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NZ On A Plate

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Phillip Kraal's Recipes - Episode 11


Philip Kraal in NZ On A Plate on TV ONE

Phillip Kraal's Recipes

Lovett downs barbequed venison tender and roast vegetable salad
Ingredients

2 x 300g Venison tender loins, trimmed
2 tbsp Elgani thyme oil
2 tbsp Dijon mustard
2-4 tbsp Elgani dukkah
2 large Golden kumara, peeled and finely diced
2 tbsp Elgani thyme oil
12 Cloves Elgani roasted garlic
1/2 Cucumber, diced
1/2 punet Cherry tomatoes, halved
6-8 leaves Fresh basil, ripped into small pieces
8 Elgani hazelnut stuffed cheese balls

Dressing:
Mix together,
6 tbsp Elgani basil oil
2 tbsp White balsamic vinegar
1/2 Lemon, zest and juice
Salt and pepper to taste

Method

Place the kumara in a roasting ray and rub with thyme oil
Roast in a pre-heated oven (200c) for about 10-15 minutes or until the kumara is tender and brown
In a mixing bowl, toss the cucumber, tomato, basil and cheese gently with the dressing.
Rub the venison with the thyme oil and mustard then sprinkle with the dukkah
Grill the venison on a hot char-grill to med-rare. About 3-4 minutes per side
Season with sea salt and black pepper during grilling.
Remove form the grill and rest the meat for about 6-8 minutes
Remove the roasting tray from the oven and add the roasted garlic cloves
Add this to the cucumber/tomato salad, toss gently together and arrange on 4 service plates
Slice the warm venison thinly and arrange evenly on top of the salad
Serves four as a light luncheon or an summer evening entrée

Freedom Farms Champagne Ham glazed with apple and cinnamon
Ingredients

2 litre Clear apple juice
1 whole Freedom farms champagne ham, skin removed
2 cups Calvados
10-15 Cinnamon quills
4 Tart apples
1 cup Elgani lime oil
2 Lime, zest
2 tbsp Chives, chopped
2 tbsp Sage, chopped

Method
Reduce the apple juice from 2 L to about 100 ml by simmering for about 2 hours
Remove an excess fat from the ham the pump with the calvados in a syringe
In each of the holes, place a cinnamon quill leaving about half the quill exposed
Slice the apples as thinly as possible to resemble wafers and layer over the ham to resemble fish scales
Pour the reduced apple juice over the apple and place the ham into a moderate oven (170c) for about 2 hours
Heat the lime oil, zest, sage and chives once the ham is hot and nicely glazed
Remove the ham from the oven. Pour the hot oil over the ham and serve.


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