Coriander Chilli Mussel Fritters

Serves 2

Coriander Chilli Mussel Fritters

Recipe and image kindly contributed by Castle Rock Café

This is a fantastic dish served with a garden salad, roasted rosemary potatoes, and accompanied by Castle Rock Café chilli peach chutney.

INGREDIENTS

  • 1 egg
  • ¼ cup milk
  • ½ cup flour
  • ½ teaspoon baking powder
  • 12 mussels shelled and roughly chopped (approx. 250 grams)
  • ¼ cup chopped coriander
  • 1 fresh red chilli deseeded and finely chopped
  • 2 large potatoes peeled and diced into 2 cm cubes
  • 2 teaspoons fresh rosemary finely chopped
  • 1 tablespoon olive oil
  • salt and pepper to taste

METHOD

Preheat oven to 180°C.

In a small roasting dish combine the potatoes, rosemary, olive oil and salt. Place in the oven and roast until tender.

Whisk egg in a bowl, add the milk, sprinkle in the flour and baking powder and whisk to form a smooth batter.

Add chopped mussels, coriander and chilli. Season with salt and pepper. Mix into the batter mix.

In a frying pan add a little oil. Heat and add large spoon fills of the batter mix. Cook on each side until crispy. Approximately 4 minutes on each side.

Serve immediately with the roasted potatoes, your favourite garden salad and Castle Rock Café chilli peach chutney.

SERVING TIP

Best served with a glass of Lake Chalice Chardonnay.

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Grilled Buffalo Chicken Burger

Serves 4

Grilled Buffalo Chicken Burger

Recipe and image kindly contributed by Castle Rock Café

This burger has a kick to it but is very tasty with the apple blue cheese slaw.

INGREDIENTS

  • ½ cup hot sauce
  • ¼ cup unsalted butter
  • 3 tablespoons ketchup
  • 4 boneless chicken breasts
  • 4 fresh burger buns
  • blue cheese apple slaw
  • 1 cup shredded cabbage
  • 1 small apple grated or finely sliced
  • 50 grams blue cheese
  • ¼ cup chopped flat leaf parsley
  • 1 shallot finely diced
  • 3 tablespoons olive oil
  • 1 ½ tablespoons apple cider
  • ½ teaspoon sugar
  • salt and pepper to taste

METHOD

Combine hot sauce, butter and ketchup in a bowl and mix well.

Reserve ¼ cup of mixture to use later.

Add chicken to mixture and marinate for 20 minutes. Then remove chicken and discard the marinade.

While chicken is marinating combine all blue cheese apple slaw ingredients and mix well.

Grill Chicken breasts for approximately 5-7 minutes on each side or until internal temperature reaches 75°C.

Grill burger buns until lightly toasted.

Spread remaining marinate on the burger buns. Top with the chicken and slaw.

SERVING TIP

Serve with crispy fries and a great glass of your favourite chilled beer.

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Potato Rosti and Smoked Salmon Stack

Serves 4

Potato Rosti and Smoked Salmon Stack

Recipe and image kindly contributed by Castle Rock Café

A tasty dish served with poached eggs and delicious honey balsamic grilled Ciabatta bread.

Ingredients

  • 3 large peeled potatoes
  • 250 grams smoked salmon
  • 25 grams melted butter
  • salt and pepper
  • 2 eggs beaten
  • 8 eggs for poaching
  • 1 ciabatta loaf sliced into 1 cm thick slices (1 per person)
  • 200 grams rocket
  • Castle Rock Café honey balsamic vinegar
  • olive oil

METHOD

Grate potatoes into a bowl and squeeze out excess moisture. Add the beaten eggs, melted butter and salt and pepper to the potatoes and mix well.

Heat oven to 180°C.

In a frying pan add a little olive oil and heat. Add medium size balls of rosti mixture and slowly flatten with a fish slice. When crispy turn over and cook until golden on the other side. Take out and place on an oven tray.

Cook rostis in the oven for approximately 15 minutes. Pull out and let rest.

Drizzle honey balsamic vinegar over the ciabatta bread and toast.

Mean while poach the eggs until done how you like them.

