Author Archives: Helen Jackson

Adventures in Niue

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Niue palms

 

 

Sitting here eating fresh from the ocean delicate tuna sashimi it is easy to shut my eyes and imagine I am somewhere fancy in Tokyo, whereas in fact I am here in Niue, the Pacific island only a few hours from NZ that so many of us know little about.
The Japanese Kaiika restaurant is just one of the many gems of Niue and over my 5 day trip there are plenty more to discover.
sashimi
Often dubbed “The Rock of Polynesia” Niue is essentially a volcano that rises 70 metres out from the ocean, it is 269 sq km in size and has a local population of somewhere round 1600.  You don’t come to Niue for expansive white sand beaches but you do come with a sense of adventure to explore the rugged coastline and an opportunity to experience things that you possibly won’t find anywhere else.
Swimming with sea snakes (well there were two which makes it plural) was a highlight for me. I had heard that they are curious and often come up to your mask to say hello, thankfully my two “friends”  stay a comfortable distance away but still close enough for me to observe their graceful dance as they surface for gulps of air and then retreat to the bottom again.  There are few snorkels in sight as I potter in the almost bath temperature water at Avatele beach, watching fish of many shapes and colours and feeling completely at peace.
If you happen to be at Avatele  on a Sunday you can visit the popular Washaway Cafe, enjoying food and drinks while looking out over the bay.  Here, honest food is cooked and your honesty is relied upon as the bar is self service, write down what you drink and pay at the end!
washaway cafe Niue

Avatele is within an easy walk from Matavai, the island’s resort (there are also motels available).  Perfect for those who want a base to drink, eat and sleep and also for those who are happiest relaxing beside the pool with a book. The ocean views from Matavai are magnificent and the rooms modern and immaculately clean.  There is a good chance of spotting the small local spinner dolphins from the extensive cliff face deck, these dolphins can appear in numbers that are pretty much impossible to count and frolic in the water for hours at a time.  Humpback whales are regular visitors over the winter months but these must be viewed as a bonus as of course they don’t stay in one bay for long.
Matavai Niue
Dive boats offer both snorkelling and scuba diving opportunities where dolphin and whale interaction are sometimes possible.
As I am not the sea faring type I am happy exploring the many caves, chasms and a few of the hundreds of sea tracks that lead to the shore from the road.  Most of the approachable coastline is on the west of the island, this is where Alofi township is and also the popular spots of interest.
A car, motor bike or cycle (for the fit) are you best way to see the sites of Niue at your leisure and get a sense for this relaxed pace of life where time isn’t measured.
Matapa chasm is one of the amazing places to swim or snorkel but be prepared for a refreshing swim as the cold fresh water meets the sea water lowering the temperature somewhat.  The visibility is gin clear although the merging of the waters can give the illusion of looking through an ice cube. The water is possibly too cold for many of the smaller tropical fish but there are still plenty to see.
Along from Matapa are the Talava Arches, a place not to be missed.  Although it is a bit of a walk to get to them, the caves and majestic stalactites and stalagmites are almost prehistoric in their grandeur.
Matapa chasm

Limu pools are one of the most popular snorkelling spots in Niue and it is easy to see why.  The clear blue water is reasonably shallow and home to an array of coloured tropical fish.  The walk from the car park  is short but perhaps a little steep in parts making trainers a sensible footwear option.
Most of Niue’s walks require something sturdier than jandals due to the sharp volcanic rock and coral landscape that has very little soil covering it.
With all this exercise, of course there is a need to refuel and Alofi is generally where this happens.  While you won’t find bars, nightclubs or restaurants with glittering lights, you will find the freshest of fish, salads put together with produce from the local hydroponic farm and drinks at competitive prices.
Aside from our sashimi and sushi at Kaiiki we had fabulous fish at both Falala Fa and The Crazy Uga.
The latter named after the famous Uga (coconut crab), a staple feature of island food.  These land loving crabs can grow to a massive size and if you don’t spot one out on your adventures there is sure to be a local who will point one out.
Uga Niue
Another local food feature is the Luku (fern) that is stir fried or cooked in coconut cream and is incredibly delicious.  A taste that is somewhere between fresh green peas and asparagus it is apparently the same fern that many NZ households had as pot plants in the 70s….

