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MasterChef New Zealand


MasterClass episode 5 - Venison with spiced pumpkin

MasterChef MasterClass on TV ONE and TVNZ Ondemand



Recipe by Simon Gault



2 pieces venison fillet 200g

20ml olive oil

salt & pepper

60ml brandy

2T buffalo butter

4T Worcestershire sauce

SOml Simon Gault Home Cuisine Chicken stock

1t chives


Preheat an oven to 190C.

In a frying pan heat the olive oil until it shimmers, meanwhile season the venison with salt & pepper. When the oil is shimmering place the pieces of venison into the pan and seal on all sides until rich golden colour is achieved. Remove the venison from the pan & place onto an oven tray, then cook in the oven until the desired temperature is achieved (rare is recommended for such a lean meat) while the meat is cooking keep the frying pan on the heat and pour in the brandy to deglaze the pan. Then add the Worcestershiresauce, Simon Gault chicken stock, bring to the boil then remove from the heat and stir in the buffalo butter and chives. Serve the sauce over the venison.


Roasted Pumpkin  & Indian puree


2 cups pumpkin skin removed, chopped into 2 cm cubes

2Tbsp olive oil

250g cream cheese

lTbsp Simon Gault Home Cuisine Indian seasoning

Preheat oven to 190°C. Place the pumpkin onto a roasting tray & drizzle the oil over it.Place into the oven & cook for approximately 15 minutes or until very soft. Remove from the oven and place into a food processor, add the cream cheese & Simon Gault Home Cuisine Indian seasoning, puree until smooth check the flavor & if you want a stronger Indian flavor simply add more to your liking.


20 Portions

300g black garlic

lOOml water


lg gellan

Peel blend both garlics.
Place in a pacocan and freeze. Pack into a smooth puree and warm slightly.

Heat water,agar & gellin,boil for 2 mins,mix with garlic puree,set in a triangle terrine mould.

Pine nut oaty crisp

1/2 cup isomalt

2Tbsp treacle

1Tbsp butter

1/4 cup cream

Pinch flakey sea salt

1/2 cup pinenuts

1/2 cup rolled oats

1/4 cup flour

Place isomalt, treacle, butter, cream, and flakey salt into a small saucepan.
Stir to combine and bring to the boil.Once boiling continue for 1 minute,making sure all isomalt has dissolved. Remove from heat and leave to cool for a few minutes.

In a food processer, add the pinenuts and rolledoat. Blend for approximately 30 seconds to chop the pinenuts and rolled oat. You want some texture so don't blend till too fine.

Add the crushed pinenuts and oats to the warm mixture in the pot.Add the flour and mix thoroughly till completely combined. Leave to cool further, till it is comfortable to handle with your fingers. Place a 1cm sized ball of warm mixture onto sil, pat and cook for approx. 6minutes at 180°C or until evenly brown. Leave to cool slightly on sil pat,only long enough till you can pick each biscuit upwith a fish slice,without breaking,then place onto a chopping board.

Remove 1 biscuit at a time off silpat, as they will cool very fast once removed.

Cut into desired shape and size.