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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
250g Venison mince
1cl Garlic- minced
1Tbs mustard
1tsp minced (or dried) Thyme
1/2tsp salt
4 Eggs
Aioli – makes 500ml
5 yolks
1 tablespoons Dijon mustard
1 garlic clove
Juice of 1 lemon
400ml canola oil
100ml olive oil
Salt and pepper
To Finish
Breadcrumbs
Flour
Egg - whisked
For the Scotch eggs
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
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
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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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
1.5kg (or there about) bone in pork shoulder
2 shallots (or 1 small onion)
6 cloves garlic
1Tbs smoked paprika
3Tbs brown sugar
100g can chipotle (use ½ to 1 whole can depending on how hot you want it)
250g can tomato paste
3Tbs red wine vinegar
1/2C water (use 1.5C if using an oven instead of a slow cooker)
1Tbs chopped rosemary (or dried herbs)
1Tbs salt
1/2tspn white pepper
Cucumber pickle
500g (about 2) cucumbers
1 onion
1/4C salt
1.5C white wine vinegar
3/4C sugar
1Tbs wholegrain mustard
1tspn turmeric
For the burger
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
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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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.

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
300g cooked chicken, shredded
200g pumpkin
¼ cabbage
1 carrot
½ onion
3 slices stale bread, diced
Citrus mayo
2 whole egg
500ml canola (or other neutral) oil
1 teaspon Dijon mustard
Salt, pepper, sugar
Juice of 3 citrus fruit ie grapefruit, lemon, limes, oranges
Spice mix
1tsp ground coriander
1tsp ground cumin
1/2tsp allspice
For the mayo
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
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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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
230g good dark chocolate (such as Monticristi 70%)
4 eggs
1 lemon
30g sugar
15ml brandy (optional, can substitute with a couple of drops of vanilla essence)
For the Mousse
Separate the eggs and lightly break up the whites.
Place the sugar in a pot with a little water and a squeeze of lemon juice; bring to the boil for 1 minute.
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.
While the whites are being whisked, gently pour the sugar syrup down near the side of the bowl so that it is incorporated gradually.
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.
Fold in the beaten whites in three parts.
Pour into moulds or glasses and chill in the fridge until set.
Serve with your choice of garnish such as wafers, toasted almonds or berries.
MacLean Fraser http://macleanfraser.com/

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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
1.5kg Beef Cheeks
1 stalk celery
1/2 carrot
1/2 onion
1 sprig thyme
1 sprig rosemary
2 bay leaves
6 pepper corns
2 bottles nice ale
Red wine (to cover)
Potato Mash
750g potato, agria
250ml cream
180g butter
flakey sea salt, white pepper
truffle oil
For the beef cheeks
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
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
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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Biltong recipe

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
1kg Beef (such as striploin, I prefer a little bit of marbling in my Biltong)
250ml Red wine vinegar
6g Smoked Paprika
1g Chilli powder
2g Fennel seeds
8g Coriander seeds
4g Sea salt
1g White peppercorns, ground
12g Unrefined brown sugar (such as Muscavado or Demerera)
Instructions
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.
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.
Combine everything together and mix well.
Marinate your strips of meat in the marinade for 2 hours and then dry in your dehydrator.
Notes
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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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
6 Rhubarb sticks
1C sugar
1C water
Sweet pastry
-see Chocolate Tart Recipe
Frangipane
120g butter
120g sugar
130g ground almonds
3 eggs
Zest of one lemon
Mulled wine syrup
375ml rhubarb poaching liquor
250ml red wine
1 vanilla pod
2 clove
1/2 orange zest
1 cinnamon quill
Honey mascarpone
300ml mascarpone
75g honey
For the rhubarb
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
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
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
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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Coconut and kaffir lime panna cotta w passion fruit pulp

