The Rees - True South

new-zealands-leading-hotel-residences-2013-winner-shield-128
NZ’s Leading Hotel Residence
The Rees Hotel Queenstown was honoured to be announced as the winner of the New Zealand Leading Hotel Residence Award in the prestigious 2013 World Travel Awards.

Recipe | Cardrona Merino Lamb “Tagine” with Falafel, Cauliflower Cous Cous and Black Olive

Serves approx 8

Lamb
2 lamb Topsides marinated in oil with cumin seeds, cinnamon, star anise and garlic. To serve just fry the meat in a pan until golden and roast in the oven, leave to rest for 10 mins and carve and serve.

4 lamb short ribs marinated in brine (1ltr water, 100g salt, 20g sugar)
in the brine i add :
20g cumin powder
5g Turmeric
3g Paprika
5g Star anise
10g coriander powder
2 cloves garlic
15g fresh ginger
3g cinnamon powder

Leave the ribs overnight then drain, rinse and dry. Brown these in a pan and reserve.

In another pan take 1 sliced onion and fry this until soft add a tbsp of honey and caramelise this. Add 200ml white wine and a litre of chicken or lamb stock. Add a small amount of fresh spices used in the brine and simmer briefly. Put this and the ribs into a braising dish, cover with tin foil and cook in a 150 0c oven for about 1-1.5 hours until tender. Leave to cool. Gently remove the ribs and chill. Pass the liquor and reduce until sauce consistency reserve. When ready to serve brush the ribs with the sauce and bake in a hot oven (180 0c) until glazed and heated through.

Dried Apricot and Cinnamon Puree
70g Dried Apricots
10g Sugar
250mlr water
½  tsp Cinnamon powder
2g Cumin seeds
10ml Grape seed oil

Boil all except the oil in a pan until the apricots are tender then blend adding more water if needed then add the oil and pass through a fine sieve. Reserve

Falafel  (will make about 30)
250g Dried Chick Peas soaked overnight then rinsed and drained

5g chopped garlic
100g chopped onion
1 tbsp butter

Cook the onion and garlic in the butter until soft and leave to cool

12g cumin powder
4g turmeric
12g Coriander powder

Toast the spices in a dry pan

½ bunch coriander chopped
1g chill flakes
1 egg
salt
1-2 limes
1 slice white bread crusts removed
1 red chilli finely diced

Place all into a food processor until it becomes a paste then fry one to check the flavour. When happy shape the falafels and reserve until needed

Olive Paint
Dry in a low oven or dehydrator a handful of pitted black olives until dry then blend with a touch of olive oil to form a paste. reserve

Cauliflower cous cous
200g Cauliflower grated on a cheese grater
chopped coriander
1 tbsp butter

In a hot frying pan add the butter until if foams then add the cauliflower and fry until golden brown add the coriander a pinch of salt and its ready!

To Serve
to garnish this i use a few toasted sliced almonds, some cooked whole chick peas, some buttered cavalo nero cabbage and some fried aubergine.

Brush the plate with olive paint place the cavalo nero at one end and place the carved top side onto this. At the other end spoon the cauliflower and place the ribs. In the middle place the falafel. Sprinkle with almonds, spoon around a few chick peas and aubergine, and dot the apricot puree around the plate. Finish with a spoon of the rib sauce and enjoy!