Christmas with Steak, Oysters and Crisp Fennel, Cucumber and Pistachio Salad
Forget the turkey or the ham this Christmas, create a new tradition with New Zealand beef, lamb and venison.
The centre of that Christmas table is what makes the day and nothing else screams Kiwi Christmas more than premium NZ beef, lamb or venison.
Lamb with Mint and Pistachio Gremolata
Christmas recipes can be found on the Greenlea Butcher Shop website. Bringing a fresh summer vibe to your table… think lamb with mint and pistachio gremolata; steak, oysters and crisp fennel; or venison short loin with prunes and bacon. These recipes won’t disappoint.
Christmas Venison Short Loin with Prunes and Bacon
Orders for Christmas close 20 December, with limited spots each day. To secure your spot, place your order now at greenleabutcher.co.nz Options to choose a later delivery are possible but make sure to enquire.
Christmas with Steak, Oysters and Crisp Fennel, Cucumber and Pistachio Salad
INGREDIENTS
1 whole Greenlea beef eye fillet
Salt and pepper
12 fresh oysters in their shell
3 tbsp. red wine vinegar
1/2 shallot, very finely diced
SALAD
1 bulb fresh fennel, very finely sliced
1 telegraph cucumber, very finely sliced
2 cups baby spinach leaves
2 little gem lettuces
1/4 cup Italian parsley, roughly chopped
1/4 cup fresh chives, roughly chopped
1 medium shallot, thinly sliced
1/4 cup pistachio nuts, shelled
DRESSING
1/4 cup olive oil
1 tbsp. natural yogurt
1 tbsp. fresh lemon juice
METHOD
Preheat your BBQ to smoking hot and the oven to 200ºC. Remove any remaining sinew from the beef with a sharp knife. Season the eye fillet generously with salt and pepper, then sear all sides on your BBQ.
Once a nice crust has formed on the beef transfer it to a roasting dish and place it into the oven to finish cooking. Cook the meat, 25 minutes for rare (55ºC inside), 30 minutes (60ºC inside) for medium rare, 35 minutes (70ºC inside) for medium, 40 minutes (70ºC or above) for well done.
Remove the meat from the oven, cover with tin foil and a tea towel, allow to rest for at least 15 minutes.
To serve, cut into generous slices. Whilst the meat is cooking assemble the salad in a serving dish.
Prepare the dressing by whisking all the ingredients together. Dress the salad at the last minute. Arrange the oysters on ice and serve with the red wine vinegar and shallot mixed together in a small shallow dish with a spoon.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.