World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Jenny Parton |
Ambassador Chef of Sileni Estates, New Zealand |
‘Woodburn’ Venison Loin on Roasted Kumera Mash with a Moroccan Dressing, Wine Barrel Smoked Mushrooms and Piko Piko |
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Serves 2 | |
Ingredients | ||
800g | venison
loin salt and pepper, to taste |
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2 kg 3 tbsp 100g |
Roasted
kumera mash : kumera (sweet potatoes, large) oil salted butter lime juice |
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2 tbsp 2 tbsp 2tbsp 235ml 2 tbsp 4 2 knobs 400g 4 tbsp 100ml 235ml |
Moroccan
dressing : coriander, chopped whole cumin seeds whole caraway seeds olive oil garam masala garlic cloves ginger brown sugar balsamic vinegar lime juice sesame oil |
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Garnish
: smoked mushrooms pikko pikko roasted capsicum, diced |
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Method
For the venison: Sear venison in a hot pan, season well and cook till medium rare. Leave the meat to rest for 5 minutes. For the kumera mash: Coat kumera with oil and lay in an oven tray. Roast at a moderate oven temperature until a skewer can be poked through the kumera easily. Remove from oven and leave to cool. When still warm, peel the kumera with a knife removing all skin and any discoloured pieces, then transfer them to a bowl. Add butter to a pan over medium heat and melt butter until it turns nut brown. Pour the butter over the kumera and mix thoroughly. Season to taste and pass through a ricer or mouli to remove any lumps.
Serving Place heated kumera mash in the centre of the plate and spoon the sauce around the outside. Slice the venison into the required amount and dab off any blood, season each slice and arrange over the kumera. Top the meat with a small pile of sliced mushrooms and the blanched piko piko. For colour, add diced red capsicum or drizzle capsicum oil. |