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Jimmy McIntyre recipes - Series 3, ep 8


BBQ CHORIZO with SUMMER VEGETABLES Serves 8

The types and quantity of vegetables are yours to choose. Just use what is best from the garden or local store, making sure they do not clash with the main course

2 Peter Timbs Chorizo Sausage, cut into 1cm slices
2 Zucchini, sliced lengthways and cut in half
2 Large Red Onion, quartered
2 Red & Yellow Peppers, quartered and seeded
16 Cherry Tomatoes
8 Medium Portobello Mushrooms
2 Fennel bulb, sliced 2 millimetres thick
1 Eggplant, sliced 1cm thick
4 Tbsp Olive Oil
3 Balls Buffalo Mozzarella or 250gm Goats Feta
1 Cup Basil leaves
1 Cup Italian Parsley leaves
Pacific Sea Salt and freshly ground Black Pepper to taste

VINAIGRETTE - Optional

3 Cloves Roasted Garlic
4 Tbsp Balsamic Vinegar
1 Tbsp Honey
1/2 Cup Olive Oil
Salt and Pepper - to taste

THE VINAIGRETTE
In a blender, combine the garlic, vinegar, and honey. With the motor running, slowly add the oil, drop by drop at first, until emulsified. Season with salt and pepper.

THE VEGETABLES

Prepare a charcoal or wood fired BBQ and let it burn to embers, or light a gas BBQ. Rub the vegetables with the olive oil and season with salt and pepper. Grill until dark golden brown, but still crisp. Some items will take longer than others and the eggplant should be soft.

Toss the vegetables with the vinaigrette, place on a platter, slice the cheese and scatter over the vegetables and sprinkle with fresh herbs. Serve with warm crusty bread

ROAST LEG of LAMB with GARLIC & FRESH HERBS Serves 8

This has to be one of my all time favourite meals. Here are a few tips to help you make the perfect roast. Remember, if you dont have some of the herbs or other ingredients it's not the end of the world, just omit them.

1 Leg of lamb, with bone in but aitchbone removed (ask your butcher to remove this if you are not able)
2-3 Cloves of Garlic, peeled & finely chopped
1 Sprig each of Rosemary, Sage & Thyme, stalks removed and finely chopped
2 tspn Salt
Freshly ground back pepper
1 stick Celery, roughly chopped
1 Onion, peeled & roughly chopped
1 Carrot, peeled & roughly chopped
3 Tbsp Olive Oil

Trim off any excess fat. Rub the olive oil evenly over the leg. Mix the garlic and herbs together and
sprinkle all over the leg and season with salt and pepper. Arrange the chopped vegetables into a
roasting dish and toss with a little olive oil if you want to eat them with the lamb, then, place the
lamb on top. Put into a preheated oven at 160C. Cook for 11/2 to 2 hours depending on the size of
the leg.

HOW TO TELL WHEN THE LAMB IS COOKED: use a small sharp knife or metal skewer and pierce the thickest part of the meat. Hold the knife there for 5 seconds and remove. If the juices run out of the cut 'clear' it is ready - if they are 'bloody' or 'pink' it will need another 15 minutes approx. If you enjoy medium - rare lamb then a little pinkness in the juices will mean it is ready.

Now the lamb needs to rest. Place the lamb and the vegetables it was cooked with on a warm
platter next to the oven or in a warm position, away from any draught. Cover with a layer of tin foil
and a tea towel. This allows the meat to 'relax' before carving and it will become, more tender and
will not bleed or loose all its juices. Whilst it is resting, for a minimum of 20 minutes, you can prepare
the gravy.

TO MAKE THE GRAVY: you need all the meat and vegetable juices in the bottom of the roasting tray and any of the juices that run from the lamb. Pour off any excess fat in the roasting dish, leaving a
little in the dish, as this is necessary to bind the gravy together. Sprinkle 3 tbsp of flour into the roasting dish and place on a medium element to start cooking. Stir the flour in with the vegetables and mix to a paste. Then add 1/4 cup of red wine (I like to use any left over red wine for this) and cook till it has evaporated, you may need to turn the heat up further for this.

Once the wine has fully evaporated start to add some boiling water or the cooking water from your
vegetables on the stove - this will add extra flavour, as it will be rich in nutrients. Continue to add
liquid and keep stirring till a smooth sauce is formed. You will need between one and two cups of
liquid for the sauce. Turn the heat down then simmer for 10 minutes allowing the flour to cook out
and this gets rid of that floury taste. There may be some juices that have settled under the lamb
roast, add these into the gravy. Check the seasoning and adjust if necessary with more salt and
pepper. Strain through a fine sieve and pour into a warm sauceboat.

SIDES: Roast potatoes are essential (the recipe follows). Green vegetables are must as well - beans
plunged into boiling salted water for 5 minutes or sweet baby peas, drained and tossed in a bowl
with some sliced mint, a knob of butter and a squeeze of lemon juice with sea salt.
I also like roast or glazed whole baby carrots.

PERFECT ROAST POTATOES - Serves 4

This recipe can be applied to all manner of root vegetables, Kumara, Pumpkin, Carrots, Parsnips, etc.
Just remember that some of the vegetables will not take as long to cook depending on the size, they
are cut, and roast pumpkin can go a little mushy if handled too much.

750gm Roasting Potatoes, peeled or not, I prefer Agria.
3 Tbsp Grapeseed Oil or Olive Oil
3 Tbsp Butter
A good sprinkling of flaky Sea Salt
A few good grinds of black pepper
A good handful of fresh Rosemary, stalks removed and finely chopped

Preheat the oven to 200C. Cut the potatoes into quarters lengthwise. It is important that the potatoes
are as dry as possible so as the potatoes do not stick to the tray. Throw everything into a good size,
roasting tray, and using your hands, give it a good toss until everything is well combined. Roast for 20
minutes and using a spatula or fish slice scrape the potatoes off the bottom of the tray, tossing everything all around to recoat the potatoes with the oils. Continue cooking and turn the potatoes every 10 minutes or so until nicely caramelised and golden brown all over and the potatoes are tender.

WINE Kaituna Valley Pinot Noir

CARAMELIZED WHITESTONE BRIE WITH FRESH BERRIES Serves 8

2 x 350gr Whitestone Brie, cut into four pieces or use one whole wheel
A mixture of fresh summer berries; Strawberries, Blueberries, Raspberries, Red and Black
Currants, whatever is in season.
1 Cup Caster Sugar
1/2 Cup Water

Place the wheel of cheese in the centre of a plate or cut the cheese into 8 even wedges. Put the berries
on top of the cheese.

Make the caramel. Be very very careful when working with boiling sugar! It can cause serious burns.
Put the water into a heavy-based, deep saucepan, preferably stainless steel as this will allow you to see  the colour changes in the caramel. Sprinkle in the sugar and, over a low heat, slowly dissolve the sugar,  stirring occasionally.

It is important to dissolve the sugar completely, as once the syrup starts to boil any sugar crystals can turn the caramel grainy. Use a wet pastry brush to brush any crystals from the sides of the pan. Increase the heat and bring the syrup to a simmer. Continue to simmer briskly and after around 15 minutes the syrup will start to colour. Swirl the pan occasionally to ensure an even colour, but don't stir.

Once it is a deep amber (4-5 minutes more), take off the heat and immediately place the base of the pan in a cold-water bath to stop the caramel cooking (it will hiss). It is now ready to use. Remember if any water gets into the caramel it will explode!

TO SERVE: Carefully spoon the caramel over the berries. It will set and go hard like toffee.


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