Recipe Tag: radish

Recipe

GIN-CURED BEEF, QUINOA & PEA SHOOTS, TURNIP & RADISH CONFIT

In theory, this recipe is simple enough, but you can see why it is often left to restaurants – once you have bought and cured your expensive piece of beef fillet, it isn’t easy to cut into wafer-thin slices without it looking like you took a chainsaw to it. You can avoid this either by briefly freezing the meat, wrapped in cling film, for about 30 minutes before slicing it, or taking it straight from the fridge, cutting slices the thickness of a one-dollar coin and then batting the meat out between two sheets of cling film.

CORIANDER OIL

Coriander is the second most commonly used botanical after juniper in the world of gin, although its contribution is usually nuanced. Try adding a few coriander sprigs along with a chunk of cucumber to your next gin and tonic.

QUINOA & PEA SHOOTS
The secret to great quinoa is to use twice as much water as there is quinoa.

TURNIP & RADISH CONFIT
This isn’t strictly a confit, but ‘boiled turnips’ doesn’t sound anywhere near as nice. Tokyo turnips have none of the sharp, bitter bite found in their larger cousins.

Recipe

CHARRED RADISHES & BUTTERED BABY BEETS WITH STRACCIATELLA

This dish uses beautiful heirloom vegetables – radishes and beets that reflect New Zealand’s winter garden offering and are perfect for the season. I highly recommend using ViaVio Stracciatella from Nelson, which is a personal favourite of mine, but any quality stracciatella you can find locally will work great.

SERVED WITH AMARETTO SOUR

View all recipes here

Recipe

SAUERKRAUT BLINIS WITH SMOKED MACKEREL & RADISH

These blinis make a nice change from the traditional smoked salmon kind. There is a bit of assembly needed, but you can have all the elements prepared in advance. You can serve the blinis warm, either shortly after you have cooked them, or reheated for 5 minutes in a 200°C oven, but they are also good at room temperature. I have used smoked mackerel but any smoked fish works well.