Bay Harbour: March 16, 2016

Wednesday <strong>March</strong> <strong>16</strong> 20<strong>16</strong><br />

taste<br />

BAY HARBOUR<br />

PAGE 19<br />

ouring<br />

Autumn<br />

our landscape, together with<br />

a<br />

the purple<br />

season<br />

hues of eggplants,<br />

WINE to TALK savour<br />

a season to savour<br />

Autumnal tones are colouring our landscape, together with the purple hues of eggplants, green and gold of<br />

rolific courgettes and the rosy reds of the last tomatoes and chillies<br />

the prolific courgettes and the rosy reds of the last tomatoes and chillies<br />

milk GF MUSHROOM, and the cornflour mixture. PEPPER<br />

Heat, & COURGETTE stirring, until thick. LASAGNE Add half<br />

the cheese and stir until Serves melted. 6-8<br />

Spoon a little of the vegetable<br />

sauce INGREDIENTS<br />

onto the base of a 25cm x<br />

25cm Vegetable lasagne sauce: dish. 2 Tbsp olive<br />

oil Top with a layer of the lasagne.<br />

Top 6 mini withpeppers, more sauce coarsely and lasagne<br />

until chopped 3 layers have been prepared.<br />

Pour 500g the portobello cheese sauce mushrooms, on top and<br />

sprinkle coarsely with chopped the remaining<br />

cheese. 3 medium courgettes, halved<br />

lengthwise Preheat the and oven thickly to 200C. sliced<br />

Cover 5 cloves andgarlic, bake for crushed 20 minutes.<br />

Remove 700g jar the passata cover and cook for<br />

another<br />

2 cups vegetable<br />

10 minutes.<br />

stock<br />

1 Tbsp<br />

Great<br />

dried<br />

served<br />

Italian<br />

with a crisp<br />

herbs<br />

salad. — Serves 6-8<br />

1¼ cups pitted Kalamata<br />

olives, thickly sliced<br />

BATTERED<br />

freshly ground black pepper<br />

to taste<br />

COURGETTES<br />

These make great snacks, or<br />

serve with grills.<br />

INGREDIENTS<br />

3 large courgettes<br />

1/2 each: cup milk, plain flour<br />

salt and pepper to taste<br />

1 tsp smoked paprika or curry<br />

powder<br />

1 cup rice bran oil<br />

METHOD<br />

Quarter the courgettes<br />

lengthwise. Cut in half. Place the<br />

milk in a bowl. Place the flour in<br />

another bowl and season with<br />

salt, pepper and the smoked<br />

Cheese<br />

paprika or<br />

sauce:<br />

curry<br />

3<br />

powder.<br />

cups milk<br />

5 Tbsp Heatcornflour<br />

the oil in a small, deep<br />

100g saucepan butter or wok until hot and<br />

3 faint cups haze shredded rises. mature cheddar<br />

Dip cheese the sticks into the milk then<br />

250g into the dried seasoned gluten-free flour. Deep-fry lasagne<br />

in the hot oil in batches. Drain on<br />

METHOD<br />

paper towels. — Serves 4<br />

Heat a little oil in a large frying<br />

pan and saute the peppers, until<br />

STIR-FRIED<br />

crisptender. Add the mushrooms,<br />

courgettes CHILLIES and garlic & and stir-fry<br />

for 5 minutes or until the mushrooms<br />

ASIAN are dry.<br />

EGGPLANTS<br />

Add the passata and stock.<br />

Simmer for 5 minutes then add<br />

the<br />

Choose<br />

herbs,<br />

shiny,<br />

olives<br />

smallish<br />

and black pepper.<br />

eggplants.<br />

Simmer for 10 minutes.<br />

To make the cheese sauce,<br />

combine<br />

INGREDIENTS<br />

1 cup of milk with the<br />

cornflour, 4 Asian eggplants until smooth. Melt the<br />

2 long chilli peppers<br />

2 Tbsp oyster or hoisin sauce<br />

1 tsp each: sugar, sesame oil<br />

2 Tbsp canola oil<br />

2 cloves garlic, crushed<br />

2 Tbsp water<br />

METHOD<br />

Cut each eggplant in half<br />

lengthwise. Cut into 2cm half<br />

rounds. Seed the chillies if<br />

preferred. Slice into rings.<br />

Combine the oyster sauce,<br />

sugar and sesame oil.<br />

Heat the canola oil in a wok or<br />

non-stick frying pan on high. Add<br />

the eggplants and chillies and stirfry<br />

for 2 minutes.<br />

Add the garlic and water and<br />

butter stir-fryin fora another saucepan 2 minutes. or microwave<br />

the oyster jug. Add sauce the mixture remaining and stir<br />

Add<br />

milk well to and mix. the Serve cornflour hot or mixture. cold.<br />

Heat, — Serves stirring, 4 as until accompaniment<br />

thick. Add<br />

half the cheese and stir until<br />

melted.<br />

BALSAMIC<br />

Spoon a little of the vegetable<br />

sauce MUSHROOM<br />

onto the base of a 25cm x<br />

25cm lasagne dish.<br />

BAGELS<br />

Top with a layer of the lasagne.<br />

Top with more sauce and<br />

lasagne INGREDIENTS until 3 layers have been<br />

prepared. Pour the cheese sauce<br />

