Kingfish Lodge - in Whangaroa Harbour The Jewel of the North

Last night we went to Kingfish Lodge for drinks and Dinner. It is nestled in a lovely cove in Whangaroa Harbour. 'Just turn left after you have come through the entrance'
What a view. It is only accessible by boat or Helicopter. You can be picked up in the Lodge Water Taxi so this is not an obstacle 
We have been there many times and the food is excellent. The Staff are very welcoming

From the moment you enter you know they just want to look after you.

There was going to be a bit of wait for dinner so the Bar menu came out and we ordered some Calamari.
Delicious they were too lightly crumbed with a little Chili sauce plus Tartare on the side. Simple but tasty.

Chef Paul cooks up a real treat. Garry had Crayfish Bisque, the rest of us ate the bread and dips, which came with some succulent smoked Marlin
Garry and Dale ordered the Snapper

Gorgeous Vege for the table, Little Cauliflower Croquettes, Beans and Roasted Cherry Tomatoes

Sandra and I were wooed by the Armenian Poussin with little roast potatoes. Always a sucker for little chickens.
Excellent flavour came served on a sizzling cast iron plate.

Everything was just perfect.
If you're up this way call them and book in. You wont be disappointed.

Whangaroa When The Sun Shines-There is Few Places More Beautiful

Above The Good Ship Margaritaville at 6am on 2nd January

New Years Eve turned out to be a bit of a damp squib, in more ways than one We had a nice time but I think we are getting a bit past mad parties and it was hosing down with rain
Jen and Ian from Infarred came over and we ate and drank.

Lana and Dale got a foot massage from Jen. That was a highlight for them.
So we are becoming a bit boring I think, if that makes your day!!!
But the upside is we didn't have hangovers.

I made Orzo with Roasted Vegetables and Prawns.
I love Orzo, used as a Salad it really absorbs flavours
Very simple The wonderful flavours of fresh roasted summer vege
Just try this so so simple people.

1 carrot peeled and diced
1 yellow courgette diced
1 red onion peeled and diced
1 red pepper diced
Olive oil
Sea salt and freshly ground black pepper
12 prawns
1 lemon juiced and zested
1 1/2 cups Orzo
Fresh chopped basil and parsley

Toss the vege in oil and season well
Roast in a hot oven until almost tender
About 25 minutes
Occasionally toss
Then add prawns
Back into oven for 6 minutes

Remove toss with juice and zest of 1 lemon
Cool to room temperature
Meanwhile cook the orzo to manufacturers specifications
Drain and toss immediately with the vege, prawns and herbs
taste for seasoning and adjust to your taste.

Leave to absorb flavours
Perfect with a light crisp Rose.
Later that day Sandra and Garry from Margaritaville came bearing gifts
Fresh Flounder
Ms Lana cooked it very simply,
dusted is seasoned flour
In butter and oil
Add some fresh chopped parsely
A bit of wine and extra butter, Et voila you have a sauce.
Divine

There was a certain amount of frivolity, nothing like a couple of Margaritas plus fresh fish, plus beautiful sunshine, to end the 1st Day of the year. Roll on 2011

We're all Going on A Summer Holiday - Where's the Summer? I Say

 View from Whangaroa Marina Tuesday 28th December 2010
Far North 2010-11

So once again a cloudy day which is good for driving not too hot Everything going smoothly till we reached the Toll Rd what a pain 1 hour to go 3 kms.

Onto Ms June’s country estate up in the Kaipara hills beautiful views. While there got a call from the Armourguard people, the alarm had gone off. Luckily Chris was at work, building builing… and he was able to go around to check up. Surprisingly! he found the garage door open. In our rather stressful departure we forgot to close it. I suspect the little neighbourhood cat got in and set the alarm off. That was lucky or we could have been open for days, perfect pickings for burglars. Quelle domage,

After tasty lunch with June she drove us back to her parents place where we packed ourselves into our cars and then back on the road again. All going well, till out of Wellsford, once again major traffic jam but we were patient and finally we were heading to Whangaroa. Decided against shopping in Keri Keri and just went onto the Marina, unloaded just before the rain came. Unpacked and Lana made nibbles, big fat G & T and not long out of bed.
Tuesday off to Keri Keri bought provisions and clothes including a new sunhat, when will we ever get to use it I wonder.

Back for lunch, rest, dress up for dinner at the Gamefish Club but the rains came down again So we had whitebait fritters with a salad. NICE

Sick of storms now just want the sun. Watched first 2 episodes of Downton Abbey
Courtesy John and JT excellent series.
Wednesday, finally left the Marina and off to find a nice quiet Bay. No rain, warm but not really summer yet

I made French Bread, (read this post for the recipe) we ate it with French Cheese and side bits and bobs. NZ Wine, preceded by Pastis. So onto an afternoon of reading.

