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Duncan Venison Baked Bistro Fillet On Parsnip Puree

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Bistro-Fillet-parsnip-webIngredients

Serves 4

2 x 400g pieces Duncan Venison Bistro Fillets
4 large fresh thyme sprigs
2 bay leaves, torn into small pieces
100ml olive oil
25g butter
1 tsp plain flour (rice flour for gluten-free)
50ml sweet balsamic reduction
125ml red wine
150ml chicken stock
Salt and pepper to season

Parsnip Puree

400g parsnips, peeled, thinly sliced
2 garlic cloves, thinly sliced
½ cup cream
½ cup milk
2 tablespoons butter
Salt and pepper to season

Method

Pre-heat oven to 200C (180C fan bake)

Season the fillet pieces all over with salt and pepper and rest for 10 minutes.

Puree

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.

Fillet

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

YMCA Potato Ball Top Pot Pie

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L-Over-Stew-Potato-Balls-wYMCA you ask?

It’s what my mum used to call leftovers for dinner. I would ask sometimes after getting home from school about what’s for dinner and I often got YMCA “Yesterday’s Muck (meal) Cooked Again”

My mother was a master at making something from nothing and this dish is inspired by the way she used to use leftover stew and mashed potato or sweet potato made into dumpling like balls to top the stew. Rather than doing a cheese topping she glazes with melted butter creating a wonderful colour.

Serves 4

Ingredients

600g leftover stew or mince that’s been cooked with vegetables

300-400g cold mashed potato or sweet potato (combined is great)
1 small egg
1/3 cup breadcrumbs
1/3 cup fine grated parmesan or other strong cheese
2 tablespoons chopped fresh parsley
75g butter melted
Salt and pepper to taste

Method

Preheat oven to 175C.

Select an oven dish that when the stew is added it will fill ¾ of the dish.

In a large bowl add the cold mashed potato, breadcrumbs, cheese, parsley, egg and season with salt and pepper to taste. Wet your hands and combine all the ingredients. Make into a large ball, cover in bowl and chill in the fridge for 15 minutes.

Add the stew to the oven dish and even out the top so its level.

Remove potato from the fridge and using a tablespoon make round balls of even size adding each as they are made to the top of the stew. Keep going until the stew is completely topped with the potato balls.

Brush the top of the balls with the melted butter and bake in the oven got 40 minutes or until its warmed up. Brush again after 20 minutes.

Serve the stew in bowls with potato balls on top.

Duncan Venison Pot Pie with Pea Puree

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Ven-Pot_Pie-webIngredients

Pie Mixture

500g Duncan Venison mince
2 tablespoons olive oil
2 onions, thinly sliced
1 clove garlic, minced
400ml beef stock
2 tbsp sweet balsamic vinegar (reduction)
1 tbsp finely chopped fresh thyme or 1 tsp dried
1 cup coarsely grated tasty/strong cheese of choice. I use a nice medium blue cheese
2 sheets good quality shortcrust pastry
1 egg, lightly beaten, for brushing

Pea Puree

200g frozen peas
3 mint sprigs
20g butter, diced
1 tbsp cream
2 tbsp vinegar or lemon juice

Method

Heat 1 tbsp olive oil in large frying pan over medium-high heat. Add mince to pan and cook until well browned.

Meanwhile, heat another tablespoon of olive oil in a saucepan, add onion and garlic and cook, stirring occasionally for about 7 minutes until onion is tender.  Add the browned venison, stock, balsamic and thyme, season to taste with salt and freshly ground pepper, reduce heat to medium and simmer gently, stirring occasionally for 30 minutes.  

Cool to room temperature, then divide among six individual ovenproof bowls or ramekins (about 1 cup-capacity), refrigerate to cool completely, then scatter the tops of each with a little cheese.

Preheat oven to 180°C. Cut out rounds from the pastry large enough to overhang the sides of your dishes by about 1cm. Brush edges with a little egg wash, then place over the venison mixture, egg wash side down (the egg wash will help seal the pastry to the dish).

Pierce or score a hole in the top of each pie, brush pastry with egg wash and bake until for about 15 minutes until pastry is golden brown.

While the pies are in the oven cook peas and mint in a saucepan of boiling salted water for about 2 minutes until tender, drain, discard mint and pulse in a small food processor with butter and cream to combine. Season to taste and just before serving stir though vinegar. Spoon on top of pies and serve.

Duncan Venison Sausage Rolls

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SR-WebThe wonderful flavour of the farm reared venison and the added herbs make these sausage rolls a taste that people will talk about and enjoy wanting more. 

