Kapi-Mana News : October 25th 2011
11 KAPI-MANA NEWS, OCTOBER 25, 2011 FOOD Proudly 100% NZ owned and operated and supporting the Community since 1971. www.madbutcher.co.nz Offers valid from Mon 24th October - Sun 30th October. All Stores Open 7 Days The Mad Butcher -- YOUR ONE STOP BBQ SHOP! Serving suggestion only Tenderised BBQ Steak $9 .99 kilo only Save $3kg off our everyday low price! Serving suggestion only $10 .99 Fresh NZ Lamb Shoulder Chops ( plain, marinated, crumbed ) kilo only Save $5.50kg off our everyday low price! $8 .99 kilo only Mad Butcher Pork Flavoured Sausages Save $1.50kg off our everyday low price! Fresh Tegel Skinless Chicken Thigh Cutlets ( bone in ) $4 .99 kilo only Great buying at this low price! ( plain or marinated ) 700 gram Twin Pack Rindless Middle Bacon Rashers Only $9.95 pack PORIRUA SHOPPING CENTRE (Opposite Countdown), PORIRUA PH: 238 2563 4054623AC Patience a virtue in cheese making While some cheeses spend months or years ageing, even a relatively quick type like ricotta should not be rushed, Tasha Black discovered under the instruction of cheese maker Alexis Murti. DIY: Alexis Murti shows how to make ricotta cheese. Ricotta is quite expensive to buy and making it yourself can be a way of watching the pennies. Ricotta cheese is hard to get wrong, Ms Murti tells me as I start my course. The ingredients are simple -- whole milk, salt, citric acid and water -- and the process is straightforward. Heat the milk on the stove till it reaches 88 degrees Celsius, sprinkle in the salt and add citric acid mixed with water. As we waited for the milk to heat, Ms Murti spoke about ditching the corporate life in Wellington a couple of years ago to settle in Otaki with her young family. She started a vegetable garden and learned to make bread and pasta. Too busy yakking, we let the milk creep a couple of degrees above 88C. Unfazed, Ms Murti says we need to leave it on the table so it can curdle its way to ricotta. Ms Murti started making cheese early last year after being inspired by a radio programme. Now hooked on the craft, she has an expensive thermometer, cheesemaking books and some impressive equipment. She teamed up with cheese master Mindi Clews, assisting her classes, and has started running her own haloumi and ricotta courses at Cafe Te Horo. They are two cheeses we can make within a few hours and you can eat almost immediately.'' She hopes to teach people not just how to make cheese but also how to cook with it. With the price of milk so high, I wonder if making cheese is cost- effective. Ms Murti thinks so. Ricotta is quite expensive to buy and making it yourself can be a way of watching the pennies. She gets her milk as part of a co-operative from an organic farm in Levin, literally from the vat'' and it sits in her fridge in a 10-litre container with a nice lip of cream on top. The leftover milk from ricotta making is great for the garden or making bread, she says. The low fat cheese can be used in savoury dishes, such as pasta, or with nuts and honey or a sweet cake. Using a big slotted spoon, Ms Murti scoops out a few spoonfuls of cheese from the pot and in to a colander. While I am impressed at my first cheesemaking attempt, Ms Murti says the yield is not great and she pops it back on the stove. Ihadtogo,butasIdroveaway wondering if I just was not destined to be a cheese maker, an email from Ms Murti was waiting for me back at the office: By the time I walked back inside, much more ricotta had formed, making me happy. We should have been a little more patient before scooping it up in to the colander.'' Cheese is, after all, a waiting game. For more information see curiouscook.co.nz or phone 022 040 8046.
October 18th 2011
November 1st 2011