Duck for dinner with roast vege. More Downton Abbey and another good nights sleep.

Thursday
Bloody drizzling, so a lie in was the best thing to do, I’m onto Book 2 already. Sun please put your hat on and come out it play.

What to Do with Tomatoes and Vodka -Well, Make Vodka for Bloody Marys

Merry Christmas Everyone

Looking for something to make and also you could give this as a present.
Tomato Infused Vodka… accompanied by your own homemade tomato juice.
By the way these are the ingredients for a superb Bloody Mary.

Bloody Marys for me, really have be drunk pre-noon, with brunch or pre-lunch. I sampled this cocktail last night, pre-dinner. It tasted fabulous, but its just not right at that time of day
But enough of this frivolity.

Take 1 litre bottle of Vodka (you don’t have to Top Shelf on this but no Kerosene please)
750 gms good ripe tomatoes
2 x 1 litre preserving jar

Just cut up the tomatoes into wedges
Divide between the 2 jars

Top up with VodkaScrew on lid
Quick shake and just leave for 5-7 days.

Strain and re-bottle.

You can chill this down and have as a shot, with a drop of Tabasco
Or turn it into this excellent Bloody Mary.

Couple of hints I discovered this recipe on Alton Browns Good Eats TV programme.
I used the Habanera Tabasco, it really has a kick so be careful, how much you put in.
2 teaspoons of that were quite powerful
I like spicy but not rip the roof of your mouth off.

Also I still think a perfect BM has celery salt in it. So I added that.

750gms cherry tomatoes
2 teaspoon Tabasco
3 teaspoon lemon juice
2 tablespoons Worcestershire Sauce
1/2 teaspoon sea salt
Good shake celery salt

Throw everything into the blender
Whiz away for at least, 1 minute 30 seconds
Either use straight away, or you can store in the fridge for 2-3 weeks.

Actually another use for this divine juice is mix it with Mayo and makes a great dip for seafood or even a potato salad.

Here's a Handy Hint for keeping Fresh Herbs
Pick your Herbs from the Garden, when they are very dry. Not wet... AT ALL.

Place them into little Ziplock Bags. Gently squash all of the air out and they will keep up to 3 weeks.
For hard herbs Do the same and pop them into the freezer.
Really works.
Pictured above... they had been in the fridge for over 2 weeks and good as new.

They Are Sailing - Food For Travellers

So its that time of the year again. As we speak, Our Boat Cajun Moon is going North.
It will be parked and will be awaiting us in Whangaroa Marina. So after all of the Merry Making, we shall drive North, with our friend and constant sailing buddy Lana.

On this trip, Dale has our friend Andy, as first mate.

Of course this trip of the two blokes, means a bit of filling the freezer, from me.
So I put pots into action and made them some really good food.

Fish Pie is a favourite and I pinched an idea from Annabel Langbein.
I added lemon juice and the zest of 2 lemons to the béchamel sauce.
What a great idea. I think I will do that Every time now. Wonderful flavour.

I like to quickly pan fry the fish for extra flavour but please do not overcook as it has more cooking in the oven and it needs to keep moist
Also the addition of grated carrot adds some sweetness

So I used 3 lots of fish. Salmon, a meaty white fish, like ling or lemon fish and prawns.

Béchamel sauce
1 shallot finely chopped
1 carrot grated
200 gms butter
200 gms flour
1 litre milk
2 lemons zested and juiced
Sea salt and freshly ground black pepper


Olive oil
150 gms salmon filet
150 gms lemon fish
150 gms prawns


400 gms mashing potatoes
100 mls Milk
50 gms Butter
Sea salt and freshly ground black pepper

Grated cheese

First peel and cook the potatoes, in salted boiling water till soft enough to mash
When cooked, drain and let steam a little to dry.
If you have a potato ricer use it, or you can just mash with a masher
Add hot milk, a bit at a time till it is the right consistency and then the butter
Beat well with a fork
Taste, and once again adjust seasoning, if necessary and set aside.


To make the sauce
Melt the butter in a big pot
Add shallots and carrot
Gently cook till they are soft
Add flour
Season with S &P
Cook about 2-3 minutes to cook out the flour taste
Warm the milk and add to the roux
Stir well till it thickens
If it is too thick add more milk
Cook another few minutes
Add lemon juice and zest
Taste and adjust seasoning, if necessary

Put aside

Meanwhile
Season the fish and prawns with S &P
Gently pan fry in a little olive oil
Just a few minutes to get some extra flavour
Cool, flake and add to sauce

Pour into baking dish
Cover with Mashed potatoes
Sprinkle with grated cheese
Heat oven to 180C
Bake about 30 minutes till bubbling and golden.