Shopping in Niue is pretty much local handcrafts or souvenir tee shirts and a supermarket that stocks essentials.  For those who love cooking, some fresh local vanilla pods or extract are a great purchase and make a lovely gift to take home.

Our departure day is one that is typical of relaxed Niue style, check in bags to the airport and then off to the Crazy Uga for fresh battered Mahi Mahi, salad, chips and a glass of chilled wine before an easy trip home to NZ.

 

Air New Zealand flies Auckland to Niue, flight days vary by month so check availability.
Take: reef shoes, snorkel gear and a smile!

Niue girl

 

How to Make Vanilla Extract

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vanilla foodlovers

 

Making your own vanilla extract is ridiculously easy.  It needs just two ingredients – alcohol and vanilla.
Generally vanilla extract is made with vodka due to its neutral flavour but it can also be made with other alcohol such as bourbon, brandy or rum.

The vanilla pods are split lengthwise and then immersed in a bottle of alcohol and left to mature for several months.
The amount of vanilla for a good full flavoured extract is around 3-5 pods per 250ml (8 fluid ounces) of alcohol.
Pods are generally graded, with A being the best, this grading is based on size and moisture.  For vanilla extract you can use any pods and the cheaper B or C grade pods are fine.
Once the vanilla is ready it can then be decanted into smaller bottles and perhaps given away as gifts.  You can also add a pod to the decanted vanilla.
Vanilla is one of the world’s most expensive spices and when you watch workers hand pollinate each and every flower, that will then eventually form a pod that needs to grow for some months before it is harvested and dried, you understand what the price is all about.

Vanilla flower (1 of 1)

Generally in NZ we have two varieties of vanilla to choose from, the Madagascan Bourbon vanilla or the Tahitian.
Madagascan vanilla tends to be rich and spicy whereas the Tahitian has a more subtle and floral flavour.
Tahitian vanilla as the name suggests, is the variety that grows in Pacific islands such as Tahiti.
Vanilla is an orchid that grows as a vine, it needs a tropical climate to flourish.

Vanilla pods on vine (1 of 1)

Vanilla extract should never be confused with vanilla essence. Essence is made with synthetic vanilla flavour as opposed to real vanilla.

Have you made vanilla extract before and if so do you have any tips to share?

 

 

October

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I have been lucky enough to travel to other shores of late, a special birthday treat to Turkey (no kids) and hosting a fabulous food tour to Niue. Turkey was of course amazing and you can read my taste of Turkey below.  I have never ever seen tomatoes that look or taste so incredible, have you?
Niue was a surprise gem and there will be a feature up as quickly as possible on this idyllic rock in the Pacific.
This month we have some fun prizes up for grabs on our win pages and do check our new feature on how to achieve perfect poached eggs.

Happy Cooking!

 

How to Make Perfect Poached Eggs

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Perfect poached egg

 

Achieving perfect poached eggs should be simple but for many of us it can prove a challenge to get them looking as good as they taste and also tasting as good as they look.
Everyone seems to have an opinion as to exactly what you should or shouldn’t do and it has been a recent topic of conversation on our foodlovers forums.

While creating cafe style “snowball” eggs takes some practice there are a few key things to having eggs wrapped in their whites and looking pretty good.

Choosing your eggs.  For perfect poached eggs your eggs must be at room temperature and as fresh as can be.  This helps the egg white to stay intact and and not disperse all through the water (I am sure many of us have had that happen before).

Poached eggs cook best in near boiling water, some use a frying pan whereas I find that a large saucepan with water depth of at least 10cm works best.  Bring the water to the boil and then reduce the temperature until the water is at a rapid simmer as opposed to a rolling boil.  Too low a temperature and too hot are equally detrimental.  There should be gentle small bubbles but not a rapid boil.

Adding a splash of vinegar or lemon juice to the pan is popular as the acid helps the whites to set quickly and not disperse. Lighter style vinegar such as white wine vinegar is best, malt is too strongly flavoured.
However, not everyone agrees with this and there are some that say the whites become too firm and poaching in pure water makes for softer egg white.
Never add salt to the water.

