Kitchen Theatre. Marc Soper

Transcription

1 Marc Soper

2 Kingsmeade Tinui blue sheep milk cheese and cauliflower crème soup with foraged herbs and truffles Makes 1 litre 500g Cauliflower, sliced 30ml Olive oil 2 Garlic cloves, peeled and sliced 200g (1) White onion, peeled and sliced 150g Tinui blue sheep s milk cheese 675ml NZ sheep milk company powdered milk (100g powdered sheep s milk with 575ml water) Salt and white pepper Herb oil as required Fresh black truffles ( I have used from Tewnion Truffiere) Heat saucepan, add olive oil and sweat off onion and garlic for a few minutes till slightly soft Add cauliflower to saucepan and cover with milk Cover with baking paper to prevent evaporation and cook till cauliflower is soft. If there is not enough milk you may need to add more to only just cover the cauliflower, stir frequently to check not sticking When soft, remove from heat place into an upright blender and blend, adding the cheese till mixture is smooth. Add more or less depending on how strong you like it Season to taste and pass through a fine sieve Serve with a herb oil or truffle oil, crisp mushrooms or shaved truffle Yum!!

3 Te Mana lamb loin on Thorvald sheep milk white vein spätzli, baby peas and Labneh served with pinot noir honey reduction Serves 8 8 x Te Mana lamb Loins, trimmed Flaky salt and pepper Olive oil to cook Spätzli: 200g Thorvald Sheep s milk yoghurt 2 #7 Eggs 50-60ml Sheep s milk (30g NZ Sheep Milk Company milk powder with 180ml Water = 200ml milk) 200g Plain flour 25g NZ Sheep Milk Company milk powder Salt, as required 150g Thorvald sheep s milk white vein cheese, finely crumbled 100ml Cream 100ml Sheep s milk, made with powder 100g Thorvald sheep s milk white vein cheese, finely crumbled 120g Frozen baby minted peas, defrosted in hot water Fresh herbs ( parsley, mint, chives as you desire) Flaky salt and cracked black pepper In a bowl mix yoghurt, eggs and milk In a separate bowl mix flour, milk powder and a large pinch salt and mix wet ingredients into the dry on a mixer Crumble in the cheese and allow to mix well In boiling salted water pass the mixture through a spätzli machine or a colander and allow the mixture to cook and float to the top Remove from the water and cool in ice water. Continue to do this in batches Remove from ice water and drain well, till required Heat milk and cream to the boil and add the crumbled cheese, add cooked spätzli and heat through, add chopped herbs, baby peas and season to taste just prior to serving

4 Continued... Pinot noir honey reduction 100ml Martinborough Pinot noir 50g Manuka honey ( I have used Greytown honey, manuka honey 400 MGO) 50ml Olive oil ( I have used Tuscan blend olive oil from Olivo, Martinborough) Flaky salt as required Labneh 260g Thorvald Sheep s milk yoghurt Flaky salt 20g parsley, chopped 5g Rosemary chopped 20g Toasted almonds, chopped Zest of 1-2 lemons, finely chopped 20g Capers, finely chopped Pinot noir honey reduction Heat pinot noir with honey till slightly syrupy, remove from heat and add olive oil and whisk together, finish with flaky salt as required Labneh Place Yoghurt into cheese cloth and let drip over a container for 2 days in the fridge Once time is up, place hardened yoghurt into a bowl, add all other ingredients except salt, mix well, season to taste Use as required and store in chiller To serve Heat pan and cook seasoned lamb skin side down and give a good sear before turning over and finishing in oven at 200 degrees till medium rare. Remove from oven and rest before adding labneh to lamb and slicing Arrange sliced lamb over spätzli, drizzle with reduction and serve with roasted broccolini or brussels sprouts

5 Thorvald sheep s milk yoghurt and Greytown Kamahi honey pannacotta, kelp granola, autumn fruits Serves 8 Pannacotta 500g Thorvald Sheep s milk yoghurt 270ml Coconut cream 7ml Vanilla essence 150g Kamahi honey (I have used Greytown Honey product) 40ml Water 5 Leaves Gelatine, soaked in cold water Flaky salt as required In a bowl mix yoghurt, coconut cream and vanilla essence till combined In a saucepan place the water, soaked and squeezed gelatine and honey and heat to a boil ensuring the honey is well melted and the gelatine is dissolved Mix the hot mixture into the yoghurt mix and whisk to combine, season with flaky salt and pour into serving cups Place into the chiller and allow to set for 2 hours Serve as you like with compote and the granola and decorate with herbs and flowers

6 Continued... Autumn fruit compote 2 Green apples, peeled, diced 3-4 feijoa peeled, chopped 60ml Riesling 1 vanilla pod, split Olive oil 80g castor sugar Flaky salt Kelp granola 8g Walnuts, toasted and chopped 28g Jumbo oats, toasted 10g Cia seeds 4g Korengo seaweed, ground 13ml Olive oil 11g Bull kelp dehydrated and ground 25g Manuka honey 8g Pumpkin seeds, toasted and chopped 2g puffed quinoa Flaky salt if required Autumn fruit compote Heat oil and add the diced fruits and sauté for 2 minutes before sprinkling with castor sugar and continuing to cook Add wine and allow to reduce and thicken as fruits soften, remove from the heat and season with flaky salt and serve as required Store extra mixture in chiller it will last 2 weeks in an airtight container Kelp Granola Combine all ingredients in a bowl except oil, honey and kelp Heat honey and oil and mix into the dry ingredients Add kelp and mix well and season if required Place on a flat tray with baking paper and bake at 150 degrees for 5-7 minutes and mix well together and allow to cool Break up and store in an airtight container till required