Nadia – August-September 2019

RECIPES

Nadia Lim

. STYLING

Ashlee

Quérée

.PHOTOGRAPHY

Todd

Eyre

.

BARE NAKED

FLAVOURS

Nadialovestocookfoodthatis asclosetonatureaspossible.

Here she’screatedfivesuper-easywinterdishesthatshowcase

venison, fish, seasonal veges and juicy pears

E

atingrealfoodfromthe

ground,theseaandthesky

• producethatiseasily
  recognisablefromnature,and
  hasonlybeenminimally
  processed(ifatall)– isthemainthrust
  ofNadia’sNudeFoodphilosophy.
  Hereshebringsusfiveperfect
  examplesofherhealthyapproach,from
  venisonandfishsimplyseasonedand
  friedina pan,towintergreensfromthe
  vege patch and succulent poached pears.

Venisonwithblackberry&

wine-braisedcabbage

Readyin 45 minutesplus3-5hours’

curingandmarinatingtime| Serves4 |GF

CarlosandI areextremelyluckytoget

wildvenisoneverynowandagainand

wemakesureweuseeverypartwecan.

Thetenderbacksteaksarea treatsowe

savethemfora specialdinner.

Wemarinatetheminthisspicerubfor

hours– therubsemi-curesthemeatand

theflavourreallygetsin.It isbeautiful

servedwiththisbraisedcabbagedish,the

blackberrygoingperfectlywiththe

venison.If youprefer,cookthecabbage

aheadandrewarmwhen ready to serve.

SPICERUB&VENISON

1 tspcorianderseeds

1 tspfennelseeds

½tspcuminseeds

1 fatclovegarlic

½tspsmokedpaprika

1 tspbrownsugar

1 tspsalt

2 Tbspoliveoil,plusextraforfrying

1-2venisonbacksteaks(venisonloin or

medallions) – 200-300g in total

BRAISEDCABBAGE

2 Tbspoliveoil

1 Tbspbutter,plusanextraknobtofinish

700-800g(½medium) red cabbage, finely sliced

2 cinnamonsticks

1 bayleaf

1 cupredwine

Juice1 orange

2 Tbspcurrants

1 Tbsp blackberry, plum or cherry jam or jelly

1 Fortherub,placetheseedsina mortar

andpestleandcrush.Addgarlicand

crush.Thenstirinsmokedpaprika,

brownsugar,saltand2 Tbspoliveoil.

2 Patvenisondrywithpapertowelsand

slatherinrub,coatingit allover.Leaveon

a platetocureandmarinateatroom

temperatureforanywherefrom3-5hours.

3 Forcabbage,placeoil,butter,cabbage,

cinnamonsticksandbayleafina large,

heavy-basedpotovermedium-highheat.

Cook,stirringoften,forabout 10 minutes

untilcabbagestartstosoften.

4 Addwine,juice,currantsandjam.

Continuecookingfora further 20

minutesuntilcabbageissoft,andliquid

hasreduced.Stirthroughknobofbutter

andseasontotastewithsaltandpepper.

5 Meanwhile,heata drizzleofoilina

heavy-based(ideallycast-iron)fryingpan

onmedium-highheat.Cookvenisonfor

about2 minutesperside(formedium

rare)oruntildonetoyourliking.Leave

torestfora good5-10minutesbefore

slicing. Serve with braised cabbage.