Let cool a little and devour.

 I made this in foil containers for the trip.
Cool
Cover with lid and place in freezer.
All ready for the boys to just pop into the oven.
If they can remember how to work it!!!



Japanese Lamb and Eggplant Curry

I love the Japanese Curry Paste. The flavour is so different to your actual Thai or Indian Curries.
Japanese Curry Paste has ‘Umami’ have a look here…
This savouriness, is probably the best way to describe it. (Actually its got MSG in it. Not wise to eat it a lot, but this of course, is why it is so good)

I have had a text from the Travelers 2 days ago, and they loved the Curry, so it’s worth making.
Cooking the rice, was a challenge for them. Maybe next time, I cook and freeze rice as well!
I like to have the vegetable chunky for this dish so here we go.


Ingredients
1 tablespoon olive oil
4 Lamb leg chops
Salt and freshly ground black pepper
1 large onion cut into wedges
1 large eggplant cut into med cubes
1 carrot peeled and cut into chunks
Chicken Stock
1/2 packet Japanese Curry paste

Lightly season the chops with S & P
Heat the oil in a pan and sear them
Remove and set aside
When cool break into chunks

Add the onions to the pan cook till translucent
Add eggplant and the carrot

Cook for another 5 minutes, till they start to soften
Return Lamb to Pan
Cover with Chicken stock
Bring to boil and simmer gently for about 30 minutes till the lamb is tender

Put the curry paste into a small bowl
Add about 1/2 cup of the liquid from the pan
Dissolve and return to pan
Stir well and cook again for about another 15 minutes.
Keep an eye on it, as the paste thicken the curry and you don’t want it to stick

Serve with rice
Guaranteed yummy.

Ratatouille

I thought the Crew needed some vegetables and something that will freeze well, is Ratatouille
The fabulous Provencal Vegetable Stew
This is my version and a good one I think.

I make it by sautéing the vege one at a time then put together at the end


3 tablespoons good olive oil
I red onion chopped into wedges
2 cloves garlic finely chopped
2 tomatoes cut into wedges
1 red pepper and 1 yellow freshly ground black pepper cut into chunks
1 med eggplant into chinks
2 courgettes thick slices



Extra 3 tomatoes cut into chunks
1 tablespoon dried Oregano
Sea salt and freshly ground black pepper
Pinch red chili flakes

Grab nice big pot
Add olive oil and sauté the onions with the garlic, then courgettes, peppers, eggplant and the first lot of tomatoes separately, till tender with some colour.

Don’t forget to season each layer
Put to one side
You may need to add some more olive oil with each addition. Its up to you.

Then place the last 3 tomatoes into the food processor Whiz, till they form a nice juice

Put into pan, season with S & P, oregano and chili flakes
Bring to simmer
Add all the vege back
Mix well carefully you don’t want to break up the vegetables.

I would serve it warm, not hot, but it also is very good at room temperature.

I also made them a meat sauce to pour over pasta
So I think all the food groups are well covered .

Have Good Sailing Boys.

All Homemade Bloody Marys

It's Christmas and it's also preparation time for the Summer Holidays...Inspired by Alton Brown on Food TV, I am making Tomato Infused Vodka, to make Bloody Marys. Also a fresh Tomato Juice to serve with it. This is so simple and I think it is going to be fantastic.

Beware of the Humble Habenero Tabasco.It is HOT but delicious.

So for 3  x 1 litres jars.
I bought 1700 mls of Vodka, doesn't have to be the very flash stuff.
But please no kerosene!
1 kg of fresh red tomatoes
Cut into 8 and place in the 3 jars
Top up with the Vodka and leave for at least a week.
Shake once a day.

And he showed how to make the Tomato Juice to go with it.
Quick as flash
But a warning
I used the Habanero Tabasco, I think 1 teaspoon of that would be enough
It's pretty fiery. So I had to put in a spoonful of sugar to help balance the heat.
Next time I will get the normal Tabasco.
I will post again when it is all complete.


Just put into the blender 
800 gms Cherry Tomatoes
2 teaspoons Tabasco
3 teaspoons lemon juice
2 tablespoons of Worcestershire Sauce
1/2 tsp Sea salt

Blend for 1 1/2 minutes.
It will store in the fridge for up to a month.
I actually made my juice into ice blocks
and will make a new batch... Not quite so hot

I can see Great bloody Marys next week.
Maybe Christmas morning. Yum

Christmas is so much fun.