Wednesday, October 27, 2010
Night One, Assume The Position with our lovely Eis
They did a trip. It has been so dry on the island the Waterfall had dried up but with the enormous of rain in the past few weeks now it is replenished. It was a public holiday yesterday... The locals loving having their pool back
The produce on this island is amazing. AND cheap if you go to the right places.
This little lot cost me $10, all packed into a big plastic bag, so fresh and beautiful
Look at this Tuna, like a jewel
Using NZ Potatoes, Island Kumara and Taro.
Rukau, For those that don't know, Rukau is the leaves of the Taro plant, they call it the Island Spinach
Cut it up and cook in in a little water for quite a while. If it is not cooked enough you get "The Itchy Throat"
So then you add some garlic, coconut cream, season it well
you name it... we have cooked it (Almost)
Big salads, with Garlic Pizza Bread.
and to top it all off, Fresh Suckling Pig, roasted, with Potatoes (from NZ) and Butternut, Cabbage, Spring onions (all local) and Frozen Peas.
I have only eaten Suckling Pig once at a restaurant in Argentina...This was only killed a couple of days ago, by our Host Tony and he kindly dropped off a leg for us.
It is an amazing cut of meat. So white and clean almost like marble. No hair. Smooth as a baby's Bum!
What feasts we have enjoyed, all washed down with a bevy or two.
Friday, October 15, 2010
We were planning to go to the Tamarind Room for dinner, but they were booked out... it is Wedding City Here in Raro
Weddings right through to Sunday and Ms Mary is outgoing that day and she wouldn't get her special night.
So I suggested cocktails at Sunset.
Manuia Beach Hotel seemed a good idea with its Infinity Pool. So off we trotted to get some supplies first from town in preparation for Lucy’s arrival on Friday.
Arrived at the Manuia, as promised very pretty, but they only had ½ bottle of Sauv Blanc , would you believe.
Must move on. So onto Waterline. Chris the host, pleased to see us… he has the good wine list. A nice glass of Oyster Bay and onto the sand to watch the sunset.
Jim is the owner of the Resort, also from Maui.
It is a very relaxed place. We have done 3 trips there now.
Before long, it was rocking
Another 1 glass for me and a couple for the passengers.
Rudy’s wife got up and did some Hawaiian Hula. Very pretty.
Then, Stephanie from behind the bar was next. She sang some Rarotongan songs
THEN Jim got up and sang "The Pub With No Beer".
Team Captain, Silly Gilli had the wrong date in the diary. Which was quite mad, as I had booked the ticket for her, requested the seats and printed it out for her and all!!!
Dear Me. Anyway, while we were swanning about, Crawling through Pubs.
Lucy arrived on the big plane.
She spoke to a lady at the terminal who knew where Kathy and Tony lived so she finally got a taxi, and ended up at the house. Empty no Team Raro. She looked int he window and recognized the house from my photos from last year
Oh what to do next...But lucky for her, Tony arrived up when he saw the taxi and let her in.
Lucky Lucy, ever resourceful, she poured herself a drink (there is no shortage of alcohol in Titikaveka and waited.
The Merry Revellers arrived home, I wish there was a photo of the looks on our faces.
As luck would have it I have made chili earlier in the day.
So after a couple more wines many apologies from Silly Gilli.,we assumed the position.
We sat down to a good bowl of chili, topped with sour cream, coriander, spring onions, finely chopped.
I like to cook the mince over a high heat first to get a good sear. Helps the flavour.
If you have any fresh corn that’s a good addition as well but we didn’t have any.
Black Bean Chili Con Carne
500 grams mince
1 onion chopped
1 carrot finely chopped
1 green pepper
2 cups black beans (soaked overnight and cooked for about 30 minutes)
2 tsp ground cumin
2 tsp ground coriander
1 tsp dried oregano
Good shake of chili flakes (to your taste)
Sea salt and freshly ground black pepper
Tin of tomatoes
1 cup Chicken Stock
In a hot pan add a little oil then the mince
Brown, season, remove set aside
Add 2 tablespoons olive oil
Add onions, soften,
Add carrot, green pepper
Season with S & P
Add coriander, cumin, oregano and chili flakes
Cook for about 5 minutes
Add tomatoes, beans and stock
Bring to boil and simmer gently for about 20 minutes
Taste and adjust seasoning if necessary.
Best to cook it earlier in the day and reheat before serving.
Top with sour cream, spring onions, fresh coriander and grated cheese
Now what to do with the leftovers
Make a Pie
2 tablespoons Sour cream
Spring onions and coriander, finely chopped
Roll out pastry and line greased tin
Prick the base and grate a layer of cheese
Mix leftover chili with sour cream and herbs
Another layer of grated cheese
Top with Pastry
And bake 190C till golden brown and crisp
And to give our livers a treat...
Ms Mary made a lovely Beetroot and Carrot Salad to accompany the pie.
Another delicious day in Paradise.