to Guinea fowl, it’s all there.
And don’t get me started on their pork and fennel sausages...
Most influenced by: Cuisine magazine. Back in the 1980s some-
one gave me issue number three – it was like stumbling into para-
dise. The ingredients... fish sauce. Whoever had heard of such a
thing? The ideas and flavour combinations – it was a whole new
Favourite fast food: Mashed potatoes – agria spuds, loads of
butter and white pepper, a bit of salt and a potato ricer (or a mouli).
Best ever foodie tip: Caramelise sugar using red wine vinegar (or
even fish sauce) instead of water, add this to your casseroles and
gain an extra layer of delicious richness.
One of the wonderful things about travelling is not know-
ing what is around the next corner and being enlivened by
an unexpected experience. A wine that has travelled to these
shores and is full of surprises is the Santa Rosa Torrentes
2011 from Argentina.
If you like pinot gris then this is a wine to risk a side trip
from your usual tipple.
It has wonderful plump fruit and lively spicy notes
which make this an interesting journey through the glass.
Sumptuous flavours of melon and fig are rounded off by
an encompassing clean minerality and it will be a lovely
companion for this week’s spicy oxtail epicurean dish.
Torrentes is an indigenous grape of Argentina and the
most planted white variety. This particular vineyard is in the foothills of the Andes and is
surrounded by desert. The family have developed a shade system, called the Zuccardi system,
to protect the grapes from the intense midday sun.
They, like many other wineries in Argentina producing this grape, have lowered yields,
sometimes by up to half, and put more focus on the winemaking process to increase the finesse
in the finished product.
The result of this extra care and attention is a wine transformed from flab to fab and is defi-
nitely one to give your tastebuds a tousle.
Contact email@example.com for a list of local stockists. It retails around $17.
Wine columnist Linda Jones matches this
hearty winter dish with a well-travelled
Santa Rosa Torrentes.
Ticket includes; Arrival drink, canapés, 3 course meal with matching wines.
Places are limited, book now to avoid disappointment: firstname.lastname@example.org
$115 per person.
“Let’s Celebrate the awesomeness of food!”
cable bay vineyards
12 Nick Johnstone Drive, Oneroa, Waiheke Island
Phone 09 372 5889 email email@example.com www.cablebay.co .nz
Join us to celebrate Ana’s food journey and enjoy
a beautiful 3 course meal especially designed by
Ana to showcase cooking techniques she learnt
during the Masterchef competition.
Ana, Guest Chef at Cable Bay, will be hosting
the dinner and share her passion.
Guests will be challenged to identify the
ingredients in each dish and be in to win great
spot prizes on the night.
ingredient challenge and celebrations with
Our MistressChef Runner up Waiheke Winner
Friday 3rd August at 6.30pm
Sally keeps anything up to 100,000 bees in
the backyard of her Kingsland home.
Below – Good, old-fashioned hearty fare.
her first year. With last summer ’s wet and windy conditions the bees
only managed 30kg. “My girls couldn’t get out of their hives when
their favourite trees were in flower,” she says.
A honey recipe came a close second but her favourite winter
warmer dish was finally selected for this week’s recipe.
This recipe is very closely based on one of Connie Clarkson’s from
her wonderful Asian Flavours book.
2 kg oxtails
3 to 4 onions, finely chopped
3 to 4 carrots, large chunks
1 stalk celery
5 cloves of crushed garlic
5 big slices of ginger
Fresh chillies or chilli paste to taste 1 tsp ground turmeric
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