Tag Archives: MacLean Fraser

Massaman Goat Curry Pie

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Shooting goats was the way many of us first graduated from hunting small to larger game and this recipe in my opinion transforms the humble goat into something pretty special. This recipe uses all of the animal which I think is really important, if we’re taking a life we should give it the respect it deserves and try to not waste any of it. You can use any part of the goat for the pie, even the prime cuts if you like however if you do you won’t need to cook it as long. For this dish I have used the back leg meat (could use neck or shoulder too) for the pie and I’ve taken to the goat with a hacksaw to make racks but you could always just go the quicker route and take the back steaks off the bone, just make sure you cook them pink so they don’t dry out. Oh and if you’re taking a meat animal, as always the younger nannies will taste the best.

goat 

Massaman Goat Curry Pie
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Tomato Salsa
  1. 4 Tomatoes, large
  2. 1/4 Red onion
  3. 1/2C Pineapple
  4. 1/2C Cucumber
  5. Mint, finely sliced/chopped
  6. 1tsp Lime juice (to taste)
  7. 1tsp Fish sauce (to taste)
Massaman Goat Curry Pie
  1. 650g Goat leg, trimmed and diced
  2. 1x 425ml Tin coconut cream
  3. 2 tablespoons Massaman curry paste
  4. 1 cup chicken stock
  5. 1/2 cup unsalted roasted peanuts
  6. 2 medium potatoes, peeled, medium dice
  7. 1 cinnamon stick
  8. 2 bay leaves
  9. 5 cardamom pods
  10. 2 tablespoons brown sugar
  11. 1 tablespoon tamarind
  12. 1 tablespoon fish sauce
Plus
  1. 1 packet puff pastry sheets
  2. 1 egg, whisked with 1Tbs milk
  3. 2Tbs butter, melted
Tomato Salsa Method
  1. Take the seeds out of the tomatoes and the cucumbers but you can leave the cucumber skin on. Small dice the tomato, pineapple and cucumber but finely dice the onion (as fine as you can). Combine all the ingredients and season to taste with salt and pepper.
Massaman Goat Curry Pie Method
  1. In small batches, sear the diced meat in a hot pan with a little oil until it is nicely browned and put to one side. In a pot large enough to fit all your ingredients, fry the spice paste until it becomes fragrant, add the meat and all the other ingredients (except the puff pastry, egg and butter). Simmer on a low heat on the stove or covered in a baking dish in the oven set to 160C for about 2hrs or until meat is nice and tender. You can add more tamarind and fish sauce or sugar to taste. Cool. Once the mix is cold you can use to fill your pies. I like to make individual pies, how many pies you get out of the mix will depend on how big or small you would like them but this amount should get you about 10 or so medium sized pies or one really big one. Grease your pie moulds with some melted butter, cut circles of puff pastry large enough to fill your mould right to the edges, push the pastry into the moulds and prick the base with a fork to stop it from puffing up at the bottom. Fill your pies with the cold goat curry mix, brush the edges of the pastry with your whisked egg, cut out circles of pastry for your lids and crimp the pie lid on with a fork. Trim the overhanging edges with a knife and brush the top with your egg mix. Bake at 180C until the pastry is cooked and golden brown, (about 12-15mins depending on the size of your pies and the oven). Leave to cool just enough to handle and remove from the moulds. You can make these pies ahead of time and reheat them in the oven on a low heat. Serve with some tomato and pineapple salsa. Here I have served the pies with some salsa, jus and grilled goat rack garnished with picked coriander.
MacLean Fraser http://macleanfraser.com/

 

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Grilled Venison heart with Caper butter

hunters kitchen spread

 

Heart is a highly underrated piece of meat that I would guess most people leave behind. It is unlike any other offal and less like liver or kidney and much more like a fine textured steak. If we’re going to respect and make the most of our kills we should try and take as much as we can and if you have the chance I recommend bringing home the heart and giving it a try next time.

