Home' Northern Outlook : December 22nd 2012 Contents 7
NORTHERN OUTLOOK, DECEMBER 22, 2012
if at any time you're missing your printed copy
of the Northern Outlook, simply go to
and click on the link to view our digital edition.
Hall lands a gong
for 'blokes movie'
GORY GLORY: Actor Will Hall has won the best supporting actor category
in the Moa Sorta Unofficial NZ Film Awards, for his antagonist's role in
locally-made film Netherwood.
THE SCENE is a fictitious town
in the middle of nowhere. The
story is one of a lone drifter and
a macho bully, played by Short-
land Street actors and good
friends Owen Black and Will
The plot is one straight out of
a contemporary western thriller,
complete with the mysterious
love interest, plenty of
and a full-fledged land dispute.
The film is Netherwood, brain-
child of North Canterbury
native Mr Black and largely
shot at Manahune Farm in Wai-
In a recent interview, he said
he chose the location because,
come summer (Waipara) turns
into a brown sunburnt wilder-
ness with the hot nor'west wind
howling through -- perfect
location for a western''.
Although it was made on a
shoestring, Netherwood has
done well with the critics and
garnered its first gong, for best
supporting actor, at the Moa
Sorta Unofficial NZ Film
Awards this month.
Nobody could be more sur-
prised than Mr Hall.
I thought I had a pretty hard
To be honest, I didn't rate my
He said the project, which was
also nominated for best self-
funded film, was originally
made as a blokes movie'', but
had been well-received by wider
It was great to be nominated
in both categories, because they
had worked so hard on the film,
It . . . came together due to
the generosity of a lot of very
Cheeky tart perfect in any weather
YUM YUM: Tarte Tatin is an easy, impressive dish for any weather.
It is Christmas time and all sorts
of traditional summer desserts
are being whipped up for parties,
gatherings, and the big day itself.
Something often left off the
Christmas list is Tarte Tatin,
which is both simple, feeds a lot of
people and is versatile. You can
serve it hot or cold, with icecream
or without, and with hot or cold
homemade custard (people are so
impressed by homemade custard,
but it's really so easy).
150g soft butter
1kg cooking apples, peeled,
cored and quartered
1 sheet of pre-made puff pastry
Method: Spread the softened
butter over the base of a frying pan
- cast iron or metal (about
20-24cm). Make sure that it can
go in the oven.
Sprinkle the sugar over the butter.
Arrange the apple quarters neatly
on the butter. Pack the apple in as
close as possible. You can fill any
gaps by cutting the apple to suit. It
is really important that you do this
neatly as this is going to be the
final presentation of your dish.
Cook gently on the stove top until
the butter and sugar begin to
caramelise. Do not let it burn.
Place the pan in the oven and bake
for 20 minutes at 180C.
Remove from the oven.
Cut the pastry to fit the pan and fit
it over the apples. Lay it over and
tuck it in around the edges so it is
Bake in the oven until the pastry is
well coloured and puffed up.
Allow to rest for 10 minutes to
make sure the caramel isn't too
hot and runny.
Run a knife around the edge of the
Place your serving dish over the
tart and turn out.
Serve with icecream or custard and
eat. Can be served warm in winter
and cold in summer.
Custard is made many different
ways depending on its use. Patis-
serie Cream is a thicker version
for use in baked goods and
pastries (or eating off a spoon),
but this runny custard is best for
puddings and can be served hot or
Save yourself some sore arm
muscles and use a double boiler.
Put some hot water (an inch or
two) in a pot, with a mixing bowl
(not plastic) on top.
This allows for a more moderate
heat and reduces the chances of
the custard splitting.
The Best Homemade
6 egg yolks
2 tbsp caster sugar
500ml blue milk
1 vanilla pod (splash out on this,
it's so worth it)
1 tsp cornflour
Method: Get the milk and cream
heating in your double boiler on
medium heat. Scrape the vanilla
seeds into the liquid and then put
the pod in too.
While that's warming, use an
electric beater to beat your yolks,
caster sugar, and cornflour
together until pale.
When the milk begins to steam,
whisk it gently and bring to a very
gentle simmer. Do not boil, keep it
When it bubbles a bit, remove from
heat, fish out the pod, and pour on
top of egg mixture. Beat like crazy
with the electric beater for about 3
mins to bring the temperature
down by aerating the custard.
Clean and dry your double boiler
bowl. Return custard to the boiler.
Whisk constantly on medium-low
When it begins to thicken, be extra
vigilant. When custard coats the
back of a spoon, it is done.
It will continue cooking when you
remove from heat so keep
whisking and pour into a cold jug.
Keep in fridge until ready to serve.
(Makes 2 cups)
Links Archive December 19th 2012 January 5th 2013 Navigation Previous Page Next Page