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NZ On A Plate


Graham Brown's Recipes - Episode 6

Graham Brown in NZ On A Plate on TV ONE

Graham Brown -Canterbury
Salmon with Vanilla Vodka and Lime on Flat bread with Quark and Chive Fennel Orange salad


1 side of Fresh salmon Skin on and pin bones removed
1/2 cup flakey Marlborough sea salt
1/3 cup of soft brown sugar
Zest of Lime
2 vanilla Beans split in Half
1tbspn roughly chopped Chervil and tarragon.
1tspn cracked white pepper
Final cure mix
100 mls Lime Vodka
Juice of 2 fresh limes
Zest of lime
Vanilla seed scraped from the washed pods
2 tablespoons Brown sugar
2 small fennel bulbs
2 blood oranges
1 Red onion
Picked chervil leaves
50 mls olive oil
Juice of 2 lemons
Salt and white pepper to taste


For the salmon, Mix all the ingredients and place on the flesh side of the fish, wrap in cling film and refrigerate for 12hours, then turn and leave another 12 hours, Repeat. Remove after 48 hours and
Wash off, place on a rack and allow to dry, it will get a sheen on the flesh. Mix the Vodka with the rest of ingredients and place the fish a in large zip lock bag pour in the Vodka mix and refrigerate for
12 hours.


Shave the fennel very thin on a mandolin and same with the onion, fillet the orange and fold together with the remaining ingredients let stand for I hour before use.

Flat Bread
450 gms unbleached strong white flour
3/4 tspn fine sea salt
1/2 tspn dried yeast
300ml luke warm water
2 tablespoons olive oil
Mix salt and flour form a well ,dissolve the yeast in water and pour into well mix by hand until a dough is formed and knead until elastic and silky.
Form a ball cover with a cloth let stand for 1 hour in a warm spot. Divide into four balls roll out to 3mm thick discs and bake at 230 deg (450f ) for about 5 minutes it should colour and form blisters.
Remove cool and spread with Quark and sprinkle with chives
Slice the salmon very thin and place on top overlapping each slice ,cut into wedges and serve with the salad and garnish with salted capers and a drizzle of lemon oil

Ingredients: - 4 persons

12 Venison medallions from leg 50gms each
Chilli Rub
2 tbsp Spanish smoked paprika
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garlic salt
1/2 tsp Black pepper
1/4 tsp Chilli powder
1/4 tsp Dried oregano
Coat each medallion with the rub and stand for 20 minutes.

Jack Daniels sauce
1 tbsp corn oil
1 tbsp corn starch
1 cup venison glace meat stock
2 tbsp Worcestershire sauce
Tabasco to taste
3 tbsp tomato puree
120mls Jack Daniels bourbon
1 tsp black strap molasses
Salt & pepper to taste
1tbsp sherry vinegar
6 shallots diced fine
4 garlic cloves crushed
2 poblano or Anaheim chillies fire roasted peeled and chopped
1 carrot diced
1 stick of celery diced
1 tin whole peeled tomatoes


Saute shallots and vegetables in oil with garlic until soft, add chopped chillies, add the rest of the ingredients and simmer for 1 hour, thicken with cornstarch and season with coriander, cumin, sale
and pepper, pass through a mouli des legume or food processor pass through a sieve.

Avocado Cilantro Cream

1 Ripe Avocado
2 Fresh Lime
1 cup Corriander leaves (Cilantro)
220g Sour Cream
Tobascco and Salt to taste

Puree avocado flesh with zest of lime and juice with remaining ingredients and puree smooth. Keep chilled.
Smoked Corn and Black Bean Hash
1can of precooked black beans
2 sweet corn cobs
1 red bell pepper blistered and peeled
3 large ripe tomatoes
1onion diced
2 cloves garlic
2 Chipotle chillis
2 tablespoons cilantro leaves
Ground cumin
1 cup tomato concasse
Olive oil
Salt & pepper TT
Take two ears of corn and strip ,and smoke with the tomatoes, shuck the corn, peel and deseed the tomatoes and dice. Sauté the onion in the oil add the garlic and the finely diced chipotle chilli , red
pepper, add the sweetcorn and tomato concasse simmer until corn is soft add the cilantro and seasonings add the cooked black beans and serve.



8 small plum tomatoes (little larger than a golf ball)
200gm wedge of vintage gouda
Fresh Basil, Tarragon, Chives
250 mls Olive oil
Balsamic vinegar
Cracked Black Pepper
Flat leafed Italian parsley
Ciabatta Croutons
1 Cos lettuce, tight and crisp
50 mls of Caesar Salad Dressing
2 slices of Panchetta or smokey bacon cut into small batons


Top and tail the tomatoes. Make a Vinaigrette with the vinegar etc, add fresh herbs. Pour over the tomatoes. Marinade overnight and turn after 12 hours. Slice the cheese into thin wafers, wedge
shaped. Grill or fry Panchetta until crispy. Slice the tomatoes on the oblique. Slice the Cos lettuce. Place the tomatoes to make a square sliced side inwards. Lean a cheese slice on each points up.
Place the Cos salad in the middle and top with Caesar dressing, garnish with Panchetta, croutons and chopped Italian parsley.