Episode 8. Recipes from Marlborough

Entree: Poached King Salmon and Cloudy Bay Clams with Caesar Salad

Step 1. Caesar Dressing

Ingredients:

• 3 Egg Yolks
• 1 Tbl Garlic (Minced)
• 1 Tbl Anchovies (good quality)
• 1/2 Cup Parmesan Cheese (Grated)
• 1/3 Cup Lemon Juice
• 1 tsp Lea & Perrins
• 1/2 Cup Canola Oil
• 1/3 Cup Olive Oil
• Salt and Fresh Black Pepper

Method:

Using a wand blender or food processor, add the yolks, garlic, anchovies, parmesan cheese, lemon juice and Lea & Perrins and process for 30 seconds until combined.

Slowly drizzle in the two oils until incorporated and thick. Taste and season with salt and fresh black pepper then refrigerate until required.

Step 2. Poaching Salmon.

Ingredients:

• 1 Salmon Fillet (skin and pin bones removed)
• Hot Seasoned Water
• 1 Lemon

Method:

Using a sharp knife, cut across the salmon fillet directly downwards, creating a 1 cm thick slice of salmon. Repeat until you have 12 pieces.

In a high-sided dish, lay out the slices of salmon side by side, but not too close together. Squeeze the juice of a lemon into the hot seasoned water, and then pour into the tray of salmon gently. Allow fish to cook in the hot liquor for 1 to 2 minutes, until pink around the outside. Remove from liquor and cool on a separate tray. (The idea is to cook the outside of the fish, but keep it raw in the centre) Refrigerate until required.

Step 3. Fried Clams.

Ingredients:

• 36 Shucked Clams
• Canola Oil
• 3 Tbl Flour
• 1/4 cup Polenta
• 1/2 cup Cornflour
• Sea Salt and Freshly Cracked Black Pepper

Method:

Drain the clams in a colander over a bowl or similar then pat dry with a clean tea towel.

In a heavy based saucepan, add enough canola oil until you have a depth of about 2cm. Place on medium heat.

Stir together the flour, polenta and corn flour in a large mixing bowl. Coat the clams in the flour mix.

Once the oil is hot cook the clams in batches for about a minute until golden and crisp, Remove from the oil with a sieve and place on absorbent paper towel.

Step 4. Plating.

Ingredients:

• 12 pieces Chilled Poached Salmon
• Caesar Dressing
• 2 handfuls Baby Romaine Leaves (sliced in half lengthways)
• 1/2 cup Shaved Parmesan Cheese
• 36 Fried Clams (hot)
• 1 Lemon
• Sea Salt and Freshly Cracked Black Pepper

Method:

On suitable plates, place two pieces of salmon together in the centre of the plate.

In a large mixing bowl, combine the romaine leaves, Parmesan cheese and enough Caesar dressing to lightly coat the leaves. Toss ingredients lightly with clean hands. Place 6 or 7 leaves over each portion of salmon, followed by a little shaved Parmesan. Finally, garnish with 6 fried clams around the plate, a squeeze of lemon juice and season with sea salt and freshly cracked black pepper. Serve now.

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Main: Marlborough Wild Game Mixed Grill with Choux Potatoes

Step 1.

Ingredients:

• 600 gms Agria Potatoes (peeled and cubed)
• 100 ml Cold Water
• 50 gm Butter (cubed)
• 55 gm Plain Flour
• 1 Egg (beaten)
• 1 Tbl Seeded Mustard
• Flakey Sea Salt
• Freshly Cracked Black Pepper

Method:

Place the potatoes in a medium sized saucepan and cover with seasoned cold water. Bring to a gentle boil and cook until tender. Strain into a colander and allow to steam dry for 5 minutes. Working quickly put the soft potato into a sieve and with the back of a spoon work it through the mesh to create light lump free potato. Keep warm.

Put the water and butter in a small saucepan, bring to a boil and melt the butter. Remove from the heat and slowly add in the flour until you have smooth dough. Now beat in the egg along with mustard, and salt and pepper to taste.

Weight out the choux pastry dough and fold through 1 1/2 times the weight in potato. Mix well. Refrigerate until required.

i.e. 200 gms of choux pastry + 300 gms of potato.

