New Zealand gewurztraminer is the perfect match for food with a little spice. I especially find the flavours of coriander a perfect match to the pungent flavours of the wine.
These recipes are old favourites.
Aunty Edna's Marinated Fish
My mother's sister-in-law is Aunty Edna. I remember as a child being introduced to the tropical, spicy flavours of her marinated fish, many years before the style of dish became popular in New Zealand. The acidity of the ingredients quickly cures the fish as well as preserving it for up to two weeks.
Please excuse the vague quantities! My mother says, 'you'll know when it is right'.
You will need -
About 450 grams of thick white-fleshed fish fillets, eg gurnard, terakihi or snapper. This dish is not suitable for red fleshed fish such as tuna
1 * 200ml packet coconut milk
Parsley or Coriander leaves for garnish
Cube the fish and place into a glass bowl.
Add one small onion or half a larger onion, sliced very finely.
Mix together equal quantities of freslky squeezed lemon juice and white vinegar, enough to cover the fish.
Next morning, pour off any remnants of the marinating liquid and add to the coconut milk. Pour over the fish to cover again. Taste to check not too vinegary/lemony and add more coconut milk if necessary.
Cover fish with mixture and refrigerate until required.
Garnish with minisculy sliced shreds of red capsicum and chopped parsley or fresh chopped coriander leaves.
Easy Indian Spiced Chicken
I don't know how I created this recipe. Being lazy I guess. I even rang the radio station and shared the idea. It all started when Watties introduced their flavoured cans of tomatoes. The Indian Spiced Tomatoes are tomatoes diced with onions, peppers, spices and garlic.
You will need -
4 to 8 chicken pieces, depending on howjuicy you want the sauce
I * 400g can Indian Spiced tomatoes
1 * 150ml coconut milk
Remove all skin and fat from the chicken pieces. I like the chicken thighs, with the bone in.
Place chicken into a casserole dish.
Mix together the can of tomatoes and the coconut milk
Pour liquid over the chicken
Cover casserole and cook in a 180 degree Celcius oven for about an hour or until chicken easily falls off the bone.
If using more chicken, serve as pieces and spoon liquid over top, otherwise remove chicken from bone and serve as a soupy stew. Garnish with fresh coriander and accompany with your favourite New Zealand gewurztraminer.
This recipe is just so easy.
You will need -
4 pork rump steaks
100 ml coconut milk
1 200/225gm can of pineapple pieces
1 tsp ground coriander seeds
a handful of freshly chopped coriander
1 red capsicum thinly sliced
Place pork steaks into casserole dish.
Cut into pieces first if desired.
Drain pineapple. Cover pork with pineapple pieces, finely sliced capsicum and the coriander leaves.
Mix the coconut milk and the juice from the can of pineapple. Stir in the ground coriander. Pour into the casserole over the pork and pineapple.
Place in a 180-degree Celsius oven and cook for about an hour or until pork is tender.
Thicken juices if desired.
Serve with a potato mash or rice and more freshly chopped coriander leaves for colour.
Enjoy with a limey tropical riesling or a luscious spicy gewurztraminer.
© Sue Courtney.