Bay Harbour: September 25, 2019

PAGE 18 BAY HARBOUR
Latest Canterbury news at starnews.co.nz
Wednesday September 25 2019
Tasty Bites
American dessert to top off Kiwi main
This well-known Florida
dessert can be made even
better with a box of fresh
New Zealand limes
Lime Pie
Serves 8-10
Ingredients
250g digestive biscuits, well
crushed
100g butter, melted
Filling
390g sweetened condensed milk
4 egg yolks
1 tsp lime zest
½ cup fresh lime juice
Pinch of salt
300ml cream, whipped
Equipment
20cm pie dish
Directions
Heat the oven to 180 deg C.
Begin by crushing the biscuits
to a fine crumb.
Add the melted butter and mix
well so all the crumbs are coated
in the butter. Press firmly into
the pie dish covering the sides.
Bake for 15min. Remove and
cool.
To make the filling, mix the
condensed milk with the egg
yolks, lime juice and zest. Mix
thoroughly and pour into the
prepared pie crust.
Bake the pie for 15min or until
set. Remove from the oven and
cool completely.
Refrigerate for at least 4 hours,
but preferably overnight.
When ready to serve,
traditionally it is covered with
cream or you can serve it
alongside if desired.
The pie is a great way to top
off a classic South Island main
with meat and three veg
Venison fillet
Serves 4
Ingredients
850g venison fillet
500ml extra virgin olive oil
2 sprigs rosemary
1/2 head cauliflower
1 litre cream
8 heads bok choi
100ml tamari or soy sauce
250g carrots
500g agria potatoes
2 litres beef stock
1 litre chicken stock
500ml red wine (pinot
noir)
Salt, butter and cooking oil
Directions
First cut the venison fillet into
four 200g portions and marinate
in olive oil and rosemary.
Overnight is best, but for at least
a couple of hours.
Put stock and red wine in a
pot and reduce until medium
thickness and sticky, should
have a deep meaty flavour. This
may take an hour or so of rapid
boiling/reduction.
Slice potatoes as thin as
possible and layer into a baking
dish with a light sprinkle of salt
every few layers.
Bring cream to a boil and pour
over potatoes, place in oven at
165 deg C for about one hour
or until golden and cooked
through.
This can be set aside and
reheated or served fresh.
Peel carrots, toss in olive oil
and season. These can cook in
the oven with the potatoes, and
should be golden and soft to the
bite when finished.
Boil cauliflower florets in salty
water with a dash of cream or
milk in the water to make it
cloudy.
Boil for 5-8min until soft, then
blitz in food processor with a
few spoons of butter and salt to
taste until smooth. This can be
easily reheated in a saucepan.
Sear venison in cooking oil in a
hot skillet then transfer to oven
for 5min Saute bok choi in a hot
pan and deglaze with tamari –
that should steam the bok choi
through and add a nice sticky
glaze. Serve cauliflower puree,
venison and jus (gravy) on one
plate and the sides to share are
served in separate bowls.
Serve with red wine vinegar on
the side to help cut through the
gaminess of the venison.
Don’t assume your smoke alarms are working.
Push the button to check them this daylight saving weekend.
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