You can purchase the Duncan Venison Online and have it delivered in New Zealand. Find out more…

Ingredients

2 sheets frozen puff pastry, semi thawed (For gluten free use a short crust pastry)

Filling

500g Duncan Venison Mince
1 tbsp fresh chopped parsley or 1 tsp dried
1 tbsp fresh chopped rosemary or 1 tsp dried
1 tbsp fresh chopped basil or 1 tsp dried
1/3 cup fresh breadcrumbs
1 egg, lightly beaten
Sea salt and freshly ground black pepper
1 egg (extra), lightly beaten for glazing
1 tbsp poppy seeds, to garnish

Method

Preheat oven to 200°C (180°C fan-forced) and line baking trays with baking paper.

In a large bowl, combine all ingredients for the meatballs except the glazing egg and poppy seeds. Using your hands, mix throughout, but gently.

Place pastry sheets on a lightly floured work surface and halve lengthways, to create four equal sized rectangles.

Evenly divide the venison mince filling in four, shape like sausages placing down the centre of each pastry rectangle; making sure pastry is able to encase the mixture. Firmly encase the sausage meat with pastry sealing with egg glaze. Sprinkle with poppy seeds.

Place sausage rolls on prepared baking tray (seam side down) and chill for at least 30 minutes. Cut each large sausage into eight small sausage rolls, snip the top of each roll with scissors to allow steam to escape during cooking and lightly brush pastry again with egg glaze. Evenly spread out sausage rolls onto prepared baking trays.

Place in preheated oven, cook for 25-30 minutes or until pastry is crisp and cooked through. Allow sausage rolls to cool slightly before serving.

Duncan Venison Meatballs with Carrot Salad

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Meat-B-Carrot-Salad-wMeatballs

500g (1lb) Duncan Venison mince 
½ onion chopped finely
50g mozzarella, diced into small cubes
1 egg, lightly beaten
1/2 cup bread crumbs, gluten free if required
1 tbsp fresh chopped parsley or 1 tsp dried
1 tbsp fresh chopped rosemary or 1 tsp dried
2 tbsp grated carrot
1 tbsp fresh chopped basil or 1 tsp dried
Sea salt and freshly ground black pepper to taste
2 -3 tbsp olive or avocado oil

Salad

6 carrots
1 handful of fresh herbs such as parsley, mint and/or basil
2 tablespoons of currants or sultanas
80g pistachios, shelled
juice of 1 lemon
2 tbsp of olive oil

Method

Meatballs

In a large bowl, combine all ingredients for the meatballs except the oil. Using your hands, mix throughout, but gently.  I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all mixed evenly.  

Lightly oil the palms of the hands, and shape into medium sized, 3-4 cm meatballs.  Push back any mozzarella pieces that poke through the meat – they can melt and burn.  

Heat a medium sized frying pan large enough to hold the meatballs.  If this is not available, work in batches.  Sauté meatballs over medium-high heat, turning as you cook, to brown all sides.  When browned, lower heat and cook, covered, for ten minutes turning frequently. Remove from the heat, leave the meatballs in the pan and set aside. 

Salad

Grate the carrots and finely chop the herbs.

Mix all ingredients except the oil and lemon juice in a salad bowl. In a small bowl wisp the oil and juice to combine, season with a little salt and ground black pepper. Dress the salad with the oil and juice and add the pistachios just before serving.

Moroccan Inspired Lamb Shanks

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Moroc-lamb-sh-webServes 4

I served this dish as a main at a bistro I was working at this winter and peopled loved it so much I have decided to share the recipe.

Ingredients

2 tbsp olive oil

4 lamb shanks

2 onions, sliced

4 garlic cloves, chopped

2 cups beef stock

1 cup fresh orange juice

Juice and zest of one lemon

1/2 cup pitted dates, halved

½ cup prunes, halved

1 cinnamon stick

1 tsp cumin

1tsp cardamom

coriander leaves, to serve

Method

Heat oven to 160C (320F)

Heat oil in a large heavy-based saucepan big enough for the shanks to fit in on medium. Brown each shank on all sides and set aside.

Sauté onion and garlic in same pan 2-3 minutes, until tender. Add the rest of the ingredients and bring to a simmer. Add the shanks and bring back to a boil. Put lid on and place in oven and cook for 2 ½ hours. Turn shanks and cook for an additional hour.

I serve this on a creamy sweet potato mash or cauliflower rice.

