J
32 days ago

My Kind Neighbour nomination

Jacqueline from Stanmore Bay

It is with love I write this letter. Reading each week about our wonderful neighbors I would like to nominate a little 5 year old boy named Louis. I had several days in Hospital when coming home he visited me with a card he had made and handed it to me. On the front he had drawn a heart in red and drawn in two pieces it read. (words of a five Year old) mii hrrt is broken. Louis. I miss you so much jacee bbcse you are the best person in the world.He actually drew a globe of the world.you are the best person in the wrld I could not resist sharing this with you to how a 5 year old mind works. I am 77 years old he is 5 years old. Thank you Jacquie Watson.

More messages from your neighbours
13 hours ago

Speed limit reductions decided today

The team from Neighbourly.co.nz

Speed reductions on around 700 Auckland roads will be decided this afternoon.

Some of the dangerous roads considered for the reductions include Dairy Flat Highway, Whitford Rd, Hobson St and Karangahape Rd.

People are divided on whether reductions should be enforced. What are your thoughts?

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1 day ago

Turbot and oyster with broad beans and hollandaise

New Zealand School of Food & Wine

Prepared by our Level 5 Diploma cookery students, this programme focuses on ingredients and the understanding of advanced cookery techniques and building an in-depth knowledge of how products are transformed by cooking processes.

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8 hours ago

Recipe: Turbot with Oyster & Hollandaise with Broad beans & peas (Foam of Pods)

New Zealand School of Food & Wine

Serves 4

Ingredients
350 g Turbot - Filet no skin or bones
4 Oysters - out of shell roughly chopped
1 Shallot - brunoises
1 Chives - finely cut
1 tsp Mayonnaise
Pinch Lemon Zest

Hollandaise
2 Egg yolks
100 g Butter - clarified
1 tbsp Vinegar
Pinch Salt
Broad beans
Peas
Pea feathers

Foam
2 Shallots
100 ml White Wine
600 ml Chicken Stock
150 gr Peas
Bean pods
125 gr Butter per 500 ml liquid.

Process
Filling - Fish
Mix oyster, shallot, chives, mayo and zest. Put into pipping bag. Portion the fish into 90 gm pieces, preferably triangles. Cut a pocket into the pieces and fill with the oyster mix.

Hollandaise
Wisp a sabayon in a bain-marie with yolk, vinegar and salt. Add butter little by little while whipping. Season at the end.

Beans
Break the beans out of the pods by pushing it through the shell. Blanch the beans for 10 seconds and squeeze the inner bean out of the skin.

Foam
Sautee shallot in a large based pot. Deglaze with the wine, then add stock. Bring it to boil and add the peas and bean pods. Cook for 2 mins and strain. Spread the green stuff on the tray and cool it down. When cold, blend it all. Strain and season. Add 125 g butter per 500 ml.

At Service
Bake the fish at 80 degrees for 16 minutes.
Add the beans and peas to the hollandaise with a bit of fine cut chives.
Spoon the hollandaise in the base on a large serving bowl.
Put the fish on top and garnish with pea feathers.

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