Pull out the stops on Father’s Day with a super tasty, not-so-traditional roast dinner, says NZ House & Garden Food Editor Sally Butters. CREAMY POTATO PUREE WITH SMOKED PAPRIKA HERB OIL ORANGE, CARDAMOM & HONEY ICE CREAM WITH CARAMELISED ROSEMARY ORANGE
A potato ricer is the secret to creating super-smooth, restaurant-worthy mash. Alternatively you can push the cooked potatoes through a sieve.
6 large (500g) mashing potatoes (we used agria) 50g butter About ½ cup milk, warmed Grated nutmeg Sea salt
¼ cup extra virgin olive oil ½ teaspoon sweet smoked paprika 1 tablespoon chopped herbs, such as parsley, chives, dill
When you’re warm and cosy and nearly replete from a satisfying roast, a dish of cool, smooth, homemade ice cream offers a refreshing finale.
2 oranges, finely grated zest 1 lemon, finely grated zest 1 teaspoon caster sugar 2 cups full-cream milk 8 cardamom pods, crushed 4 egg yolks 1/ cup liquid honey
3 1/ cup caster sugar
3 ½ teaspoon ground cardamom 300ml cream, whipped until just thickening 2 tablespoons orange liqueur
1 orange ½ cup caster sugar ¼ cup water ¼ cup freshly squeezed orange juice 1 sprig rosemary
Ice cream: Combine citrus zest and first measure of caster sugar in a bowl, pressing and mashing to release the oils in the zest. Add milk and cardamom pods and leave to sit for 20 minutes.
Place bowl over a pot of simmering water and heat until just beginning to steam.
In a separate bowl, beat together egg yolks, honey, second measure of caster sugar and the ground cardamom. Whisk in half the hot milk mixture then pour Cook potatoes in boiling salted water until soft. Drain well and mash with butter and enough warm milk to create a soft mixture. Season well with nutmeg and salt.
Pass potato mixture through a ricer or sieve and stir until smooth and creamy, adding more milk if desired.
Combine flavoured oil ingredients. Spoon potato into a warm serving dish and drizzle the oil over. Serves 6-8 this back into the remaining milk and return pan to the heat.
Stir over simmering water until mixture will coat the back of a spoon (about 8 minutes). Take off heat and stir often until mixture reaches room temperature.
Remove and discard cardamom pods then stir in whipped cream. Refrigerate until well chilled.
Transfer to an ice cream maker, add liqueur and churn to manufacturer’s instructions. Spoon ice cream into a 1 litre container lined with plastic wrap, cover and freeze until firm, overnight if possible.
Caramelised orange: Cut unpeeled orange into thin slices and place in a small saucepan. Add enough cold water to just cover and bring to the boil. Drain and repeat 2 more times.
Place caster sugar and water in another small saucepan and heat while stirring until sugar dissolves. Bring to the boil and cook until mixture turns a rich amber colour, swirling the pan from time to time.
Remove from heat and carefully add orange juice and rosemary sprig. Stir until you have a smooth syrup.
Add orange slices and return to the heat for 2 minutes. Cool to room temperature before serving on ice cream. Serves 4-6
SLOW-ROASTED LEG OF LAMB WITH ANCHOVIES Never fear – the anchovies don’t make this melt-in-the-mouth lamb at all fishy tasting, but add a savoury note that blends beautifully with the meat.
1.5kg leg of lamb 10 anchovy fillets 1 clove garlic, crushed 1 teaspoon chilli flakes 2 teaspoons finely grated lemon zest 2 tablespoons olive oil 2 onions, peeled and cut into thin wedges 2 whole garlic bulbs, cut in half horizontally 8 young whole carrots, washed (or 3 large carrots, peeled and diced) 3 sprigs thyme 2 sprigs rosemary 1 lemon, juiced 1 cup water
Heat oven to 150C. Make slits over lamb and insert anchovy fillets. Season lamb generously with flaky sea salt and freshly ground black pepper.
Combine rushed garlic, chilli flakes and lemon zest with 1 tablespoon of the olive oil. Rub mixture over lamb. Heat the remaining tablespoon of oil in a casserole dish or roasting pan with a lid (one large enough to hold the lamb). Add lamb and brown on all sides then remove from pan.
Add onion wedges, halved garlic bulbs and carrots and sear for several minutes. Add herb sprigs, lemon juice and water.
Return lamb to pan, cover with baking paper then the lid, and cook 4 hours.
Remove lid and baking paper and increase oven temperature to 200C. Baste lamb well with cooking juices and cook 10-15 minutes until skin is golden. Baste again before removing from cooking liquid with the vegetables. Cover and keep warm.
Strain cooking liquid into a small saucepan, removing as much fat as possible. Simmer for a minute or two before serving with the lamb. Serves 6-8
Cook’s note: If using a roasting pan without a lid, cover the lamb with baking paper and a double layer of foil.