Place rostis on the plate,top with the smoked salmon, poached eggs and rocket.

Serve toasted ciabatta bread on the side.

SERVING TIP

Best served with a cup of your favourite coffee or Lake Chalice Sauvignon Blanc.

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Parmesan French Toast with Bacon, Chorizo, Roasted Tomatoes and Chilli Lime Chutney

Serves 1

Parmesan French Toast with Bacon, Chorizo, Roasted Tomatoes and Chilli Lime Chutney

INGREDIENTS

Recipe and image kindly contributed by Castle Rock Café

This is a great brunch dish that is easy to make for a group of friends.

INGREDIENTS

  • 2 slices of ciabatta bread cut 1-2cm thick
  • 2 rashes bacon
  • ½ chorizo sausage
  • 6 cherry tomatoes
  • ¼ cup shaved parmesan
  • 1 dessertspoon Castle Rock Café Chilli Lime Chutney (or use your favourite chutney)
  • 2 eggs
  • 1 cup milk
  • salt and pepper

METHOD

Preheat oven to 180°C.

Whisk egg and milk in a bowl and season with salt and pepper.

Place ciabatta bread into milk mixture and soak turning occasionally.

Slice chorizo and place on an oven tray with the bacon and tomatoes. Put into oven.

Add a little bit of olive oil in a frying pan. Heat until warm.

Take ciabatta bread out of milk mixture and place in the frying pan.

Cook until golden, then turn over and do the same. Sprinkle with the parmesan cheese.

Place on oven tray with the bacon, tomatoes and chorizo.

Cook for approximately 8 minutes, and then take the tray out of the oven.

On a plate or board, place the french toast. Top with the bacon, chorizo, tomatoes and chilli lime chutney.

SERVING TIP

Best served with a nice Bloody Mary or your favourite fruit juice.

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Creamy Parmesan Mushrooms with Bacon on toasted Ciabatta Bread

Serves 2

 Creamy Parmesan Mushrooms with Bacon on toasted Ciabatta Bread

Recipe and image kindly contributed by Castle Rock Café

This dish is a great breakfast or brunch dish served during the colder mornings.

INGREDIENTS

  • 6 medium size Portobello mushrooms
  • 1 cup cream
  • 4 rashes of bacon
  • ¼ teaspoon of garlic
  • 50 grams butter
  • 4 slices of Ciabatta bread
  • ¼ cup of shaved or grated Parmesan cheese
  • 1 dessertspoon chopped fresh parsley
  • salt and pepper

METHOD

Place bacon in a frying pan and cook until crispy - or to exactly how you like your bacon. Remove and place on a plate and keep warm.

Place the ciabatta bread in the toaster or under the grill and cook until golden.

Mean while in the same pan you used for the bacon place butter with mushrooms and garlic and fry until mushrooms are soft. Pour in cream and add half of the parmesan and parsley. Stir into the pan and reduce until cream lightly thickens. Season to taste.

Butter ciabatta bread. Put two pieces on each plate and top each one with half of the mushrooms and cream mixture.

Place bacon on top and sprinkle the rest of parmesan over the top of each one.

SERVING TIP

Best served with your best cup of coffee or a fine glass of Lake Chalice Pinot Gris.

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Feta, Olive and Basil stuffed chicken breast wrapped in pancetta

Serves 1 person

Feta, Olive and Basil stuffed chicken breast wrapped in pancetta

Recipe and image kindly contributed by Castle Rock Café

This dish is a favourite of our former Castle Rock Cafe chef Dyon, and is a great light dish for the warmer months.

Ingredients

  • 1 chicken breast
  • 6 slices pancetta
  • ¼ cup feta cheese
  • 2 basil leaves finely sliced
  • 4 black pitted olives (we use kalamata olives) sliced in to small pieces
  • 4 cherry tomatoes cut in half
  • 1 baby courgette cut in half
  • 25ml Castle Rock Raspberry Vinegar
  • 80ml olive oil
  • salt/pepper

Method

Take the chicken breast and place on a piece of GLAD cling wrap. Then carefully place another piece of GLAD cling wrap over the top. Take a rolling pin or a meat tenderiser and carefully bash chicken breast out until nice and thin (about 2cm thickness).

