In this recipe I have added native Horopito leaf that have been ground and added to natural salt and other seasonings.New Zealand Horopito brings a wonderful finish to sauces, slow cooking, marinades, roasted meats and vegetables, wild game, seafood and lots more.
You can use this as a base on pizza, with meatballs, as a dipping sauce and in your general cooking.
1 tsp Rhayne Horopito Wild Herb Seasoning, split into ½ tsp lots
800g (2lb) can of crushed tomatoes
1 medium–large onion, diced
2 tbsp extra virgin olive oil
3–5 cloves garlic, crushed with the flat of a knife and sliced thinly
1 cup chopped fresh basil
¼ cup chopped fresh rosemary
¼ cup chopped fresh oregano
½ cup red wine
4 bay leaves
1 cup chicken or vegetable stock
sea salt and freshly ground black pepper to taste
200g (4oz) tomato puree
½ cup fresh Italian parsley
Sauté onion in olive oil and simmer over low heat, covered, for 10 minutes. Add the garlic, basil, rosemary and oregano and simmer, covered, for another 5 minutes or so. Uncover and add wine and bay leaves.
Continue simmering until the mixture has reduced by about half. This should take about 30–45 minutes.
Add tomatoes, chicken/vegetable stock, ½ tsp Rhayne Horopito Wild Herb Seasoning, purée and simmer for 1 hour. You can reduce the sauce further and intensify the flavour by simmering over a low heat for another 2 hours. I have let the sauce simmer for up to 4 hours when I want to develop the taste.
When ready, remove the pot from the heat and taste. Season with the other ½ of the Horopito Wild Herb Seasoning to taste and serve with fresh chopped Italian parsley can be added at the end.
Tip: If you want to turn this sauce into a base that is great for pizzas, add 10–12 sliced olives (don’t forget to remove the pips) and 1 tbsp capers in the last 15–30 minutes of simmering.
Rump steak is for me a delicious choice and there’s no need to splash out on an expensive cut. You can mix and match your sides with this recipe and for a crowd its easy to scale. Using the Rhayne Horopito Wild Herb Seasoning takes this tasty piece of meat to the next level.
For me its very important that the steak is well aged and a thick cut. Have a chat with your butcher, they will be able to help.
½ teaspoon Rhayne Horopito Wild Herb Seasoning
600g (1.5lb) thick piece of rump steak
2 cloves of garlic, halved
2 tbsp sweet balsamic vinegar reduction, plus a little extra
Put the beef in a wide shallow dish and rub it all over with the garlic halved and then chop the garlic roughly. Season with salt and fresh ground black pepper and the sweet balsamic vinegar. Leave to marinate for 2 hours or covered over night in the fridge.
Make sure your barbecue or grill is really hot before starting to cook.
Barbecue (or grill) the beef for 3-4 minutes on each side, depending on how thick it is. Take off the barbecue and season with the Rhayne Horopito Wild Herb blend and cover with foil for 5 minutes, then slice thinly across the grain and serve with the meat juices.
Serve with sweet potatoes roasted with rosemary and garlic and fresh salads on the side and also seasoned with some Rhayne Horopito Wild Herb right before serving.
200g 70% cocoa bittersweet or semisweet chocolate, chopped
4 tablespoons unsalted butter
3 large eggs, separated
1/4 cup super fine sugar
1 1/4 cups cold heavy cream
1/4 cup Batch10 Honey Infused Bourbon
Small chocolate shavings or chocolate nibs, for garnish
In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.
In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the Batch10 Bourbon and continue beating until it holds soft peaks.
Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.
Transfer to a large decorative silver or cups for individual serves and refrigerate until well chilled.
600g bacon sliced into small pieces, (about 20mm)
2 cups of shallots, finely chopped
1 cup red onion, finely chopped
4 garlic cloves, finely chopped
1 teaspoon chili powder
½ teaspoon smoked paprika
½ cup Batch10 Honey Bourbon (125ml)
¼ cup balsamic vinegar
Cook the bacon pieces in batches to allow for it to crisp up properly. Cook over medium heat until brown. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat off.
Pulse your shallots and onions in the food processor or cut them by hand.
Leave about 1 to 2 tablespoons of the fat in one of the pan. Add shallot and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute.
Add the chili powder and smoked paprika, stir to combine.
Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose. Continue boiling for about 2 to 3 minutes.
Add vinegar and continue to boil for about another 3 minutes.
Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect.
Add the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken.
Turn off the heat and drain any excess fat off the bacon jam by pouring it through a sieve or use cheesecloth to drain it.
Now you have two options, you can pop the mixture into a food processor and pulse until it breaks down more. Or you can leave it chunky, your choice.
Transfer to jars and store in the fridge.
