Orange kumara salad with

Orange kumara salad

WITH L’AUTHENTIQUE CHORIZO, BLACK BEANS, GREEN BEANS AND BUFFALO FETA

The sweet and slightly salty buffalo feta brings this salad together adding bursts of flavour to the mix of vegetables and the crisp crumbs of chorizo. A great dish for feeding a crowd.

INGREDIENTS:

• 600g orange kumara, peeled and cut into chunks • olive oil • 1 tbsp finely chopped thyme leaves • 250g green or yellow beans, trimmed • 1 packet L’Authentique chorizo • 1 punnet cherry tomatoes, halved (we used Curious

Croppers cherry tomatoes) • 1 tin black beans, drained • 1 tbsp white or red wine vinegar • 1 tbsp wholegrain mustard • 100g Clevedon Buffalo Co buffalo feta, crumbled

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METHOD:

Preheat the oven to 200°C

On a baking paper lined tray toss the kumara with a little olive oil and the thyme and season with salt and pepper. Bake for 30 minutes or until tender.

Blanch the green beans in boiling salted water for 3-4 minutes or until tender, drain and refresh in cold water.

Remove skins from the chorizo and break up meat. Heat a frying pan and add a drizzle of oil. Add chorizo, continue breaking it up in the pan until cooked through and golden. Remove and set aside on paper towels.

In the same pan (don’t clean out the fat) add the cherry tomatoes and cook for 30 seconds, then add the drained black beans, vinegar, and mustard; toss to combine. Put the kumara and green beans on a platter and spoon over some buffalo feta and the black bean mix. Top with crisp chorizo and the remaining buffalo feta. Serves 4-6.

PULLED LAMB NECK TART WITH LAMB TEA

Sam Heaven (pictured), from the Park Hyatt Hotel in Auckland is a finalist in the Beef + Lamb NZ Young Ambassador Chef competition. Check out this competition entry, one of two he submitted.

Serves 2-3 Tarts

BRAISED LAMB

• 1kg lamb neck • 5 litres of chicken broth or water • 1 bulb of garlic • 1 leek • 2 onions • 3 sticks celery • 2 kg beef bones • 250ml Cab Sav vinegar • 250ml red wine • 2 or 3 bay leaves • 10 peppercorns • Handful of thyme

Cut vegetables into approximately 2cm blocks and brown off in a pot. Add the lamb necks and also brown off and when dark, deglaze with the vinegar and reduce down to almost nothing. It should be a thick liquid in the bottom of the pot.

Add the red wine and reduce again until the liquid looks very thick and has almost disappeared again. Add the chicken broth and place in the oven to cook at 140°C for 4-5 hours.

Once cooked, remove the lamb necks and bones and pass the braising liquid. Return the meat into the hot liquid to cool down. This ensures the meat does not dry out. Pull the meat and pass the liquid again, set aside until you are ready to use it.

TART SHELL

• 1/2 cup flour • 31g butter, chilled • 1/2 egg • pinch salt

Rub butter into flour and salt to make breadcrumbs, add egg and mix to a dough, do not over mix.

Roll out the dough to half a centimetre thick and chill. Line tart tins and blind bake in the oven at 180°c for 7-10mins.

OLIVE COMPOTE

• 250g black olives • 1 cup water • 1 tbsp vinegar • 1 tsp salt • 2 tbsp oil • 4 tbsp sugar

LAMB TEA

• 2 roasted, lamb bones • 1 litre of lamb stock (cooked from the braised lamb necks) • 3 thyme sprigs • 1 bay leaf • 1 lemon, chopped in half • Lacto Fermented tomato water (optional for an extra umami hit)

Place lamb braising liquid into a pot and simmer over a low heat to reduce sauce to a point that covers the back of the spoon.

Place the remaining ingredients into the pot with the sauce for 5 minutes. Take off the heat and allow to infuse.

COOKING TIP:

To refresh – with a lot of Sam’s sauces he likes to use a tip he calls ‘refresh’. This means to add some of the spices/herbs or any main flavour ingredient which he has in the sauce recipe. This adds the layers of flavour in the sauce and highlights the flavour you want to be the strongest.

TO SERVE

• Caviar • Horseradish • Kohlrabi – if this is not available could be substituted with radish

Reheat all components. Place the olive compote into the bottom of each tart case followed by the pulled lamb. Place the fresh kohlrabi on top of the lamb to look like fish scales and top with finely grated horseradish on 1/2 of the tart, on the other 1/2, place caviar.

Serve the lamb and caviar tarts with Lamb Tea by bringing the tea to boil then serving in a tea pot.