Stomachs on legs are proud to present

I made this the other day and not only does it have a great name, it tastes great. If I was in NZ I would add sweet little pipis and cockles at the last minute. Or you could replace the fish with mussels, or throw in heaps of seafood to make a kind of mexican boullibase or make a casserole version with chicken...

Snapper Veracruz

- 2 snapper fillets large (serves around 3 - 4)
- juice of a lime
- tblspoon vegetable oil
- 1 onion
- 3 cloves of garlic
- can of tinned toms
- 200 gms green olives (pitted and sliced roughly)
- 2 tbsp capers
- 2 large pickled jalapenos sliced
- fist full of flat leaf parsley
- 1 tsp dried oregeno
- few sprigs of thyme
- 2 bay leaves
- stick of cinamon
- 3 cloves
- 1 cup of fish or chicken stock


Marinade fish in lime juice and rub with a teaspoon of salt for about 1 hour.

Later...

sautee onions, garlic til soft then toms - cook for 15

add remaining ingredients except fish and simmer another 15

add fish and cover and simmer/ steam for 10 mins

serve with bread and potatos and tings

nB extra jalapenos can be added

Matterhorn Top of the World



April 2007


Matterhorn is releasing the panthers again after being named one of the Top Bars in the World. The Wellington bar of iniquity was judged Number 5 in Bartender magazines inaugural World’s Top 20 Bars in the World.

The only New Zealand bar to be recognised by an international panel of judges and mixxologists. The judges, two of whom placed Matterhorn in the Top Spot, commented that ‘It’s a bastion of creativity and bar culture in NZ and has led the way for many years”.

The number one spot for the Top Bar awards in the world went to Milk & Honey in London, followed Salvatore at Fifty, London; The American Bar, London; Bayswater Brasserie, Sydney and our very own Matterhorn, Wellington.

In 2006, Matterhorn was crowned Best Bar in New Zealand and won Best Drink Selection at the inaugural New Zealand Bar Awards, also judged by Bartender magazine.

Founded in 1963 by Swiss immigrants as a coffee house, Matterhorn was taken over by the current owners ten years ago. Hidden down a long corridor in Cuba Street, Matterhorn prides itself as a 'regulars’ restaurant, cocktail bar and day café with a vibe that is loved by both locals and travellers who can seek out a good thing.

To be used inplace of a bloody mary mixer

INGREDIENTS
3 cucumbers, peeled and cut into small pieces
2 red onions peeled and quartered
1/2 jalapeno pepper
1 bunch spring onions
4 green bell peppers stems removed and quartered
4 celery ribs washed and cut into 1 inch pieces
1 bunch Italian Basil washed and stems removed
2 Tab Chlorophyll powder
1 Tab Ginger root Cleaned, skin-off and finely chopped
salt & pepper to taste
2 Tab Lime Juice Add more or less to taste

METHOD: Combine small batches of vegetables in a food processor and puree until smooth. When all the vegetables are pureed, place in a large container and cover with 3 litres of water. Let the mix stand refrigerated for 1 hour. In 1-quart batches, puree and strain the mix. Adjust the seasoning with salt and pepper, lemon juice, and lime juice. Serve in a large glass jug. Drink either on its own, or with liberal amounts of tequila or vodka. Goes fantastically with oysters and crab.

Chlorophyll powder is a powerful detoxifier - which helps to purge heavy metals from your system, its great for smokers or people who live in smoggy cities.

Tequila is a powerful intoxifier - which helps you to forget about everything you did whilst drinking it, its great for people who suffer from stress, or those who suffer from photographic memory disorders.