SIL­VER FERN FARMS VENI­SON MINCE MENCHI KATSU & RADISH, PEAR & SE­SAME SALAD

NZ Life & Leisure - - Ruth Pretty -

Serves 4

1 pack Sil­ver Fern Farms Veni­son Mince 1 onion, finely chopped 2 gar­lic cloves, minced 1cm piece ginger, finely grated 1 egg ¼ cup panko (Ja­panese bread­crumbs) Sea salt and pep­per Flour for dust­ing 3 eggs, beaten 2 cups panko for coat­ing ¼ cab­bage, very finely sliced ¼ red onion, very finely sliced ¼ daikon, peeled and very finely juli­enned 1 pear, very finely juli­enned 4 radishes, finely sliced Canola oil for fry­ing

Put the Sil­ver Fern Farms Veni­son Mince, onion, gar­lic, ginger and egg into a large mix­ing bowl. Add the cup of panko and sea­son well with salt and pep­per. sing your hands knead the mix ture un­til well com­bined and sticky. Di­vide into 8 round pieces and flat­ten into oval­shaped pat­ties. Coat the veni­son pat­ties first with the flour, then dip in the beaten egg, and then the panko crumbs to coat. lace in the fridge for 3 min­utes to set. ean­while com­bine the cab­bage, red onion, daikon, pear and radish in a large mix­ing bowl. Dress with a lit­tle se­same dress­ing (recipe fol­lows and sea­son well. oss to com­bine. Heat the canola oil in a large heavy-based fry­ing pan and then shal­low fry the pat­ties for 3- 4 min­utes each side un­til golden brown. Drain well on ab­sorbent paper to re­move ex­cess grease. Serve with the radish and pear slaw and an e tra spoon­ful of se­same dress­ing.

SE­SAME DRESS­ING 50g onion, chopped 100g pear, peeled and chopped 50g rice or cider vine­gar 60ml mirin 80ml soy sauce 1 tsp brown sugar 1 tsp honey 5g ginger, finely grated 5ml se­same oil 1 tsp whole­grain mus­tard 1 tbsp toasted se­same seeds

Blend all the in­gre­di­ents, ex­cept for the mus­tard and se­same seeds, un­til smooth. Once smooth stir in the mus­tard and se­same seeds. Keep in fridge un­til needed.

Sil­ver Fern Farms eni­son Mince is nat­u­rally lean, healthy and de­li­cious. A versa�le solu�on for any mince recipe, with a sub­tle yet dis�nc �ve taste. More recipe ideas at www.sil­ver­fer­n­farms.com

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