What’s hot and what’s not this winter? Avoid ‘chilling’ insurance scenarios.

Darryl Scott, GM Imak, has put together a list of what’s hot, and what’s not this winter. Read on for a treat he’s found to keep you toasty during the cold months.

Not Hot:
— An ugly insurance portfolio
— Insurance you don’t need
— A lazy insurance salesperson whose name you can’t recall
— The Blobfish!

Hot:
— Lamb shank pie

Not Hot: An ugly Insurance portfolio
These arise when someone has met an insurance salesperson and became convinced that some ‘wonderful’ insurance plan would look after them and their family. The story they heard and the benefits they were sold sounded magic.

Then, a few years later, that same person has come across another insurance salesperson from another company. And they bought into a different plan that was equally alluring; on top of what they already had.

As the scenario repeats, that person’s insurance becomes a real mishmash – an ugly insurance portfolio. I’ve seen far too many of these in my time. Worst of all, the person is confused about how it all fits together and they don’t feel they can trust anyone who markets insurance.

Not Hot: Insurance you don’t need
Ugly, poorly fitted insurance that you don’t need is Not Hot! There’s a real temptation to cancel the whole lot. But, if your health has changed, it might be difficult to acquire new cover. This is where a review by a Financial Adviser could be helpful.

Not Hot: A lazy insurance salesperson whose name you can’t recall
Sadly, these characters are common and are definitely on the ‘Not Hot’ list. Fortunately, there’s a super easy fix here – we can help. Imak avoids the problem that results in these types of salespeople: we don’t incentivise our staff to sell insurance to a ‘mark’. Instead, our advisers are paid a salary and are genuinely working to find the solution that fits.

Not Hot: The Blobfish!
Well, these are perhaps the epitome of Not Hot – in fact, they’re just straight out ugly: have a look in Smithsonian Magazine.

Don’t get left out in the cold when it comes to advice
If you feel you have insurance you don’t need and want some advice on sorting out a confusing portfolio, please call us. We can arrange to have one of our Financial Advisers get in touch with some genuinely warm and upfront advice. Phone me, Darryl, on 09 307 9300 or email: darryl@imak.co.nz.

HOT:  Lamb shank pie

Thanks to Felicity from Cook the Books from Justin Schofield’s book, The Slow Cook. Enjoy!

Ingredients:
4 lamb shanks, French trimmed
salt flakes and freshly ground black pepper
1 tablespoon olive oil
1 onion, diced
1 carrot, diced
1 celery stalk, diced
300g button mushrooms, quartered
2 garlic cloves, chopped
1 rosemary sprig
1 star anise
1 tablespoon tomato paste
500ml (2 cups) red wine (such as shiraz or cabernet sauvignon)
1 litre beef stock
375g good-quality butter puff pastry, rolled out to 3mm thick
1 egg, whisked
3 flat-leaf parsley sprigs, chopped.

Method

1. Preheat the oven to 160°C. Season the shanks with salt and pepper.
2. Heat half the olive oil in a large, flameproof casserole dish over high heat. Sear the lamb shanks on all sides for 5–6 minutes, then remove from the dish and place on a plate. Add the remaining oil and sauté the onion, carrot and celery for a few minutes until softened and golden. Add the mushroom, garlic, rosemary and star anise. Stir in the tomato paste and cook for a further 30 seconds, then add the wine and boil for 3–5 minutes until almost evaporated. Pour in the stock and again bring to the boil. Return the lamb shanks to the dish.
3. Place a cartouche (a piece of baking paper cut to fit the dish) on top, then cover with the lid. Transfer to the oven to braise for 2 hours, or until the lamb is soft and pulls easily away from the bone.
4. While the lamb shanks are cooking, cut out four pastry rounds using the rim of your chosen pie dishes as a guide (my dishes are 11cm in diameter). Place the pastry rounds on a baking tray lined with baking paper. Using a 3cm diameter cookie cutter, cut out and discard the centre from each round (the pastry will be a doughnut shape). Lightly brush with the whisked egg and chill, uncovered, until ready to bake.
5. Increase the oven temperature to 200°C. Bake the pastry rounds for 15–20 minutes, or until puffed and golden.
6. Remove the lamb shanks from the sauce and shred the meat, reserving the bones for presentation. Reduce the sauce over medium heat for 8–10 minutes, or until rich and reduced by one-third. Fold the meat through the sauce and add the parsley.
7. Place the bone in the centre of each pie dish and spoon in the meat sauce. Top with the pastry, allowing the bone to poke through the central hole.

Slow Cooker

• Follow steps 1 and 2. Place the lamb shanks and sauce in the slow cooker. Place a cartouche (a piece of baking paper cut to fit the dish) on top, then cover with the lid and cook on low for 8–10 hours, or until the meat falls easily away from the bone.
• Preheat the oven to 200°C. Follow step 4. Bake the pastry rounds for 15–20 minutes,  or until puffed and golden.
• Follow steps 6 and 7.

Recipe from The Slow Cook by Justine Schofield
RRP $39.99
Available now from Cook the Books
Phone Felicity at 09 360 6513