Foodstyle Magazine - Summer 2013/14
Summer 2013/14 - In this Issue Stuffed lamb loin, Changes to the recipe book game, Salmon on green, Beyond the flat white, Summer snapper two ways
dish is intended to be inspirational in demonstrating stuffing a prime
cut of meat with flavours. Yes, the technique does involve some fussy
preparation, but this is a rewardingly complex prime meat dish that is
equally tasty served hot or cold.
We have used lamb loin – trim and lean – for
our demonstration recipe, but lamb fillet and even rump will work just
publishing is led by printing technology and recent advances have
opened up new opportunities for budding authors to self-publish. By
am in that Mecca for foodies ¬– Cook the Books, on Richmond Road in
Grey Lynn, Auckland – New Zealand’s first store dedicated solely to
books on the culinary arts.
Owner Michael O’Driscoll doesn’t hesitate when
I ask him if he sells many self-published titles.
yeah,” he says making a beeline to a well-stocked shelf and pointing to
Annabel Langbein’s books, the obvious success among the growth of
self-marketing over the past decade.
Electric smokers are affordable and do the job
very well. For this recipe we used an Anuka branded domestic electric
hot smoker, bought at a specialist food store.
While these small (yet handy) smokers will both
smoke and cook fish fillets, and perhaps very small cuts of meat, they
will only generate enough heat to ‘flavour’ and only partly cook (say
25 percent) thick pieces of meat...
Coffee for connoisseurs
The exquisitely crafted Technika espresso machine is designed for the home and combines performance with design with its elegant stainless steel body, copper tubing and brass fittings.
It is available in both water tank or plumbed to direct water supply.
Click here for more details from Coffee Systems.
time a recipe calls for a cup of beef or vegetable stock – use a cup of
brewed coffee instead. Ground and crushed roasted coffee beans add a
robust bitterness and acidity that balances over flavours in both
savoury and sweet dishes.
tbsp of your favourite coffee beans; 2 tsp black peppercorns; 2 tsp
brown sugar; 1tbsp sea salt; 2 tsp paprika; ½ tbsp granulated garlic
and 1 tsp chilli powder.
or poached fish doesn’t get a fair go like it used to last century. Yes
– you don’t want to over-cook your fish as it will turn to glue, but
for purity of flavour and texture – these techniques can’t be beat.
have two delectable recipes for your summer fishing loot (as long as it
is white fish); both steamed and served with a tasty sauce.
couple of important things. If poaching fish you should add to the
poaching liquid (which must covers the fish/fillet) flavour – with
vegetables, herbs and spices, so look up an old recipe book for a
poaching stock recipe...