Mussels in white wine
This is just as much a method as it is a recipe - place washed mussels in their shells into a large pot. Take care to remove the beard from the mussels. Pour over the mussels some sauvignon blanc wine and if you have fresh bay leaves or fresh parsley, chopped onions, or even some fresh fennel or chopped celery - throw into the pot. Place on heat and after a few minutes boiling the mussels will open and ready to go - perfect for the BBQ - any fishy odours outside. Don't throw away the cooking liquid - it brings flavour to the dish and can be mopped up with bread! Any mussels that do not open please discard they are not to be consumed.
Salmon and Caper Tartare
The delight of this recipe is its inherent simplicity and the appeal of fresh herbs and a slosh of gin or vodka. The fresher the salmon the better the result - that is why I choose to order Regal Marlborough salmon.
3 Tbsp salted capers
1 bunch spring onions, finely chopped
Small bunch mint, finely chopped
500g Regal salmon fillet, skinned and boned and cut into small dice
3 Tbsp vodka or gin
3 Tbsp extra Virgin olive oil
3 Tbsp fresh lemon juice
Salt and pepper
Soak capers overnight on cold water, drain and rinse well.
Combine everything and leave in the fridge overnight or for at least a few hours. Remove from fridge 15 mins before serving so flavours have a chance to develop again.
Season and add more fresh mint if desired.
Summer fruit Crumble
Fill an ovenproof dish with summer fruits - wash, quarter and de-stone plums, peaches and apricots and fill well. Squeeze one orange over the fruit and the zest of that orange scatter over the fruit. Then add about 1/2 cup or a little more of brown sugar sprinkled over the fruit. If you prefer to use a little honey instead this is just fine.
Now to top the fruit - mix 1-cup flour, 1/2 cup brown sugar. 1/4 tsp salt, and 1 tsp cinnamon together and blend in 140g butter and work it till it resembles coarse breadcrumbs. Scatter over fruit and top the topping with a few delicate little pieces of butter. Bake 180degC for a good hour. Serve with Meadowfresh custard - either the regular or the thick and creamy.
Gourmet BBQ cooking classes
Annabelle White is holding four very special BBQ cooking classes - at 8.2 restaurant at 82 Hinemoa St Birkenhead Point over the next few weeks.
Join a small class of people to enjoy a glass of Villa Maria wine followed by 45 minutes of top BBQ cooking skills - then cook your own steak and join everyone outside in the super outdoor (covered) dining area for a sumptuous array of food - enjoy a complete dinner with fresh Regal salmon, lamb tenderloin, perfect Mad Butcher steak, grilled vegetable salad topped with blue cheese and so much more for dessert what about summer fruits grilled with brandy? This unique opportunity is $75 for class, dinner and glass of wine - please contact Lindsay on 0210418574 or 09 419 9082
Perfect Valentine's Day gift get your husband to up skill in the BBQ! Get a group together but limited numbers so be in quick.
Dates are Feb 15, March 1, March 15, March 22