Take the slices of pancetta and lay out so they are all in a row slightly over lapping each other.
Place the chicken breast carefully over the pancetta.

In a bowl place feta cheese, olives, basil leaves and a little pepper. Mix with your hands until formed into a sausage shape. Place into the chicken. Carefully roll up the pancetta and chicken so feta stuffing is encased inside.

Heat oven up to 180c.

Place courgettes and cherry tomatoes on a tray and sprinkle lightly with olive oil, salt and pepper. Put into the oven and cook for approx. 5 minutes or until soft.

Place chicken breast in a warm pan with a little olive oil and sear all sides of the chicken. Sprinkle with salt and pepper. Place in the oven and cook for about 8 minutes. Take out and let rest for 3 minutes.

Place Raspberry Vinegar and olive oil into a small bowl and whisk together.

Cut chicken into 3 slices and place on a warm plate. Lay the courgette over the middle and surround the chicken with the cherry tomatoes. Drizzle the Raspberry dressing around the plate and top with a basil leaf.

Enjoy!

SERVING TIP

Best served with a glass of Lake Chalice Chardonnay.


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Seared Tuna on Panzanella salad with Lemon Aioli

Serves 4

Seared Tuna on a Panzanella salad with Lemon Aioli

Recipe and image kindly contributed by Castle Rock Café

This is a fresh light meal to be eaten over the warm summer period.

Ingredients

  • 1 tuna fillet cut into 4cm thick portions
  • 500gm mixed tomatoes cut into bite sized pieces
  • 1 loaf ciabatta or sourdough bread cut into 2.5cm cubes
  • 4 teaspoons capers
  • 16 kalamata olives halfed
  • 1 red onion finely sliced
  • ¼ cup basil leaves roughly chopped
  • ½ cup flat leaf parsley roughly chopped
  • 1 red capsicum roasted, skinned, seeded and finely sliced
  • 2 tablespoons red wine vinegar
  • salt
  • pepper
  • 3 egg yolks
  • 1 tablespoon dijon mustard
  • 2 tablespoons roasted garlic
  • juice of 1 lemon
  • 1 tablespoon of lemon zest
  • 1½ cups olive oil/canola blend

Method

Lemon Aioli

In a food processor fitted with a metal blade, combine egg yolks, mustard and roasted garlic and process until smooth. Add the lemon juice and pulse to combine.

With the motor running, slowly drizzle in the oil until it is a thick creamy emulsion forms. Add the lemon zest and pulse to combine. Season to taste with salt and pepper. Place into a serving dish.

Panazanella Salad

Meanwhile, preheat oven to 170 degrees and adjust rack to centre position In a large bowl toss bread cubes with 1 teaspoon garlic and two tablespoons olive oil. Transfer to a baking tray and bake until crispy and brown about 15 minutes.

Squeeze juice of tomatoes, capers and olives into a bowl then add red wine vinegar. Add bread and toss in the juices.

Add tomatoes, capers, olives, basil, flat leaf parsley, capsicum and red onion into the bowl and lightly toss togeather. Season with salt and pepper.

Place on individual plates or in a serving bowl.

Tuna

Take a large frying pan and heat with a little olive oil until hot.

Meanwhile, preheat oven to 170 degrees and adjust rack to centre position In a large bowl toss bread cubes with 1 teaspoon garlic and two tablespoons olive oil. Transfer to a baking tray and bake until crispy and brown about 15 minutes.

Squeeze juice of tomatoes, capers and olives into a bowl then add red wine vinegar. Add bread and toss in the juices.

Add tomatoes, capers, olives, basil, flat leaf parsley, capsicum and red onion into the bowl and lightly toss togeather. Season with salt and pepper.

Place on individual plates or in a serving bowl.

SERVING TIP

Serve with a cold glass of Mills Reef Winery “ Little Rosie” or Hot Water Beach “ Kauri Falls Pale Ale”.

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Lemon and Pomegranate Torte topped with Hershey’s Chocolate Sauce and Strawberries

Serves 10

Lemon and Pomegranate Torte

Recipe and image kindly contributed by Castle Rock Café

A delicious refreshing desert that can be served at Christmas with friends and love ones.