Venison Heart - Copy

Grilled Venison heart with Caper butter
Serves 2
This recipe uses one Venison heart (see How to: Venison Heart butchery) and serves 2 as a main or 4 as a starter.
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Caper butter
  1. 250g salted butter, room temperature
  2. 1cl Garlic
  3. 1Tbs Capers
  4. 1tsp Mustard
  5. 1 Gherkin
  6. 1tsp Tarragon
  7. Pinch pepper
To Serve
  1. Salt and pepper
  2. Cooking oil
  3. Watercress or other salad leaves
  4. Salad dressing
For the Caper butter
  1. Roughly chop your garlic, capers, gherkin and tarragon. Combine all your ingredients into a food processor and mix until everything is well combined, you want the ingredients to be well incorporated and the last thing you want is to bite down on a massive chunk of raw garlic. You will want to serve the butter at room temperature so it is nice and soft but can keep in the fridge or the freezer for a few weeks. If you want to get a bit flash, when the butter is soft you can roll it up in glad wrap and set it in the fridge and once cold you can cut into nice round slices.
To Serve
  1. Place the trimmed up heart on a plate. Drizzle it with a little cooking oil and season on both sides with salt and pepper. Grill on the BBQ over a high heat the same as you would a steak. It will need about 3 minutes on each side depending on the thickness of your heart for medium rare. Heart, as it is a very lean mean is best served medium rare and no more than medium otherwise it will start to dry out. Once it is cooked rest it somewhere warm for at least 4 minutes so that the juices can set. Cut the grilled heart into slices and serve with the caper butter and some watercress tossed in salad dressing or a little olive oil and lemon juice if preferred.
MacLean Fraser http://macleanfraser.com/

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Tahr Olives with Mushroom sauce

hunters kitchen spread

This dish is a take on Beef Olives, which many of us would have had as kids. Don’t ask me why they’re called olives as they contain no actual olives. For this recipe I have used leg meat but any cut can be used here really as it going to be slow cooked. I would recommend saving your back steaks for a different recipe but if you do use a prime cut then you won’t have to cook it for as long in order for it to be tender.

 Tahr Olives

Tahr Olives with Mushroom sauce
Serves 4
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Stuffing
  1. 150g Minced beef (or other meat of your choosing)
  2. 1Tbs Onion (finely diced)
  3. 1cl Garlic (crushed)
  4. 1tsp Dried mixed herbs
  5. 1 egg
  6. 20g (3 heaped Tbs) Breadcrumbs
  7. 1 rasher Streaky bacon (or ½ middle or shoulder bacon)
  8. Good pinch salt and pepper
Tahr Olives
  1. 600g Tahr
  2. 12 or so Toothpicks
  3. 3Tbs Flour for dusting
Mushroom Sauce
  1. 100g (6 large) Button mushrooms
  2. 2cl Garlic
  3. 60g (1/2) sliced onion
  4. 1 knob Butter
  5. 1tsp Cooking oil
  6. 500ml beef stock (or water and 1 stock cube)
  7. Salt and pepper to taste
For the stuffing
  1. Whisk up your egg until the white and yolk and mixed together well. Finely dice or mince the bacon. Combine all the ingredients together in a bowl and set to one side.
For the Tahr Olives
  1. Trim up your Tahr removing any sinew and silver skin. Cut into large slices about 1-2cm thick and using a heavy blunt instrument gently bash out to about 1/2cm thick as if you were making Schnitzel. Lay out your Thar on your chopping board and then using your hands shape the stuffing into sausage shapes big enough to fill each piece of Thar. To make the olives place the stuffing at one end of the meat and then roll up the meat around the stuffing and secure with a toothpick. Dust each roll in flour and set to one side while you get your sauce ready.
For the Mushroom sauce
  1. Slice up your mushrooms, slice the onions and finely dice or crush the garlic. Heat a fry pan over a moderate to high heat with 1tsp of cooking oil. When hot fry your Tahr giving it a nice browning on each side and then transferring to a casserole dish. Add a knob of butter to the pan and fry the mushrooms, onions and garlic until nicely browned then add to the casserole dish with the Tahr. Place the pan back on the heat and add about ¼ of the stock to the pan and using a wooden spoon scrape all the brown bits off the bottom of the pan as this will give you some good flavour. Add the hot stock from the pan along with the remaining stock to the casserole dish. Cover with a lid of tin foil and cook at 160C for about 1hour 45minutes of until the meat is tender. If the sauce is not thick enough you can always drain it off and thicken it with cornflour if needed. Season to taste then pour over the olives and serve with some buttery mashed potatoes.
MacLean Fraser http://macleanfraser.com/

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Rarotonga, Cook Islands and Chaîne des Rôtisseurs Jeunes Chefs Competition

