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Episode One (00)


HOME TRUTHS
In this segment, we discuss the magic of colour with colour expert, Jules Minkhorst of Aalto Country Colours.

Aalto are situated at: 8 Railway Street
off Broadway
Newmarket
Ph: 522-2019

TI NIKAU FOREST RETREAT
Dave Cull visited Ti Nikau Forest Retreat - a gorgeous holiday hideaway tucked in a grove 45 mins north east of Wellington, in Kakariki Grove, Waikanae - past Paraparaumu.

Ph: 06-356-8460.
Cost: $185 per couple (for whole lodge hire)
Extra people $25 each
Bottle of wine & breakfast included.

SWIMMING WITH SEALS
Pete Cronshaw went swimming with the seals out of Nelson at Abel Tasman National Park.

For costs and options, call:
Abel Tasman Seal Swim and Water Taxis
Ph: 0800-527-8136
$65 a head for swimming expedition
Other options available on application, water taxi service also available.

RAY MCVINNIE'S RECIPES
Ray McVinnie cooks Alexander's Roast Chicken with Estofado of Potatoes and Rocket. He finishes with Roasted Fresh and dried fruit with red wine.

Alexander's Roast Chicken

1.5kg of organic chicken, wing tips cut off
1 1/2 c chicken stock

Stuffing:
3 cloves garlic, finely chopped
1 tablespoon fresh thyme leaves 
1/2 cup coarsely chopped flat-leafed parsley
2 tablespoons extra virgin olive oil 
1/2  cup natural yoghurt
1 teaspoon salt 
1/2  teaspoon freshly ground black pepper
4 cups finely crumbled stale bread - this can be white or any bread you choose.
Mix everything well (I usually do it with my hands), and stuff into the chicken cavity. Close the cavity by pulling the skin together and pinning it with a bamboo skewer.

Preheat the oven to 200c.
Put the chicken in a roasting pan just big enough to hold it, breast down.
Pour in the chicken stock and roast for 45 minutes.
Turn the chicken onto its back and roast a further 40 minutes, basting occassionally.
Remove the chicken to a warm platter and keep hot.
Skim the fat off the pan juices.

Sauce: 
1/2  cup white wine
1 tablespoon butter

Add the wine to the pan and bring to the boil, scraping up the caramelised juices off the pan.
Boil until reduced to a syrupy consistency, then stir in the butter. Pour the sauce over the chicken.
Carve the chicken at the table.

Serves 4 - 6

Estofado of Potatoes and Rocket

4 tablespoons olive oil
2 large onions, finely chopped
1 kg peeled waxy potatoes cut into 2cm cubes
15 peeled cloves garlic 
1/2 cup white wine 
1/2  cup chicken stock
1 fresh bay leaf
1 teaspoon salt 
1/2 teaspoon freshly ground white pepper
150g rocket leaves 
1/2 cup cream

Heat the oil in a heavy saucepan and add the onions, potatoes and garlic.
Saute without browning, until the onion is soft.
Add the wine, stock, bay, salt and pepper, mix well and bring to the boil.
Simmer 40 - 45 minutes until everything is tender and the mixture is thick.
Stir in the rocket leaves and cream and let the rocket wilt.

Serves 4 - 6.

Roasted Fresh and Dried Fruit with Red Wine

3 nectarines stoned and quartered
2 apples, peeled, cored and sliced 
1/2 a pineapple, peeled, cored and cut into chunks
1 cup seedless grapes
1 cup dried figs
2 candied orange slices, chopped
10 fresh dates stoned 
1/2 cup sugar 
1/2 - 1/3 cup red wine
icing sugar for dusting
Preheat oven to 200c.

Put everything, except the icing sugar, into a shallow roasting dish, mix well, and bake 25 minutes.
Stir occasionally while cooking.
Remove from the oven, dust with icing sugar and serve with whipped cream.

Serves 6.
 
 


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