Home' Greymouth Star : February 4th 2015 Contents Greymouth Star
6 - Wednesday, February 4, 2015
he 2015 team of Beef and Lamb
New Zealand ambassadors has been
chosen, their restaurants visited in
secret in 2014 by a team of judges.
And as Brad King from Falls Retreat
said he “didn’t see it coming.”
The honour is given to chefs who have displayed
exceptional culinary skills during the evaluation
In 2008, Brad and his wife Emma and son Jacob
moved from Melbourne for an alternative lifestyle.
Nestled in the Karangahake Gorge in the Waikato,
his bistro could not be more removed from the
Melbourne way of life. Brad sources his beef and lamb
from Harmony Meats down the road at Paeroa. The
company has an SPCA tick of approval. One of the
favourite dishes with bistro customers is an organic
beef fillet with a potato, parmesan and pancetta
terrine, a carrot, thyme and ginger emulsion, and a
poppy seed and chilli sable with salsa verde.
Marc Soper at Wharekauhau Lodge in the
Wairarapa is also a first-time ambassador. When he
became executive chef at the lodge, he went searching
for the perfect beef and lamb. He noticed, while
talking to a neighbouring farmer, that he was gently
scratching a bull on the back. The bull remained calm.
He thought, if the bull is so relaxed then the other
animals must be too. Thus better meat.
Marc’s lamb comes from Wharekauhau estate and
he mixes and matches with what is available in the
extensive lodge garden. For lunch he often ser ves a
rack of lamb or a lamb tongue terrine with garden
veggies and local walnuts, or slow-cooked beef, pulled
and stuffed into home-made cannelloni.
The three other ambassadors are.— Ryan Tattersall,
Cobar Restaurant, Days Bay, Wellington; Reon
Hobson, Pescatore, The George Hotel, Christchurch;
and Ken O’Connell, Bracken Restaurant, Dunedin.
As well as receiving special recognition for their
achievement, the ambassadors are involved in
promoting beef and lamb at events around the
The following recipes are my take on the pleasures of
beef and lamb.
Garlic, mustard and honey lamb
A simple but super lamb rack treatment.
1 large orange kumara
1 red onion
4 cloves garlic
2 tablespoons olive oil
salt and freshly ground back pepper to taste
4 cloves garlic
1⁄2 teaspoon salt
1⁄2 cup fresh breadcrumbs
1 tablespoon each: creamed honey, Dijon-style
mustard, olive oil
freshly ground salt and black pepper to taste
2 tablespoons finely chopped parsley
500g lamb rack (8-9 cutlets), trimmed
Preheat the oven to 190degC.
Peel and cut the kumara into 3cm rounds. Q uarter
the onion and divide into thick petals. Place in a
roasting dish with the garlic, olive oil and seasonings.
Roast for 15 minutes.
Meanwhile, prepare the paste for the lamb rack.
Chop the garlic, sprinkle with salt and squash to a
paste with the blade of a heavy knife. Combine with
the breadcrumbs, honey, mustard, olive oil, seasonings
and parsley. Pat onto the back of the rack.
Place the lamb on the vegetables and roast for 20
minutes. Cover and rest for 5 minutes before ser ving.
Ser ves 3-4 .
Pulled beef cannelloni
Freshly made pasta turned into cannelloni tubes is
the best. However, dried cannelloni is also great.
2 tablespoons olive oil
1 each: large carrot, onion, diced
4 stalks celery, diced
4 cloves garlic, chopped
1kg piece boneless beef shin
2 cups good beef stock
1 handful thyme sprigs
3⁄4 cup cream
2 tablespoons each: whole grain mustard, balsamic
3 tablespoons flour
400g cannelloni tubes
1⁄2 cup each, panko breadcrumbs, parmesan cheese
1⁄4 cup chopped parsley
Heat the oil in a heavy frying pan. Saute the
vegetables and garlic, until lightly coloured. Place in
a slow cooker. Brown the shin in the remaining oil.
Place flat on top of the veggies. Add the stock and
thyme. Cover and cook on high for 6 hours.
Remove the beef and shred using 2 forks.
Strain the sauce into a saucepan, pressing on the
veggies to extract as much flavour as possible. Add
the cream, mustard and balsamic vinegar. Bring to the
boil. Combine the flour with a little of the mixture
then stir into the sauce. Simmer, until thickened.
Add a 1⁄2 cup of the sauce to the meat. Mix well.
Stuff into the cannelloni tubes. Place in a buttered
baking dish. Pour in the remaining sauce. Sprinkle
with the combine breadcrumbs, parmesan and parsley.
Preheat the oven to 180degC. Bake for about 20
minutes. Ser ves 6-8.
Tandoori skewers with mint
Lamb + summer barbecues = yum!
