Culi­nary Olympics chance to shine on world stage

Waikato News - - Food -

S OME OFNEW ZEALAND’S top chefs took part in the Culi­nary Olympics in Ger­many re­cently. It is the first time in over 20 years a team from New Zealand has been sent and they com­peted along­side 2000 chefs from 40 coun­tries. Grant Wat­son, di­rec­tor of Global Food­ser­vice— Fon­terra, spon­sor of the NZ Chefs team, says, “We have some amaz­ing chefs in this coun­try work­ing with unique and in­no­va­tive tech­niques and fab­u­lous, fresh ingredients. The Culi­nary Olympics not only gives us the op­por­tu­nity to com­pete on the world stage but show theworld the tal­ent we have here in New Zealand and to show­case our amaz­ing ingredients. He says Fon­terra’s fo­cus on in­no­va­tion, the best qual­ity nat­u­ral ingredients and high qual­ity made work­ing with the Culi­nary Olympics team an ideal match.


You will need a lit­tle melted but­ter and about two ta­ble­spoons of dry bread­crumbs to coat the oven­proof dish. Serves: 4


100g pasta, such as dried penne 250g spinach, any tough stalks re­moved 300ml An­chor Full Cream Milk 1 bay leaf 1 slice onion 50g An­chor But­ter 50g plain flour 3 egg yolks 75g Kapiti Tuteremoana Ched­dar, grated, plus ex­tra for top­ping freshly grated nut­meg salt and freshly ground black pep­per 4 egg whites


Pre­heat the oven to 190C. But­ter amedium-sized oven­proof dish and sprin­kle with dry bread­crumbs, tap­ping out ex­cess bread­crumbs.

Cook the pasta in a large saucepan of lightly salted wa­ter un­til al dente. Drain and rinse un­der cold wa­ter to ar­rest cook­ing. Drain again, then toss with a lit­tle olive oil to pre­vent stick­ing.

Wilt the spinach in a large fry­ing pan, then squeeze to drain well and chop.

Place the milk in a saucepan with the bay leaf and onion. Bring up to boil­ing point then re­move from the heat and leave to in­fuse.

Melt the but­ter in a heavy- based saucepan and stir in the flour. Cook un­til the but­ter and flour mix­ture (roux) is a pale golden colour. Re­move from the heat and strain in the milk, stir well then place back over amedium heat and cook un­til very thick, stir­ring con­tin­u­ously.

Re­move from the heat and beat in the egg yolks. Mix in the Kapiti Tuteremoana Ched­dar and sea­son with a lit­tle nut­meg, salt and freshly ground black pep­per.

Place the egg whites in a bowl and beat un­til stiff peaks form. Fold one ta­ble­spoon of egg white into the Kapiti Tuteremoana Ched­dar mix­ture to loosen the mix­ture, then care­fully fold in the re­main­der. Place in the pre­pared oven­proof dish, top with a lit­tle ex­tra grated Kapiti Tuteremoana Ched­dar and place in the oven. Cook for 35-40 min­utes un­til well risen and golden on top.

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