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Episode Two (00)


HOME TRUTHS
A look at the Five O'Clock With Jude Dobson kitchen, designed by Richard Pryor of Kitchens by Design in Auckland. This kitchen is in a house called The Living Home Expo that was recently auctioned by Construction Marketing Services to raise money for children with cancer through the Lions 2000 Charitable Trust. Another is being built just down the road and you can visit this new Living Home Expo showhome on Onemana Way, Waimanu Bay, Te Atatu Peninsula. The new home showcases the latest in building products and technologies.

INDOOR ESCAPE
Dave Cull visits a beautiful lover's cottage hideaway in Queenstown. It's Pear Tree Cottage, on Mountain View Road.

To book:
Tel: 03-442-9340
Fax: 442-9349
Website : www.peartree.co.nz
email: info@peartree.co.nz
Costs:
2 people using one bedroom - $290
2 people using two bedrooms - $345
Three people using two bedrooms - $400
Four people using two bedrooms - $455
Five people using two bedrooms - $495
Prices include breakfast of any type at any time. Dinner is an additional charge.

ABSEILING
Pete Cronshaw goes abseilling at Tongariro National Park with the Sir Edmund Hilary Outdoor Pursuits team. The Outdoor Pursuits Centre has a whole variety of courses including this one. If you do it with a group of people, it can be priced from $300 a weekend all inclusive. Solo training, as Pete did in this Introduction to Abseilling day course for our story, are priced at $700 per day plus GST for individual training, or $555 for a half day excluding GST.

RAY McVINNIE'S RECIPES
Ray cooks a Poached fillet of beef and sauce ravigote, followed by vanilla pears with clotted cream.

Poached Fillet of Beef and Sauce Ravigote

Poaching stock:
750ml beef stock
1 ý cups water
1 fresh bay leaf
1 clove garlic, halved
1 sprig flat leafed parsley
Beef: 600grams organic eye fillet of beef, all fat and sinew removed

Vegetables:
200g green beans, stem ends cut off
2 carrots, peeled and sliced lengthways into paper-thin ribbons
ý cup black olives
Sauce Ravigote:

Mix the following ingredients together well and set aside:
150ml extra virgin olive oil
3 tablespoons wine vinegar
3 tablespoons chopped chervil
5 anchovy fillets, finely chopped
3 gherkins, chopped
2 tablespoons capeers

Put the stock, water, bay leaf, garlic and parsley into a saucepan and bring to the boil. Add the beef and simmer 10 - 15 minutes depending how rare you like it. Remove the beef, discard the cooking liquid and herbs.

Rest the beef for 5 - 10 minutes in a warm place.

In a separate saucepan, bring some water to the boil and drop the beans in. Cook 2 minutes and drain well.

To Serve:
Slice the beef and put it onto a warm serving platter, put the vegetables around it. Spoon the ravigote over everything. Serves 4 - 6.

Vanilla Pears with Clotted Cream

1 vanilla pod, split lengthways
2 cups sugar
2 cups water
6 pears with stems, peeled carefully
400ml clotted cream
Put the vanilla, sugar and water into a saucepan just large enough to hold the pears and bring to the boil, stirring to dissolve the sugar.

Add the pears and top up with more water to just cover the pears.

Bring to the boil, reduce the heat and simmer 2 hours until the pears are soft through to the core but not disintegrating.

Remove the pears to a dish, bring the liquid to the boil and reduce by fast boiling until syrupy.

Discard the vanilla pod and pour the syrup over the pears.

Cool and chill well.

Serve with clotted cream on the side - serves 6.
 
 


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