 IMG_0874

I was lucky enough to be invited to help judge the Chaine des Rotisseurs Jenues Chef competition held in Rarotonga this year held as part of their national Salon Culinaire. So reluctantly and with a heavy heart I boarded my Air NZ plane and left the nice cool windy, rainy climate of Wellington and headed into the sunny temperate climate that is the Cook Islands. As always when going to the islands, when you step off the plane you are hit by the heat. Now Rarotonga is not the hottest place in the world but you can expect temperature in the high 20’s with high humidity which makes it feel like it’s in the mid 30’s. And for someone who has well acclimatized to the Wellington “summer” this can be a bit of a shock. Pack your stubbies and singlets. IMG_0867

The Jeunes Chef competition itself is a global competion organised by the Chaine for young chefs who compete first in regionals before then competing in their national finals to see who will represent their country. The Cook Islands finals were held in conjunction with the Cook Islands Chef’s Association Salon Culinaire held at the local training institution. It has been over 11 years since I worked and lived in the Cook Islands and back then there was no formal hospitality training set up on the island with the only qualified labour coming from overseas so I am really happy to see how things have changed and progressed over the years through the efforts of many people including Sam Timoko and the Cook Islands Chefs Association. The competitors put our some good dishes in very trying conditions which were challenging even for us judges who had to only stand up for the 3 hour competition let alone pull finger and actually cook under pressure.

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I was booked into the compact Castaway resort on the eastern side of the island (it takes about 40mins there or there abouts to drive around the island at the 50km/hr speed limit) and you get decent value for the price your paying. The owners are the face of the business and are very friendly, helpful and I had a good stay with everything I could want. The air conditioning was most welcome! I met up with fellow chefs Jaqui Brown (Brick & Vines) and head judge Marc Soper (Wharekahau) at The Islander Hotel which is located right next to the airport. The beer is cheap and cold, the hospitality excellent and we were lucky enough to experience an island night there with a local food buffet and awesome show put on by one of the local dance troupes.  The Islander was also the location of our Chaine Gala dinner where myself, Marc, Jaqui, Tua and Phillip put on a course each.

The Islander Island night

The Islander Island night

 The Bailli Délégué (president) of the Cook Islands Chaine is Phillip Nordt, owner and chef at On the Beach (OTB) at Manuia Beach Resort so we were lucky enough to spend some time there before and after the competition. They have an infinity pool, a bar with cold drinks and some excellent food. Their Sous chef Tua was the winner of the Jenues Chef’s competition ( global young chef’s competition) and we had a most excellent dinner there so if you’re looking for somewhere to have a nice meal and in the area I would recommend popping over. 

Another thing you should do is go check out Captain Tama’s lagoon cruises. The guys are an absolute crack up and I can’t think of anything much more special and relaxing than sitting on a boat watching the sun go down.

Captain Tamas Cruises

Captain Tamas Cruises

For a bit of night life there’s Rehab bar and if you like loud music, cheap bourbon and want to challenge yourself to a local experience there’s the fun but Jungle bar. On the way home you can grab a chicken pocket from the food cart outside of Rehab Bar or stop at the food cart down past the markets and ask for a “Wet Cheese”, it’s a burger not on the menu and I’m not sure if it was a joke on the Pakehas or not but it hit the spot for a midnight snack!IMG_0925

 

 

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Venison Koftas with Mint Yoghurt

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When trimming up and portioning my venison I always end up with offcuts and trimmings that you can struggle finding a use for. If you’ve made the kill and gone to the effort of carrying as much of the meat out as you can it seems a shame to waste any of it, and this is where a mincer comes in handy. If only doing limited quantities you can purchase a small hand mincer for a minimal investment and it will pay for itself in no time. Hang on to all your venison trimmings to put through the mincer and you can use them to make this easy BBQ recipe. Make sure to soak bamboo skewers in water so they don’t burn when putting them on the grill. Ground spices can be used in place of the whole spices if you don’t want to grind them yourself, however you will always get better flavour grinding your spices fresh.

