KUMARA ROSTI I WITH ROASTED CURED VENISON AND OLIVE TAPENADE
For 6 Rostii x 35g: 150g potato, 150g gold kumara Finely grate both potato and kumara. Place in a tea towel and squeeze to remove extra moisture. Add to this 40g melted butter, 6g salt, 5g chopped thyme. Mix and then place mixture onto baking paper, and push into a cutter approximately 3.5cm wide. Repeat with the rest of the mix. Cook on a hotplate or in a fry pan to colour each side, then pop into the oven for 11 minutes on 180C.
200g venison Denver, 100g brown coffee sugar, 35g rock salt, 4g fennel seed, 3g juniper berry. In a pestle and mortar break the fennel and juniper. Mix in the salt and sugar. Cover the venison with the salt mix and refrigerate for 2 days. Wipe mixture off and put aside till needed.
100g pitted Kalamata olives, 15g capers, 5g parsley, 10g raisins – soaked in boiling water for 30min then drained, 20-30ml olive oil to help form a paste. Blend till fine.
To finish: Sear 100g venison loin on all sides till rare. Rest for 20min.
To present: Warm the rostii, place a slice of the venison loin on it, then a little of the tapenade and finish with a fine slice of the cured venison.
Make the rostii 70grams (double the above) and omit the cured venison for this version. Paint the rostii with the tapenade, For each portion use 70g venison, seared and cooked to rare and rested covered to keep warm.
For the garnish on the plate:
Gai lan leaves and their flowers, quartered shiitake mushrooms, sliced olives, olive oil and the cooking juices for the dressing.
Present and garnish as per your preference.