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4 Ph 693 9616 iN GOOD tAStE: Expanding the repertoire Time to expand the repertoire. If you’re sick of eating the same old pasta with the same old sauce every Wednesday night, followed by chicken on Thursday and fish on Friday, then it’s time to add some excitement to your life. Adding a couple of salads and a sauce is a good start. These are even better if they can be augmented and adapted using what you have in the fridge or what is in season. ~~~~~ This recipe is great on pasta, works well with fish like groper or snapper, on grilled chicken, or it can be mixed through cooked butter beans for a vegetarian meal. If you are a committed carnivore, you could easily add some grilled bacon or fried chorizo; however, I feel the sauce is substantially meaty enough in itself. Mediterranean Artichoke and Tomato Sauce 2 medium onions, finely diced 4 tablespoons of olive oil 2 cloves of garlic, crushed ½ cup of white wine 275g jar of roasted or grilled artichokes, drained and quartered 440g tin of chopped tomatoes in juice 1/3 cup of pitted black olives, coarsely chopped 1 dried chilli, crumbled Sea salt and ground pepper the juice and zest of one lemon flat leaf parsley, chopped heat the olive oil in a heavy pan and add the onion. Cook slowly until soft and golden. Add the garlic and chilli and cook, stirring for one minute. Add the wine and allow to bubble up for another couple of minutes. Now add the artichoke hearts, tomatoes and their juice, olives, salt and pepper. Bring to a simmer and cook until thickened, about 10 minutes. just before serving, add the lemon juice and zest and chopped parsley. This sauce can now be stirred through cooked pasta or served with fried or grilled fish. Serve with a green salad and hot crusty bread for a complete meal. ~~~~~ Salads are another area where we can slip into a bit of a rut, and when time is running short and the family is hungry you turn to what you know. Although most people enjoy the old lettuce, tomato and cucumber salad, we need to look at other options now, when tomatoes and cucumbers are disappointingly insipid and so very costly. The next two salads are good sides to almost any main course. The rice salad also makes a great lunch dish (especially when topped with fried halloumi cheese) and would be good to take to work for a high-fibre snack. Both of these salads suit the autumn weather, and it’s refreshing to eat cabbage in a different guise to the traditional coleslaw. Buy cabbages now, as they are inexpensive and perfectly tight and crisp. Both recipes are based on ones by Karen Martini. Grader now available Cabbage, pea, mint, chilli and Parmesan salad. Photo: Fiona Feasey. Cabbage, pea, mint, chilli and Parmesan salad 1 cup of frozen baby peas, blanched and refreshed ¼ of a cabbage, shaved as finely as possible a handful of small radishes, finely sliced, if available ¾ cup each of torn mint and flat leaf parsley (or use coriander) 1 long red chilli, seeds removed and finely chopped 80 grams of the best Parmesan you can lay your hands on, finely grated 50 ml olive oil 25 ml lemon juice Start by whisking the olive oil and lemon juice together in a small bowl. Season and set aside. This is your dressing. Now combine hALF the Parmesan cheese with the other ingredients. Toss together and add the dressing. Toss again and serve on a platter scattered with the remaining Parmesan. ~~~~~ Brown rice and lemon salad 3 cups of freshly cooked brown rice. ½ cup of currants ½ cup of sherry vinegar ½ cup of toasted pine nuts 3 tablespoons of olive oil 2 large red onions sliced into thin half moons salt and pepper ½ cup each of roughly chopped mint and flat leaf parsley 1 red chilli, seeded and finely chopped juice of two lemons Into a small saucepan place the currants and the vinegar. Bring to a boil and bubble away until the currants are plump and only a small amount of liquid remains. Place the oil into a baking dish and add the onions. Season with salt, cover with foil and roast in a fairly hot oven for 15 minutes. Remove the foil and continue to roast until totally caramelised and crisp around the edges. This does take some time, about 20-30 minutes, but can be done while the rest of the meal is being prepared. These onions add the necessary sweetness to the salad, so don’t be tempted to skip this step. Toss everything all together while the rice and onions are still warm. Adding some grilled halloumi cheese really shows this salad off and goes well with the lemony rice. Fiona Feasey The GeRALDINe NeWS, ThURSDAY 14 jUNe 2012
