Foodstyle Magazine - Winter 2016

  Winter 2016 - In this Issue Venison pastaRustic soupLamb Ploughman/platterIndian spuds

Venison pasta

Using top quality prime meat cuts, in this case venison medallions (but any prime cut works), this is a straight forward recipe. The hard yards go into making the flavoursome sauce.

The meat
For the venison we have used Silver Fern Farms venison medallions (or steaks are just as good), but any prime meat cut will do.

The sauce
The ingredients and technique for this stock/red wine based reduction sauce are European traditional, and complement any prime meat recipe. The difference is the addition of tamarind – the fruit pod of a tree native to northern Africa and widely grown in South East Asia – which has a sweet and sour flavour.



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Rustic soup

This great bread and herb soup is inspired from a traditional Portuguese recipe. We have used boiling chicken stock (instead of water) and added chorizo sausage and prawns to lift this rustic soup into the 21st century.

Serves 4
Shelled raw prawns
Thinly sliced chorizo
1 litre chicken stock
4 thick slices of ciabatta or sourdough bread cut into quarters
Big bunch of fresh cilantro



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Lamb Ploughman/platter

A Ploughman’s platter is one of the quintessential English pub lunch dishes that can be as simple as three ingredients (bread, cheese and pickle) or a royal picnic. Inspired by this traditional, and flexible, recipe we present a prime lamb platter.

Bread and cheese is as English as bangers and mash, but the Ploughman's platter we have known for the past six decades is derived from a pub advertising campaign in the 1950s by the Cheese Bureau in the UK, and later in the 1960s, on a larger scale, by the Milk Marketing Board.


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Indian spuds

Aloo chaat – fried spuds flavoured with spices – is a popular street food recipe in North India and Pakistan. Ours is a tarted up version using spuds marinated in spicy oil and served with yoghurt and tamarind chutney.

Catch your potatoes.

Use around four Agria potatoes, as you would for chips. Peel and cut into large equal sized chunks. Pre-cook them (half cooked) in boiling salted water. Don't overcook, otherwise they will break up, but make sure they are cooked halfway through otherwise the potato chunks will brown during the marinating.



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