Commentary from Chef Kathryn Taylor

As far as the fashion world is concerned, Black is always in fashion. Other colours may come and go, but black will always be there; right at the top.

In the world of vegetables, beetroot takes the place of black. Always in season, always plentiful, and lets not forget how good it tastes!

Here’s a dish I throw together when I’m pushed for time. It ticks all the boxes and when you when you’re in a hurry its great not having to brown the meat first. And did I mention it’s a one pot wonder!? How can you lose?

Venison with Beetroot and Chilli

serves 4

400g New Zealand farm raised venison pieces
1 beetroot, top and tailed and chopped
2 onions, peeled and chopped
1 carrot, chopped
3 Tbsp wholemeal flour
1 Tbsp soy sauce
1 cup water
1 chilli, deseeded and finely chopped
1 clove garlic, peeled and crushed

Preheat oven to 170°C.
Place venison, beetroot, onions and carrots in an ovenproof dish.
Mix the flour, soy sauce and water together in a small bowl, add the chilli and garlic and mix. Pour over venison and vegetables.
Bake in preheated oven for 2 hours or until meat is tender. Stir occasionally, adding more water if necessary.
Serve on boiled rice (as pictured) or mashed kumara.

Commentary from Chef Kathryn Taylor

Auckland has seen a pretty wet winter, so the recent few days of sunshine  and the beginning of day light saving have brought my mind to spring and all the wonderful vegetables that come with these sunny pre-summer months.

Spring is a season full of green – asparagus, broad beans,  globe artichokes, fennel, snowpeas, peas and of course the good old spring onion.

A widespread cry from chefs around the world is the need to utilise seasonal and local produce. We are incredibly lucky in NZ that we have a vast range of vegetables available locally, whatever the season.

It’s not hard to be inspired by spring. Fresh, light dishes that accentuate the goodness and natural sweetness of spring vegetables are where it’s at.

Spring is a season to celebrate abundance. Virtually all spring vegetables will make a simple lamb or seafood dish come to life. Here’s some of my favourite ways with Spring Vege;

Grilled artichoke with wasabi mayonnaise– great with grilled salmon, marinated squid and sesame seared tuna.

Broad bean, fennel & artichoke salad – fantastic on its own, but will compliment any lamb or chicken dish on offer.

Baby pea and asparagus mousse – wonderful as an entrée with prosciutto or crispy pancetta

Enjoy!

Jerusalem Artichokes have certainly been hot this season. The NZ Culinary team served them quartered and roasted to 70 guests in the Battle of the Tasman winning dish.

My Artichoke soup has been a real treat for those lucky enough to be served a bowl.

They also featured at the Masterclasses held at the 2010 Fisher & Paykel World Cooking Theatre at the Auckland Home Show.

Chef Roberto Manuel from Auckland’s SkyCity produced artichoke pearls. He made a purée with artichokes, olive oil, garlic and shallots, mustard, martini and cream and then used calcium salts to produce spheres of the purée. It was so delicious.

Artichoke pearl

See the Chefs’ recipes and ideas section for more about Roberto’s masterclass.

I’ve been making delicious vegetable lasagne all winter. Roasted shallots and garlic in a tasty tomato (skinned) sauce with layers of eggplant and spinach, alternated with sheets of lasagne. Well, it appears that lasagna is singular and lasagne plural. The proofreader has been trying to get this through to me! I can’t see where you would have a singular lasagna – surely it’s a piece or portion of lasagne!  Regardless of how it is spelled, a vegetable lasagne is delicious, so easy to make, it holds well and is a popular item on the menu.

Look out for a mix of late winter veg and the beginning of a few spring delights…

Broccoli, broccolini, Brussels sprouts, cabbage, carrots, cauliflower, celery, cucumbers, garlic, ginger, herbs, kumara, leeks, lettuce, mushrooms, onions, parsnips, potatoes, pumpkin, radish, rhubarb, salad greens, silver beet, spinach, spring onions, sprouted beans and seeds, tomatoes, watercress and yams.