Episode 3. Recipes from Northland

Entree: Warm Smoked Kahawai w/ Kumara, Avocado Salad and Kaitaia Fire Syrup

Step 1. Kaitaia Fire Syrup

Ingredients:

• 1/2 cup Red Wine Vinegar
• 1/2 cup Caster Sugar
• 1/2 tsp Kaitaia Fire Hot Sauce

Method:

Place vinegar and sugar in a small saucepan. Simmer gently on the stovetop for 5 minutes until sugar is dissolved to a light syrup like consistency. Remove from heat and cool. Stir through Kaitaia Fire to season. Store in a jar or similar at room temperature until required.

Step 2. Kumara Salad

Ingredients:

• 1 Kg Golden Kumara (peeled and cut into 1 cm cubes)
• 1/2 Cup Red Onion (finely diced)
• 1/2 Cup Gherkins (rough chopped)
• 1 Cup Mayonnaise
• Sea Salt and Freshly Cracked Black Pepper

Method:

Place kumara in a large saucepan with just enough seasoned cold water to cover. Bring up to a boil on the stovetop and reduce to a simmer. Allow kumara to cook until just tender (about 5 to 7 minutes). Turn out into a colander to drain, and then spread kumara out on a flat tray to cool then refrigerate.

Step 3. Avocado Salad

Ingredients:

• 2 large Ripe Avocados
• 2 Limes (juice and zest)
• 1/4 Cup Coriander Leaves
• 2 Tbl Al’s Lemon Fennel Oil
• Sea Salt and Freshly Cracked Black Pepper

Method:

Peel and cut avocado into 1 cm cubes, place in a large mixing bowl. Dress with lime juice and zest, coriander leaves and lemon fennel oil. Gently fold ingredients together and season to taste with sea salt and cracked pepper. Store in refrigerator until required

Step 4. Plating and Serving

Ingredients:

• Kumara Salad
• Avocado Salad
• 2 Smoked Kahawai Fillets (warm)
• Micro Greens
• Kaitaia Fire Syrup
• Avocado Oil
• Lime Juice
• Sea Salt

Method:

Place a 10 cm wide ring in the centre of each plate. Add an amount of the kumara salad into the bottom then top with the avocado mix. with a loose layer of. For the warm Kahawai, portion out large flakes of fish and place on top of the avocado.

To finish, arrange the micro herbs around the salad and fish, then drizzle over some avocado olive oil and Kaitaia fire syrup. Squeeze over a lime quarter and season with a pinch of sea salt

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Main: Snapper w/ Maori Potatoes, Watercress, Jerusalem Artichoke and Oyster sauce

Step 1. Jerusalem Artichoke and Oyster Sauce

Ingredients:

• 25 gm Butter
• 1/2 Cup Shallots (finely diced)
• 1 Cup Sauvignon Blanc
• 2 Cup Chicken Stock
• 150 gm Jerusalem Artichokes (peeled, thinly sliced)
• 1 Cup Cream
• 6 Raw Oysters
• 1/2 Cup Oyster Juice
• Sea Salt and Freshly Cracked Black Pepper

Method:

Place a saucepan on a low/medium heat. Sweat the butter and shallots together until they become translucent. Add wine and reduce it by half. Then add the chicken stock along with the thinly sliced artichokes, cover and simmer gently for 40 minutes until the artichokes are tender. Remove saucepan from heat and pour in cream, raw oysters and oyster juice. Stir through and place sauce in stand-up blender. Blitz until sauce has a velvet consistency. Pass through a fine sieve to remove any lumps. Season with sea salt and freshly cracked black pepper. Refrigerate until required.

Step 2. Maori Potatoes

Ingredients:

• 500 gm Maori or New Potatoes (washed)
• Sea Salt

Method:

Place potatoes into a large saucepan and cover with cold water. Add a large pinch of sea salt. Bring water up to a boil, and then lower to simmer. Cook until the potatoes are just tender through the centre. Remove from the heat, strain and cool to room temperature. Hold.

Step 3. Plating and Serving

Ingredients:

• 3 Tbl Butter
• 2 Tbl Garlic (slivers)
• 6 handfuls Kale (sliced)
• 1/3 cup Water
• 6 handfuls Mustard Greens (torn)
• 6 handfuls Water Cress (roughly picked)
• Sea Salt and Freshly Cracked Black Pepper
• 6 x 150gm Snapper Portions (skin on)
• Butter
• Cooked Maori Potatoes
• Jerusalem Artichoke and Oyster Sauce
• 18 Pacific Oysters (shucked)
• Sea Salt and Freshly Cracked Black Pepper

Method:

Place a large sauté or frying pan on medium heat. Add the butter and garlic. Once butter is melted, toss in sliced kale and water, continue to cook over medium heat stirring regularly for 10 minutes or until tender. Add the mustard greens and watercress, and stir until just wilted. Season with salt and pepper. Keep warm.

Heat a skillet to medium/high. Place in the cooked Maori potatoes and a knob of butter and let them heat gently, stirring occasionally. Potatoes should be crispy around the edge. Remove and keep warm.

Take a sharp knife ‘score’ each snapper portion a couple of times just through the skin - this will help the fish stay flat in the pan ensuring even cooking. Heat skillet over high heat; season the fillets with salt and pepper. Add a little cooking oil, then place half the portions skin side down in the pan. Monitor your heat and cook for two to three minutes until the skin is golden. Turn the fillets, and then add a couple of dollops of butter and finish cooking on the other side. Remove and keep warm while you repeat the procedure with the last three fillets. Hold.

In a small saucepan over low heat, start gently heating up the artichoke and oyster sauce. Drop in raw oysters to plump and warm through.

Dish out the wilted greens into the centre of each warm plate. Add the cooked potatoes, and a portion of crispy skin snapper resting on top, then finish the plates with 3 oysters and finish with a generous spoonful of sauce over each.

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Dessert: Cherimoyas w/ Blueberries, Limoncello and Runny Custard

Step 1. Runny Custard

Ingredients:

• 500 ml Cream
• 1/4 tsp Vanilla Paste
• 3 Egg Yolks
• 1/2 cup Sugar

Method:

Place cream and vanilla in a medium sized saucepan and heat until simmering. Remove from heat.

In a bowl, whisk your egg yolks with sugar until creamy and pale. Slowly pour the hot cream into the yolk mix whilst whisking constantly until all the hot cream is mixed in. Pour back into the saucepan and place on low heat. Take a wooden spoon and stir continuously until the custard begins to slightly thicken, just enough to coat the back of the spoon. Remove immediately and strain through a sieve. Cool and then store in the fridge until required.

Step 2. Plating and Serving

Ingredients:

• 6 Ripe Cherimoya
• 1 Cup Fresh Blueberries
• 1/3 Cup Mint Leaves (rough chopped)
• 2 Limes (juice only)
• 1 to 2 Nips Limoncello
• Runny Custard

Method:

Quarter the Cherimoya and remove the skin with a sharp knife (hold onto skin for presentation). Separate the flesh and the seeds, placing flesh into a large mixing bowl and discard the pips. Add blueberries, mint, lime juice and limoncello, and bring together gently with a large mixing spoon.

To plate place a piece of Cherimoya skin down in the centre of each chilled plate. Spoon over the fruit mix and finish by pouring over a little runny custard. Serve now.

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