Moroccan Tagine with Goat, Venison & Wild Boar

This tagine is wild! Try it out with these wonderful meats or substitute lamb and beef instead. There may be a lot of ingredients, but most of these are spices. It’s an easy and unforgettable recipe.

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Ingredients

2kg Goat, Venison & Wild Boar, diced (You can also use lamb or beef)

3 tbsp coriander seed 3 tblsps cumin seed

1 tbsp fennel seed

1 tbsp cardamom seed

1 tbsp ground turmeric

1 tbsp ground ginger

1/4 tsp cayenne pepper

2 cinnamon sticks

2 star anise

6 tbsp olive oil

2 large onions, chopped

2 tbsp fresh grated ginger

4 fat cloves garlic, sliced thinly

1 large eggplant, diced

1/2 cup dried apricots, chopped

1/2 cup dates, chopped

1/2 cup sultanas

1/2 cup flaked almonds

1 tblsps preserved lemon, chopped

3 fresh tomatoes, diced

400g tin chopped tomatoes

500 ml chicken stock (preferably homemade) 400g tin chick peas, drained & rinsed

2 tbsp fresh coriander, roughly chopped salt & freshly ground black pepper

 

Method

  • Prepare the spices to marinate the meat.
  • In a small frying pan over medium/low heat lightly toast the coriander, cumin, fennel & cardamom seeds.
  • Grind to a powder in a pestle & mortar.
  • Place the meat in a large bowl, toss with 3 tablespoons of olive oil. In a large resealable bag, toss the toasted spices, tumeric, ground ginger & cayenne pepper. Add the meat to the bag & shake well to coat. Refrigerate for at least 6 hours or overnight.
  • Heat the remaining oil in a large heavy based casserole pan or tagine pot. Cook meat in batches until well browned. Remove from pan.
  • Add onion, garlic & fresh ginger, saute gently for 5 mins.
  • Add eggplant & cook until softened.
  • Return the browned meat to the pan along with the apricots, dates, sultanas, almonds, preserved lemon, tomatoes, chick peas & stock. Season. Bring to the boil, then reduce heat to simmer for 2 – 2 1/2 hours, stirring occasionally, until the meat is tender.
  • Stir in the chopped fresh coriander.

Serve with a dollop of yoghurt & couscous with lemon zest & fresh mint.

One more sleep until the inaugural Local Wild Food Challenge in North Canterbury!

The excitement and preparation for tomorrow’s Local Wild Food Challenge at Pegasus Bay Winery and Restaurant will likely keep me awake all night! How time moves so fast! Summer is waning despite the intense heat in the sun today and with the cooler evenings, the poplars changing colour and the grapes ripening on the vines it is clear that autumn is upon us! I can’t think of a better way to celebrate this change of season (and one of my favourite food seasons) than to have our first LWFC in North Canterbury.

It’s happening tomorrow, Friday the 13th, lucky for us. Come and join us at Pegasus Bay Winery on Stockgrove Road, 5 minutes north of Amberley. The competition kicks off at 3pm out in the gardens as the weather gods are going to bless us with yet another spectacular day (:

You can get inspired tonight and whip something tasty up, get the kids involved (there is a kids section). Lots of great prizes to be gifted – thanks to our generous sponsors! Or just come down and check it out from 3-6pm and watch the action unfold! There will be tasty dishes on offer by the team at Pegasus Bay Restaurant and delicious wine to purchase during the afternoon. We still also have some spaces left for the delicious wild menu the kitchen team at Pegasus Bay have been prepping this week! Being served at 630pm before the. I’ve sampled the odd treat and I can tell you that it will be superb! Email Belinda Donaldson to secure yourself a seat belinda@pegasusbay.com

We look forward to welcoming you tomorrow at Pegasus Bay from 3pm! See you all there

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Bill Manson, founder of the Local Wild Food Challenge, smoking some venison marinated in Pegasus Bay Pinot Noir and homegrown herbs – Yummy!

 

 

one sleep until the first Local Wild Food Challenge in North Canterbury!

IMG_5336

 Bill Manson, founder of the Local Wild Food Challenge, smoking some venison marinated in Pegasus Bay Pinot Noir and homegrown herbs – Yummy!

