Episode Six (00)
The location Alison presented the programme from McMahons Villa Hotel, in St Stephens Avenue, Parnell.
This week: heating options with Dave Cull. We look at the various ways of heating - electric fires, outdoor patio gas flame fires, etc. which come from The Fireplace in Tawari St, Mt Eden, Auckland.
Dave Cull goes to Taupo and discovers the country's first true theme hotel - The Caboose - a slice of Africa in the heart of the north island. Rooms are from $20 for the bunk room, to a private room up to $189 per night. South African born Rob House manages this motel and has imported almost all of the items in the hotel from Africa.
Pete Cronshaw goes to Monganui toward the Bay of Islands and goes sailing with Teddy Bear Sailing charters. You can learn some sailing skills, or just sit back and be sailed around this picturesque area.
Danny & Yvonne Simms
RAY MCVINNIE'S RECIPES
Ray McVinnie cooks grilled pork fingers & grilled bok choy with sticky rice & tomato & ginger jam.
Tomato and Ginger Jam
3 tablespoons peanut oil
1/2 cup very thinly sliced peeled ginger
5 cloves garlic, finely sliced
1 teaspoon salt
3 hot red chilies, thinly sliced
1 small onion, thinly sliced
8 tomatoes, peeled, cored and chopped
1 cup sugar
4 Tablespoon cider vinegar
Heat the oil in a saucepan. Add the ginger, garlic, salt, chilies and onion.
Sauté without browning until the onion is soft.
Add the remaining ingredients, bring to the boil and simmer until reduced by half, about 20 minutes. Cool.
Makes about 3 cups - will keep for a week in refrigerator.
lemon grass, squashed
3 1/2 cup glutinous white rice
1/2 cup long grain white rice (e.g. Jasmine)
4 1/2 cup water
Wash the rice under cold running water until the water runs clear.
Put it into a bowl, cover with more cold water, soak for 30 minutes then drain well.
Put the rice into a saucepan, add the 4 1/2 cups of water, lemon grass bulb and bring to the boil.
Turn the heat down to the lowest setting and cover tightly. Cook for 20 minutes. Do not uncover for any reason while it is cooking.
Remove from the heat and let stand 5-10 minutes still without uncovering.
Uncover, discard lemon grass and fluff up the rice with a fork.
garlic, finely chopped
2 Tablespoons finely chopped ginger
2 Tablespoons sugar
1 Tablespoon peanut oil
2-3 Tablespoon soy sauce
6 x 3cm thick slices skinned, boned belly pork
Mix the garlic, ginger, sugar, oil and soy together and rub all over the pork. Set aside 30 minutes to marinate.
Barbecue, grill or roast at 200ýC until the pork is well cooked and crisp (approx. 15-20 mins).
Remove and slice.
Grilled Bok Choy
4 baby bok
choy, any tatty outside leaves discarded
1/2 c oyster sauce
Split the bok choy into quarters lengthways.
Bring a pan of water to the boil and add the bok choy.
Bring back to the boil, by which time the bok choy will have wilted.
Refresh the bok choy under cold water and drain well.
Heat a barbecue, grill or large frying pan over moderate heat and lightly oil it.
Lie the bok choy on the hot surface and allow to get hot.
Brush each side with oyster sauce and let the bok choy brown as the sauce caramelises. When the bok choy is hot and browned, remove.
Serve the sliced pork and bok choy on a large warm platter, with the sticky rice and Tomato and Ginger Jam in bowls on the side.