Tag Archives: recipe

November 13, 2017

Lemon Tart with Gin Ice Cream

Simple, classic and it’s got Gin. What more could you want…? 

lemon tart

Lemon Tart with Gin Ice Cream
Serves 10
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Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Sweet pastry
  1. 250 g flour
  2. 125 g icing sugar
  3. 125 g cold cubed butter
  4. 1 egg, whisked
Lemon Custard
  1. 110ml lemon juice
  2. 112g sugar
  3. 4 eggs
  4. 225ml cream
Gin Ice cream
  1. 500ml cream
  2. 5 egg yolks
  3. 100g sugar
  4. 30ml shot of gin (or a little bit more…)
For the pastry
  1. Rub in the cold butter into the flour until well combined and sand like in appearance. Add the icing sugar and the whole egg along with 1Tbs of water and mix together until a dough is formed. Be sure not to knead more than you need for it to come together as it will become tough. Wrap in glad wrap and refrigerate for at least 20mins until ready to use.
  2. Using a little flour on a bench roll out your pastry. This will be easier once it has come back to room temperature. If you are finding it difficult you can roll out between two sheets of baking paper. Grease a tart tin and carefully line your tin with the pastry and prick the base with a fork all over. Bake the pastry case at 130C until fully cooked and a light sandy golden colour. If the edges start to colour before the base is cooked then cover the edges with tin foil.
For the filling
  1. Whisk together the lemon juice and sugar. Add the eggs, whisk well and then whisk in the cream. Pass through a sieve and skim off the froth with a ladle.
  2. Cool and pour the custard into the pastry case up to the top. Bake at 125C until there is a slight wobble, be sure not to overcook.
For the Ice cream
  1. Whisk the sugar with yolks until creamed and pale looking. Scald cream and pour onto egg mix slowly while stirring. Over a very low heat in a pot cook the mix until it has thickened, be sure to contiuously stir so that it doesn’t stick on the bottom and scramble. Pass through a sieve, cool and churn along with the added Gin in an ice cream machine.
MacLean Fraser http://macleanfraser.com/

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August 25, 2017

Wild Venison Scotch Eggs

hunters kitchen spread

This recipe is a take on an old classic. It’s just like how your Nan would make but much, much better…

Scotch Egg

 

Wild Venison Scotch Eggs
Serves 4
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Scotch egg
  1. 250g Venison mince
  2. 1cl Garlic- minced
  3. 1Tbs mustard
  4. 1tsp minced (or dried) Thyme
  5. 1/2tsp salt
  6. 4 Eggs
Aioli – makes 500ml
  1. 5 yolks
  2. 1 tablespoons Dijon mustard
  3. 1 garlic clove
  4. Juice of 1 lemon
  5. 400ml canola oil
  6. 100ml olive oil
  7. Salt and pepper
To Finish
  1. Breadcrumbs
  2. Flour
  3. Egg - whisked
For the Scotch eggs
  1. Combine all the ingredients except the eggs. Boil the eggs for 6 minutes then run under cold water until cold and peel. Get about a quarter of the venison mix in your hand, flatten out and bring round the egg to encase it.
For the Aioli
  1. Combine all the ingredients except the oil in a food processor or blender and blend well for 1-2 minutes. With the blender running on high, slowly drizzle in the oil to emulsify and create the aioli. If your aioli is too thick you can add warm water at the end to thin it down if necessary.
To Finish
  1. Take your venison wrapped eggs and dust them in flour, then egg and then finally in the breadcrumbs. You can deep fry these or if you don’t have a deep fryer you can bake them in the oven or shallow fry them but they will need to go into the oven for a few minutes until the centre is hot. Serve with a side of aioli
MacLean Fraser http://macleanfraser.com/

 

 

 

 

 

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October 29, 2016

Chipotle pulled pork burger with cucumber pickle

hunters kitchen spread

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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September 5, 2016

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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October 28, 2014

