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.
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?
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.
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
2 Egg yolks
100 g Butter - clarified
1 tbsp Vinegar
100 ml White Wine
600 ml Chicken Stock
150 gr Peas
125 gr Butter per 500 ml liquid.
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.
Wisp a sabayon in a bain-marie with yolk, vinegar and salt. Add butter little by little while whipping. Season at the end.
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.
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.
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.