on 250g top Swiss and sprinkle brown mushrooms,<br />

with the<br />

remaining quarteredcheese.<br />

2Preheat tsp olivethe oiloven to 200 deg C.<br />

Cover<br />

1 Tbsp<br />

and<br />

balsamic<br />

bake for<br />

vinegar<br />

20 minutes.<br />

freshly ground black pepper to<br />

Remove the cover and cook for<br />

taste<br />

another 10 minutes.<br />

2 bagels, halved<br />

1<br />

Great<br />

firm ripe<br />

served<br />

avocado,<br />

with a<br />

stoned,<br />

crisp<br />

salad. peeled, sliced<br />

50g fresh mozzarella cheese,<br />

sliced<br />

chopped parsley to garnish<br />

METHOD<br />

Preheat the oven to 200C.<br />

Line a roasting pan with baking<br />

paper. Add the mushrooms.<br />

Drizzle with the olive oil, balsamic<br />

vinegar and season with the black<br />

pepper. Roast for 15 minutes, or<br />

until tender.<br />

Meanwhile, lightly toast the<br />

bagels. To serve, place a toasted<br />

bagel half on each plate, top with<br />

some avocado, mozzarella,<br />

mushrooms and bagel tops.<br />

Garnish with parsley.<br />

— Serves 2<br />

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sarsaparilla and<br />

3 raspberry large courgettes notes, yet in<br />

½ the each: mouth cup the milk, tannins plain flour<br />

salt exhibit and real pepper gripto and taste<br />

1 have tsp smoked good ‘chew paprika or curry<br />

powder factor’ alongside<br />

violet, pepper<br />

1 cup rice bran oil<br />

and solid fruit<br />

concentration. It’s a<br />

Quarter meaty red the courgettes wine that’ll<br />

STIR-FRIED be just perfectCHILLIES the &<br />

ASIAN next time EGGPLANTS<br />

you make<br />

Choose<br />

lasagne,<br />

shiny,<br />

or a rich,<br />

smallish<br />

gooey ragu of<br />

eggplants.<br />

some description.<br />

mediterraneanfoods.<br />

co.nz<br />

4 Asian eggplants<br />

2 Grove long chilli Mill Marlborough<br />

peppers<br />

2 Gewurztraminer Tbsp oyster or hoisin 2013, sauce $22<br />

1 ★★★★★ tsp each: sugar, sesame oil<br />

2 If Tbsp you go canola gagaoil<br />

for a classic<br />

2 lychee-soaked, cloves garlic, crushed ginger-kissed,<br />

2 peach-packed<br />

Tbsp water<br />

gewürztraminer?<br />

Cut Then each this eggplant little gem in half<br />

lengthwise. will have you Cut into 2cm half<br />

swooning. Especially<br />

BALSAMIC when you find MUSHROOM<br />

out it’s<br />

BAGELS a mere $22. The — Serves 2<br />

perfume is exotic, the<br />

250g fruitSwiss sweetbrown and tangy mushrooms,<br />

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tsp olive and oil silky to<br />

2<br />

1 drink. Tbsp Why balsamic are you vinegar<br />

freshly<br />

still reading<br />

ground<br />

? Get<br />

black<br />

out<br />

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taste<br />

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2 bagels, halved<br />

1<br />

Beach<br />

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House<br />

avocado,<br />

Gimblett<br />

stoned,<br />

Gravels<br />

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lengthwise. Cut in half. Place<br />

the milk in a bowl. Place the<br />

flour in another bowl and season<br />

with salt, pepper and the smoked<br />

paprika or curry powder.<br />

Heat the oil in a small, deep<br />

saucepan or wok until hot and<br />

faint haze rises.<br />

Dip the sticks into the milk<br />

then into the seasoned flour.<br />

Deep-fry in the hot oil in batches.<br />

Drain on paper towels.<br />

rounds. Seed the chillies if<br />

preferred. Slice into rings.<br />

Combine the oyster sauce,<br />

sugar and sesame oil.<br />

Heat the canola oil in a wok<br />

or non-stick frying pan on high.<br />

Add the eggplants and chillies<br />

and stirfry for 2 minutes. Add<br />

the garlic and water and stir-fry<br />

for another 2 minutes.<br />

Add the oyster sauce mixture<br />

and stir well to mix. Serve hot<br />

or cold.<br />

– Serves 4 as accompaniment<br />

chopped parsley to garnish<br />

Preheat the oven to 200 deg C.<br />

Line a roasting pan with baking<br />

paper. Add the mushrooms. Drizzle<br />

with the olive oil, balsamic<br />

vinegar and season with the black<br />

pepper. Roast for 15 minutes, or<br />

until tender. Meanwhile, lightly<br />

toast the bagels. To serve, place a<br />

toasted bagel half on each plate,<br />

top with some avocado, mozzarella,<br />

mushrooms and bagel tops.<br />

Garnish with parsley.<br />

Tuesday 15 <strong>March</strong> - Sunday 20 <strong>March</strong> 20<strong>16</strong><br />

9am-5pm