Dark chocolate mousse

A chocolate mousse is only as good as the chocolate you use so try to use good quality. I don’t like using too much sugar in my mousse and don’t use cream, to me a chocolate mousse should taste first and foremost of chocolate with a little sugar as seasoning, I feel cream tends to dilute the chocolate taste and too much sugar dominates. Bolton Hotel Artisan Restaurant 21

Dark Chocolate Mousse
Serves 8
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Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Chocolate Mousse
  1. 230g good dark chocolate (such as Monticristi 70%)
  2. 4 eggs
  3. 1 lemon
  4. 30g sugar
  5. 15ml brandy (optional, can substitute with a couple of drops of vanilla essence)
For the Mousse
  1. Separate the eggs and lightly break up the whites.
  2. Place the sugar in a pot with a little water and a squeeze of lemon juice; bring to the boil for 1 minute.
  3. Whisk the whites using a mixing machine with the whisk attachment on a high speed setting; continue for five minutes or until stiff peaks are formed.
  4. While the whites are being whisked, gently pour the sugar syrup down near the side of the bowl so that it is incorporated gradually.
  5. Melt the chocolate gently and beat in the yolks and brandy. You may need to add a tablespoon of boiling water if the chocolate seizes at this point.
  6. Fold in the beaten whites in three parts.
  7. Pour into moulds or glasses and chill in the fridge until set.
  8. Serve with your choice of garnish such as wafers, toasted almonds or berries.
MacLean Fraser http://macleanfraser.com/

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May 16, 2014

Braised Beef Cheeks w Truffled Mash and Horseradish

It’s that time of the year in the capital when the Food Show has come to a close and we are all waiting with great expectation for the start of the Wellington on a plate festival. It was another good year of the Food Show with several thousand people through the doors sampling food and wine, checking out new products and attending demos and masterclasses by some of NZ’s top chef’s and personalities over three days. I was fortunate enough to be there for the whole three days and was lucky enough to be involved in the judging for a fiercly fought Chef of the Capital chef competition. A three hour competition where chefs have to prep and cook a three course menu for four matched with wines and beverages. As part of the Food Show this year the hotel created a pop-up version of it’s Artisan Restaurant, so we had a fun filled three days cooking and serving Cloudy Bay clams, Braised beef cheeks with truffled mash and Coconut panna cottas with feijoa, all washed down with some home made Rhubarb/Apple and Cucumber/Juniper sodas. Below is the recipe for braised beef cheeks.  

Ale braised beef cheeks w truffled mash and horseradish
Serves 6
I know it seems like such a waste to use a really nice craft ale for cooking but please use something half decent, maybe a couple that you forgot to put in the fridge just yet...
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Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Beef Cheeks
  1. 1.5kg Beef Cheeks
  2. 1 stalk celery
  3. 1/2 carrot
  4. 1/2 onion
  5. 1 sprig thyme
  6. 1 sprig rosemary
  7. 2 bay leaves
  8. 6 pepper corns
  9. 2 bottles nice ale
  10. Red wine (to cover)
Potato Mash
  1. 750g potato, agria
  2. 250ml cream
  3. 180g butter
  4. flakey sea salt, white pepper
  5. truffle oil
For the beef cheeks
  1. Trip off any really large pieces of fat (or if you're like me at home leave them on) and sear in a nice hot pan with a little oil until a rich dark brown colour. Roughly chop the vegetables into large pieces and brown off also. Place in an oven proof dish large enough to be about 3/4 filled by all the ingredients and place the beef cheeks, vegetables and all the other ingredients including the herbs and beer into the baking dish. Top up with red wine to make sure that the beef cheeks are mostly covered. Top with the lid or baking paper and cook at 140C until very tender and falling apart, about 3-4 hours. Drain through a sieve keeping the braising liquor. Place the liquor in a pot and reduce on the stove top until lightly thickened.
For the mash
  1. Boil the potatoes in some cold salted water, drain and then return to the pot and cook on a low heat for 1 minute to dry out. Pass the potatoes through a mueli or potato ricer (or use a potato masher if you really have to...) Heat the cream and butter together and fold into hot potato, season with flakey sea salt and white pepper. Add truffle oil to taste just before serving.
Notes
  1. Serve piping hot with a decent spoonful of horseradish and some watercress or fresh greens such as spinach or kale.
MacLean Fraser http://macleanfraser.com/

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April 23, 2014

Biltong recipe

Here’s a perfect snack for watching the Rugby while making the most out of your hunt. 