The excitement and preparation for tomorrow’s Local Wild Food Challenge at Pegasus Bay Winery and Restaurant will likely keep me awake all night!  How time moves so fast!  Summer is waning despite the intense heat in the sun today and with the cooler evenings, the poplars changing colour and the grapes ripening on the vines it is clear that autumn is upon us!  I can’t think of a better way to celebrate this change of season (and one of my favourite food seasons) than to have our first LWFC in North Canterbury.

It’s happening tomorrow, Friday the 13th, lucky for us.  Come and join us at Pegasus Bay Winery on Stockgrove Road, 5 minutes north of Amberley. The competition kicks off at 3pm out in the gardens as the weather gods are going to bless us with yet another spectacular day (:

You can get inspired tonight and whip something tasty up, get the kids involved (there is a kids section).  Lots of great prizes to be gifted – thanks to our generous sponsors!  Or just come down and check it out from 3-6pm and watch the action unfold!  There will be tasty dishes on offer by the team at Pegasus Bay Restaurant and delicious wine to purchase during the afternoon.  We still also have some spaces left for the delicious wild menu the kitchen team at Pegasus Bay have been prepping this week!  Being served at 630pm before the.  I’ve sampled the odd treat and I can tell you that it will be superb! Email Belinda Donaldson to secure yourself a seat belinda@pegasusbay.com

We look forward to welcoming you tomorrow at Pegasus Bay from 3pm!  See you all there

A truffle hunt with Rosie at Limestone Hills

RosieForage2015NayHaussPhoto taken by Nay Hauss

Here in North Canterbury we are very fortunate indeed to have the only truffière (truffle plantation) that has three types of truffle growing.  The Périgord black truffle, Tuber melanosporum, the bianchetto white truffle, Tuber borchii, and the Burgundy truffle, Tuber aestivum/uncinatum.  Located 10km from the main highway behind Waipara, Limestone Hills supply some of New Zealand’s top chefs with these wee gems – however I hear that they can get to be quite large gems… check out the website for more details  http://limestonehills.co.nz/truffles/

Gareth and Camille Renowden at Limestone Hills have kindly sponsored a prize for this weeks Local Wild Food Challenge and so some lucky person will get the opportunity to spend a morning with Gareth and Rosie(pictured above) hunting out this delicious delicacy at Limestone Hills and with luck come across some of the black or white gold.

The Shearers Cottage http://limestonehills.co.nz/shearers-cottage/ is also on the estate.  A beautiful two-bedroom retreat overlooking the Waipara valley gorge.  Well worth considering staying here for a getaway/ break in the country if you need an escape.

Rustic Foraged Peach Galette

This tart is delicious! You can make it with any seasonal fruit such as plums, apricots, apples, pears or rhubarb. We used locally foraged peaches. The pastry is buttery, flaky and very forgiving.

Wild Peach Galette

Ingredients:

PASTRY
1 ½ cups flour
6 oz (1 ½ sticks) cold, unsalted butter, cut into ½ inch pieces
pinch salt
1/3 cup ice water

FILLING
¼ cup sugar
3 tbsp. ground almonds (we used ground wild hazelnuts)
3 tbsp. flour
2 ½ lbs peaches, halved, pitted and sliced into ½ inch wedges
3 tbsp. unsalted butter
½ cup foraged beach plum jelly (you can also use strained apricot or raspberry jam)

Preheat oven to 400F.

  • For the pastry, put flour, butter and salt into food processor and pulse for a few seconds. Add the ice water and process again until the dough just comes together.
  • Remove dough from the processor and gather into a ball. On a lightly floured surface roll out the dough to cover a large baking sheet. Drape the dough over a rolling pin and transfer to baking sheet. Chill in the refrigerator for about 20 mins.
  • To make the filling, combine sugar, ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the peach slices on top and dot with butter. Sprinkle a couple of teaspoons of sugar over the fruit.
  • Fold the edge of the pastry up over the peaches to create a 2 inch border. If the pastry is too firm a few minutes for it to soften to prevent cracking. Sprinkle the border with a little more sugar.
  • Bake in the center of the oven for about 1 hour. The fruit will be soft and the crust golden. Slide a knife under the galette to release from baking sheet. Heat the preserve slightly and brush over the hot fruit.
  • Serve warm or at room temperature with homemade vanilla bean ice cream.