Breaking the eggs into small cups first is recommended – espresso cups are ideal. This means the whole egg is quick to reach the water and will help the white to stay with the yolk. Hold the cups close to the water and drop the eggs in quickly in one movement, sending them on a high dive into the water will almost definitely scatter the white into the pan.
Creating a whirlpool in the water first will also help the egg whites to fold over the yolks.
Make sure you stop stirring before the eggs are slipped in and add them quickly.

Allow the eggs to cook in the water for 2 1/2 minutes – assuming you like soft yolks that is.
Some turn the heat off and place a lid over the pan but I find that 2 minutes of simmering is ideal.

Lift the eggs from the water with a slotted spoon and sit to rest on a folded paper towel or tea towel to drain off any excess water before transferring to your toast.

Do you have any tried and true methods for poaching the perfect egg?

Farmer BrownFarmer Brown is giving poached egg lovers the chance to crack the perfect poached egg! Simply ‘Crack, Dunk, Drain, Slide’ with Wiltshire Poachies to create poached egg perfection! From end of September two free Wiltshire Poachies will be available in supermarkets in the Farmer Brown Colony laid 10 and 20 packs. To celebrate the arrival of Farmer Brown Wiltshire Poachies in-pack promotion we’re giving away a complete pack of Wiltshire Poachies, a $50 Farmer Brown Colony laid voucher and a StoneDine pan – the culinary revolution that brings the unbeatable flavour of cooking on stone into your home.
Entry details are here.

Great accompaniments to poached eggs include;

Avocado and Dukkah
Easy hollandaise sauce
Smoked salmon and potato roesti

 

How to Prepare and Roast a Tasty Turkey

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tegel roast turkey

 

With Christmas just around the corner it is a time of planning. Many of us are planning holidays, the gifts we are going to buy and also what we plan to cook for our Christmas dinner.
Tegel logo foodloversWhile we may eschew some of the Christmas traditions, Christmas dinner remains something that deserves to be steeped in tradition and style.
It is a day when then table is set with care, starting with a starched white cloth, the family silver (of sorts), the best dinner set, once a year glasses and a fabulous Christmas feast.
As the feature of the meal, both ham and turkey often take centre stage, the former I grew up with and the latter my own children have come to expect.
A well cooked turkey is truly impressive on the table, it is moist and delicious and packed with flavour rich stuffing.

Selecting and Thawing your Turkey
First things first, while it may seem completely obvious, do make sure you buy a turkey that will actually fit into your oven, ovens vary in size and if yours is on the smaller then choose a bird accordingly.  Also think sensibly about how many people you are catering for and buy to suit.
Once you have made your choice then defrost your turkey in the fridge (or a chilly bin with ice packs that you replace) for 2 days.

Cooking your Turkey

1. Take the turkey out of the fridge at least 2 hours before roasting. This is to take the chill from the meat which will help the meat to cook evenly.  It will also help the skin to dry which is good for colour and crispness.
2.  Calculate your cooking time. The turkey will need about 20 minutes per 450g plus an extra 25 minutes at the end of calculated time.  Preheat the oven to 180°C (375 F)
3. Turkey breast meat is lean so adding some extra fat is great.  This can be done by draping in streaky bacon, basting regularly or draping with buttered muslin.
Note: Tegel turkeys are tender basted so you can be sure they won’t dry out, ensuring you get a perfect bird every time. 
4.  Prepare the stuffing and insert into both the main cavity and also into the neck flap.  Secure the cavities with skewers.
While a trussed turkey looks neat and tidy, we think the legs cook faster and get even crisp skin by leaving the bird untied.
5.  Sit the turkey in a roasting dish and if you wish to add extra fat then either completely cover the bird with a layer of the buttered muslin or drape with streaky bacon.
 6.  Roast the bird for the required time, to check if it is cooked insert a skewer into the thickest part of the thigh.  If the juices run clear then the turkey is cooked.
7.  Remove the muslin and rest the turkey with a tent of aluminium foil for about 20 minutes.  While the bird is resting you can make the gravy.
8.  Carve the turkey exactly the same way you would carve a chicken.

