We have a very interesting cooking guest lined up for you this morning. National food educator Wendy Barret is cooking up some New Zealand cuisine using a new healthy product that's taken off in a big way. Joining Wendy will be Villa Maria estate's sommelier Justin Harrison.
New Zealand Green Lipped Mussels with Thai Red Curry
The New Zealand unique Green Lipped Mussel is a native New Zealand shellfish. It is easily distinguished by the bright green shell, which is creamy white (male) or orange (female) flesh. This is a quick and easy dish, and very tasty!
Ingredients:
2 tbsp Thai red curry paste
1 tbsp Alfa One Rice Bran Oil
¼ cup plus 3 tbsp chopped fresh cilantro or fresh Thai basil
2 - 3 tbsp f ish sauce
3 lbs New Zealand Green Lipped Mussels
¼ cup (1/2 stick) butter
5 plum tomatoes, seeded, chopped
2 tbsp minced garlic
1 14 - ounce can unsweetened coconut milk
1 tbsp chopped fresh peeled ginger
Directions:
1. Over medium high heat add 1 tbsp Alfa One Rice Bran Oil in a
large sauté pan. Add curry paste and cook until browned.
2. Add ¼ cup butter and cook until melted.
3. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes.
4. Mix in coconut milk, curry paste, ¼ cup chopped cilantro or basil and fish sauce. Simmer 4 minutes to blend flavors.
5. Add New Zealand Green Lipped Mussels; cover and cook until mussels are warm. Be careful not to cook, just heat through. Transfer mixture to serving bowl. Garnish with chopped fresh cilantro or basil.
Makes 4 servings
Serve with crusty French bread
Wine : Marlborough Sauvignon
New Zealand Lamb Popsicles
Ingredients:
1 New Zealand Spring Lamb rack, fat removed
3 Tbsp Zaatar Spice
1 Tbsp minced garlic
¼ cup Alfa One Rice Bran Oil
1 Tbsp kosher salt
2 tsp Black Pepper
Pomegranate Molasses
Directions:
1. In a bowl, mix all ingredients together. Cover. Marinate in fridge for 2-3 hours or overnight.
2. Grill Chops to medium rare.
3. Drizzle with Pomegranate Molasses. (available at Middle Eastern grocery stores), or make your own.
Pomegranate Molasses
Directions:
1 cup POM juice
1 apple, cored, cut into slices
3 Tbsp honey
1. Combine all ingredients in a pot.
2. Bring to a boil. Reduce heat and allow to simmer.
3. Continue to cook for 30 -35 minutes or until reduced by half. Cool
Makes 2 servings
Wine : Hawks Bay Syrah