Venison Kofta MacLean

Venison Koftas with Mint Yoghurt
Serves 6
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Venison Koftas
  1. 400g Venison mince
  2. 100g Pork mince
  3. 1 Egg, lightly beaten
  4. 1/2C Breadcrumbs
  5. 3cl Garlic, minced
  6. 2tsp Cumin seeds
  7. 2tsp Coriander seeds
  8. 1tsp Fennel seeds
  9. 1/2tsp Chilli flakes
  10. 2tsp Smoked Paprika
  11. 1tsp Salt
Mint Yoghurt
  1. 1/2C Plain Yoghurt
  2. 10-12 Mint leaves
  3. Squeeze lemon juice
  4. Pinch salt
For the Mint Yoghurt
  1. Finely slice the mint leaves and mix together with the yoghurt with a squeeze of lemon and a pinch of salt to taste. Keep in the fridge until ready to serve.
For the Koftas
  1. Lightly toast off the whole spices and grind together in a spice grinder or pestle and mortar. Place all the ingredients in a bowl and mix together until well combined. Wrap some of the venison mix around your choice of bamboo skewers and place them on the grill plate of the BBQ for about 3 minutes a side until just cooked through. Alternatively you can fry them in a pan over a moderate heat with a little oil to stop them from sticking.
  2. Serve the koftas with some warmed flat bread, a fresh seasonal salad along with the mint yoghurt.
MacLean Fraser http://macleanfraser.com/

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Chipotle pulled pork burger with cucumber pickle

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This recipe calls for pork shoulder which is a tougher secondary cut of meat and benefits from a slow, wet cooking method. You can get canned chipotle chilies from the supermarket and can serve the burger with a nice fresh coleslaw. Wild pork is great here, however any pork could be used but stick to a tough cut such as shoulder or belly.

 Pork Burger Fullsize

Chipotle pulled pork burger
Serves 6
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Prep Time
45 min
Cook Time
4 hr
Total Time
4 hr 45 min
Prep Time
45 min
Cook Time
4 hr
Total Time
4 hr 45 min
Chipotle pulled pork
  1. 1.5kg (or there about) bone in pork shoulder
  2. 2 shallots (or 1 small onion)
  3. 6 cloves garlic
  4. 1Tbs smoked paprika
  5. 3Tbs brown sugar
  6. 100g can chipotle (use ½ to 1 whole can depending on how hot you want it)
  7. 250g can tomato paste
  8. 3Tbs red wine vinegar
  9. 1/2C water (use 1.5C if using an oven instead of a slow cooker)
  10. 1Tbs chopped rosemary (or dried herbs)
  11. 1Tbs salt
  12. 1/2tspn white pepper
Cucumber pickle
  1. 500g (about 2) cucumbers
  2. 1 onion
  3. 1/4C salt
  4. 1.5C white wine vinegar
  5. 3/4C sugar
  6. 1Tbs wholegrain mustard
  7. 1tspn turmeric
For the burger
  1. Blend all the ingredients together in a blender or food processor and rub all over the pork. Place the pork along with any left-over marinade in your slow cooker and cook for about 8 hours or place in a roasting tray covered with tin foil and bake at 150 for 4-5hrs until tender and falling off the bone. If there is any liquid left then place in a pot and simmer until it thickens. Once cool enough to touch shred the meat and mix with any remaining cooked marinade and reduced cooking liquid.
For the pickle
  1. Slice the cucumber and onion and toss with the salt in a bowl. Cover the cucumber salt mix with cold water and leave for an hour. Drain the salt water in a colander. Combine the remaining ingredients in pot and bring to boil. Pour the hot vinegar mix over the cucumber and onions then leave to cool. Store in an airtight container in the fridge for up to 1 month.
MacLean Fraser http://macleanfraser.com/

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Apple crumble

One of the topics I am passionate about is food wastage. In an ideal world we would show respect to our food and have none of it go in the bin.

Recently I was able to team up with Love Food Hate Waste (https://lovefoodhatewaste.co.nz) as part of Wellington on a Plate and hold a cooking demonstration on how to use up some of the most commonly usable but thrown away household food items.

According to the Love Food Hate Waste website: “New Zealanders throw away 122,547 tonnes of food a year. That is equivalent to 213 jumbo jets of food that has to go somewhere to rot, instead of being eaten. All of this food is worth about $872 million each year. That amount of food could feed the population of Dunedin for two years!” That’s only in New Zealand, globally “one third of food produced globally is wasted; that is 1.3 billion tonnes of food that is never eaten.” That to me is just mental and we can all do (and should) do our part by reducing our waste as much as possible. Shared here are some of the recipes that use some of LFHW’s top ten chucked out food items that you can try at home.

