Thursday, May 07, 2015

New Zealand Food Connection Chef Challenge

In conjunction with the New Zealand week celebrations in Malaysia, I was cordially invited to join a healthy cooking demonstration of New Zealand produce with Malaysian born, New Zealand Master Chef Nadia Lim at Intercontinental Hotel.



However due to the work load, I cannot attend this demonstration. Too bad but I am still participating in New Zealand Food Connection Chef Challenge. This challenge is similar to the mystery box challenge in Masterchef. You will be given a few ingredients and you have to create a dish.

For this challenge, I have to create an inspiring, delicious dish or combination of dishes using the premium quality New Zealand products given to me in the Ingredients Bag. I must use at least TWO NZ ingredients in EACH dish I choose to present. I feel like I'm competing in Masterchef already! Lets see what are the ingredients in my Ingredients Bag.


Farmer's Mill Buttermilk Scone Mix
Pure South Lamb Loin by Alliance
Talley's Greenlipped Mussels
Tatua's Whipping Cream
Anchor Pure New Zealand Butter
Rockitapples

The three other ingredients that are not listed above are the additional ingredients, in case we want to use it. Many dishes can be prepared from these ingredients but I choosed to use Pure South Lamb Loin by Alliance and Talley's Greenlipped Mussels as a hero ingredient for my two dishes.



DISH NO. 1
OVEN-BAKED LAMB CHOP WITH ROSEMARY SAUCE


I love lamb more than meat. But I never bought a fresh lamb. I always choose to buy the pre marinated lamb at the market because I do not know how to cut the lamb. I am so serious! But for this challenge, I have to do my homework (I am not kidding you) and be brave to cut the lamb into the same thickness.


For the lamb chop :
Pure South Lamb Loin by Alliance - cut to chop pieces
1 onion - peeled and chopped
3 cloves garlic
Rosemary leaves
2 tablespoons Anchor Pure New Zealand Butter
Salt and black pepper

Method :

1. Pre-heat the oven to 190°C
2. Place the lamb chop in a roasting tin with the butter, onion, garlic and rosemary leaves tucked around them.
3. Season with salt and pepper.
4. Place them on the oven to bake. How long you want to cook, it is up to you.


While letting the lamp chop to cook, lets prepare the rosemary sauce. It looks like we have to use many ingredients and the cooking process might be long. But the truth is, this sauce is easy to prepare.

You can prepare any sauce to complete this dish. Brown sauce, mushroom sauce, black-pepper sauce, anything you like. 


For the rosemary sauce :
1 onion - peeled and chopped
1 tablespoon rosemary leaves
25g Anchor Pure New Zealand Butter
2 tablespoons Tatua's Whipping Cream
25g plain flour
175ml milk
175ml vegetable stock
Salt and black pepper

Method :

1. In a saucepan, melt the butter and the onion over a gentle heat for 5 minutes.
2. Meanwhile, bruise the rosemary leaves with a pestle and mortar to release their oil. Then chop them very finely and add them to the onion.
3. Continue to cook for 15 minutes. Stir occasionally.
4. Using a whisk, stir in the flour.
5. Then, add the milk and stock, bit by bit. Keep on stirring to get a smooth sauce.
6. Season with salt and black pepper and let the sauce simmer for another 2 minutes.
7. Remove it from the heat and add in the whipping cream. Stir the sauce.
8. Pour in into a serving bowl and cover the surface with a clingfilm until it's ready to use.


Serve the lamb chop with grilled veggies and roasted potatoes, anything you prefer.



DISH NO. 2
GRILLED STUFFED MUSSELS


Mussels is new to me... or I am new to mussels. If you bought a fresh mussels at the market, you have to cook the mussels first by placing them in a heavy-based pan (no liquid is necessary), cover the pan and put the pan over a high heat for 5 minutes, shaking occasionally until they have open. You have to discard any that do not opened. If you're in a hurry, you can buy Talley's Greenlipped Mussel.

Ingredients:
Talley's Greenlipped Mussels
50g coarse salt
300g Anchor Pure New Zealand Butter
5 garlic cloves,finely chopped
1 tablespoon chopped leaf parsley
50g white breadcrumb
Fresh squeezed lemon juice
Tatua's Cheese Sauce
Lemon wedges


Method:

1. Pre-heat the grill. If you don't have a grill, you can pre-heat your oven and choose grill option.
2. Melt the butter in a small saucepan.
3. Add in the garlic, parsley and lemon juice. Stir to combine.
4. Add the white breadcrumb and mix well. Remove from heat.
5. Spoon the mixture into each of the mussels.
6. Arrange the mussels on a bed of coarse salt in an ovenproof dish.
7. Place it directly under the grill / in the oven for 5 minutes or until the bradcrumbs are golden brown.
8. Serve at once with cheese sauce and lemon wedges.

1 scribble(s):

CikLily Putih said...

cam sedap je ni... suker resipi mussel tuh

 

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