Battle of the Tasman 2010 Winning Recipes

We feature the delicious New Zealand grown vegetables that the New Zealand Culinary team included in their winning menu.

Entrée
Pressed hot smoked Regal Marlborough salmon, caponata and avocado

70 portions

1.5kg Regal Marlborough salmon
2 eggplants, diced
6 courgettes, diced
8 red peppers, roasted
150g baby capers
150g Kalamata olives, pitted and chopped
70g preserved lemons, diced
50g chives, chopped
50g dill, chopped
6 avocados, peeled and diced
5 leaves gelatine
150ml fish stock

Place woodchips into smoker and smoke salmon trim for 15 minutes.
Sauté eggplant and courgette. Peel and dice roasted red pepper. Rinse baby capers.
Place capers, olives, diced lemon, chives and dill into a bowl.
Flake smoked salmon and add to the mixture.
Add avocados, cooled eggplant and courgette.
Dissolve gelatine in fish stock and heat to dissolve. Add to the mixture and fold in gently.
Taste and adjust seasoning.
Press into moulds and allow to chill before turning out.

Fennel, citrus and baby beet salad

Serves 70

4 fennel bulbs
12 baby rainbow beets
8 oranges
6 lemons
6 tomatoes, concasse
100ml orange vinegar
100ml Alfa One Rice bran Oil
80g fresh chervil leaves
80g fresh dill
80g fresh chives

Finely slice fennel and baby beets and refresh in ice water.
Peel and segment oranges and lemons. Squeeze out remaining juice and reduce.
Add chervil, dill, and tomato concasse to salad.
Add the juice reduction. Mix gently and adjust seasoning.

To make the chive dressing, mix the oil with the orange vinegar and chopped chives. Blend for a few seconds to achieve a nice green colour.

Roasted Jerusalem artichoke, buttered carrots, French beans and peas

Serves 70

70 Jerusalem artichokes
Alfa One rice bran oil
300g butter
100g sugar
300ml water
140 baby carrots
140 French beans
1 kg peas
100g butter
200g sugar

Wash and scrub the trimmed Jerusalem artichokes, blanch in boiling water, refresh and drain well. Cut into quarters.
Heat the oil in a roasting pan and add the artichokes. Toss well in the hot oil, season and place into a hot oven to roast.
Place the 300g of butter into a pot with the water and sugar, bring to the boil and reduce to a simmer, continue to reduce to a buttery syrup.
Toss the roasted, drained artichokes together with the syrup.
Peel and trim the baby carrots, steam and toss in butter, season.
Trim the French beans and cut in half, blanch and refresh, toss in a pan with butter, season.
Heat the 100g of butter with the sugar, boil the peas, drain and toss with the sugar and butter.