Wednesday <strong>March</strong> <strong>16</strong> 20<strong>16</strong> taste BAY HARBOUR PAGE 19 ouring Autumn our landscape, together with a the purple season hues of eggplants, WINE to TALK savour a season to savour Autumnal tones are colouring our landscape, together with the purple hues of eggplants, green and gold of rolific courgettes and the rosy reds of the last tomatoes and chillies the prolific courgettes and the rosy reds of the last tomatoes and chillies milk GF MUSHROOM, and the cornflour mixture. PEPPER Heat, & COURGETTE stirring, until thick. LASAGNE Add half the cheese and stir until Serves melted. 6-8 Spoon a little of the vegetable sauce INGREDIENTS onto the base of a 25cm x 25cm Vegetable lasagne sauce: dish. 2 Tbsp olive oil Top with a layer of the lasagne. Top 6 mini withpeppers, more sauce coarsely and lasagne until chopped 3 layers have been prepared. Pour 500g the portobello cheese sauce mushrooms, on top and sprinkle coarsely with chopped the remaining cheese. 3 medium courgettes, halved lengthwise Preheat the and oven thickly to 200C. sliced Cover 5 cloves andgarlic, bake for crushed 20 minutes. Remove 700g jar the passata cover and cook for another 2 cups vegetable 10 minutes. stock 1 Tbsp Great dried served Italian with a crisp herbs salad. — Serves 6-8 1¼ cups pitted Kalamata olives, thickly sliced BATTERED freshly ground black pepper to taste COURGETTES These make great snacks, or serve with grills. INGREDIENTS 3 large courgettes 1/2 each: cup milk, plain flour salt and pepper to taste 1 tsp smoked paprika or curry powder 1 cup rice bran oil METHOD Quarter the courgettes lengthwise. Cut in half. Place the milk in a bowl. Place the flour in another bowl and season with salt, pepper and the smoked Cheese paprika or sauce: curry 3 powder. cups milk 5 Tbsp Heatcornflour the oil in a small, deep 100g saucepan butter or wok until hot and 3 faint cups haze shredded rises. mature cheddar Dip cheese the sticks into the milk then 250g into the dried seasoned gluten-free flour. Deep-fry lasagne in the hot oil in batches. Drain on METHOD paper towels. — Serves 4 Heat a little oil in a large frying pan and saute the peppers, until STIR-FRIED crisptender. Add the mushrooms, courgettes CHILLIES and garlic & and stir-fry for 5 minutes or until the mushrooms ASIAN are dry. EGGPLANTS Add the passata and stock. Simmer for 5 minutes then add the Choose herbs, shiny, olives smallish and black pepper. eggplants. Simmer for 10 minutes. To make the cheese sauce, combine INGREDIENTS 1 cup of milk with the cornflour, 4 Asian eggplants until smooth. Melt the 2 long chilli peppers 2 Tbsp oyster or hoisin sauce 1 tsp each: sugar, sesame oil 2 Tbsp canola oil 2 cloves garlic, crushed 2 Tbsp water METHOD Cut each eggplant in half lengthwise. Cut into 2cm half rounds. Seed the chillies if preferred. Slice into rings. Combine the oyster sauce, sugar and sesame oil. Heat the canola oil in a wok or non-stick frying pan on high. Add the eggplants and chillies and stirfry for 2 minutes. Add the garlic and water and butter stir-fryin fora another saucepan 2 minutes. or microwave the oyster jug. Add sauce the mixture remaining and stir Add milk well to and mix. the Serve cornflour hot or mixture. cold. Heat, — Serves stirring, 4 as until accompaniment thick. Add half the cheese and stir until melted. BALSAMIC Spoon a little of the vegetable sauce MUSHROOM onto the base of a 25cm x 25cm lasagne dish. BAGELS Top with a layer of the lasagne. Top with more sauce and lasagne INGREDIENTS until 3 layers have been prepared. Pour the cheese sauce on 250g top Swiss and sprinkle brown mushrooms, with the remaining quarteredcheese. 2Preheat tsp olivethe oiloven to 200 deg C. Cover 1 Tbsp and balsamic bake for vinegar 20 minutes. freshly ground black pepper to Remove the cover and cook for taste another 10 minutes. 