Covering the bases
As the turmoil of Covid19 continues to swirl globally, here in our little corner of the world it is time to celebrate our wonderful food professionals. Dunedin chef Greg Piner shares a couple of recipes that suit the changeable spring weather we are exp
SPRING is upon us, and with it the unsettled weather, which means the barbecue still hasn’t made its way out of the shed yet.
This means there is still time for some heartier dishes when the weather is cooler and, on those days which give us little hints of summer, you can bring out the spring recipes.
The braised brisket with prawn risotto is sure to be a winner on cooler days. It’s a modern take on surf and turf and any leftover risotto makes wonderful arancini — balls of risotto crumbed and fried — to have the next day with a light salad and miso dressing.
On those warmer days, the venison salad is a perfect and easy dish for people on the run.
There’s nothing to be scared about when cooking venison and I encourage people to give it a crack.
Tips: let the meat bloom, which means it comes to room temperature before cooking, and let it rest after cooking as this helps the meat relax.
I’m also a firm believer in involving children in cooking and/or preparing food as it teaches them where food comes and what to do with it. Plus it might lead to a night off cooking when they get older!