Mum's the word on Sunday and the cream of Queenstown's award-winning chefs have come together for this week's Queenstown Times Cuisine special, so our readers can serve up something truly sumptuous for their deserving mothers.
- Blanket Bay executive chef Debbie Crompton
Featuring New Zealand ingredients beautifully, Ms Crompton says there's no better treat on Mother's Day than crayfish.
"This dish is something I created a few weeks back for our daily-changing menu at Blanket Bay.
"It's not too complicated and any keen dad could get it ready the day before."
Serve with sauteed potatoes and saffron mayonnaise.
INGREDIENTS
Serves 6
Crayfish tails (1 per person)
Preparation
Remove the flesh from each tail by snipping the undersides with kitchen scissors (cut two lines so that the whole underside comes off in one piece). Pull out the intestine carefully. Trim the tails to form even-sized cylinders which are not too thick at one end (this enables the crayfish to cook evenly). Roll the crayfish cylinders in cling-wrap, pulling very tightly as you roll - the tighter and neater the cylinder, the tidier the final presentation will be. Twist the ends until they hold in little knots.
The cylinder should be tight and waterproof. Now carefully roll in a triple layer of tinfoil and twist the ends, taking care not to tear the foil. You can keep the crayfish in the fridge overnight and poach the next day if you need to.
METHOD
1 Bring a pot of water to the boil (it needs to be large enough to hold the crayfish cylinders comfortably).
2 Karengo is natural New Zealand seaweed and is often sold dried in packets, available from many delicatessen type stores these days, for example Mediterranean Market in Gorge Rd.
3 For the crayfish dish, it's best to have the seaweed chopped up into smaller pieces, the consistency of dried herbs.
4 Place the crayfish cylinders into the boiling water, then set a timer for exactly 10 minutes.
5 Remove the crayfish cylinders and carefully unwrap them using tongs and scissors.
6 Roll them through the Karengo and then sauté in a hot pan with a little butter.
7 Remember that Karengo is naturally salty so season carefully.
8 Remove the crayfish, slice into 3cm pieces and keep warm.
9 To present the dish, I serve with yellow rouille, little crab cakes, urenika wafers, poached cherry tomatoes and edamame (green soy beans).
For something really delicious and easy at home, try a good quality mayonnaise infused with saffron and sauteed gourmet potatoes.
- The Spire Queenstown French Pastry chef Jean-Baptiste Munduteguy
Fresh from the launch of its new winter breakfast menu, The Spire Queenstown's new French pastry chef Jean-Baptiste Munduteguy presents its warm Apple and Rhubarb Crumble for Mother's Day.
"This is a sweet, warm dish that's ideal for cold autumn mornings - it's already proving popular at The Spire among ladies," he says.
INGREDIENTS
FRUIT MIX
Serves 2
2 apples
1 pear1 bunch of rhubarb
1 tbsp sugar
1 tsp cinnamon
METHOD
1 Peel and cut the apple, pear and rhubarb into 2cm squares. Add the sugar and cinnamon and warm the mixture in a saucepan with a knob of butter. Pour the fruit mixture into a ramekin or small bowl ready for the crumble topping.
CRUMBLE DOUGH
50g butter (room temperature)
25g white sugar
25g brown sugar
50g flour
25g shredded coconut
METHOD
1 Combine the sugar and butter in a bowl and add the flour and coconut. Mix together until a crumbled texture is achieved. Place the crumble on top of the fruit mix and cook in the oven at 180degC until the crumble is golden brown. To finish, garnish with icing sugar and serve with a side of yoghurt.
- Heritage Hotel Queenstown executive chef Wayne Booth
Chocolate never fails on the menu for Mother's Day, and this chocolate and Cherry Ripe pudding hits the nail right on the head. Mr Booth said its sweet cherry flavour could be changed to suit Mum's taste buds.
"The cherry can easily be replaced with mint, orange or a nutty flavour.
"Its cooking method is as easy as prepping the cake and letting it stand in the fridge for a few hours.
"You're free to pop out and pop it in the oven when you get home for a simple yet gorgeous restaurant dessert served at home."
INGREDIENTS
Serves 8
190g dark brown sugar
190g unsalted butter
4 1/2 eggs
1tsp baking powder
75g fresh hazelnut crumbs (roasted, peeled and chopped)
150g self-raising flour
50g dark chocolate (for melting)
35g drinking chocolate powder
125g Cherry Ripe chocolate bar (finely chopped)
25g almond powder
Splash of Frangelico (hazelnut liqueur)
METHOD
1 Mix the brown sugar and butter together until fluffy and add the eggs in, beating well
after each addition. Add the chocolate powder, flour, hazelnut crumbs, almond powder and baking powder and mix lightly so it has a just combined consistency.
2 Slowly melt the chocolate and fold into the rest of the mixture.
3 Add the chopped Cherry Ripe chocolate bars and splash of Frangelico.
4 Place in eight individual ramekins or moulds that have been greased and sugared and steam.
5 To steam, place the ramekins into a baking dish filled with hot water (so that it comes halfway up the ramekins) and place in the oven for 45 minutes to one hour.
To test if cooked on the inside, insert a skewer, and if it comes out clean, it's ready. Serve with warmed chocolate sauce, fresh raspberries and cream.
- Eichardts Private Hotel head chef Gwen Harvie
For Ms Harvie, Mother's Day has always been a double celebration, with her mother's birthday falling on or near the same day. "From when we were old enough, my brother and sisters and I used the cooking skills our mother taught us to always cook on Mother's Day.
"My Mum's interest in food and cooking was an influence in my career choice; without her I wouldn't be where I am today."
To celebrate Mother's Day, Eichardts is offering a package in May and June which includes savings on suites, full daily breakfast and a bottle of bubbly on arrival.
On "Mothering Sunday", the Eichardts House Bar is open to the public, offering the perfect location to take mothers for breakfast.
INGREDIENTS
3 small eggs (separate the yolks from the whites)
½ cup sugar
1 carton buttermilk (600ml)
3 cups self-raising flour
punnet of blueberries
METHOD
1 Whisk the buttermilk, sugar and yolks together and then gradually mix in the flour. In a separate bowl, whisk the egg whites until they stiffen into soft peaks then fold them into the batter mixture. Leave the mixture to rest for 30min.
2 Heat a small amount of butter or oil in a frying pan and, using a large spoon, spoon the batter into the pan. Sprinkle blueberries over the pancakes and cook on a medium-to-low heat. When bubbles start to appear, turn the pancake over. When both sides are golden brown, serve.
Enjoy with maple syrup, mascarpone, caramelised bananas and a glass of bubbly.