Biltong
Serves 6
This is my version of Biltong, or South African beef jerky. My South African chef friends will do doubt want to attack me over it's authenticity but this is Biltong the way I like it...
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Prep Time
25 min
Prep Time
25 min
Ingredients
  1. 1kg Beef (such as striploin, I prefer a little bit of marbling in my Biltong)
  2. 250ml Red wine vinegar
  3. 6g Smoked Paprika
  4. 1g Chilli powder
  5. 2g Fennel seeds
  6. 8g Coriander seeds
  7. 4g Sea salt
  8. 1g White peppercorns, ground
  9. 12g Unrefined brown sugar (such as Muscavado or Demerera)
Instructions
  1. Remove any sinew or silver skin from you meat and cut into strips along the grain. You can cut into whatever size you like however the thicker you cut it the longer it will take to dry, I cut mine into 15cm long and 1/2cm thick strips.
  2. Coursly grind your fennel and coriander seeds using a spice grinder or pestle and mortar. You want to still be able to see the spices so don't grind to a fine powder.
  3. Combine everything together and mix well.
  4. Marinate your strips of meat in the marinade for 2 hours and then dry in your dehydrator.
Notes
  1. You can dry out your Biltong whichever way works best for you. The traditional way is to hang it up somewhere dry and ventilated up to a couple of weeks although the two methods I have used have been with a commercial oven and at home a store bought dehydrator. Try the recipe and you can use whatever red meat you like and adjust the level of spices according to your taste, I like mine with a little bit of a kick.
MacLean Fraser http://macleanfraser.com/

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October 31, 2013

Rhubarb Frangipane tart w honey mascarpone and mulled wine syrup

rhubarb frangipane tart

Rhubarb Frangipane tart w honey mascarpone and mulled wine syrup
Serves 10
A nice wintery dessert although you can be creative and replace the rhubarb with any fruit that's in season such as plums, figs or quince.
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Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Rhubarb
  1. 6 Rhubarb sticks
  2. 1C sugar
  3. 1C water
Sweet pastry
  1. -see Chocolate Tart Recipe
Frangipane
  1. 120g butter
  2. 120g sugar
  3. 130g ground almonds
  4. 3 eggs
  5. Zest of one lemon
Mulled wine syrup
  1. 375ml rhubarb poaching liquor
  2. 250ml red wine
  3. 1 vanilla pod
  4. 2 clove
  5. 1/2 orange zest
  6. 1 cinnamon quill
Honey mascarpone
  1. 300ml mascarpone
  2. 75g honey
For the rhubarb
  1. Cut rhubarb into lengths. Make a stock syrup by gently heating the sugar and water until the sugar dissolves. Cook the rhubarb in the syrup in a low oven covered with tin foil until just under cooked. Remove from liquor. Reserve the poaching liquid for the mulled wine syrup.
For the Frangipane
  1. Make the sweet pastry and blind bake (see chocolate tart recipe). Cream the butter and sugar. Beat in the eggs one at a time. Add the finely grated lemon zest and almonds. Place the rhubarb in the baked pastry case, top with frangipane mix and bake at 160 for 30-35mins turning once, until golden brown and cooked through.
For the mulled wine syrup
  1. Combine all the ingredients together and simmer until reduced by ¾. Should be able to coat the back of a spoon but not “sticky”.
For the mascarpone
  1. Combine together gently. Be careful not to over mix or it will split. You can adjust the sweetness as desired.
MacLean Fraser http://macleanfraser.com/