Adventurer’s wife Margie Mannering: Guy was “lovely fun to be with” Did you know that there has only ever been one successful boat trip up the Grand Canyon in the United States? This feat is known as the “Colorado up-run”, and one of the people involved in that remarkable trip lives right here in Geraldine. Margie Mannering moved to Geraldine in the 1990s with her now-late husband Guy, and wished they’d made the move sooner. “Guy and I were in seventh heaven when we moved to our house on Ribbonwood Road. We couldn’t understand why we hadn’t moved here earlier.” The story starts back in 1960 when the Mannerings were living in Christchurch and Guy was working as a photographer. Guy was a long-time friend of jon hamilton, son of jet boat pioneer Bill hamilton of Irishman Creek Station in the Mackenzie Basin. having owned a jet boat for as long as there had been jet boats (which wasn’t very long), Guy was a very enthusiastic promoter of the potential of the jet units. Guy ran into Bill Austin, an American passing through New Zealand on his way to the US base in Antarctica, and took him for a spin in a jet boat up the Waimakariri Gorge. When Bill returned to the US he took with him a jet boat, the agency for the hamilton jet unit, and unbounded enthusiasm for this new method of marine propulsion. A US team, including Bill Austin, decided the hamilton jet was just the craft needed to tackle the unconquered upriver trip on the Colorado. Bill hamilton was asked to join the party, but a boating accident left him with a broken arm so he suggested his son jon should go instead. jon asked Guy Mannering to go along as photographer and extra driver. Thus, jon and Guy and their wives joyce and Margie found themselves on what was to become a history-making adventure. Four jet boats loaded up with food, equipment and twohundred-and-seventy 20-litre cans of fuel set off from Lees Ferry to make the 560km trip downriver to Boulder City. They stashed fuel and food stocks on the down-run to use when they turned around and attempted the up-run. They also cut down on personnel for the up-run, which meant joyce and Margie had to follow the expedition from the rim of the canyon. The story of this historic upriver trip would take too long to tell in this paper and has already been well written by joyce hamilton in her book, White Water. It is well worth the read for those who like a good non-fiction tale. But the Mannerings’ adventures didn’t end there. Margie says Guy was “lovely fun to be with. he had boundless energy.” The year after the famous Colorado up-run, Guy climbed Mt Cook, and in 1962 and ’63 he went to Antarctica as a photographer. On one of those trips he walked out of a plane crash on the Polar Plateau. In 1965 Guy was asked to join a United Nations project to evaluate the possibility of the Mekong River being used to increase trade opportunities between the bordering countries, Vietnam, Thailand, Laos and Cambodia. Guy was to take four jet boats and teach the locals to drive and maintain them and to navigate the river. It must be remembered that at this time South east Asia wasn’t exactly the “favoured destination of tourists”, as the tensions between powers lead to years of warfare. however, a base was established in Pakse, Laos after their base in Savannakhet was bombed. It was to Paske that Margie flew to meet up with Guy, but getting there wasn’t entirely straightforward. “I got into a spot of bother flying in.” This is somewhat of an understatement, as Margie and her fellow passengers were removed at machine gunpoint from the DC3 they were on. They stood under the wing of the aircraft while the soldiers argued with a young female Laotian passenger who was clutching a crate of chickens. “I don’t know what it was about – probably food. They took her away and I never found out what happened to her.” Despite the obvious danger, Margie says her three months in Laos were “a good experience to go through”. eventually the hostilities got to a point that the Americans took the “jet boating trainees” home, then got the Mannerings out to the safety of Bangkok in Thailand. But not before Guy’s four jet boats were shot at on a river outing. “Luckily the people doing the shooting were poor shots.” Before they left South east Asia, Guy decided he wanted to visit the Angkor Wat temples in Cambodia. The temples date back to the early 12th century and are a major tourist attraction today. It took quite a bit of convincing to get the Americans to agree to let Guy and Margie make the trip to the temples. They had the entire place to themselves as Guy spent three days taking photographs. “It was really special, dead quiet and very still. They are the most stunning temples.” Guy loved an adventure, which lead them into some interesting situations – like getting Margie to lift the barrier arm at a Cambodian/Laos border point while he drove the jeep through. “I was waiting for a bullet in my back. Being Guy’s wife was quite an interesting experience.” Back in New Zealand, the Mannerings’ photography business continued to flourish and they raised their daughter, Leslie. In 1966 Guy spent four months boating up some of New Guinea’s uncharted rivers with an Australian geological team. he met tribes who had never seen white people before. “he said they were lovely folk.” Guy also spent a month with the hamiltons in Zaire with a British crew trying to re-enact Livingstone and Stanley’s boat trip down the Congo River (formerly the Zaire River). In 2003 Guy passed away. Margie has been writing a book Guy and Margie Mannering who moved to Ribbonwood Road in the 1990s. Margie and Guy Mannering on their “Colorado up-run”. about their adventures, based on the diaries that Guy kept on all of his trips. The Geraldine News will keep its readers informed when the book is launched. Lindsay Nelson 186 Talbot Street, geraldine 693 8788 26 King Street, Temuka 03 615 9909 The GeRALDINe NeWS, ThURSDAY 14 jUNe 2012 5
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