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In the summer time, when the weather is fine . . . .

I am now on vacation for the southern hemisphere summer . . . and where do I choose to spend this glorious time? On my veranda enjoying the ocean views, watching the sun set over the horizon? Lazing on the sun drenched beaches of New Zealand or maybe over the ditch in Australia? Nope, I am back in the UK freezing my chef's hat off!

To that end I have written the next four columns up in advance which will take us nicely over the Christmas period. As you read this I will have been back on my home soil, the land of my father's, no doubt after spending a few last warm days in Hong Kong undergoing intense retail therapy and enjoying all that the local cuisine has to offer.

While in the UK I am conducting some cooking demonstrations promoting New Zealand produce, mainly New Zealand beef, lamb and cervena (farmed venison). So it should come as no surprise that I have chosen to share with you the recipes for the dishes I will be preparing at these demonstrations. Not the type of dishes one might use everyday at home, but they have that something a little bit special that you might like to have a go at for that special dinner party, that romantic dinner for you and the special person in your life. They are dishes that one might expect when dining out in a first class restaurant, but not so difficult that you cannot reproduce them at home.

Before we look at the first of these recipes - which is great as an appetiser or Sunday brunch type dish or one could also serve a larger portion for a main course - lets look at a few things one should know about these recipes and meat cooking:


  • All the recipes given are sufficient t serve two people
  • Meat resting:
  • All meats require resting after removing from the oven and prior to serving. This allows the meat's connective tissue to relax making for more tender meat, the juices to settle and be retained, and also to prevent the slices curling once cut
  • Approx. time allowed: 10-15 minutes per kg
  • This should be achieved in a warm place (65°C) if more than 500gm/10 minutes
  • Marinating and larding
  • Feral venison always requires marinating and larding prior to cooking. This not only is for flavour, but also softens the connective tissues helping to tenderise the meat and to ensure it does not dry out during cooking
  • However with New Zealand farmed venison (known as Cervena) these processes are not required. The meat is aged before it arrives into your kitchen and is ready for immediate use.
  • As long as quick cooking times and methods are used for the first grade cuts there is no need for further tenderising or fat addition; they need only be treated as one would for 1st grade beef cuts.
  • Marinating can be done for added flavours but the time are best kept to under two hours


Lamb Shortloins served on a bed of Mizuna Salad and Aotearoa Style Rosti, drizzled with New Zealand chilli, avocado and truffle oil


lamb shortloins
kumara / sweet potato
pumpkin - small
mizuna salad
spaghetti strands - raw
Maldon sea saltn
olive oil
chilli oil
avocado oil   sq
truffle oil   sq



  • Wash and peel the sweet potato and pumpkin, grate each into one bowl and lightly season

  • Add the beaten egg, a little flour and combine thoroughly

  • Heat an omelet pan and add a generous amount of oil

  • Add sufficient amount of the mixture until the pan is three-quarters full

  • Cook over a medium heat until the base is crisp and golden brown (compact with a palette knife as require)

  • Invert onto a plate (turn upside down) and slip back into the pan (adding more oil if required)

  • Allow to seal on top of the stove for 5 minutes and finish cooking in the oven (180°C) until cooked; approx. 10 minutes

  • Remove from the oven and pan, cut into wedges to serve


  • Season the shortloins with salt and freshly milled pepper

  • Heat a frying pan, add a drizzle of olive oil and seal the lamb until nicely browned

  • Place in a pre-heated oven (180°C) for 10-12 minutes until medium rare

  • Remove from the oven and the pan and allow to rest for 5 minutes prior to serving

To serve:

  • Place two wedges of rosti onto plate

  • Top with a good sized portion of salad

  • Cut the shortloins in half on the diagonal and place on top of salad

  • Drizzle with the oils and finish with the spaghetti strands (deep fried until crisp)

Enjoy and bon appetit . . . . .

Chef's terminology:

litres   tsp = teaspoon
millelitres   tbs = tablespoon
kilograms   sq = sufficient quantity (add to taste)
grams   pc = piece, meaning a whole one of

Recipe from professional
Chef Tallyrand

Email Hub-UK : info@hub-uk.com