The choices of stuffing for turkey are endless and very much depend on your personal preference.
Some of us like something fruity with cranberry or apricot while others very much want the richness of a sausage meat type stuffing with spices and herbs.

Turkey goes particularly well with; sage, bacon, pork sausage, cranberries, apricot, garlic, onions, butter, garlic, oregano, parsley, celery, lemon, yoghurt, sage, rosemary, thyme, pistachio, orange…..

This year we have lined up a few wonderful new stuffing recipes that vary in texture and flavour but are equally delicious and perfect for your Christmas bird.

 

Pork and fennel stuffingPork, Fennel & Apple Turkey Stuffing
This stuffing is seriously good, while the base is sausage meat, the fennel seeds, grated apple, hazelnuts and toasted crumbs lighten the meat up to form a moist delicious stuffing.

Makes enough to stuff a size 5.5 Tegel Turkey

2 medium onions, finely chopped
2 teaspoons fennel seeds
500g traditional pork sausages
150g whole grain breadcrumbs, lightly toasted
1 green apple, grated (skin included)
½ cup hazelnuts, lightly toasted, skins removed and nuts roughly chopped
¼ cup chopped parsley
2 teaspoons thyme leaves
1 egg, lightly whisked

Heat a film of oil in a large frying pan and cook the onions and fennel seeds until the onion has softened, about 10 minutes.
Slip the sausages from their casings into a large mixing bowl.  Add the toasted breadcrumbs, apple, hazelnuts, parsley, thyme, onion, fennel seeds and egg, season with salt and freshly ground black pepper.  Using your hands mix the ingredients until well combined.
Stuff the turkey neck end and cavity with the stuffing, secure and cook according to package instructions.
*Any excess stuffing can be shaped into balls and cooked with the turkey for the last 30 minutes of cooking.

While trussing your turkey may seem like the tidy thing to do, we think you get better browning and the legs cook easier by leaving them untied.

Greek turkey stuffingGreek Style Turkey Stuffing
The lovely tang of yoghurt combined with lemon, prosciutto and the freshness of herbs, all combine to make this stuffing light and luscious yet very flavoursome.
(It is also wonderful with chicken).

Makes enough to stuff a size 4-5kg Tegel Turkey

1 cup bulgur wheat
1 red onion, finely chopped
2 cloves garlic, crushed and chopped
1 stalk celery, finely chopped
5 thin slices prosciutto, finely chopped
2 teaspoons dried oregano
¼ cup chopped parsley
finely grated zest of 1 lemon
1 cup full fat Greek yoghurt

Place the bulgur wheat in a bowl and cover with boiling water, set aside for 15 minutes.
Meanwhile, heat a generous film of oil in a large frying pan and gently cook the red onion, garlic, celery, and prosciutto for 15 minutes or until the onion and celery are tender.
Remove the pan from the heat and then mix in the bulgur wheat, parsley and lemon. Stir the yoghurt into the pan and season with salt and pepper.
Spoon the stuffing into the turkey cavity, secure and cook as per package instructions.

It is important to rest a turkey after cooking.  30 minutes is ideal, just cover the turkey with a loose foil “tent”.

Mediterranean Turkey Stuffing

Mediterraean turkey stuffing Any excess stuffing is lovely alongside “next day” turkey or stuffed into sandwiches and rolls with slices of meat.
Makes enough to for a size 4-5kg Tegel Turkey

1 cup farro (or bulgur wheat or couscous*)
1 onion, diced
2 cloves garlic, crushed and chopped
100g chorizo, chopped into .5cm chunks
100g button mushrooms, finely sliced
½ cup Kalamata olives, pitted and roughly chopped
¼ cup chopped parsley
¼ cup pine nuts, lightly toasted

Place the farro in a small saucepan and rinse well before covering with 2 ½ cups of cold water. Bring the water to the boil and then reduce to a simmer, cover and cook the farro for 20 minutes, drain well and set aside.  While the farro is cooking, heat a generous film of oil in a frying pan and gently cook the onion and garlic for 10 minutes until the onion is starting to soften.  Add the chorizo and mushrooms and cook a further 5 minutes before adding the olives, parsley and pine nuts.  Add the drained farro to the pan, mix well and add salt and pepper to taste.

