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Recipes: Love for the Land and Sea


We have an intrinsic sense of pride in our landscape but increasingly New Zealanders are moving towards a more urbanised way of life.  In this programme we meet a handful of people living the lifestyle many of us aspire to, folks in love with the land and the sea.  Featuring: Akaroa Salmon Farm, Clevedon Coast Oysters, Christchurch chef Graham Brown and traditional Maori food with singer Whirimako Black.

Supreme Salmon

Father and son team Tom and Duncan Bates started farming salmon in the Akaroa harbour 20 years ago. Today Akaroa Salmon is one of only three marine salmon farms in New Zealand and grows about 150 tonnes each year of premium salmon for the domestic hospitality market. Tom and Duncan also operate a small retail outlet from their factory premises located at 6 Pope Street, Riccarton.

Contact: 

In Akaroa we visited Harbour 71 restaurant and met Chef Darren Wright who put together a quartet of tastes from Tom and Duncans morning harvest.

Contact: 

  • Harbour 71 Restaurant and Bar
  • 71 Beach Road
  • Akaroa
  • Tel: 03 304 7656


Cold smoked salmon mousse

  • 100gms Akaroa cold smoked salmon  
  • 5gms capers (chopped) 
  • 150gms cream cheese
  • 5gms dill (chopped)
  • Zest and juice of 1 lemon

Place the salmon into a food processor. Process until smooth, then add the rest of the ingredients and blend.


Salmon caviar on hot smoked salmon

  • 1 tsp Akaroa Salmon caviar 
  • 40g Akaroa Hot Smoked Salmon 
  • Splash of truffle oil
  • Seasoning
  • 120mls cream
  • 2 egg yolks

Bring cream to the boil. Place egg yolks in a small bowl and whisk the cream into the egg yolks a little at a time. Add oil and seasoning. Place in ramekin and cook bain marie style until set at 130C. Serve with hot smoked salmon.


Cured Salmon on potato salad

  • 1 side of Akaroa Salmon (pin-boned)
  • 30gms lemon and herb seasoning
  • 20gms five spice
  • 20gms whole cumin
  • 100gms manuka honey
  • 100gms brown sugar
  • 20gms peppercorns
  • 180gms salt
  • 200gms potato
  • 4 rashers streaky bacon
  • 1 whole tomato (concasse)
  • 6 olives
  • 2 sprigs parsley
  • 1/2 red onion
  • 1 clove garlic (crushed)
  • 6 capers
  • Mayonnaise (to combine)

Place pin-boned side of salmon in a shallow roasting dish. 

Toast off in a hot, dry pan, the cumin, five spice and peppercorns. Add to the rest of ingredients and mix in a bowl. Pour over salmon, to form a crust. Leave to cure overnight in the refrigerator.   

Boil the potatoes until cooked but still firm and set aside to cool. Once cooled, dice into 1cm cubes. Place bacon on a tray and bake at 180�C until crisp, then chop finely.  Finely dice red onion, olives and tomato. Pan fry the red onion, potato cubes, bacon and olives. Combine in a bowl with rest of ingredients and season with FTFG Peppered Salt. Use mayonnaise to combine.

To Serve:

Place a spoonful of warm potato salad onto the centre of the plate, followed by a piece of the cured salmon. Garnish with balsamic reduction and olive oil.
(This recipe serves 4 entrée size)


Pan-seared salmon with seasonal vegetable salad

  • 50gms fresh Akaroa Salmon fillet
  • Seasonal vegetables

Pan sear Akaroa Salmon skin side down until crisp.  Seal other side and bake in oven until medium rare and rest.

The Cookhouse

For twelve years chef Graham Brown travelled extensively throughout the USA, Europe and Asia promoting Cervena, a New Zealand food icon. He has collected culinary insights, techniques and inspiration from his travels and made world wide chef friends.  Today Graham shares his passion for cooking and gastronomic adventures with his guests at 'The Cookhouse' cook school which he operates from his farm kitchen in North Canterbury. Classes at The Cookhouse last all day and cater to all levels of experience; whether you're looking to fine tune your skills or seeking new inspiration Graham will tailor the class suit your group. Cookhouse participants start the day visiting local growers and vineyards such as Melness, Pegasus and Fiddlers Green to buy the day's supplies and wine to match the dishes. Graham will also introduce guest chefs and add extra local visits when required. 


Venison fillet with tarte tatin of portabello mushrooms, red wine jus & parsnip puree

  • 4 Venison fillet shapes cut from leg or the short-loin (200gm each).
  • 1 tbsp of cracked 4 peppercorn mix

Season the fillets and sear in a hot pan until nicely coloured all over. Place in a 120c oven and cook slowly for 20 minutes or a 180 deg oven for 8 minutes. Remove and rest in a warm place. The meat should be medium rare for best results.