Step 2. Wild Boar Sausage

Ingredients:

• 1 kg Wild Boar Shoulder (sinew removed, cut into 3 cm cubes)
• 3 Tbl Flakey Sea Salt
• 200 gm Pork Fat (1 cm cubes)
• 2 Tbl Roasted Garlic
• 2 Tbl Sage (chopped)
• 2 Tbl Thyme (chopped)
• 1/4 cup Italian Parsley (chopped)
• 1/3 cup Dried Cranberries (chopped)
• 1/4 cup Pine nuts (toasted)
• 1 pinch Chilli Flakes
• Sea Salt
• Freshly Cracked Black Pepper
• Sausage Casings

Method:

Place the wild boar chunks in a large mixing bowl and coat with the 3 tablespoons of sea salt. Cover and refrigerate overnight.

Place the salted boar pieces in the freezer for 35 minutes before feeding through a meat grinder on medium coarse grind. Put 1/2 of the ground meat aside and refrigerate the rest.

In a food processor, blitz 1/2 of the wild boar you put aside with the pork fat. This should resemble pinkish sausage meat when combined.

In a large mixing bowl, using clean hands, combine the ground boar meat, boar sausage mix, roasted garlic, herbs, dried cranberries and chilli flakes. Season to taste with sea salt and pepper.

Tie a knot in the end of a length of sausage casing and thread onto the thin end of a large funnel. Press the sausage mix through the funnel into the casing by hand, trying to avoid filling the casing with air bubbles. Twist the sausages at the desired length and tie a knot in the end when finished. Hang in the fridge overnight to dry the sausage out.

Step 3. Cooking and Serving

Ingredients:

• Canola Oil
• Choux Potatoes
• 6 Wild Boar Sausages
• 6 x 100 gm Hare Fillet
• Sea Salt and Freshly Cracked Black Pepper
• Venison Liver (membrane removed)
• Flour
• 300gm Green Beans
• Demi glaze (gravy)
• Sea Salt and Freshly Cracked Pepper

Method:

Preheat oven to 130 degrees.

Bring the venison liver, hare fillet and sausages up to room temperature.

Mould the choux potatoes into small rugby ball shaped pieces. In a skillet, add canola oil to 1 cm depth and place on medium-high heat. Once hot carefully add the choux potatoes, cooking for a minute or so on each side until golden. Remove and place in an ovenproof dish on absorbent paper. Keep warm in oven while finishing the remaining portions.

In a hot skillet, sear off the wild boar sausages in a little canola oil. Once browned evenly, place sausages in the oven until they feel firm to the touch. Remove from the oven and allow to rest in a warm spot.

Season the hare fillets with sea salt and fresh black pepper. Once the pan is hot, add a little oil and sear hare fillets. Cook for no longer than a minutes and a half either side. They want to be no more than medium rare. Remove, keep warm and rest.

Cut 1 cm thick slices of liver, dust with flour lightly, and then fry in a hot skillet with a touch of canola oil for about 30 seconds each side. Remove from the hot skillet and rest. Keep warm with sausages and hare.

Cook your beans in seasoned boiling water until tender, and warm your demi glaze in a small saucepan.

Place down your choux potatoes and hot green beans. Carve your hare fillet, wild bore sausage and arrange with the venison liver in the centre of each plate. Spoon hot demi glaze or gravy over the meat and season with a little sea salt and freshly cracked black pepper. Serve now.

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Dessert: Fresh Cherry Clafoutis w/ Ice Cream

Step 1. Clafoutis

Ingredients:

• 3 Eggs
• Pinch Salt
• 2/3 cup Sugar
• 50 gm Flour (sieved)
• 140 ml Cream
• 140 ml Milk
• 1 Lemon (zest only)
• 3 cups Fresh Cherries (pitted)
• Local Ice Cream

Method:

Preheat oven to 175 degrees.

In a large mixing bowl whisk the eggs and salt together. Add the sugar and beat until creamy. Mix through the flour until all lumps have dissipated. Slowly incorporate the milk, cream and lemon zest while still whisking. The batter should be smooth and light. Rest for 10 minutes in refrigerator.

Arrange pitted cherries evenly in non-stick dishes for baking. Pour the batter into the baking dishes filling them almost to the top. Bake for 20 minutes or until they no longer wobble when shaken. Remove from oven; allow to cool for a few minutes, before serving with a scoop of ice cream and a dusting of icing sugar.

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