Twitter Updates

    follow me on Twitter

    Thursday, April 19, 2007

    Dale's Birthday

    We had a holiday planned up in the far north Whangaroa, Dale sailed up and I was to join him soon after his arrival.
    Small problem a weather bomb hit the North Island with excess rain (to put it mildly) and there was major flooding including road washouts.

    My journey north was put on hold till everything improved.
    9 days later I drove up with goodies to celebrate Dale’s birthday.
    The good news was a major improvement in the weather.
    Sunny warm and most importantly dry.

    We celebrated with a very NZ lunch with a Dutch twist.

    First New Zealand Bluff Oysters probably the best in the world.
    Served on a small triangle of Vogels Original Mixed Grain Bread yet another NZ Icon.
    With a glass of NZ produce, Methode Champagnoise cheap and cheerful
    I really like my oysters with a freshly ground black freshly ground black pepper, a drop of Tabasco sauce and little squeeze lemon juice.

    Here is another fabulous classic accompaniment for oysters

    Mignonette Sauce - makes 1 cup

    ¾ cup white wine or champagne vinegar
    2 shallots
    3 tablespoons crushed black peppercorns
    1 tablespoons sugar

    Heat all ingredients gently for about 3-4 minutes just to dissolve sugar
    Before serving add 1 tablespoons chopped herbs
    e.g. parsley, dill and chive mix

    Cover with plastic wrap and store at room temperature overnight. Use about a teaspoon per oyster. This sauce will keep refrigerated for months.

    Next treat was Whitebait Fritters

    New Zealand Whitebait are tiny, delicate, succulent, delicious.
    These fritters are so simple…make little ones, they make a wonderful accompaniment with pre-dinner drinks.

    We greedily worked our way through 200 gms worth of these little fish

    For 200 gms whitebait
    4 eggs
    Sea salt & freshly ground black pepper
    2 tablespoons flour

    Butter and olive oil
    Parsley and lemon wedges for garnish

    Beat the eggs with seasoning and flour
    Add whitebait stir carefully you don’t want to break them up.

    Heat butter and oil till foaming
    Add large tablespoons of mixture
    Fry 1st side about 2 -3 minutes till golden
    Flip and about another 1-2 minutes on the other side.
    These will puff up slightly and look and smell divine.

    To serve, a little sprinkling of chopped parsley makes a pretty plate.

    Now if you can believe this, we still kept on eating.
    I mean if you are having a feast you are having a feast.

    There is shop specializing in products from Holland en route to the Far North.
    Their Dutch cheeses are excellent

    The beautiful Gouda cheese, fresh Ciabatta rolls, apples fresh from the orchard, beetroot relish (handmade by our friend Mary). A wonderful end to a simple but wonderful meal.
    Is this a happy camper or what.


    Asha said...

    He does look happy(tipsy?) with all the good food you cooked for him!!:)

    Happy B'day Dale.

    So Simple said...

    Asha...yes the champagne worked. He said thank you for your best wishes.

    Barbara said...

    A real NZ style feast. Looking forward to meeting you on Tuesday Gilli.

    So Simple said...

    Yes remember when all of things cost next to nothing. It wasn't a treat then. Oh for those halcyon days.

    Anali said...

    Tell Dale belated Happy Birthday! Everything looks so good!!