Apple crumble
Serves 4
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Apple crumble
  1. 8-10 apples (can also substitute/mix with other fruit such as pears, rhubarb etc)
  2. 1/4C sugar
  3. Water if required
  4. 5 Cardamom pods (optional)
Crumble topping
  1. 1C flour
  2. 125g butter, diced
  3. 1/2C sugar
  4. 1tsp mixed spice
For the apples
  1. Peel, core and dice the apples. Add to a pot along with the sugar and a little water (and the cardamom if using). Cook on a low heat until the apples are soft and starting to break up. Depending on the variety of the apple they may require some water added if becoming too dry and starting to stick.
For the crumble topping
  1. In a bowl mix together all the topping ingredients and crumble together with your hands until well combined.
To bake
  1. In a baking dish spoon in the apple mix and top with the flour topping.
  2. Bake at 170C for 30-45 mins or until nice and golden brown and bubbling.
MacLean Fraser http://macleanfraser.com/

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Pan fried fish on truffled mash, petit pois a la Francais, lemon beurre blanc

One of the topics I am passionate about is food wastage. In an ideal world we would show respect to our food and have none of it go in the bin.

Recently I was able to team up with Love Food Hate Waste (https://lovefoodhatewaste.co.nz) as part of Wellington on a Plate and hold a cooking demonstration on how to use up some of the most commonly usable but thrown away household food items.

According to the Love Food Hate Waste website: “New Zealanders throw away 122,547 tonnes of food a year. That is equivalent to 213 jumbo jets of food that has to go somewhere to rot, instead of being eaten. All of this food is worth about $872 million each year. That amount of food could feed the population of Dunedin for two years!” That’s only in New Zealand, globally “one third of food produced globally is wasted; that is 1.3 billion tonnes of food that is never eaten.” That to me is just mental and we can all do (and should) do our part by reducing our waste as much as possible. Shared here are some of the recipes that use some of LFHW’s top ten chucked out food items that you can try at home.

Pan fried fish on truffled mash, petit pois a la Francais, lemon beurre blanc
Serves 4
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Fish
  1. 700g Fish fillets
Beurre blanc
  1. 150ml White wine
  2. 2 Lemons juice/zest
  3. ¼ Onion
  4. 150g Butter
  5. Salt and pepper
Potato mash
  1. 500g Potato
  2. 100g Butter
  3. 75ml Cream
  4. 20ml Truffle oil (optional)
  5. Salt and white pepper
French style peas
  1. 200g Peas
  2. ½ Lettuce
  3. 1/2C Chicken stock
  4. 40g Butter
  5. Salt and pepper
Chicken Stock
  1. Left over chicken frame/bones
  2. Vegetable offcuts and ends (carrot, onion, leek, celery, garlic)
  3. Any herb stalks (thyme, rosemary, parsley)
  4. Peppercorns (optional)
For the Beurre Blanc
  1. Finely dice the onion and add to a small pot along with the white wine and the juice and zest of one lemon and simmer until reduced by ¾. Dice the cold butter and over a very low heat whisk onto the wine reduction piece by piece to emulsify. Season with salt and pepper and the juice from the remaining lemon if you want more of a lemon flavour.
For the potato mash
  1. Peel and cut up the potatoes into even sized pieces so they cook at the same rate then place them in a pot of cold salted water and bring to the boil and cook until tender. In another pot heat the butter and milk together. Drain the potatoes and return to the pot, stirring over heat until they become fluffy. Mash with a potato masher or use a ricer or meuli. Fold in the hot cream butter mix and the truffle oil (if using) and season to taste.
For the peas
  1. Boil the peas until cooked, add to a pan or pot with ¼ of the butter. Add the chicken stock and reduce by 2/3 then shake in the remaining cold diced butter to emulsify. Finely shred the lettuce and add to the pea mix to wilt and warm through. Season to taste.
For the chicken stock
  1. In a pot place your left over chicken frame along with any vegetable off cuts or trimmings (and peppercorns) and cover with cold water. Bring to the simmer and leave to simmer for 4 hours. Pass through a sieve and you have chicken stock to use in any recipe you like such as soups, sauces, stews/curries, noodle broth etc.
MacLean Fraser http://macleanfraser.com/

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Roast chicken and spiced pumpkin w citrus slaw and croutons

One of the topics I am passionate about is food wastage. In an ideal world we would show respect to our food and have none of it go in the bin.