Spoon the stuffing into the turkey cavity, secure and cook as per package instructions.
Any excess stuffing can be served warm alongside the turkey.
*If using bulgur wheat or couscous then cook according to packet instructions.

Did you know that a buttered piece of muslin is ideal for sealing in moisture on your Roasted turkey?  Buttered muslin turkey.

For more Turkey stuffing recipes and also ideas for left overs check out tegel.co.nz

What are your best turkey tips and stuffing ideas?

 

 

A Taste of Turkey

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The tomatoes are like nothing I have ever seen before, their colour densely red and full of rich flavoured juice.  Maybe this has something to do with a summer of brilliant hot days, no rain at all, yet enough underground water to give the plants the moisture they need to grow.

All of the produce in Turkey late summer is truly a food lovers dream and much to my husband’s despair I have over 500 food photos to prove it!
The food, as we quickly find, is very produce driven and feels totally healthy.  Many of our every day meals are based on loads of salads and delicious grains such as bulghur wheat, served alongside grilled lamb, beef or chicken, either minced with aromatic spices or as chunks on skewers.

August markets are full of peaches are large as your fist with all the attributes that sun ripened fruit should have.  There are also mountains of figs, capsicums, chllies, nuts, eggplant, beans and loads of herbs and greenery.

The mulberries and apricots have finished but a tipple of mulberry wine fulfils the flavour memory and a reminder of the need to visit earlier in summer.

While the produce varies around the country, the most marked difference were the stalls full of fresh oranges and trees with almost ripe pomegranates, down on the Aegean coast.
This trip is a very special treat and one that is well researched with a mix of food, nature, smaller towns and markets aplenty.  Aside from Istanbul we really do try and shy away from the major tourist destinations and it works well for us.  Ed’s dark complexion creates some humour as he is mistaken for being Turkish on more than one occasion.

fishing Istanbul (1 of 1)

Istanbul is one of the most charming and beautiful cities in the world.  The harbour setting means that the impressive mosques and Topkapi palace are a commanding presence from the water and the varying shores have their own special identity.

Mosque Istanbul (1 of 1)

We stay in Sirkeci, the old part of Istanbul where the Grand Bazaar, spice market, Blue mosque, Topkapi Palace and Hagia Sophia are all within walking distance.

Spice Market Istanbul (1 of 1)While these are essential tourist destinations, it is, I think, best experienced and then left behind.  The restaurant food in this area is very much designed for tourists and the quality, prices and service are reflective of this. Likewise the Grand Bazaar is overwhelming in its choice of jewellery, fake sporting gear etc… but it would take product knowledge and interest in haggling to make any purchasing worthwhile.  In temperatures of 30° plus, we quickly become selective of what is worth the effort.

We quickly fall in love with the more local feel of Kadikoy (on the Asian side); this is only a 15 minute ferry ride from the old side but is a complete contrast.  A day spent with Olga from Delicious Istanbul is very well spent time and $$.  Ed and I have Olga to ourselves (group maximum is 6) and walk our way around Olga’s favourite food destinations in Kadikoy, eating as we go. Breakfast is the very popular menemen, a one dish mixture of whisked egg gently cooked with softened peppers and tomatoes.  The coffee, sardines, nuts, salads etc… are all wonderful but it is the baklava that truly wins me over.  A taste sensation like no other and one that I have waxed lyrical on over on a Baklava blog.

Turkish delight made with pomegranate and pistachios and then wrapped in rose petals is also extraordinary and stands alone amongst any of the other confections.
Many Foodwriters have made mention of Ciya Sofrassi restaurants, these are also here in Kadikoy, meze plates are self select and then priced by weight and large pots of meat dishes can be viewed and selected.  The food is honest and tastes so good that we return for dinner on the same day that we stop for lunch.