1.2kg (3lb) boneless lamb loin roast, fat trimmed, skin on, trussed (Your butcher can prepare this if needed)
1 large brown onion, thickly sliced
1 large carrot, roughly chopped into 3cm pieces
1 stick celery, roughly chopped into 3cm pieces
5 small rosemary sprigs, cut in half, width-wise
5 cloves garlic, peeled, left whole
Preheat oven to 200°C. To roast lamb, scatter onion carrot and celery over the base of a large roasting pan. Place lamb seam-side down.
Using a small paring knife make 15 shallow incisions scattered all over the top of the rolled lamb loin roast, taking care not to cut the kitchen string. Stuff rosemary and garlic into each incision. Drizzle with oil and roast for 75 minutes or until cooked to your liking. Rest for 15 minutes before carving, to serve with desired sides.
About Sunshine and a Plate
The Air Chathams Sunshine and a Plate food festival confirms Whakatane as the Food Capital of the aptly named Bay of Plenty, New Zealand.
Celebrate and share in the region’s lifestyle, artisan and wild food, hospitality, history and culture.
Taste, learn, laugh and indulge at dozens of events and cooking demos galore!
All event proceeds go directly to Hospice Eastern Bay of Plenty’s care of the community.
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1 whole piece of sirloin, fat on – around 2-2.5kg
3 bay leaves
2 sprigs fresh rosemary
500ml beef stock
200ml good shiraz or cabernet sauvignon
Salt and freshly ground black pepper
Preheat oven to 150 C
In a deep sided baking dish, add stock and red wine and then place whole sirloin in baking dish and add herbs.
Season with salt and pepper
Cut two lengths of aluminium foil 10cm longer than your baking dish and pleat together to form one wide, long piece. Use the foil to totally seal the sirloin/baking dish.
Place into preheated oven and cook for 4.5 to 5 hours.
Remove from oven, remove foil and increase the heat to about 180 C.
Finish off the beef by placing into the oven for another 30-45 minutes. Remove beef, cover with foil and allow to rest.
Ladle off the juices remaining in baking dish and allow fats to settle out. Skim off fat once cooled.
Put juices into a small saucepan and reduce to about half, over low heat.
If serving immediately, cut into ‘steak’ sized slices – you’ll not achieve thin slices!
You only need a little of the gravy/jus as it is very rich. Put remaining jus into a sealed container for later!
When cold the sirloin can be sliced in paper thin slices.
Put a little cold jus (which will have solidified under refrigeration) into a small container, add thin slices of sirloin, smear a little more jus over slices and either re heat in an oven (125 C).
6 chicken thighs cubed, deboned, skin-on
2 cloves garlic, minced
2 tbsps fresh lemon juice
2 tbsps honey
½ tsp cumin
Scant 3/4 tsp turmeric powder
Pinch of cayenne pepper
Salt and pepper to season
1 tbsp oil of choice
8 bamboo skewers
In a medium sized bowl add the garlic, honey, lemon juice, spices, pepper and salt. Combine well and then add the chicken and turn to cover all the chicken pieces. Cover and rest in fridge for 2 hours.
Soak bamboo skewers in water for 1 hour. About 30 minutes before heating the grill, remove the chicken from the fridge and let sit at room temperature.
Thread the chicken on the skewers, packing tightly together. Grill on bbq over medium heat, turning occasionally until cooked through, about 10 to 15 minutes.
2 x 400g pieces Duncan Venison Bistro Fillets
4 large fresh thyme sprigs
2 bay leaves, torn into small pieces
100ml olive oil
1 tsp plain flour (rice flour for gluten-free)
50ml sweet balsamic reduction
125ml red wine
150ml chicken stock
Salt and pepper to season
400g parsnips, peeled, thinly sliced
2 garlic cloves, thinly sliced
½ cup cream
½ cup milk
2 tablespoons butter
Salt and pepper to season
Pre-heat oven to 200C (180C fan bake)
Season the fillet pieces all over with salt and pepper and rest for 10 minutes.
Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt and pepper to taste. Purée in a blender until smooth.
Do Ahead: Purée can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, stirring often.
Heat large ovenproof skillet on high heat. Add the oil, heat and then sear the fillets for 2 minutes per side (all 4 sides) to seal the meat. Remove from the heat and add the thyme and bay.
Place in the oven and bake for 10 minutes. Turn once after 5 minutes. Remove from the oven and remove fillets from skillet place on a warm plate and cover with foil to rest and cool.
Place skillet back on stove on medium heat (retaining 2 tsp of the oil). Add flour, balsamic and wine to the skillet and with a wooden spoon deglaze pan and combine ingredients. Remove the bay leaves and thyme stalks, add the stock and any juices that may have released from the resting venison and simmer for 5 minutes stirring often. Add butter 1 tsp at a time, stirring to incorporate.
Slice the fillets in 15mm pieces and serve on a bed of the puree with sauce drizzled over the meat with steamed seasonal greens of choice