Category Archives: Gluten Free

image_pdfimage_print

Horopito Seasoned Aged Rump Steak

bal-steakwebRump 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.

Serves 4

13465967_1042309265856270_989460586271929302_n½ 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.

Batch10 Honey Infused Bourbon Chocolate Mousse

moo-b-webIngredients

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 whipped (heavy) cream
1/4 cup Batch10 Honey Infused Bourbon
Small chocolate shavings or chocolate nibs, for garnish

Method
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.

batch10-banner-tohIn a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.

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.

Batch 10 Bourbon Bacon Jam

2016-bc-jam-webFor my bacon jam I select bacon that has a low fat level. I love to make it with dry cured, smoked bacon. During the cooking of the bacon remove as much of the oils released from the bacon

Ingredients

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)

½ cup maple syrupbatch10-banner-toh

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.

Rolled Roasted Loin of Lamb

lm-rll-webRolled Roasted Lamb Loin

Ingredients

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
Method

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.

Whole Roasted Beef Sirloin

grilled-sirloin-tvpEntertaining for a crowd? Whole roasted sirloin is a “go to” for me. This recipe is simple and easy to do.

Ingredients

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

Method

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).

Honey Turmeric Chicken Skewers

chicken-skewersServes 4

Ingredients

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
Method

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.

Duncan Venison Baked Bistro Fillet On Parsnip Puree

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

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.

image_pdfimage_print