From Istanbul we have a quick flight to Antalya, a bustling seaside city on the Mediterranean Coast. It looks big and busy so we have planned to pick up our car and head further down the coast to Cirali, hopefully arriving before dark.  A rental car devoid of fuel and some confusion with baggage puts paid to this but we still find our way along the pot holed dirt road to the slightly alternative beach of Cirali. Our chalet is in a beautifully fragrant orange grove, bordered with fragrant figs and pomegranates,  we are pleased to be away from city lights. Cirali is a fairly quiet small beach, protected as a logger head turtle nesting spot.  While we are concerned at the sun loungers and umbrellas that cover big chunks of the beach, the larger hotels chains are unable to build here and in reality the beach is supposed to be clear for the turtles.  We arrive at the tail end of hatching season, but a walk at dawn enables me to realise a dream as I watch tiny turtles hoist themselves out of their sandy nest and instantly make their way to the water, their little heads bobbing for air as they follow their instinct and head off to sea.  While nature is left to nature, the nests are protected from unsuspecting footprints and dogs, and the watchmen give the turtles a small helping hand out of their nest, recording numbers etc…

Cirali has a line up of beachside cafes with Ikiz being our favourite place for great quality Turkish fare at a very fair price.

Our next step along the coastline is the very quaint town of Kas, the rocky coastline means either diving from a ledge into the beautiful blue Med or descending more sedately via a ladder from the numerous sunlounger terraces around the bay.  Boat trips head out daily from here to spot underwater ruins and visit islands, we are happy on our sun loungers and frequenting the delicious Enistenin Yeri when hunger calls
Their food is fabulous and we love their wood fired pide topped with fresh dill, olive oil and garlic that arrives at the table as you sit down for dinner.
Kas Turkey (1 of 1)

Kas to Fethiye is only a couple of hours and while many tourists enjoy selecting their fish from the local fish market and having it cooked at the restaurants alongside, we thought that fell flat and instead loved our time at Karakoy – about 15 minutes over  the hill from Fethiye in the prettiest of valleys.  Once again it is rural and peaceful, yet full of delicious fare, with gardens bursting with the fruit and vegetables of the season.  Villa Rhapsody is a wonderful haven and the food worthy of having a relaxed dinner “in”, sitting out by the pool. I am still dreaming of the yoghurt soup and will hopefully have the recipe to share very soon.
Fig gathering (1 of 1)
You probably cannot visit Turkey without a trip to Ephesus (many would say Cappadocia and Gallipoli as well), and for very good reason.  Looking at architecture that is thousands of years old and hearing the history, certainly puts life into perspective.

tabby cat ephesus

About 40 minutes from Selcuk (Ephesus nearest town) is a small hillside town Tire, that is famous for its Tuesday market that seems to take up most of the town centre. Set in steep narrow cobbled streets, you wander through quantities of fresh and dried produce to cottons and linens and household essentials.  Tourists here are a rarity and photos a delight, be prepared to show your screen to those whose faces your capture.  The people here are some of the nicest we have met and that is saying something as we both agree that the Turkish people all along the way have been extraordinarily generous,  warm and friendly.
Peppers Tire Turkey (1 of 1)

 

Our taste of Turkey was small but extremely memorable and has been a stand out holiday for both us

Figs Fethiye Turkey (1 of 1)

 

A few of our favourite recipes include; (and yes there will be more)

Warm Hummus

Turkish Shepherd’s Salad

Turkish Revani Cake

 

Recommended Places to Eat and Sleep
Orient Express Hotel, Sirkeci, Istanbul
Meze by Lemon Tree, Istanbul.
Hideaway Hotel, Kas
Onur Pide, Tire  (ph 512 17 99)
Villa Rhapsody Kayakoy
Hotel Nilya, Selcuk
Selcuk Koftecisi, Selcuk (way better than any hotel food and such a bargain) Open for lunch and dinner.
Ciya Sofrasi, Kadakoy, Istanbul (pay for meze plate by weight and select meats of choice)  Open for lunch and dinner.

Has anyone else got any Turkey tales to share or planning a holiday?

Me and the Turk :)Helen Jackson (1 of 1)