500g lean lamb leg steaks
2-3 tablespoons prepared tandoori paste
1⁄4 cup plain yoghurt
2 cloves garlic, crushed
1 teaspoon grated root ginger
1⁄4 cup each: plain yoghurt, finely chopped mint
Cut the lamb into 3cm cubes. Thread onto 4 or
8 skewers. Combine the tandoori paste with the
yoghurt and garlic. Brush over the skewers. Cover
and marinate in the refrigerator for at least 1 hour.
Meanwhile, combine the ingredients for the sambol
in a bowl.
Grill or barbecue the lamb for about 3 minutes each
side. Spoon the sambol on top.
Great ser ved with a crisp red onion and tomato
salad plus crisp salad greens combined with rocket.
Ser ves 4.
Vietnamese-style beef fillet
To make slicing easier, freeze the meat for
approximately 30 minutes prior to preparation.
4 tablespoons brown rice oil
500g beef fillet, thinly sliced
4 tablespoons oyster sauce
2 spring onions, thinly sliced into 5cm lengths
1 cup snow peas, trimmed and thinly sliced
2 teaspoons fish sauce
2 cloves garlic, crushed
1⁄4 cup sesame seeds
Heat 2 teaspoons of the oil in a wok. Stir-fry the
beef together with the oyster sauce for 1 minute, until
just cooked. Transfer to a plate and set aside. Heat the
remaining oil and saute the spring onions and snow
peas for 1 minute Add the fish sauce and garlic.
Return the beef to the pan, toss together with the
sesame seeds and ser ve. Ser ves 4.
ou are spoilt for choice
with all the beers to choose
from at the liquor store or
supermarket. So what do you
choose when you want to
match your food with some
An oily garlic herby meal will be improved
with a hoppy pale ale or pilsner for the
bitter hops to bind with the oily garlic.
Summer salads and cold meats need the
sweet citrus of a wheat beer as a taste
complement. Asian chilli hot dishes and
curries need your regular malty lagers for
the sweet malt to match the sweet spices
and to cool the hot chilli taste that is
making your eyes water.
There is even a beer to go with your
dessert, specially if it is chocolate or
chocolate and berries. It is stout or a dark
beer. Try it, it works.
Cheese and beer matching is a bit tricky.
Light delicate cheeses like gruyere and
edam are fine with wheat beer. Strong
cheddar, gouda or blue need the dark
toasted malt of a stout or a dark.
Summer is ideal for beer because it
quenches your thirst as well as improving
the taste of your food.
Marmalade martini — Into a shaker of ice
put 45ml gin, 15ml Cointeau, 15ml fresh
lemon juice, a teaspoon orange marmalade,
shake and strain into a martini glass. If you
have this at breakfast you will know you are
Carrot cream — Into a shaker put 6 ice
cubes, 50ml carrot juice, 30ml orange juice,
50ml cream, 1 egg yolk, shake well and strain
into a tall glass.
Beer brewers used to stick their thumb
into their brew to check the temperature
of the malted barley mash after filtering
off the husks before they add the yeast for
the fermentation to start up and convert
the sugars to alcohol. If it was too hot the
yeast would be killed. If it was too cool the
fermentation would not start. This is the ‘rule
of thumb’. It is like a mother checking the
temperature of a bath with her elbow before
putting her baby into it. Brewers now use
thermometers. Do you have a rule of thumb?
“Among the numerous luxuries of the
table unknown to our forefathers, coffee
may be considered as one of the most
valuable. Its taste is very agreeable and its
flavour uncommonly so; but its principal
excellence depends on its salubrity. It excites
cheerfulness, without intoxication; and the
pleasant flow of spirits which it occasions
is never followed by sadness, languor or
debility. It diffuses over the whole frame
a glow of health, and a sense of ease and
well-being which is extremely delightful:
existence is felt to be a positive enjoyment,
and the mental powers are awakened and
rendered uncommonly active.” — Count
Garlic, mustard and honey lamb rack.
What do you eat
White wine choice
Esk Valley Chardonnay 2013 — Showing
that little extra from a very good year with the
stonefruit flavours blending nicely with citrus,
vanilla oak and a mealy creaminess. What more
can you want? Delicious. Drink now till 2017.
Mill Orchard Apple Currant —
Made in Loburn, North Canterbury
very simply from 90% apples and
10% blackcurrants with no sugar or
anything else. Pure and delicious.
Old Mout Cider: Boysencider —
A refreshing combination of Nelson
boysenberries and apples with big ripe
flavours and a gentle tart acidity. 5%.
Red wine choice
Crossroads Merlot 2012 — A fine Hawke’s
Bay wine that benefits from a breath of fresh air
to develop the rich fruit flavours of plums and
blackberries. Pour a glass half an hour before you
want to drink it, then the French-like maturities
develop. Drink now, do not keep. Dry. $15-$19.
with your beer?
Links Archive February 3rd 2015 February 5th 2015 Navigation Previous Page Next Page