Recipes from professional Chef Tallyrand:

RACKS OF NEW ZEALAND LAMB AND VENISON

The time has come the walrus said . . . .
As you read this I will be readying myself to winging my way back to 'Aotearoa' (the land of the long white cloud) also known in some circles as New Zealand. On January 3rd I will have spent five great weeks with my family . . . it is now time to head back to the serious business of work. I am very lucky in that respect in that, as a wise man once said "find a job / career that you really love and you will never work a day in your life". Describes me to a T . . . I get up in the morning and can't wait to get in there!

I trust everyone had a very Merry Christmas and that the New Year celebrations go safely and to plan having no / lots (delete as appropriate) hangovers. As I am heading back on the 3rd I should be back and up and running for next week. However . . ."the best laid plans of mice and men" . . . if I get way laid, severely jetlagged, etc I will see you all same place on January 13th

This week's recipe is the final in the series of my demonstration recipes. It encompasses so many areas of New Zealand produce, with a Mediterranean twist. It also gives you recipes for basic preparations that you will now be able to use elsewhere such as hummus etc.

Racks of New Zealand Lamb and Venison, French cut , served on a bed of Spinach Hummus, enhanced with a Glace de Viande and Crisp Parsnip Ribbons

Ingredients

rack of lamb	1	pc
rack of venison	1	pc
parsnip	1	pc
fresh beef stock	2	lt
cooked spinach	1	cup
tinned chick peas	300	gm
or
fresh chick peas	200	gm
garlic cloves	2	pc
lemon juice	4	tbs
tahini	2	tbs
olive oil - extra virgin		sq
Maldon sea salt		sq
coriander leaves		sq
mizuna salad		sq

Method

Parsnip ribbons:

1. Top get the best shaped ribbons a well shaped, plump, long parsnip is required
2. Rinse and peel the parsnip
3. With a peeler, shave off thin ribbons
4. Deep fry at 170°C until a light golden brown and crisp
5. Drain well

Glace de Viande:

Also known as a meat glaze, this is a drastically reduced fresh meat stock; normally reduced by a 20:1 ratio. In this case the stock is being reduced by gently simmering from 2 litres to just 100ml. This results in a strong, intensively flavoured glaze that should (due to the natural gelatine in the bones used for the stock) have a syrupy type consistency, almost solid when cold. Re-heat gently as required.

Lamb and venison racks:

1. Season with salt and freshly milled pepper
2. Heat a frying or griddle pan over a medium heat until good and hot, add a little oil
3. Place the racks into the pan, seal and brown on all sides
4. Place into the oven (180°C) for 7 - 10 minutes
5. Remove from the oven and pan and allow to rest for 5 minutes prior to serving

Spinach Hummus:

If using dried chick peas they must be soaked over night to reconstitute / re-hydrate and then simmered in plain water (no salt as this can cause them to toughen) until tender. Tinned chick peas are now readily available and have already gone through this process and require re-heating only

The spinach is cooked and prepared by:

• washing and trimming access stalks
• plunging into boiling salted water for 1 minute
• draining
• running under cold water (or placed into a bowl of ice water) to cool; this halts the cooking process and retains the spinach's bright colour
• drain and squeeze to remove excess moisture
• roughly chop

1. Heat the tinned chick peas gently in the liquid with the garlic cloves for 4-5 minutes
2. Drain well (retaining the liquid) and pulse in a food processor until roughly chopped
3. Add the chopped spinach, lemon juice, tahini and pulse to a smooth puree keeping it as dry as possible (if the mixture is too dry and will not puree; add a little of the retained chick pea liquid or olive oil)
4. Remove to a bowl and season to taste

To serve:

1. Place an amount of the hummus in the centre of the plates
2. Cut the racks in half and interlock the bones of one half of the venison rack with one half of the lamb rack
3. Repeat
4. Place the interlocked racks on top of the hummus
5. Garnish with the coriander and mizuna salad
6. Drizzle with the hot glace de viande

Enjoy and bon appetit . . . . .

Published 30 December 2002