Recently I was able to team up with Love Food Hate Waste (https://lovefoodhatewaste.co.nz) as part of Wellington on a Plate and hold a cooking demonstration on how to use up some of the most commonly usable but thrown away household food items.

According to the Love Food Hate Waste website: “New Zealanders throw away 122,547 tonnes of food a year. That is equivalent to 213 jumbo jets of food that has to go somewhere to rot, instead of being eaten. All of this food is worth about $872 million each year. That amount of food could feed the population of Dunedin for two years!” That’s only in New Zealand, globally “one third of food produced globally is wasted; that is 1.3 billion tonnes of food that is never eaten.” That to me is just mental and we can all do (and should) do our part by reducing our waste as much as possible. Shared here are some of the recipes that use some of LFHW’s top ten chucked out food items that you can try at home.

Bolton Hotel Menu Tasting 30

Roast chicken and spiced pumpkin w citrus slaw and croutons
Serves 4
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Prep Time
45 min
Cook Time
30 min
Prep Time
45 min
Cook Time
30 min
Chicken Salad
  1. 300g cooked chicken, shredded
  2. 200g pumpkin
  3. ¼ cabbage
  4. 1 carrot
  5. ½ onion
  6. 3 slices stale bread, diced
Citrus mayo
  1. 2 whole egg
  2. 500ml canola (or other neutral) oil
  3. 1 teaspon Dijon mustard
  4. Salt, pepper, sugar
  5. Juice of 3 citrus fruit ie grapefruit, lemon, limes, oranges
Spice mix
  1. 1tsp ground coriander
  2. 1tsp ground cumin
  3. 1/2tsp allspice
For the mayo
  1. Reserve 1Tbs of the juiced citrus and place the rest in a pot and simmer until reduced by ¾. Using a stick blender or in a blender or food processor blend the whole eggs with the mustard and reserved Tbs of citrus juice until it becomes pale in appearance. Drizzle in the canola oil slowly to emulsify. Once all the oil is incorporated and the mayo is nice and thick fold in the citrus reduction and then season with a little salt and pepper and sugar (if required) to taste. If the mayo is too thick you can thin down with 1Tbs of hot water.
To make the salad
  1. Dice the pumpkin, toss in a little oil and then toss with the spice mix. Season with salt and pepper. Roast on a baking tray at 180C until tender, about 15minutes. Cool. Cut the bread into cubes and toss in a little oil, season and bake in the oven until lightly browned and crispy. Chiffonade/shred the cabbage thinly, julienne/finely slice the onion (red or white onion ok) and grate the peeled carrot. Fold through enough of the citrus mayo so the slaw is nicely coated. Serve with the pumpkin, chicken and croutons.
MacLean Fraser http://macleanfraser.com/

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Croissant Bread and Butter Pudding with Rum Caramel and Fried Banana

Bread and butter pudding Got some croissants left over after the weekend? Put them to good use with this bread and butter pudding recipe. If you don’t have any pastries on hand you can use any sort of white bread but using pastries or croissants raises it to the next level.  

Croissant Bread and Butter Pudding with Rum Caramel and Fried Banana
Serves 8
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Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Fried bread pudding
  1. 12 small or 6-7 large croissants/Danish pastries
  2. 3 eggs
  3. 3 egg yolks
  4. 1/2 Cup sugar
  5. 450ml cream
  6. 1/2tsp vanilla essence
Rum caramel
  1. 150g sugar
  2. 75ml water
  3. 50ml cream
  4. 30ml rum
  5. 50g butter
For the bread pudding
  1. Whisk the whole eggs and the yolks with the sugar until the sugar has dissolved.
  2. Scald the cream with the vanilla and whisk onto egg mix, pass through a fine sieve.
  3. Slice the pastries and arrange in layers in a greased terrine mould or loaf tin making sure to ladel some of the custard mix over the pastries between each layer.
  4. Push down the pastry and custard mix to ensure everything is well combined and leave to rest for 30mins for the pastries to fully absorb the custard.
  5. Bake at 120C for approximately 30 minutes until nicely puffed up and golden brown.
  6. Cool, slice and then pan fry in butter or reheat in the oven to serve.
For the Rum Caramel
  1. Simmer the sugar and water to golden caramel.
  2. Carefully and off the heat, stir in the butter and then the cream and lastly the rum.
  3. Serve warm.
Notes
  1. Serve with some fried bananas and some good quality vanilla ice cream or clotted cream.
MacLean Fraser http://macleanfraser.com/

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