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October 24, 2013

Coconut and kaffir lime panna cotta w passion fruit pulp

This is an excellent dinner party dessert; make it all before hand and just pull it out whenever you’re ready.Coconut Panna Cotta

Coconut and kaffir lime panna cotta w passion fruit pulp
Serves 8
This is a very simple dessert but with some really nice tropical flavours. The coconut is quite rich so you want to serve it with something a little acidic like the passion fruit to balance the cream and the sweetness.
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Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Panna cotta
  1. 350ml coconut cream
  2. 100ml milk
  3. 60g sugar
  4. 4 kaffir lime leaves
  5. ½ stalk lemongrass
  6. ½ vanilla pod – split/scraped
  7. 2 leaves gelatine
Passion fruit
  1. Fresh passionfruit
  2. Icing sugar (if desired)
For the panna cotta
  1. Bring all ingredients except the gelatine together to the scald in a pot and leave to infuse. Stir to dissolve sugar. Bloom the gelatine in a little cold water and then dissolve in the still hot mix. Pass. Cool down over a bowl of ice until starting to thicken, set in ramekins.
To serve
  1. Dip the ramekins in some hot water for a few seconds to just start to melt a little of the dessert enough to release. Turn out onto a cold plate. Serve with some of the freshly scooped passion fruit pulp.
MacLean Fraser http://macleanfraser.com/

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July 15, 2013

Chocolate tart with blackberry compote & vanilla crème fraiche

With anything rich and creamy as this it is good to serve with something that acts as a foil and cuts through  the richness of the custard filling. Here I serve with blackberries and creme fraiche. Try and use the best quality chocolate and let it shine. I don’t use any sugar in the chocolate filling, I want to taste the chocolate, not sugar. Copy of A48W3492  

Chocolate Tart w blackberries and creme fraiche
Serves 10
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Prep Time
50 min
Cook Time
45 min
Total Time
1 hr 35 min
Prep Time
50 min
Cook Time
45 min
Total Time
1 hr 35 min
Sweet Pastry
  1. 125g Butter
  2. 125g Sugar
  3. 250g Flour
  4. 1 Egg
  5. Flour for dusting
  6. Melted butter
  7. Blind baking rice
  8. Eggwash
Chocolate Custard
  1. 600ml Cream
  2. 80ml milk
  3. 4 egg yolks
  4. 2 vanilla pod
  5. 480g chocolate
  6. 4 star anise
Vanilla Creme Fraiche
  1. 80g Creme Fraiche
  2. 1 Vanilla pod
  3. Icing sugar to taste
Blackberry Compote
  1. 150g Sugar
  2. 100ml water
  3. 150g Blackberries
Sweet Pastry
  1. Cream butter and sugar, add flour and egg, mix to combine.
  2. Rest for 30 minutes.
  3. Roll out pastry and chimise the tart tin with melted butter and flour.
  4. Dock the pastry, line with baking paper filled with rice and blind bake at 140˚C until cooked.
  5. Eggwash and return to the oven for 1 minute.
  6. Cool.
Chocolate Custard
  1. Scald the cream and milk with the split/scraped vanilla pod and star anise.
  2. Whisk onto the egg yolks and then whisk in the chocolate.
  3. Pass.
  4. Pour custard into pastry case and cook at 140˚C until there is a slight wobble, about 20-35 minutes depending on your oven.
Vanilla Creme Fraiche
  1. Scrape the seeds from the vanilla pod.
  2. Mix the creme fraiche with the seeds and icing sugar to taste - not too sweet.
Blackberry Compote
  1. Bring sugar and water to the boil, simmer for about 2-3 minutes.
  2. Add blackberries to the pot and simmer for 2 minutes then remove from the heat.
MacLean Fraser http://macleanfraser.com/

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