Anne Thorp's Recipes - Episode 1
ANNE THORP'S RECIPES
Steamed Rock Oysters and grilled sweet fennel sausage with wilted spinach. Serves 4
8 Salumeria Fontana Sweet Fennel sausages or your favourite sort
2 handfuls spinach
12 fresh oysters, shucked but left in � shell
1 tablespoon extra virgin olive oil
8 slices thin pancetta
Grill sausage on a pre-heated greased hotplate or grill
When saussies are almost cooked chuck the spinach into the upper section of the steamer, with the oysters on top. Bring the water in the steamer to the boil, put the lid on and cook for 2-3 minutes.
Grill pancetta in dry frypan until crisp.
Plate up oysters and sausages on top of spinach, Place crispy pancetta on top.
Sprinkle with the extra virgin olive oil and serve.
Horopito Carpet Bag Steak Serves 3
3 thick pieces organic scotch fillet (about 2.5 cm thick)
9 fresh oysters shucked
3 cloves garlic, slivered (optional)
2 tablespoons horopito rub (Maori black pepper-use freshly ground pepper as an alternative)
9 baby organic carrots
Handful small Maori potatoes or small agria potatoes
Extra virgin olive oil
Flaky sea salt
Mustard from Mustard Makers
With a sharp knife, create a pocket in the side of each piece of meat.
Stuff one to three oysters in each pocket. Add some slivers of garlic if you like to each pocket.
Coat steak in horopito rub or freshly ground pepper.
Put potatoes into steamer or boil until soft in slightly salted water.
Heat a hotplate, grill or barbeque until very hot, smear with a little extra virgin olive oil, then sear one side of each steak for 4-6 minutes, depending on the size of the steak. Aim for medium rare.
Grill carrots on hotplate/grill to sear only and leave firm to the bite
Serve with fresh organic salad, mustard and aroha.
Apples and NZ Calvados (Eau de Vie) and Puhoi Pioneer Blue Serves 3
Extra virgin olive oil, to grease
2 sweet firm red apples such as Gala Apples cut into wedges
1 tablespoon sugar (more or less depending on sweetness of the apple)
2 tablespoons calvados or NZ eau de vie
Grease pan with oil, place the apples in it and add a sprinkling of sugar. Sear both sides.
Dont burn the apples! The cooking time is only a few minutes.
Splash in the eau de vie, then ignite with a match for a bit of theatre and to burn off any alcohol. Be careful not to burn yourself!
Serve with Puhoi Pioneer Blue Cheese and enjoy!