Mon­day night veni­son

The New Zealand Herald - Bite - - This Week... - Recipe by Neil Bra­zier, Executive Chef, The Sugar Club

Farm-raised veni­son salad with beet­root and feta

1 packet (350g) NZ Farmed Raised Veni­son medal­lions, at room tem­per­a­ture

3 corn cobs (or use any other sea­sonal vegetable eg. ku­mara, pump­kin, parsnip etc)

Salad mix or baby spinach

4-5 basil leaves

100g green beans, trimmed, blanched and re­freshed in cold wa­ter

100g feta

½ avocado, sliced

2 radishes, sliced thinly

2 Tbsp pinenuts, toasted

250g beet­root puree, see recipe be­low right (or use store-bought beet­root hum­mus)

250g ri­cotta

Olive oil, to serve

Salt and pep­per, to serve

1 Add a lit­tle oil to a hot fry­ing pan. Once the oil is very hot, place the medal­lions into the pan. Cook for 20 sec­onds on each side and roll very quickly to seal the sides of the meat. Re­move from the pan and place on a chop­ping board. Slice veni­son and add to the salad once ready.

2 Bring a pot of wa­ter to the boil. Re­move skin and husks from corn and blanch in the boil­ing wa­ter. (If us­ing other sea­sonal veg­eta­bles, sim­ply chop into cubes and roast with some oil in an oven.) Char­grill corn by plac­ing over a medium heat on the bar­be­cue or use a char­grill pan (with a han­dle and sides) or a flat char­grill plate on the stove top. Then slice into rounds.

3 Ar­range salad leaves in a bowl or plat­ter and add torn pieces of basil. Top with char­grilled corn rounds (or roasted veg­eta­bles), beans, crum­bled feta and avocado.

4 Add the veni­son slices and top with radish and a sprin­kle of toasted pinenuts.

5 Mix cold beet­root puree (recipe be­low) with ri­cotta and dol­lop on top of the salad. Driz­zle with olive oil and sea­son with salt and pep­per.

Beet­root puree

½ red onion, sliced

1 knob ginger, sliced

4 cloves gar­lic, sliced

1 red chilli, sliced

1 ½ tsp sea salt flakes

40g red or white wine vine­gar

130g brown sugar

75g toma­toes, sliced

½ tsp ground turmeric

300g beet­root, peeled and grated

75g ver­juice or red wine or wa­ter

300ml wa­ter

1 In a pot caramelise the onion, ginger, gar­lic, red chilli and salt in a splash of oil. Once caramelised, add the vine­gar, stir to make sure it is boil­ing then add the sugar.

2 Add the toma­toes and turmeric then stir. Cook for 5 min­utes un­til most of the liq­uid has evap­o­rated from the toma­toes, then add the beet­root, ver­juice and wa­ter. Bring it to the boil, cook it on a medium to high heat, stir­ring fre­quently un­til the beet­root is soft.

3 Strain through a sieve and re­serve the liq­uid. In a food pro­ces­sor, blitz the beet­root mix to a puree, add some of the re­served liq­uid if needed to help blend to a smooth puree, then cool.

You can make this salad even eas­ier to pre­pare by us­ing a store-bought beet­root hum­mus in place of the beet­root puree.

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