Prime Minister John Key was at the 75th Upper Clutha A&P Show on Friday, meeting and greeting.
Or should that be meating?
He was one of the judges of the Glammies, Beef+Lamb NZ’s Golden Lamb Awards.
That resulted in him getting somewhat more than the daily requirement of iron:
“It’s hard to eat for your country but someone’s got to do it,” Mr Key said, as he primed his knife and fork to help BMX world champion Sarah Walker and chefs Graham Hawkes and Ben Batterbury judge the Glammies awards.
After the judging he and Waitaki MP Jacqui Dean joined some locals at our place for lunch.
He greeted me by saying he’d just eaten more than his own weight of lamb. Fortunately we were serving beef and chorizo* as well as lamb, cooked on our parilla.
When we first went to Argentina we fell in love with their parillas, the wood-fired barbeques on which they cooked delicious meat, pizzas and vegetables.
It’s taken 15 years, but we’ve finally got one ** – just in time for Friday’s lunch:
The meat was accompanied by green salad and tomatoes with basil. The second course was fresh strawberries and raspberries, meringues and Skinny Chocolate Brownie ***
* chorizo from Zamora
** Strictly speaking it’s a braai, the South African version of a South American parilla. We bought it from Kiwibraai, the company which imports them. Regardless of what you call it and where it comes from, the food cooked on it (so far) is delicious”.
*** Skinny Chocolate Raspberry Brownie
1 cup mashed raspberries
1/3 cup cocoa
3/4 cup self raising flour
1/2 teaspoon baking soda
1/2 cup sugar
chopped white or dark chocolate (optional).
Line a 20cm tin with baking paper.
Put raspberries in a bowl, add sifted cocoa, flour and baking soda then sugar (and chopped chocolate if using it).
Stir until just mixed – don’t over-stir or it will go tough. If it looks too dry add a wee bit more mashed raspberries.
Cook at 175 degrees for about 25 minutes – or until skewer comes out almost clean.
Remove from oven, cool in pan for 10 minutes then turn onto cooling rack.
When completely cool put on serving dish, decorate with fresh berries and/or grated chocolate or dust with icing sugar.
Could use other mashed or stewed fruit but raspberries are particularly good because you can taste them through the chocolate.
Adapted from Healthy Food Guide’s Chocolate Brownie. It uses apple puree instead of raspberries and adds walnuts.