Silere merino lamb ribs with Jerusalem artichoke purée, broad beans, and roast baby beetroot and shallots

Ingredients

• 4 Silere lamb ribs
• 2 tsp extra-vir­gin olive oil
• 100g onion, diced
• 100g car­rot, diced
• 1 cel­ery stick, diced
• 50g leek, diced
• 2 sprigs thyme
• 6 pep­per­corns
• 2 bay leaves
• 2 gar­lic cloves
• 1 tsp tomato paste
• 300ml Pinot Noir
• 3 cups lamb or chick­en stock
• 2 tsp quince jelly
• 1 tsp kawakawa leaves, chopped
• Salt to taste
• Knob of butter

Roast beet­root and shallots 

• 6 baby beetroot
• 12 shal­lots, peeled
• 1 tsp extra-vir­gin olive oil
• ½ tsp brown sugar
• Sea salt and cracked pep­per to taste

Jer­u­s­alem artichoke purée 

• 2 tbsp butter
• 2 gar­lic cloves, peeled
• 200g Jer­u­s­alem artichokes, washed, peeled and diced
• 100ml fresh cream
• Salt and pep­per to taste

Broad beans

• 50g broad beans, peeled
• 1 tbsp butter
• 1 tsp mint, chopped
• 1 tsp pars­ley, chopped

Gar­nish

• 1 potato
• Avo­cado oil
• Sea salt
• Snow pea tendrils

Method

Lamb ribs

1. Pre­heat oven to 160˚C.
2. Score the lamb ribs with a sharp knife and sear in a hot oven­proof pan with a small amount of oil until golden brown. Set aside.
3. In the same pan, add the diced onions, car­rots, cel­ery, leeks, thyme, bay leaves, pep­per­corns and gar­lic cloves, and sweat for 3–4 minutes.
4. Add the tomato paste and deglaze with the red wine. Reduce for 3–4 minutes.
5. Add the stock, quince jelly and kawakawa, and sea­son with salt. Cov­er with a foil or a lid and cook in the oven for 1½ hours.
6. Care­fully remove the lamb and place aside. Strain the liquid and reduce in a pan until fairly thick. Take off the heat and add a knob of but­ter for gloss and finish.

Roast beet­root and shallots

1. Pre­heat oven to 180˚C.
2. Blanch the beet­root in water for 3 minutes, then drain and place it in iced water. Gently peel and place in a roast­ing tray.
3. Add the peeled shal­lots to the tray, then toss with the oil, sug­ar and salt and pep­per, Roast in the oven for 20 minutes.

Artichoke purée

1. Place the but­ter in a pan, add the gar­lic and artichokes, and sweat on a low heat for 3–4 minutes.
2. Add the cream, then sea­son and cook for a fur­ther 20–25 minutes until tender. Blend in a food pro­cessor until the con­sist­ency is creamy.

Broad beans and garnish

1. Blanch the beans in hot salted water for 2 minutes. Drain and top with the but­ter, mint and parsley.
2. Using a man­do­line, slice the potato to form gaufrettes and deep fry in the oil. Sea­son with salt.

To serve, place a rib on each plate, drizzle with the reduc­tion, add a serving of artichoke purée, broad beans and roast beet­root, then gar­nish with a potato gaufrette and snow pea tendrils.

Serves 4

Elderflower jelly cheesecake

Ingredients

• 190g Zany Zeus ricotta cheese
• 80g cream cheese
• 75g crème fraîche
• 65g caster sugar
• Zest of ½ a lemon
• ½ tsp pas­sion­fruit powder
• ½ tsp vanilla-bean paste
• 3 gelat­in leaves
• 50ml fresh cream
• 25ml Kapiti Kit­chen eld­er­flower cor­di­al 

Eld­er­flower jelly

• 1 gelat­in leaf
• 50ml Kapiti Kit­chen eld­er­flower cordial
• 50ml water

Ginger crumble

• 120g all-pur­pose flour
• 5g bak­ing soda
• ½ tsp ground ginger
• 1g ground cinnamon
• Pinch of salt
• 100g unsalted butter
• 100g sug­ar
• 1 tsp golden syrup
• 1 free-range egg, whisked

Tuile bis­cuit

• 35g flour
• 6g egg whites
• 75g icing sugar
• 35g but­ter
• ¼ tsp vanilla-bean paste
• ½ tsp rasp­berry powder

Method

Cheese­cake

1. Place the ricotta cheese, cream cheese, crème fraîche, sug­ar, lem­on zest, pas­sion­fruit powder and vanilla-bean paste in a food pro­cessor and blend until lump-free.
2. Soak the gelat­in in cold water for 5 minutes, squeeze out the excess liquid and place in a sauce­pan to dis­solve over a gentle heat. Add to the food pro­cessor and blend.
3. Remove the mix­ture to a chilled bowl and whisk in the fresh cream and eld­er­flower cor­di­al until light and fluffy.
4. Pour into indi­vidu­al moulds or a tray and set for at least 6–8 hours.

Jelly

1. Soak the gelat­in in cold water for 5 minutes, then squeeze out the excess liquid.
2. Place in a sauce­pan with the eld­er­flower cor­di­al and water, warm and pour into a tray to set in the fridge.

Crumble

1. Pre­heat oven to 160˚C.
2. Sift all the dry ingredi­ents togeth­er in a bowl.
3. Cream the but­ter and golden syr­up togeth­er with the sug­ar until pale. Add the whisked egg and mix in.
4. Fold all the dry ingredi­ents through the but­ter mix­ture, roll out on a bak­ing tray and bake for 30 minutes.
5. Cool and crumble.

Tuile

1. Pre­heat oven to 180˚C.
2. Mix all the ingredi­ents except the rasp­berry powder until lump-free.
3. Chill the mix­ture for 10 minutes, and then spread on a bak­ing sheet with a palette knife using a stencil.
4. Sprinkle the rasp­berry powder over the top of each bis­cuit, then bake for 2–3 minutes.
5. Remove from the oven and shape imme­di­ately around a rolling pin or cup.

To serve, plate the ingredi­ents as above, adding a scoop of qual­ity vanilla icecream to fin­ish the dish.

Serves 4

About Paul Hoather

Paul star­ted cook­ing in Nel­son at 15, before head­ing over­seas to the UK and Aus­tralia. Return­ing in the 1980s, he became head chef of res­taur­ants includ­ing Cham­per­elle and La Spa­ghettata, before open­ing the icon­ic White House in 1992. his food can be described as mod­er Kiwi influ­ences from around the world. With a philo­sophy of fresh­ness, he even grows herbs and lettuces on the res­taur­ant roof. Hoath­er, his wife Louise, and their two dogs and avid hunters. Wheth­er it is a week away trout fish­ing in Nel­son or pheas­ant shoot­ing up north, they both like noth­ing bet­ter than pack­ing the tent and escap­ing to some secret spots.

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