MEATY TREATS FOR DAD
The Tattooed Butcher offers some of his choicest cuts
FOR FATHER'S DAY, Silver Fern Farms has created three new bespoke recipes with James Smith, aka The Tattooed Butcher, featuring their beef, lamb and venison medallions.
James’ love for butchery and his distinctive tattoos has made him wellknown in culinary circles, travelling the world and honing his creative skills for the last 14 years.
“I love working with quality meat, like these great medallion cuts from Silver Fern Farms. They’re perfect for an everyday meal or a celebration, and I hope these three recipes will inspire foodies to create something delicious for dad this Father’s Day,” James says.
“Father’s Day is all about showing our father figures how much they mean to us, and what better way to do that than with a perfectly prepared home-cooked meal, with quality New Zealand ingredients?”
VENISON MEDALLION TACOS with ZESTY SALSA and GUACAMOLE
Ingredients
1 pack Silver Fern Farms Venison Medallions
1 tbsp olive oil
1⁄2 tsp salt
1⁄2 tsp cracked pepper
Soft shell tacos
Guacamole: 1 avocado, 1⁄2 cup juice of 1 lime, freshly squeezed, 1⁄4 tsp salt & pepper
Salsa: 1 red onion, finely chopped, 1 tomato, finely chopped, 10g coriander, finely chopped, 1 tsp lemon juice, 1⁄4 tsp salt & pepper
Method
Remove venison medallions from the fridge and packaging and allow to bloom for 10 mins at room temperature. Preheat BBQ or coals (if using a charcoal BBQ) to high heat. In a bowl, combine ingredients to make fresh guacamole. In a separate bowl, combine ingredients to make zesty salsa. Coat medallions in oil and season with salt and pepper. Add venison to the BBQ and cook directly over the heat for 4 mins each side for medium-rare. Remove medallions from BBQ, cover loosely with foil and rest for 5 minutes. To serve, thinly slice the venison medallions and assemble the tacos with the medium-rare medallions, salsa and guacamole.
SEARED BEEF MEDALLION with FETA, WALNUT & POMEGRANATE COUSCOUS SALAD
Ingredients
1 pack Silver Fern Farms Beef Medallions 50g butter
Fresh thyme
3 cloves garlic, finely crushed
1 tsp olive oil
50g The Tattooed Butcher BBQ Rub Couscous Salad: 1 cup couscous, 1 1⁄2 cups boiling water, 1⁄2 cup lemon juice, freshly squeezed, 100g walnuts, 100g feta, handful of fresh pomegranate, 1⁄2 tsp salt, 1⁄2 tsp cracked pepper
Method
Remove beef medallions from the fridge and packaging and allow to bloom for 10 mins at room temperature. Add couscous into a pot with boiling water. Place the lid on for 5 mins, then remove and stir well. Transfer to a bowl and mix in salad ingredients. Preheat a skillet to high heat, adding butter, thyme and garlic. Coat beef medallions with olive oil and season with The Tattooed Butcher BBQ Rub. Preheat oven to 200C. Sear medallions for 1 minute each side, then place skillet in the oven and cook for a further 5 minutes. Once cooked, remove from oven and rest for 5 minutes. To serve, slice beef medallions and place on top of the salad.
PARMESAN & BASIL CRUMBED LAMB SCHNITZEL
Ingredients
1 pack Silver Fern Farms Lamb Medallions 1 cup bread crumbs
1⁄2 cup parmesan cheese
15g basil, finely chopped
1 egg
1⁄4 cup flour
1⁄2 cup milk 1⁄4 cup olive oil
Sandwich (optional): 2 slices dark rye bread, grated carrot, grated beetroot, mescaline salad, alfalfa or micro herbs, aioli.
Method
Remove lamb medallions from the pack and lay a sheet of Glad wrap onto your chopping board. Place medallions on the Glad wrap, then add a second piece of Glad wrap over the top of the medallions. Use a meat tenderiser or rolling pin to tenderise the medallions until they are thin. Add egg, milk and flour into a bowl and mix well to create batter. Add breadcrumbs, parmesan and basil into a bowl and mix well. Dip the lamb into the batter mixture, then into the crumb mixture, ensuring both sides are well coated. Preheat a fry pan with olive oil on a medium heat, then place the lamb schnitzel into the pan and cook for 3 minutes each side. Once cooked, remove from the pan and let it rest for 5 mins. To serve, add fresh salad and assemble into an open sandwich.