David Griffiths Recipes - Series 3, ep 2
SEARED VENISON with ROASTED CORN SALSA - Serves 4
500g First Light Venison Medallions
2 Corn on the Cob
1/2 Red Onion (finely diced)
4 Saint Andrews Fresh Lime Juice and Zest
300ml Village Press Frantoio Olive Oil
20g Picked Coriander Leaves
6 Orcona Roasted Peppers and Chillis
Marinate the venison in olive oil, with oregano, a little Orcona Sweet Paprika, black pepper and
garlic, Leave for 20 minutes. The Salsa; place the corn on the BBQ in the husk and cook till
blackened, rip the husk off and then lightly char the kernels, spoon-scrape the kernels into a
Char the Orcona Roasted Peppers and Chill, choose a selection ranging from Mild
Sweet to Hot, depending on your taste. Cut into strips and place with the corn, add the onion,
coriander and lime juice and olive oil to taste. Season with a little fresh ground cumin and salt.
TO SERVE; season the venison with flakey salt, sear on a hot BBQ, rest once cooked toss with a
little more Paprika and serve alongside the Salsa with a wedge of lime.
WINE - 2008 Craggy Range Syrah, Gimblett Gravels Vineyard, Gimblett Gravels
WAGYU SHORTRIB with ANCHOIDE and ORGANIC BEETS - Serves 4
1kg First Light Wagyu Short Rib Gold Grade
400gm Red, Golden and Choggia Beets
100gm Watercress Picked
100gm Sea Salt
100gm Cherry Tomato
FOR THE ANCHOIDE
125gm Butter (unsalted)
100gm Best Quality Anchovy Fillets
6 Cloves Fresh Garlic (crushed)
ANCHOIDE: Place the cream in a pot and boil reducing by 2/3rds. Place the butter, anchovies
and garlic together, cook on low heat till garlic is soft and sweet. Once the cream has
thickened, add the anchovy mix and blend with a hand blender till all smooth, keep warm.
ORGANIC BEETS: Place the red and golden beets on rock salt and cook in oven on 190C till
tender, peel and toss in olive oil. Cut the cherry tomatoes in half, season with thyme leaves, a
little salt, sugar and pepper, allow too dry on rack (3 hours). Peel the choggia and slice thinly
on a mandolin slicer. Have the cress ready.
WAGYU SHORTRIB: Trim the outside fat and sinew, cut into large rectangles and bring the meat
to room temperature. Get a grill plate or cast iron pan very hot. Season the meat with sea salt
only. Sear all sides of the meat till caramelised and cooked just past rare. Rest for 5 minutes in
a warm spot.
TO SERVE: Dress the beets, tomato and cress with the Village Press Frantoio Olive Oil and salt
and pepper, arrange on one side of the plate. Spoon some of the anchoide down the middle
of the place and cut the Wagyu Short Rib and arrange 5-6 slices on the other side.
WINES - 2007 Craggy Range Sophia
HAWKES BAY APPLE TART with LEMON CURD and RUSH MONROE'S MANUKA HONEY ICE CREAM
250ml Arataki Tawari Honey
240gm Soft Brown Sugar
135gm Melted Butter
1/2 Vanilla Pod (split)
4 Eggs (whole)
3 Egg Yolks
1.5kg Apples (peel and cut into 1/8th wedges)
Nut brown the butter and add the split vanilla pod scraping the seeds into the butter and allow
to infuse and cool. Mix the honey, sugar and butter together in a pot, heat till dissolved and add
the apples, cook till tender, strain liquid and cool, then mix in eggs. Line tart mould with sweet
short pastry and fill with the apple wedges, pour the syrup mix over the apples and bake at
165C till set, about 40 minutes.
700gm Softened Butter
300gm Icing Sugar
8 Egg Yolks
100ml Cold Water
Whisk butter and sugar till pale. Add eggs, one a time, then mix in flour and water. Chill for 20
minutes before using.
150ml Lemons (juice + all zest from fruit - finely grated)
4 Eggs (whole)
3 Egg Yolks
Bring butter, lemon juice + zest, and sugar to boil stirring till sugar dissolved lightly, whisk the eggs
and pour over sugar mix. Place back on heat, stir constantly and cook out till thickened - do not
TO SERVE: Place a spoon of Lemon Curd on the plate, arrange a slice of tart and garnish with
Rush Munroe's Manuka Honey Ice Cream and a piece of Honeycomb.