Archives for posts with tag: NZ

Yeehaa, the New Zealand government just conscience voted 77 vs 44 in favour of Marriage Equality. This was the third and final reading so we’ll be able to marry legally by August.

We led the world in giving women the vote, so the majority of NZers are very happy to be catching up on with human rights on this as well.

Proud and relieved to live in Aotearoa (NZ) right now.

Now I can legally and officially make my wife my wife!

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Here in Aotearoa (New Zealand), it’s feijoa season. These little guava-ish delights are a staple autumnal crop and most kiwi backyard has a tree or two. They give abundant crops year after year and you can easily gather a supermarket bag full every day if you have a decent sized tree. I’ve heard that in the US, (California?), they are called Pineapple Guava’s. Anyone there know of them?

Here at our little organic rural utopia we have approximately 10-12 trees. So every year we have to scramble to come up with new ways to use them.

Last year Joyous & I made the following:
Feijoa Loaf
Feijoa & Date Ginger Loaf
Feijoa & Ginger Ice Cream
Feijoa & Date & Chilli Chutney
Indian Spice Feijoa Chutney
Preserved Feijoas & Apples
Feijoa Syrup
Dehydrated Feijoas

The following recipe is from a great local foodie site and I’ve just slightly adapted it to our tastes. The only time consuming thing is that you have to cool down the syrup after boiling before you add the egg. So you need to prepare it well before you want to cook it. I just realized today that if you are in a hurry, a good way to get round that would be to use something like Organ ‘No-Egg’ substitute. Or, you could try adding an egg sized amount of mashed banana instead of the egg. I just made the syrup yesterday then put it aside and finished it today.

Another option, if you can’t find feijoas is to use pears or kiwifruit instead.

Autumnal Feijoa Ginger Loaf

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Ingredients:

1 C Feijoa (peeled & diced)
1/3 C Sultanas
1/2 C Dates
50g Butter
150g Brown Sugar
250ml Boiling Water
1 inch knob of Fresh Ginger

2 C Flour (make the cups heaped as you want 270g)
1 Tbsp Ground Ginger
1 tsp Baking Powder
1 tsp Baking Soda

1 Egg
1 tsp Vanilla Extract

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Method:

Peel and dice the feijoa (I left them in quite big chunks but dice them more finely if you prefer). Put them in a small pot with the chopped up dates, sultanas, butter and brown sugar. Zest in (or finely grate) a good amount of fresh ginger. Gently bring it to the boil then simmer on low for 5 mins.

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Then allow it cool right down.

Sift the flour, ground ginger, baking powder and soda together into a large mixing bowl. Stir well to mix in the soda & powder.

Add more zested ginger to the wet mixture if you want it to be quite spicy. Beat the egg and vanilla in a cup and add them to wet mixture as well, stir, then pour it into the dry ingredients.

Mix well to combine but do not over do it as you want it to be nice and light.

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Pour it into a loaf tin lined with baking paper, crumpling it up first makes it easier to get it sitting right in the tin (thanks for the hint ScarletRosita!).

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Bake for approximately 45 minutes at 180 celcius (350 Fahrenheit). If you have an unreliable oven like me and it cooks on the top first before the centre is done, cover it with foil after 15 mins. But leave the oven closed for the first 15 mins or it may not raise properly.

Test it with a skewer to see when it’s ready. Leave in the tin for at least 10mins to cool, covered with a clean tea towel.

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Serve just as it is, or hot with feijoa ice cream, or spread with some butter if you wish, although it’s very moist so you won’t need it.

Goes perfectly with a chaise lounge, your lover, a cup of Earl Grey tea, some autumn sunshine and a good book.

Early morning presents in bed (I was going to say ‘Surprises in bed’ but I knew your minds may wander off in another direction…). St Lucian cocoa tea and cereal accompany reading our books in the sunshine at our riverside campsite at Rarawa Beach. Followed by a long day driving to the most Northern point of NZ – Te Rerenga o Wairua. The first time Joyous had seen the Pacific Ocean and the Tasman Sea meeting. Eventually making it back to our campsite in time to ponder  the dinner question.

It had to be special. It ought to be memorable. It had to be attainable.

We possessed one gas burner. A tiny grill. A gas BBQ we couldn’t use due to a total fire ban. Fresh local produce. A bottle of dessert wine. Chocolate. Fresh Northland summer fruit.

Birthday dinner campsite style.

 

Sunset Birthday Dinner

A red sky

Falling light

Into rich night

You taste everything

As I do

Maori Potato Salad with Manuka Smoked Snapper and a Basil Caper Mayo

Ingredients:

New potatoes, Smoked fish, Mayonnaise, Sour Cream, Sea Salt, Black Pepper, Capers, Sweet Basil, Sweet Peppers, Lime (or lemon) juice, corn on the cob.

Method:

Scrub the new potatoes. Preferably tiny Maori potatoes eg Peruperu, but Jersey Bennes would be good or any firm new potato.

Peruperu potatoes

Peruperu potatoes

Add water and a little salt and boil till tender (Peruperu are quite firm so perfect for this.)

Flake your smoked fish. If it’s super fresh you can use as is, but our manuka smoked snapper had been frozen then in the chilli bin (cooler) for a couple of days so we cooked it (once the one gas burner was available!) then left it to cool.

Manuka Smoked Snapper

Smoked Snapper

Mayo: I use half and half of the following – a decent mayonnaise (eg Best Foods or Heinz etc) & sour cream. So it was about 1.5 Tblsp of each.

Add some sea salt to taste (approx ½ tsp), a generous squeeze of lime (or lemon) juice, freshly ground black pepper, approx 1 large Tbsp of capers (roughly cut), around 6 medium sized sweet basil leaves sliced finely. Stir together and set aside. (By the way this is amazing  as a dip with raw carrot sticks, with roast potatoes etc.)

Basil caper mayo ingredients

Basil caper mayo ingredients

Finely dice a couple of small, or one medium sized capsicum (sweet pepper), no matter the colour.

Mayo & sweet peppers

Mayo & sweet peppers

Once the potatoes have boiled, drain them immediately then leave to cool down a little. (You want them just warm.)

Cooled & ready to assemble

Cooled & ready to assemble

While you wait, boil the fresh corn on the cob using the single gas burner!

To assemble the potato salad, add the ingredients into a large bowl in layers so that you won’t need to over mix it and risk making a big mushy mess.

Layering the salad

Layering the salad

Mix it gently

Mix it gently

Lay the table prettily whilst your love is busy inside pinning up the mosquito net. (I was pleased to have noticed that my Nana’s aunt’s hand embroidered table cloth was in one of the cupboards, and we’d used it at our wedding, so that was lovely.) Pour delicious NZ dessert wine into your best glassware. Light the candles and say ‘dadah’ when your love next steps out of the camper. (You can use one of the candles later to sing Happy Birthday and your love can make their birthday wish.)

Looking pretty

Looking pretty

Drain the corn and have butter and sea salt nearby for it to have a wee wallow in if desired.

Have some dark Ghana chocolate and delicious local sun ripened summer fruit ready to follow.

Now you are ready to…Make love with Smoked Snapper Peruperu Salad and Corn-on-the-cob! (Hehe, sounds knobbly.)

Blurry, but she's still gorgeous

Blurry, but she’s still gorgeous

Happy Camping 34th Birthday Joyous.