Toffee Pop truffles

These little guys are amazing, not only because they take about 5 minutes to make but because they are sooooo good. Perfect for entertaining or for camp mother to take on netball trips, these truffles are a crowd pleaser. But beware they are very moreish and sweet- a recipe for a sore tummy for those that overindulge!

INGREDIENTS:

• 1 packet of toffee pops (the cheap ones are fine)
• 3 Tblsp cream cheese
• 1 Tblsp icing sugar
• drinking chocolate or coconut to dress

METHOD:

Put the toffee pops into the food processor and turn on high until they are like bread crumbs. Then add the cream cheese and icing sugar and pulse until the mixture combines. Roll into little (I say little because they are very sweet!) balls and then coat in the drinking chocolate or coconut. Refrigerate for as long as you can stand not eating them or until the party.

TIPS:

• Coconut flour would be a lovely coating or crushed flake chocolate.

Enjoy xx
A

Stu Robbie Outdoor Furniture

Decorate your home's outdoor spaces with natural and rustic elements, inspired by Otago's natural timbres. Why cover up the knots and curves that nature has supplied? Stu's furniture is a beautiful combination of practicality, comfort, high quality craftsmanship and eco-friendliness that makes for a one off piece that compliments any outdoor area. Stu Robbie has a unique talent for making furniture from wood and with over 35 years of cabinet making experience, he is one of the best in his field. This Dunedin based craftsman makes a range of furniture from platters to large swing seats and is happy to tailor a project to any landscape requirement. So pour a cuppa and plonk yourself into one of his seats at the first opportunity you get.

This is one of his new range, combining recycled coffee bean bags and stunning wood- one of these would be so nice to have…..

Check out some of his creations at www.sturobbie.co.nz or contact him on 03 476 7603

Roasted Rack of Venison

Venison is a must have on the menu at our house- not just because the farmer is a deer farmer either. These Balmoral Estate venison racks are about to change your life. Sam used one word to describe the experience as I ran the knife through the rack like butter-boom.

Venison is really easy to cook, tastes spectacular and packs a punch nutritionally as well. If venison is not on your shopping list then get out your pen and put it on there!

INGREDIENTS

• x1 8 rib venison frenched rack
• 1 dozen cherry tomatoes
• pinch of salt
• ground peppercorn
• dash of oil
• 500g button or assorted field mushrooms

METHOD:
Wash cherry tomatoes. Season the rack with salt and ground peppercorns
Sear the venison on a hot plate (really hot!) and roast in the oven at a moderate temperature (160 ̊C) for 20-25mins (less if it is small but the Balmoral ones I use are big fat juicy ones so need a few more minutes!). Add the tomatoes for the last 5 minutes.
Remove meat from the roasting pan and leave to rest for at least 10 minutes- 15 would be better (but you may not be able to wait that long because the smell is going to make you want to eat it straight away!)
Heat the oil in a pan. Slice mushrooms, then sauté until cooked.
Serve with the mushrooms, tomatoes and seasonal vegetables.

You can see here that I should have rested it a bit longer because the juices are coming out

TIPS ON VENISON:

The three keys to success are:

• Serve medium rare. This is the most juicy, tender way to have the meat.
• Rest meat after cooking for at least half as long as you cooked it for, this will make your meat juicy and delicious
• Don't be restricted by traditional or preconceived notions of venison dishes, farm raised venison is extremely versatile and can be used in a variety of culinary styles.
  -Though seasoning with salt and plenty of pepper, hot pan, quick cooking, straight off the pan and into the mouth is the best in my view!

And remember: 

•  Always pre-heat the oven, pan or grill before cooking – hot pan is essential
• Bring the meat to room temperature before cooking, not straight from the fridge
• When barbecuing, grilling or pan frying, brush the venison on each side with a light cooking oil or spray. Less is more when it comes to oil and venison.
• Sear the meat quickly over a high heat on each side, to seal in its natural juices
• As there's so little fat, there's little shrinkage when cooking and it's best served medium-rare
• When roasting, quickly sear the venison first then roast in a hot, pre-heated oven
• Resting venison in a warm place for a few minutes, covered loosely, allows its natural juices to disperse evenly, enhancing its succulence.
• Don't reheat venison unless it's in a casserole (it is so good, it seems a crime to have any leftovers anyway)
• Thaw frozen venison in a fridge, slowly. If you use a microwave I will kick you.

Egg in hole

Sometimes it’s the simplest things that are the best food for the soul. The farmer LOVES egg in a hole. I think it is comforting even to the hardiest of men to have food that their mums made for them when they were a ‘snork’ (that’s a word the farmer uses for small children- some will remember the TV show in the 80’s that had these little creatures- anyway- rambling now).
Called “Egg-in-a-Hole” by his mother who made them for him during his childhood, I’ve learned not only to love them through our years together…but to need them. These little guys are comfort food; I mean the serious type of comfort food that change a day from potentially stressful, crazy busy into something bearable and even pretty good. Your Labrador could have a crack at making these they are so easy …. They are not going to save your life, but some mornings it feels like they just might.

INGREDIENTS:

•  1 slice of your favourite bread (wholemeal is best)
• 1 Tblsp butter
• 1 egg
• Salt & Pepper

METHOD:
With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
Next, heat a frying pan over medium-low heat and melt a Tablespoon of butter in it. When the butter is all spread out, place the piece of bread in the pan and crack the egg straight into the centre of the hole.

Cook for at least 30 seconds or so before attempting to move the bread or things could get messy. Sprinkle the egg with salt and pepper to taste. After about a minute, flip it over with a spatula and salt and pepper the other side. Now move the whole piece of toast around the pan, soaking up all of the glorious butter. Let it cook until the yolk feels, to the touch, still soft without feeling over-wobbly. The secret is to cook the egg perfectly and not burn the toast. But if it isn’t perfect it is still going to be soooo good. 

 Enjoy xx
A