Motor Yacht Karima - Chefs Corner
Exploring New Zealand Cuisine
New Zealand's cuisine is a fusion of tastes and styles from Europe, Asia and Polynesia.
The traditional Maori hangi (pronounced hung-ee ) is an essential culinary experience. Cooked underground, a deep hole is dug with red-hot stones and covered with vegetation.
The food includes pork, chicken, lamb, potatoes, kumara (sweet potato), and other vegetables is placed on top. The hole becomes an oven sealed with more vegetation, sprinkled with water and filled with earth then left to steam for several hours. Maori in French Polynesia have a very similar hangi.
Lamb is naturally one of the most popular dishes. Often roasted. New Zealand raises 45 million sheep every year, 95% of them are exported world wide and are renowned for their quality.
BBQ's are a big part of 'Kiwi' culture!
Seafood in New Zealand is also very popular.
Fish and chips is another speciality, not too healthy but very tasty and served wrapped in paper.
There are 376 wineries in New Zealand, most are very small production, only few of them are exported, the quality of the wine is very surprising. They also produce their own Champagne 'methode champenoise'.
New Zealand wine is an experience like no other. The special combination of soil, climate and water, an innovative pioneering spirit and a commitment to quality all come together to deliver pure, intense and diverse experiences. In every glass of New Zealand Wine is a world of discovery.
New Zealand Sauvignon Blanc is rated throughout the world as the definitive benchmark style for this varietal. The growing recognition for New Zealand Chardonnay, Pinot Noir, Methode Traditionelle sparkling wines, Riesling, Cabernet Sauvignon and Merlot blends is helping to further cement New Zealand's position as a producer of world class wines.
In a country of contrasts with dense, native forest, snow-capped mountains and spectacular coastline. There are 10 main New Zealand wine regions: Northland, Auckland, Walkate (Bay of Plenty), Giborne, Hawkes Bay, Nelson, Wellington, Marlborough, Canterbury and Central Otago.
With wine growing regions spanning the latitudes of 36 to 45 degrees and covering the length of 1000 miles (1,600km), grapes are grown in a vast range of climates and soil types, producing a diverse array of styles. The northern hemisphere equivalent would run from Bordeaux (between the latitudes of 44 and 46 degrees) down to southern Spain.
preparation:20 mins
cooking time:3 1/4 hrs
serves 4
1. Unwrap lamb and place in a small roasting tin. Cover loosely with foil and roast at 150C/300F/Gas 2 for 2 hours.
2. Peel onions and take a thin sliver off the base so they sit squarely. Cut off tops and, using a sharp knife, make a small hollow, leaving the outer 2 layers intact.
3. Finely chop the onion which has been removed and place 2 tbsp of it in a bowl with the garlic, Parmesan, butter and thyme. Season with salt and pepper and stir together. Fill the onions with the Parmesan mixture; set aside.
4. Remove lamb from oven and discard the foil. Return lamb to tin and place the onions around it. Cook for a further 1 1/4 hours until the onions are tender and the lamb is lightly browned. Remove onions and lamb and place on a warmed serving platter. Cover loosely with foil and leave to rest in a warm place for 15 minutes.
5. Spoon off as much fat as possible from the roasting tin. Place tin on the hob and add the wine and mint or redcurrant jelly. Bring to the boil, stirring to scrape up the pan juices. Simmer for 1-2 minutes then add the water or vegetable cooking liquor.
6. Bring to a simmer and sprinkle over 2 tbsp of the gravy granules. Stir well until thickened - adding more granules if necessary - then, if required, carefully strain through a sieve and transfer to a warmed gravy boat to serve.
traditional dessert
1. Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes.
2. Draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper.
3. Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form.
4. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).
5. Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.
6. Bake in a 300F oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour.
7. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely.
8. The traditional filling is simply fresh fruit and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce. You can top the Pavola with anything you desire. Have fun!