Best recipes cel­e­brate grand event

Central Otago Mirror - - FEATURES -

30g spring onion, chopped steamed rice or ku­mara mash, to serve

Method

Com­bine the gar­lic, rose­mary, chilli, salt and pep­per, lime juice and olive oil (sav­ing 50 ml) and rub into the chops. Place the chops into a large con­tainer, seal and leave to rest overnight. The next day place 50ml olive oil in a pan and saute the shal­lots. Add the mar­i­nated chops and saute un­til golden. Add the to­ma­toes and cook for 3 min­utes, then add the but­ter beans, pota­toes and car­rots. Cover with Mon­teith’s Celtic Red. Bring to the boil and cook for 5min­utes over a high heat. Re­duce the heat to medium and with the lid on sim­mer for 11⁄ hours, check­ing the beer level and adding more if re­quired to keep the meat cov­ered. Af­ter 45 min­utes add the four pieces of red cab­bage one by one, leav­ing them in com­plete pieces on top of the meat. Af­ter 1 hour and 10 min­utes add the co­rian­der, Ital­ian pars­ley and spring onion. Cook for a fur­ther 5 min­utes and serve.

Assem­bly

Serve hot in deep bowls with steamed rice or ku­mara mash. Serve with Mon­teith’s Radler This year marks the 15th an­niver­sary of the Mon­teith’s Wild Food Chal­lenge and to cel­e­brate a new book is out with the best recipes from the chal­lenge, along with in­no­va­tive new recipes from well-known New Zealand chefs. To win a copy of Wild Kitchens: The Best of Mon­teith’s Beer and Wild Food Chal­lenge by Kerry Ty­ack, email us at Mir­ror@stl.co.nz with the word ‘‘Mon­tei­ths’’ in the sub­ject line. In the mean­time here’s a win­ning lo­cal recipe:

Slow Goat to Ar­row­town In­gre­di­ents:

5 cloves gar­lic, finely chopped 7g rose­mary, chopped 30g fresh red chilli, sliced salt and pep­per 70ml lime juice 180ml ex­tra vir­gin olive oil 2kg goat shoul­der chops, trimmed (or 6–7 lamb cut­lets) 180g shal­lots, sliced 300g seeded to­ma­toes, chopped into quar­ters 350g can but­ter beans in brine 700g baby pota­toes, skin on, cut into 2 cm­cubes 400g car­rots, chopped 3 bot­tles Mon­teith’s Celtic Red 1 red cab­bage, chopped into 4 pieces 10g co­rian­der, chopped 20g Ital­ian pars­ley, chopped

Big dish: Slow Goat to Ar­row­town.

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