Perhaps one of my most memorable visits was being sent there one Saturday morning to report on a presentation ceremony in the grounds. Being a Saturday, most of my journalist colleagues were in casual dress, not a tie among the men. I was the tidiest in a tweed suit so I got the job.
There I was pen and notebook in hand, taking notes, when there was a drip on my hand. And another, and another. In quick succession. My nose was bleeding. I struggled through my pockets for a handkerchief, torn between making notes and restoring my dignity. I was glad we were outside and that I wasn't decorating the parlour carpet. Fortunately I did not stage a repeat performance last week.
One of the questions I am invariably asked after going to such a function is "What did you have to eat?"
We started with roast salmon served with eggplant caviar and courgettes. The main course was venison accompanied by beetroot gnocchi, blue cheese sauce, a delicious fig relish, cavolo nero (Tuscan black cabbage) and tiny green beans bundled in a strip of bacon.
For dessert we were served a drunken fruit pudding - individual steamed puddings with luscious alcohol-soaked dried fruit.
Coffee and petits fours were served afterwards in the drawing room.
I've often made eggplant caviar, also know as Poor Man's Caviar, to serve with crostini or as a dip to snack with pre-dinner drinks. Serving it was hot salmon was a new one on me, but its fresh flavour provided a pleasant contrast to the fish. Here's my version.
One word of advice - spear the eggplant in a couple of places. This will prevent it exploding in the oven - it can happen and it can decorate the oven quite spectacularly.
Eggplant Caviar
1 large eggplant
2 tomatoes
1/2 a medium onion, very finely chopped
2 tablespoons parsley, finely chopped
1 clove garlic, very finely chopped
juice of a lemon
2 tablespoons olive oil
salt and freshly ground pepper
Preheat the oven to 200C. Place the eggplant on a baking dish and cook until it become very soft and collapses.
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