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
350ml coconut cream
100ml milk
60g sugar
4 kaffir lime leaves
½ stalk lemongrass
½ vanilla pod – split/scraped
2 leaves gelatine
Passion fruit
Fresh passionfruit
Icing sugar (if desired)
For the panna cotta
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
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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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
125g Butter
125g Sugar
250g Flour
1 Egg
Flour for dusting
Melted butter
Blind baking rice
Eggwash
Chocolate Custard
600ml Cream
80ml milk
4 egg yolks
2 vanilla pod
480g chocolate
4 star anise
Vanilla Creme Fraiche
80g Creme Fraiche
1 Vanilla pod
Icing sugar to taste
Blackberry Compote
150g Sugar
100ml water
150g Blackberries
Sweet Pastry
Cream butter and sugar, add flour and egg, mix to combine.
Rest for 30 minutes.
Roll out pastry and chimise the tart tin with melted butter and flour.
Dock the pastry, line with baking paper filled with rice and blind bake at 140˚C until cooked.
Eggwash and return to the oven for 1 minute.
Cool.
Chocolate Custard
Scald the cream and milk with the split/scraped vanilla pod and star anise.
Whisk onto the egg yolks and then whisk in the chocolate.
Pass.
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
Scrape the seeds from the vanilla pod.
Mix the creme fraiche with the seeds and icing sugar to taste - not too sweet.
Blackberry Compote
Bring sugar and water to the boil, simmer for about 2-3 minutes.
Add blackberries to the pot and simmer for 2 minutes then remove from the heat.
MacLean Fraser http://macleanfraser.com/
 

 

 

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Chilli Garlic Squid with Lime and Coriander

A48W3540

I first tried fresh squid when working at Elements in Lyall Bay and have never looked back. If you have only tried the pre-frozen tube variety then you don’t know what you are missing. Once chemically tenderized, frozen and then defrosted there is virtually no flavour left and I don’t even bother these days. Whole fresh squid seems to be gaining a little bit of popularity and should be prepared simply. One of my favorite ways is to salt n pepper fry it with some sticky soy sauce; it was the first way I ever tried squid and is still one of my favorites. The other is to sear and lightly cook in a hot pan with some chilli and garlic and tossed with some freshly squeezed lime and picked coriander.

 

To prepare the squid

Cut the squid down the length of the tube and remove all the insides. Cut off the tentacles and throw out the offal and beak (or save for an awesome burly next time you’re fishing!). Cut the suckers off the tentacles and you are ready to go.

 

Chilli Garlic Squid with Lime and Coriander
Serves 4
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Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Ingredients
500g whole fresh squid
5 cloves garlic
3 whole red chilli
4 limes
1/2 bunch fresh coriander
20ml Light olive oil
Flakey sea salt
Vegetable oil (for cooking)
Instructions
Slice the squid into strips.
If you feel it needs tenderizing you can marinate in some plain milk overnight however I think it is usually unnecessary if you cook the squid lightly; it should have a little bit of 'bite' anyway.
Finely slice the garlic and the chilli (leave the seeds in unless you really don't like a bit of kick) and roughly pick the coriander leaves; a few bits of stalk are fine.
Get your fry pan as hot as you can (it should be pretty much smoking) then off the heat (just in case) add a little bit of cooking oil and then the squid and return to the heat.
Make sure your pan is big enough to easily hold twice the amount of squid you are cooking.
The trick with squid and a lot of seafood is to cook it quickly on a high heat, if your pan is too small or you add too much squid at once the temperate of the pan drops and you won't be searing but will be stewing! In which case you will get no colour and all the water (and flavour) will come out of the squid and make it tough.
Cook your squid for about 20 seconds then throw in the sliced chilli and garlic and cook for another 20 seconds.
Remove from the heat and transfer to a bowl.
Squeeze in your lime juice, add the olive oil and season with flaky sea salt (I don't like using pepper with seafood).
What you are doing here is effectively making a rough and ready vinaigrette out of the lime juice, squid cooking juices, olive oil and the aromatics.
Add the picked coriander and toss all together.
Divide among 4 plates and serve with some crusty bread to soak up the juices if you so desire. Can garnish with some reserved coriander.
MacLean Fraser http://macleanfraser.com/
 

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