Ingredients

  • 1 x 28cm spring form tin
  • 3 cups biscuit crumbs
  • 150 grams melted butter
  • 2 cups pomegranate seeds
  • 1 cup fresh lemon juice
  • 2 tins condensed milk
  • 2 heaped dessertspoons gelatine powder
  • ½ cup water
  • 500ml lightly whipped cream
  • 1 punnet strawberries cut into quarters
  • 1 small bottle Hershey’s chocolate sauce

Method

Mix biscuit crumbs and melt together until well mixed. Place in the bottom of the spring form tin and press down to make the base. Place the tin in the refrigerator.

Place pomegranate seeds, lemon juice, condensed milk and whipped cream into a bowl and lightly whisk until combined.

Add gelatine to the water and cook in the microwave until the gelatine has melted.

Pour gelatine mix in to the pomegranate mixture and thoroughly mix through.

Pour mixture into the spring form tin and smooth the top off. Place in the refrigerator until set.

Take the torte out of the tin and place on a wooden board or plate.

Drizzle with Hershey’s chocolate sauce and top with strawberries.

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Chicken Bacon Rocket Feta Salad

Serves 2

Chicken Bacon Rocket Feta Salad

Recipe and image kindly contributed by Castle Rock Café

A great dish to share with a friend or loved one while the sun is setting on a lovely spring evening.

Ingredients

  • 150 grams fresh rocket
  • 1 tomato cut into 8 wedges
  • 1 radish cut into thin rounds
  • ½ cup feta cheese diced into small squares
  • 2 rashes of bacon finely sliced
  • 1 chicken breast sliced into 8 pieces
  • ¼ cucumber finely sliced
  • ¼ red capsicum finely sliced
  • ¼ cup crispy chinese noodles
  • ¼ cup Castle Rock Café blueberry thyme vinegar

METHOD

Place chicken and bacon into a pan and cook. Or alternatively cook on the BBQ.

While chicken and bacon is cooking place rocket, tomato, radish, cucumber and capsicum into a bowl and gently toss. Take out of the bowl and place on a nice plate or wooden board.

Sprinkle the feta cheese over the salad.

When chicken and bacon is cooked carefully place over the top of the salad.

Drizzle ½ of the blueberry and thyme vinegar over the salad

Sprinkle Chinese noodles over the top.

Add more blueberry thyme vinegar to taste.

Tip

Serve with a bottle of Alan Scott Pinot Gris.

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Rotisserie chicken with warm silverbeet salad

Serves 1

Rotisserie Chicken with warm silverbeet salad

Recipe and image kindly contributed by Castle Rock Café

This is a great meal for those nice day light saving evenings, where you can watch the sun go down and enjoy the warmth of the evenings.

Ingredients

For Chicken

  • 1 free range chicken (we use Turks)
  • ¼ each cup of fresh coriander, flat leaf parsley, watercress
  • pinch of salt
  • zest of 2 lemons
  • juice of ½ lemon
  • 2 tablespoons olive oil
  • butchers twine

For Salad

  • 6 good sized silverbeet leaves, sliced
  • 4 good sized spinach leaves, sliced
  • ¼ sesame seeds lightly toasted
  • 5 bacon rashes cooked until crispy and roughly chopped
  • 2 carrots peeled into small pieces
  • raspberry vinegar (we use Castle Rock Café’s)
  • juice of ¼ lemon
  • ½ cup of roughly grated parmesan cheese
  • salt
  • olive oil

METHOD

Chop coriander, flat leaf parsley and watercress and place into a bowl with salt, zest, juice and olive oil.

Truss your chicken (you can find a video with easy instructions on the internet) with butchers twine and place into a dish. Pour over marinade and roll chicken through it several times. Cover and chill for 2 hours.

Preheat BBQ to 180°C.

Prepare rotisserie as manufactures instructions. Place a piece of tin foil under the chicken on the BBQ to catch the drips. Alternatively if you do not have a rotisserie you can grab a can of beer, open it and place chicken over it, so it is standing up. Cook chicken for approximately 1-½ hours until juices run clear.

