Category Archives: Brunch

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YMCA Potato Ball Top Pot Pie

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

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

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

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.

Spicy Cottage Pie With Sweet Potato Topping

sweet-potato-cottage-pie-web1bI love my sweet potato topped cottage pie. In winter its a go to as I have leftovers for the next day.

Ingredients

400g (1lb) ground beef mince
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!)
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
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

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

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.

Mini Fish Bites

Mini-Fish-Bites-webThis recipe is so versatile as you can make mini-fish cakes or patties for kids or flavour it up for adults.

Ingredients

500g baking potatoes or sweet potato
1 leek or large brown onion, finely chopped
1 tbsp butter, plus 2 tbsp for frying
200g frozen peas
300ml milk
300g firm white fish, smoked fish is also great
4 spring onions, chopped (or chives …or both)1 tbsp
fresh thyme, ½ dried thyme. I love lemon thyme in this recipe
2 tbsp grated parmesan
Salt and black pepper
1 tbsp olive oil, for frying

Additions for adult version

2 tbsp fish sauce
1 chilli, seeded and chopped fine
1 tbsp grated fresh ginger

For the coating

4 tbsp plain flour
2 free range eggs, beaten with a dash of milk
8 tbsp fine dried crumbs or polenta

Method

Wash the potatoes well, but leave the skins on and put in a pan. Cover with cold salted water, bring to a simmer for about 30 minutes, or until the potatoes are cooked through.

While the potatoes are boiling, cook the leek/onion in a shallow pan in the butter for about 5 minutes, until soft. Add the peas and cook for another 5 minutes. Tip into a bowl and mash roughly so some of the peas break up.

Drain the potatoes well. Allow them to cool a little in a colander so that the excess moisture escapes as steam. When you can handle the potatoes, remove the skin with a small knife – it should scrape off easily.

Pour the milk into the same pan that you used for the leek/onion, thyme, (aduly flavours if using) and place the fish fillets in the milk. Bring to a simmer, then turn the fish over when the milk comes up to the boil. Turn down the heat and cook for a further minute before removing from the heat.

Mash the potatoes roughly, or pass them through a potato ricer. Add the pea mix.

Flake the fish flesh into the potato-pea mix along with 2 tbsp of the cooking milk. Err on the side of a drier mix to ensure that the cakes do not collapse when you fry them.

Add the spring onions and parmesan, then fold all the ingredients together with a spoon. Season well with salt and pepper.

Allow the mix to cool thoroughly and shape into small balls or fishcakes with floured hands – they can be as big or as small as you like.

Arrange the coating ingredients in 3 separate bowls, starting with flour, then the egg-milk mix and finally the breadcrumbs.

Coat the first cake or ball in the flour, then transfer to the egg mix and finally, coat carefully in breadcrumbs or polenta. Place the finished fishcakes on a tray and refrigerate until needed. Make sure they are good and cold. This will also stop them collapsing.

To cook heat up the butter and oil in a large shallow frying pan. Having a mix of butter and oil will stop the butter burning. Carefully place each cake in the pan and fry over a medium heat for 3 minutes on each side. They can be served straight away or transferred to a low oven until serving.

I serve with a sweet chilli sauce. Sweet and sour sauce is also great.

Asparagus Sweet Potatoes with Bacon

bacon-asp-webIngredients

400g (1lb)fresh asparagus, root ends trimmed

2 medium sweet potatoes, peeled & diced

8-10 strips thick center-cut bacon

1-2 cloves garlic, minced

3½ tablespoons olive

1 teaspoon lemon juice

1 teaspoon cinnamon

1 teaspoon sugar

½ teaspoon nutmeg

1 pinch cayenne, or to taste

coarse salt & fresh ground peppercorn, to taste

shaved parmesan, to garnish

Method

Pre-heat oven to 200C (400F).

Lay strips of bacon over baking sheet & roast for 12-15 minutes, or until crispy and then remove bacon from oven & allow bacon to cool on paper towels.

In a food processor pulse cooled bacon for a few seconds & set aside.

In small mixing bowl toss sweet potatoes, cinnamon, sugar, nutmeg, 2t olive oil, salt/pepper and cayenne to taste.

On a lined baking sheet in a single layer, spread seasoned sweet potatoes and place in oven for 20-25 minutes, turning potatoes after 15minutes, baking until tender with slightly crisp exterior. Remove sweet potatoes from oven and set aside to cool.

In shallow glass baking dish spread asparagus evenly, in a single layer and drizzle 1½tsp olive oil over asparagus, add garlic, salt/pepper and toss to ensure even coating.

Roast the asparagus uncovered in the oven for 12-15 minutes, or until asparagus just tender, stirring intermittently.

When cooked remove asparagus from oven and toss with lemon juice.

Lay roasted asparagus over serving dish or wooden board, top with sweet potatoes, then bacon, shaved parmesan and season with salt and pepper to taste.

Sweet Potato Rosti

Sweet-p-rosti-stack-webThis recipe is easy to scale and is a wonderful starter or brunch with the addition of a seasonal fresh salad of choice.

Serves 1

Ingredients

500g (1.1lb) sweet potatoes, peeled, grated and dried

2 tablespoons olive oil

1 small onion, finely chopped

1 clove garlic, finely chopped

1 tsp fresh chopped thyme or ½ tsp cumin

175g feta like cheese, crumbled. I like goat cheese for its sharpness

2 eggs, beaten

Method

Preheat the oven to 220 C (440 F). Line a baking tray with parchment.

Grate the sweet potatoes, place in a clean cloth and squeeze out the excess liquid, transfer to a large bowl.

Heat the olive oil in a frying pan over medium heat, cook the onion and garlic in the hot oil until soft and transfer to the bowl with the drained sweet potato.

Add the egg, about 2/3 of the cheese and all the thyme and mix well. Divide the mixture into 3-4 even portions and shape into balls with your hands and then flatten them to about 1cm (1/2 in) thickness. Arrange the patties onto the baking tray.

Roast in the preheated oven until golden brown, about 25 minutes turning once after 20 minutes. When turning sprinkle the remaining cheese over the patties and return to oven to melt the cheese, about 5 minutes more.

Making A Stack

Its all about choice as to what you add between the rosti’s. I love to add a soft poached egg on top and sour cream and beetroot relish between the layers.

You can add cooked bacon, salmon slices, avocado slices, thin sliced cooked eggplant.  

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