Parsnip Puree

  • 2 peeled parsnips steamed
  • 1 vanilla pod
  • 50 grams butter
  • 3 eggs
  • 100mls cream
  • Ground nutmeg
  • Salt and white pepper

Puree the steamed parsnips, scrape out a small portion of the vanilla, add to the puree. Blend in butter, cream and eggs, season and place in buttered mould (espresso cups are about the right size). Cook in water bath or steamer for approximately 30 minutes. Turn out and serve.

For the Tarte Tartin

  • 50 grams of shallots   
  • 2 cloves of garlic crushed
  • 50 grams of unsalted butter
  • 2 tablespoons of chopped parsley
  • 1 teaspoon of thyme
  • 50mls of red wine
  • 1/2 tbsp / 10mls of sherry or aged balsamic vinegar
  • 4 x 5cm discs of puff pastry or 1 x 20cm round of puff pastry
  • 80mls of strong venison stock
  • 4 Portobello mushrooms (large flats) or a mixture of mushrooms i.e. Swiss brown, champignons, shitake
  • Egg wash

Method:

Dice the shallots finely and place in a pan with butter and crushed garlic. Cook slowly until slightly browned, then add the red wine and reduce. Add the venison jus.
Continue cooking until the liquid has almost all evaporated then allow to cool. Finally add the parsley and thyme.

Clean the mushrooms and roast for 30 minutes with whole garlic cloves. When the mushrooms are well cooked and leathery cool, slice mushrooms.

For the Tart

Brush a non stick tartlette case with butter or cooking spray or line pan with non-stick paper.  Layer in the mushrooms, sprinkle on the shallots. Cover with the pastry and press down. Cook for 15 minutes in a hot oven until pastry is nicely browned.  When cooked invert and turnout.

Red Wine Sauce

  • 30gms chopped shallots
  • 1 knob (walnut size) of butter
  • 100mls red wine (Pinot Noir)
  • 100mls of venison or meat stock
  • Salt and pepper to taste

Method

Use same pan as the meat was cooked in, add butter and shallots, cook until soft, add wine and reduce, add meat stock and simmer until slightly thickened.

To serve

Slice each venison fillet into 3 nice medallions
Turn out the parsnip mousse
Turn out the tarte tartin
Pour around the red wine sauce
Garnish with diced winter vegetables and parsnip fries


Hawkes Bay Homestay

Tukipo Terraces is the unique river stone and timber home of Bay & Shona de Lautour. They built the house in1986 on terraces above the Tukipo trout stream in Central Hawkes Bay. Homestay facilities include two suites one with queen & single bed and the other with double bed and single in adjoining room. The suites are independent of each other and both open onto an expansive garden with broad views to the Ruahine Mountains. There are three golf courses, bush walks and river swimming nearby.

Directions: Highway 2, 30kms north of Dannevirke turn left onto Highway 50, travel 5kms, on right just at end of long line of mature pines.


'E Te Kai'
Composed by Whirimako Black and Anituatua Black
Performed by Whirimako Black
From the album 'Tangihaku' produced by Mai Music.


Clevedon Coast Oysters

Jan and Callum McCallum are the 5th generation of McCallums to farm the family land on the coast at Clevedon near Auckland. The industrious pair not only farm 250 acres; Callum operates New Zealand's 3rd largest oyster farm and ten years ago the couple planted Cabernet Sauvignon grapes on the property and in 1999 produced their first wine which they named 'Jasper'.

Clevedon Coast Oysters is fully certified organic.  Oysters are available in a variety of styles including whole shell (live and frozen) and on the half shell (fresh chilled and frozen).  They can be purchased year round online at www.clevedonoysters.com, or you can buy fresh from the farm Monday to Friday 7.00am to 4.30pm and 9.00am to 2.00pm on Saturday.

Contact: Lismore Farm and Clevedon Coast Oysters
Jan and Callum McCallum
Clevedon Kawakawa Bay Road
Clevedon
Tel:  09 292 8071 Fax: 09 292 8389
Email: sales@clevedonoysters.co.nz
www.clevedonoysters.com

Clevedon Coast Jasper 2000 Cabernet Sauvignon
For information on this wine and where to buy, phone Andrew Gill 09 273 1333.


Peta's grilled oysters

  • 16 oysters
  • 2 spring onions
  • 1 large clove of garlic
  • 1tbsp butter
  • 1 cup full cream or crème fraiche
  • Juice of half a lime
  • Pinch of cayenne pepper
  • Pinch of saffron
  • Grated parmesan cheese

Open the oysters and drain the water. Finely chop the spring onions and garlic then gently sauté with the saffron in the butter. Add the cream or crème fraiche and cayenne and whisk together.  Reduce a little on a gentle heat.  At the last minute add the lime juice.

Either put the oysters in little individual gratin dishes or arrange them in their shells on a bed of rock salt in an oven dish. Cover the oysters with the sauce, sprinkle with parmesan and grill until brown on the top. Eat immediately with slices of Vogel's bread.


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