Serve up Matariki





Bird sisters create recipes with food associated with the Matariki stars SISTERS KASEY AND KARENA Bird, winners of Masterchef New Zealand in 2014, have joined forces with Silver Fern Farms to create recipes to celebrate Matariki. The recipes have been inspired by the Matariki constellation and the meanings of the stars within the constellation. “When it comes to food, Tipuānuku, Tipuārangi, Waitī and Waitā are the stars we acknowledge the most when choosing ingredients to create our dishes,” say the sisters. Tupuānuku is connected to all food grown in the ground, cultivated and uncultivated. It indicates the right time to plant and harvest crops for the coming year. Tupuārangi is connected to food that comes from the sky. It is an indicator for foods such as birds, berries and fruit, on when to harvest these things. Waitī is connected to fresh water and the food that grows there, things such as whitebait, eels, watercress, koura, etc. Waitā is connected to the food that comes from the ocean, mussels, fish, crayfish, pāua, kina, etc. VENISON MEDALLIONS and WATERCRESS SALAD with REWENA CROUTONS and KAWAKAWA DRESSING Ingredients 1 pack Silver Fern Farms Venison Medallions 1 Tbsp olive oil 2 tsp horopito, dried 1 tsp garlic, minced 1 Tbsp creme balsamic Candied Walnuts: 1⁄4 cup walnuts, crushed; 1 Tbsp butter; 1 Tbsp brown sugar Kawakawa Dressing: 3 Tbsp mayonnaise; 1 Tbsp white wine vinegar; 1 tsp wholegrain mustard; 2 tsp kawakawa, finely chopped; 1 tsp chives, finely chopped; 1⁄2 garlic, crushed; zest of 1 lemon; 1 tsp honey; 1 Tbsp water; salt and pepper To Serve: 120g watercress; 2 slices of rewena, cut in to 2x2cm cubes; 1 Tbsp butter; 150g kumara, cut in to 2 x 2cm cubes; olive oil; salt and pepper. In this recipe we use ingredients associated to Tipuā nuku, Tipuā tangi and Waitī. Method Remove Silver Fern Farms Venison Medallions from packaging, cover, and bring to room temperature. Mix together the oil, horopito, garlic and balsamic, and rub over the medallions Preheat the fry-pan or barbecue to medium-high. Pan-fry for 2-3 min on each side for medium rare. Transfer to a plate, cover, and rest for 5 min. To make candied walnuts, line a tray with baking paper. In a small pan melt the butter and sugar together. Once bubbling, add the walnuts and stir to coat. Pour the nuts onto the baking tray and leave to cool. Once cool, cut into small pieces. In a separate bowl, mix together the ingredients for the kawakawa dressing and set aside. To make the kū mara, preheat the oven to 175C. Lightly oil the kū mara and season with salt and pepper. Lay flat on a baking tray and bake for 15-20min until cooked through. Heat butter in a pan over medium heat. Once melted, add croutons, and gently toss until slightly golden and crisp. To serve, add all the ingredients to a dish and drizzle the dressing over the top. — Serves 3 MANUKA ¯ MARINATED LAMB RUMPS with KAHAWAI POTATO PUREE Ingredients 1 pack Silver Fern Farms Lamb Rumps 1 Tbsp mā nuka honey 3 Tbsp mint sauce 1 Tbsp olive oil Salt and pepper Potato Puree: 4 agria potatoes; 4 Tbsp butter, room temperature; 1⁄2 cup cream; 100g kahawai, smoked; zest of 1 lemon; Handful chives; finely chopped; salt and pepper Zesty Sauce: 4 Tbsp mint sauce; 1 tsp wholegrain mustard; 1 tbsp olive oil; fresh mint, to garish This recipe uses ingredients associated with Tipuā nuku, Tipuā rangi and Waitā . Method Preheat the oven to 180C. Remove Silver Fern Farms Lamb Rumps from packaging, cover, and bring to room temperature. Place all the ingredients for the marinade in a bowl, pat the Lamb Rumps with a paper towel and add to the marinade. Allow to marinate for at least 1 hour. For best results, leave to marinate overnight. To cook, place the lamb in the oven and roast for 20 min for medium-rare. Remove from the oven and leave to rest for 10 min before slicing. Kahawai mash: Peel and chop potatoes into even pieces. Place potatoes in a pot and add cold water until potatoes are just covered. Generously season the water with salt. Place the pot on a medium-high heat and boil for 10-15 min or until tender and completely cooked. Once cooked, drain and mash well. Add in butter and mix thoroughly. Then add cream and stir through. Flake the smoked kahawai through the mash and gently stir through. Add lemon zest and chives and season to taste. The sauce: Mix all of the ingredients together. Slice the lamb and spoon over the sauce, garnish with the fresh mint leaves and serve with the kahawai mash. — Serves 3-4