Jenna Kelsey is a recent addition to the East Coast Bays area. She moved from Johannesburg in South Africa in late 2016. After holidaying in New Zealand she fell in love the country’s beauty, the friendly people and the diverse culture. Jenna loves spending time outdoors and being active with her beloved dogs. Spending time on the beaches is an aspect of her new lifestyle that she really cherishes. The freedom and sense of safety is also something that makes her feel comfortable.
Jenna works as an account manager. Her last role was in the security industry and she has recently joined a local business that supplies to the signage industry. Jenna also has a passion for cooking, so Channel Mag’s Aidan Bennett invited her to treat us with the recipe for one of her favourite dishes: Oxtail. Yum!
AIDAN BENNETT: What is your recipe and where did it originate from?
JENNA KELSEY: Sticky Oxtail to go with a Kumara Mash.
AB: What’s the secret to making this recipe work?
JK: Good quality oxtail and red wine.
AB: Why did you choose this recipe?
JK: Its one of my favourites and difficult to find in New Zealand.
AB: What do you love about cooking?
JK: The festivity around it, I enjoy having my friends and family over for a meal.
AB: Self taught, or did you have a cooking mentor?
JK: My mentor is my aunt Sherryl; nothing beats her cooking.
AB: What’s the biggest disaster you’ve had in the kitchen?
JK: There have been a couple. I remember my last one being a vegetable dish.
AB: What’s your favourite cuisine?
JK: Mediterranean
AB: What foodie spots do you and (and partner) enjoy visiting locally?
JK: I enjoy Torbay Thai and Ramen Takara in Browns Bay.
AB: How different is New Zealand’s food to that found in South Africa?
JK: South African food seems to have more flavour. We love our chilli, herbs and spices.
AB: What food do you miss the most?
JK: Going out and having an affordable seafood platter with all the bells and whistles (calamari must be the grilled tubes).
AB: If you could dine anywhere in the world, where would it be and why?
JK: Santorini, Greece… There is nothing better than sipping wine on the Caldera and eating Mediterranean.
Jenna’s Sticky Oxtail
Ingredients
1 kg oxtail
olive oil
120ml red wine
500ml beef stock
tin of tomatoes
3 x carrots
1 x celery stick
½ punnet green beans
2 x tablespoons flour
1 x onion
4 x bay leaves
Sprig of rosemary
Sprig of Thyme
Salt and Pepper
Dollop of chutney
Tablespoon Worcestershire sauce
Method
• Preheat the oven to 220ºC. Place a large roasting tray in the oven to preheat.
• Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
• Meanwhile, trim and chop vegetables into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
• Roughly chop and add the thyme and rosemary leaves, then add the bay leaves and cook for around 20 minutes, or until soft and sweet, stirring frequently.
• Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170º.
• Add the flour to the veg, stirring well to combine, then pour in the tomatoes and wine. Add the oxtail and any roasting juices, cover with the beef stock and stir well.
• Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
• Add a good splash of Worcestershire sauce, season to taste and enjoy with a creamy kumara mash.
Alternatively you can place all ingredients at once into a pressure cooker and you will have a beautiful dish ready in 40 minutes.
