MasterChef New Zealand
Lovage vichyssoise with venison
75grms Mainland butter
50grms leek, white part
200grms potato, peeled and sliced
500mls Campbells Real Stock Chicken
200mls Anchor milk
75grms leek, green part
50mls double Anchor cream
200g venison loin
1 Pre heat the oven to 180 C.
2 Place a saucepan over a medium heat, melt the Mainland butter, add the leek white and cook gently for 3-4 minutes until translucent but not coloured.
3 Add the potato, Mainland Real Stock and Anchor milk, bring to the boil then reduce to a simmer for 30 minutes.
4 Add the loverage and the leek green and cook for 2-3 minutes. Pour into a blender and blend until smooth.
5 Strain the mixture through a fine sieve; add the double cream, season with salt and pepper. If it is to thick add a little Anchor milk.
6 Heat an oiled frying pan over a high heat, season venison with salt and pepper, cook for 2-3 minutes each side, transfer pan to the oven and cook for 10 minutes or until cooked to your liking. Rest and slice.
7 Pour the lovage vichyssoise into shot glasses and place a slice of venison on top to serve.