B&B Luncheon, October 2005

Whitebait

Spice-crusted Venison with Glazed Beetroot

Ingredients:

• 2 teaspoons black pepper corns
• 2 teaspoons juniper berries
• 2 teaspoons caraway seeds
• 2 teaspoons finely chopped rosemary
• 700- 800g venison loin
• 1 tablespoon olive oil
• Baby salad greens to serve

Ingredients Glazed Beetroot:

• 500g beetroot, pealed
• 50ml stock
• 50ml white wine vinegar
• ¼ cup (55g) caster sugar

Method:

For beetroot, pre-heat oven to 180°C.
Wrap beetroot in foil and cook for 1½ to 2 hours (depending on size).
Remove skin, finely dice beetroot and place in a pan with stock vinegar, sugar and half a teaspoon of salt.
Bring to boil over medium-high heat and simmer for 15 minutes until the beetroot is coated in a syrupy glaze.
Keep warm.

Turn oven temperature to 200°C.
Using a mortar and pestle, crush the pepper corns, juniper berries, caraway seeds and rosemary with two teaspoons of sea salt and place on a plate.
Brush the venison with oil and gently press one side into spices.
Heat a non-stick frying pan over high heat and place the meat in the pan spice side down and cook for 3 minutes on each side.
Transfer to a baking tray and finish in the oven for 3 - 5 minutes, depending on the thickness - the meat should be quite rare.
Rest for a few minutes then slice.
Serve on a bed of glazed beetroot with salad greens

Mini-Pavlovas with Kiwi Fruit and Berries

Ingredients:

• 8 large egg whites
• Pinch of salt
• 500g caster sugar
• 4 teaspoons cornflower
• 1 scant teaspoon vanilla extract
• 2 teaspoons white wine vinegar
• 750ml thickened cream, whipped
• 6 Kiwi fruit
• 500g blackberries
• 500g raspberries
• Icing sugar for dusting

Method:

To serve:

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