Chilli Honey Roasted Chicken

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Chilli-Roasted-Chicken-webIngredients

1 lemon, plus 3 tablespoons freshly squeezed lemon juice
4 tablespoons olive oil
2 ½ teaspoons salt
3 tablespoons freshly squeezed orange juice
1 ½ tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper (chilli) flakes, to taste
Black pepper, to taste
1 size 16 or 18 chicken (3.3lb), cut into 8 pieces
3 cups sliced carrots (10mm 1/2in thick slices)
1 onion, halved and thinly sliced
⅔ cup sliced dates
1 tablespoon fresh thyme leaves
¼ cup chopped parsley, for garnish
2 spring onions, thinly sliced, for garnish
¼ cup chopped toasted pistachio nuts, for garnish (optional)

Method

Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.

In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.

Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably covered overnight in the refrigerator.

Heat oven to 200 degrees C (400F). Transfer all ingredients, including marinade, to a baking dish with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking).

When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.

Spoon carrots over chicken and top with parsley, spring onions and pistachio nuts.

Spicy Cottage Pie With Sweet Potato Topping

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sweet-potato-cottage-pie-webI love my sweet potato topped cottage pie. In winter its a go to as I have leftovers for the next day.

Ingredients

3 medium sweet potatoes, peeled and cubed
2 tbsp butter, more or less
2 tbsp milk, more or less
salt and pepper
1 tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 4-oz can green chillies or diced jalapenos (depending on heat preference – I actually used one of each!)
400g (1lb) ground beef mince
2 tsp chili powder, or more to taste
1 tsp oregano
2 tsp ground cumin
1 14.5-oz can tomato sauce
1 and 1/2 cup shredded cheese, divided (I used half pepperjack, half cheddar)
fresh cilantro, chopped, for garnish

Method

Preheat oven to 200C (400F) and place a large cookie sheet on bottom rack of oven to catch drips.

Add cubed sweet potatoes to large pot with enough water to cover potatoes completely. Bring to a simmer over medium-high heat and cook until tender (mine took about 9 minutes). When potatoes are fork-tender, remove them to a large bowl, add butter and milk (eyeball it), and mash with a masher. Season with salt and pepper.

While potatoes cook, heat olive oil over medium low heat in large skillet. Add onion, red pepper, and garlic. Season with salt and pepper and cook 7-8 minutes, stirring often. Add green chillies/jalapenos and cook 2-3 more minutes. Remove vegetables to small bowl and set aside.

Turn heat on skillet up to medium and add ground beef mince. Brown beef, breaking apart with wooden spoon until fully cooked. Drain off grease. Mix in chili powder, oregano, and cumin. Season well with salt and pepper. Mix in cooked vegetables and tomato sauce. Cook 5 minutes more, stirring often. Taste and season as needed.

Coat 9-inch pie plate or baking dish with oil. Add beef/veggie mixture evenly over bottom of dish. Sprinkle cheese over top, then spoon mashed sweet potatoes evenly over top.

Bake 30 minutes. Let set 5-10 minutes before serving.

Pan Seared Salmon on Grapefruit Salad

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Salmon-gfruitServes 4

Ingredients

2 Ruby grapefruit
4 cups mixed salad greens
2 cups snow peas tipped and cut into three
1 cup micro-greens of choice
2 ripe avocados, pitted and sliced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tbsp sweet balsamic reduction
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
Olive oil for cooking salmon
3 150g (5-ounce) salmon fillets (skin off)
1/2 cup honey toasted walnuts, roughly chopped

Method

 Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl.

In a bowl mix lemon juice, olive oil, salt, pepper and balsamic so its combined.

In a large bowl add salad greens and pour the dressing and turn to combine.

Divide salad among 4 serving plates. In a small bowl.

 Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with oil; heat over medium-high heat. Add fish to skillet, and cook until skin is golden and fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Once salmon is cooked rest for 2 minutes and then break each fillet into 8 pieces .

While the salmon is cooking place slices of avocado on top of each salad and then place equal amounts of grapefruit pieces on the avocado to form a bed for the salmon to rest on.

Place the salmon pieces on the grapefruit  and dress with honey walnuts and micro-greens.

Roasted Chicken Legs with Honey and Curry Glaze

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Curry-honey-legs-webIngredients 

6-8 chicken legs

4 tbsp Honey (1/3 cup)

Juice ½ lemon

3 pealed cloves of garlic

1 tbsp curry powder

Salt and pepper 

Method

Preheat oven to 175C. (350 F) 

Mix the curry, garlic, lemon juice and honey into a paste.  

Pat the chicken legs dry and then season with salt and pepper. 

Baste the chicken legs all over with the honey-curry mixture. Place in a baking tray  in the oven and cook for 20 minutes and baste again.

Cook for another 20-30 minutes till the legs are cooked through. 

Once cooked cover with foil and rest for 10. 

I love to serve these on a bed of homemade red cabbage slaw as a brunch.