2 bagels, halved 1 Great firm ripe served avocado, with a stoned, crisp salad. peeled, sliced 50g fresh mozzarella cheese, sliced chopped parsley to garnish METHOD Preheat the oven to 200C. Line a roasting pan with baking paper. Add the mushrooms. Drizzle with the olive oil, balsamic vinegar and season with the black pepper. Roast for 15 minutes, or until tender. Meanwhile, lightly toast the bagels. To serve, place a toasted bagel half on each plate, top with some avocado, mozzarella, mushrooms and bagel tops. Garnish with parsley. — Serves 2 Normal retail $8.50 bite.co.nz – NZ’s home of food with YVONNE LORKIN Costa Tenute Nebbiolo d’alba DOC, $29.90 ★★★★ BATTERED Sourced fromCOURGETTES Italy’s southern Piedmonte region, this – Serves nebbiolo 4 oozes clove, sarsaparilla and 3 raspberry large courgettes notes, yet in ½ the each: mouth cup the milk, tannins plain flour salt exhibit and real pepper gripto and taste 1 have tsp smoked good ‘chew paprika or curry powder factor’ alongside violet, pepper 1 cup rice bran oil and solid fruit concentration. It’s a Quarter meaty red the courgettes wine that’ll STIR-FRIED be just perfectCHILLIES the & ASIAN next time EGGPLANTS you make Choose lasagne, shiny, or a rich, smallish gooey ragu of eggplants. some description. mediterraneanfoods. co.nz 4 Asian eggplants 2 Grove long chilli Mill Marlborough peppers 2 Gewurztraminer Tbsp oyster or hoisin 2013, sauce $22 1 ★★★★★ tsp each: sugar, sesame oil 2 If Tbsp you go canola gagaoil for a classic 2 lychee-soaked, cloves garlic, crushed ginger-kissed, 2 peach-packed Tbsp water gewürztraminer? Cut Then each this eggplant little gem in half lengthwise. will have you Cut into 2cm half swooning. Especially BALSAMIC when you find MUSHROOM out it’s BAGELS a mere $22. The — Serves 2 perfume is exotic, the 250g fruitSwiss sweetbrown and tangy mushrooms, quartered and it feels mouthwatering tsp olive and oil silky to 2 1 drink. Tbsp Why balsamic are you vinegar freshly still reading ground ? Get black out pepper to there taste and grab a bottle! 2 bagels, halved 1 Beach firm ripe House avocado, Gimblett stoned, Gravels peeled, Montepulciano sliced 2013, $45 50g ★★★★★ fresh mozzarella cheese, sliced I swear the wines made by the small but perfectly formed team at Beach House wines on Hawke’s <strong>Bay</strong>’s Te Awanga Coast get better with every passing year. Crafted from fruit sourced in the sun trap that is the Gimblett Gravels, this Italian stallion is highly perfumed with red rose, boysenberry, dried sage, bay and pepper. In the mouth it’s smooth and elegantly structured, packed with dark fruit and cocoa-like flavours. Sophisticated. Stylish. Seriously sippable. beachhouse.co.nz lengthwise. Cut in half. Place the milk in a bowl. Place the flour in another bowl and season with salt, pepper and the smoked paprika or curry powder. Heat the oil in a small, deep saucepan or wok until hot and faint haze rises. Dip the sticks into the milk then into the seasoned flour. Deep-fry in the hot oil in batches. Drain on paper towels. rounds. Seed the chillies if preferred. Slice into rings. Combine the oyster sauce, sugar and sesame oil. Heat the canola oil in a wok or non-stick frying pan on high. Add the eggplants and chillies and stirfry for 2 minutes. Add the garlic and water and stir-fry for another 2 minutes. Add the oyster sauce mixture and stir well to mix. Serve hot or cold. – Serves 4 as accompaniment chopped parsley to garnish Preheat the oven to 200 deg C. Line a roasting pan with baking paper. Add the mushrooms. Drizzle with the olive oil, balsamic vinegar and season with the black pepper. Roast for 15 minutes, or until tender. Meanwhile, lightly toast the bagels. To serve, place a toasted bagel half on each plate, top with some avocado, mozzarella, mushrooms and bagel tops. Garnish with parsley. Tuesday 15 <strong>March</strong> - Sunday 20 <strong>March</strong> 20<strong>16</strong> 9am-5pm
14 6km PAGE 20 BAY HARBOUR Wednesday <strong>March</strong> <strong>16</strong> 20<strong>16</strong> ENTER NOW! JOIN THE MOVEMENT! 20 th <strong>March</strong> Enter now at Pak’NSave | New World | Smiths City The Athlete’s Foot | Snap Fitness Online at city2surf.co.nz SPOT PRIZES • LIVE ENTERTAINMENT • WIN A TRIP TO ADELAIDE