Recipe Category: Guest Chef May 2020

Recipe

NOISETTES OF LAMB WITH HONEY & HERB BUTTER, KŪMARA DISCS & WILTED GREENS

This meat preparation may sound a bit technical but it’s not really once you have tried it for the first time. It’s a great opportunity to have a talk with your local butcher (my local butchers, Lucia and Eddie at Grey Lynn Butchers are my constant collaborators in all my catering and cooking). Take in this recipe and the butcher will explain the cut and show you how to trim, roll and prepare it. This cut is used for a rack of lamb when the bone is in, and the flap and fillet has been removed. But we want the bone out, the fillet and the flap left on, the fat layer intact and the skin removed.

Read the article "Back To The Future" here

Recipe

CHICKEN LIVERS ON A WITLOOF & WALNUT SALAD WITH WALNUT OIL DRESSING

I always loved this dish: the bitter witloof, the creamy texture of the livers, and nut oil, an ingredient that had just become available. I’ve added into the original recipe some raspberry vinegar, which was also a newly available ingredient here, one that was made popular by the nouvelle cuisine emanating from the young guns in France who were influencing our cooking.

Read the article "Back To The Future" here

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