Take of BBQ and rest for 15 minutes

While chicken is resting, take a large frying pan and pour in a little olive oil and heat.

Place spinach and silverbeet into the pan and cook, stirring for two minutes. Transfer to a serving bowl and add bacon, carrots, fresh herbs, pinch of salt and lemon juice. Mix through and lightly drizzle with raspberry vinegar.

Cut up chicken and serve.

This recipe goes great with tinfoil wrapped potatoes and a vibrant glass of New Zealand Sauvignon Blanc.

TIP

We purchased our rotisserie for a very reasonable price at the Warehouse in Whitianga.

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SCALLOPS ON BLACK PUDDING DISCS WITH CAULIFLOWER PUREE, CRISPY PANCETTA AND CHILLI LIME CHUTNEY

Serves 5 (2 scallops each)

Scallops on black pudding discs with cauliflower puree, crispy pancetta and chilli lime chutney

Recipe and image kindly contributed by Castle Rock Café

We are mighty pleased that our talented Chef Dylon brought this recipe back from Melbourne with him. This is just simply the perfect dish to try as we approach the scallop festival. The only way that I can describe this dish is that it is a fiesta in your mouth! There is a full blend of flavours and textures that compliment each other. You just need to try it to believe it. Cheers, Andy

Ingredients

125 grams black pudding (we purchase from the Whitianga butchers)
125 grams pancetta finely sliced (we purchase from the Whitianga butchers)
¼ cauliflower head
125ml cream
55 grams Castle Rock Chilli Lime Chutney
10 NZ fresh scallops
pepper and salt
handful of micro herbs

Method

Cauliflower puree – grate the cauliflower with a grater then place in a small pot. Cook on a low heat with a little oil, without colouring until soft. Add the cream and reduce down by a quarter. Season with salt and pepper. Take off the heat and blitz in a blender until smooth.
Put aside, cover and keep warm.

Black pudding and pancetta – pre heat oven to 200 degrees Celsius. Slice the black pudding into 5mm rounds and place on an oven tray with the slices of pancetta. Bake for 10 minutes and then place on a cooling rack. Golden brown and season well.

Plating

Place black pudding on the plate. On top add a tablespoon of cauliflower puree, followed by the scallop. Drizzle with Castle Rock Chilli Lime Chutney. Top with crispy pancetta and micro herbs.

Serve with a bottle of Lake Chalice Pinot Gris.

2015 Scallop Festival

Come along to the Whitianga Scallop Festival and see the Castle Rock stand where you can have a try of this dish!

 

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KUMARA HOROPITO SOUP

Serves 4

Kumara Horopito Soup

Recipe and image kindly contributed by Castle Rock Café

Our family love this recipe because it is a great winter warmer. There is a touch of spice to gently warm you up on a cold winter day. Fresh corriander on the top of this soup really makes it vibrant and fresh to taste. We also like to add warm bacon on the top as an added bonus. Hope you enjoy. Cheers, Andy

Ingredients

4 large kumara, peeled and diced
2 tablespoons horopito spice (we used Simon Gault Home Cuisine Horopito Spice)
2 shallots, peeled and diced
2 celery sticks, diced
2 teaspoons crushed garlic
1 cup Castle Rock Café Chilli, Lime & Coriander vinegar
¼ cup white wine
2 cups of vegetable stock (we used Simon Gault Home Cuisine Vege Stock)
1 cup unsweetened yoghurt
½ cup fresh coriander roughly chopped
4 rashes of bacon cooked and sliced (optional)
Salt and pepper

Method

Place kumara on to a roasting tray and pour a little oil on them and cook in the oven at 180C until soft.

In a warm pan place a little oil. Add shallots, celery, garlic, horopito spice and cook until soft, stirring occasionally. Add vinegar and vegetable stock and bring to the boil.

Place pan ingredients and kumara into blender with yoghurt. Blend until smooth. Taste and season with salt and pepper.

Place soup into bowls and sprinkle with coriander and bacon (optional). Serve with crusty bread and a good bottle of Lake Chalice Sauvignon Blanc.

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