As a born and bred Aucklander, I have always been lucky to be able to find and sample the best produce from New Zealand and around the world.
Auckland (and New Zealand) has a thriving multi-cultural food scene which reflects the cultural diversity of the country. “Fusion cuisine” is normal and it is only takes a short drive through town to find another world of food.
Today I am going to be taking a different approach to a Kiwi favourite; Steak and mashed potatoes. I will be using creamy sweet orange kumara, and lean savoury venison, and topping it all off with a zesty kiwi fruit sauce.
Seared Venison on Orange Kumara Mash with Green Beans and Kiwifruit Sauce
3 Small Kiwifruit
1 Small Lime or lemon
1 Tsp Balsamic
2 Tsp Olive Oil (Divided)
1 Orange Kumara
2 Tbspn Natural Unsweetened yoghurt (Or milk)
250g Green Beans
2 Venison Medallion Steaks (110 – 150g each)
Salt and Pepper to taste (Generally around a teaspoon each)
Small bunch of parsley
1. Peel and chop your kiwifruit – don’t worry too much about the size of the pieces. Roll the lemon or lime over a hard surface to release the juices, then chop in half and squeeze the juice over the kiwifruit.
2. Add the kiwifruit and lime to a small jug or bowl and mash the kiwifruit into a pulp. Add 1 tsp of olive oil and the balsamic vinegar, taste and season with salt and pepper. Set aside to marinate.
3. Half fill a pot with water and bring to the boil. While the pot is starting to boil, peel and chop the orange kumara into smallish pieces. Once the water is boiling, add the kumara and cook until you can pierce the kumara with a fork.
4. Leave the kumara to sit in the warm water, take your venison out of the fridge, remove from the package and season with salt and pepper. Leave the venison to rest for 10 minutes.
5. Drain the water from the kumara, sprinkle with salt and pepper, add the natural yoghurt to the kumara and mash until smooth.
6. I cheat a little by using the microwave to cook my green beans – it generally takes about 4 minutes from frozen to al dente. Otherwise boil a small pot of water and add the beans, cook until they are cooked through but firm to bite.
7. Heat the other teaspoon of oil in a frying pan, wait until you see the oil start to smoke, then place the venison steaks seasoned side down in the pan. Cook for 3 minutes on each side for medium rare.
8. Remove pan from heat and rest the venison for five minutes. While the venison is resting, finely chop the parsley create your tower of deliciousness.
9. Kumara Mash first, then beans, then drizzle with the kiwifruit sauce. Slice the venison and place on top, sprinkle with parsley and voila!
The Verdict: Delicious!
We even managed to meet some friends at the pub after dinner and drank water.
1 Meal Down, 29 to go!
Ginga Musings Out.