With the state judging wrapped up, it’s
an exciting time in the 2017 awards. Head
online for all the state winners, and stay online for all the state winners, and stay
tuned for the results of the national judging. tuned for the results of the national judging.
2017
THE CHEF
CHRISTIAN CHRISTIAN
RYAN, RYAN,
ALØFT, ALØFT,
TASMANIATASMANIAMISO LAMB MISO LAMB
CUTLETS CUTLETS
SERVES 4SERVES 41kg kipfler potatoes, 1kg kipfler potatoes,
cleaned, halved lengthwayscleaned, halved lengthways
2 tbs olive oil 2 tbs olive oil(^11) // 33 cup (100g) sweet white (shiro) cup (100g) sweet white (shiro)
Meru Miso paste (substitute white Meru Miso paste (substitute white
(shiro) miso – from supermarkets) (shiro) miso – from supermarkets)
2 brown eschalots, finely chopped2 brown eschalots, finely chopped
1111 // 22 tbs sherry vinegar tbs sherry vinegar
(^22) // 3 cup (160ml) grapeseed oil
12 Frenched lamb cutlets12 Frenched lamb cutlets
Watercress, to serveWatercress, to serve
NORI SEASONINGNORI SEASONING
2 nori sheets, crumbled2 nori sheets, crumbled
(^11) // 22 cup (80g) pumpkin seeds (pepitas) cup (80g) pumpkin seeds (pepitas)
(^11) // 22 cup (80g) sunflower seeds cup (80g) sunflower seeds
(^11) // 44 cup (35g) white sesame seeds cup (35g) white sesame seeds
Preheat oven to 150°C. Grease 2 baking Preheat oven to 150°C. Grease 2 baking
trays and line with baking paper. For nori trays and line with baking paper. For nori
seasoning, combine all ingredients on one seasoning, combine all ingredients on one
tray and toast for 20 minutes or until golden. tray and toast for 20 minutes or until golden.
Transfer to a food processor with 1 tbs salt Transfer to a food processor with 1 tbs salt
flakes and whiz until finely chopped.flakes and whiz until finely chopped.
Increase oven to 180°C. Place potatoes Increase oven to 180°C. Place potatoes
on remaining tray and toss with oil. Roast for on remaining tray and toss with oil. Roast for
1 hour 10 minutes, stirring halfway, or until 1 hour 10 minutes, stirring halfway, or until
golden. Toss with golden. Toss with^11 // 44 cup (30g) nori mixture. cup (30g) nori mixture.
Meanwhile, to make miso dressing, Meanwhile, to make miso dressing,
combine miso, eschalot and vinegar in a combine miso, eschalot and vinegar in a
bowl and stand for 10 minutes. Gradually bowl and stand for 10 minutes. Gradually
whisk in oil until well combined, then whisk whisk in oil until well combined, then whisk
in in^11 // 44 cup (60ml) water. Transfer cup (60ml) water. Transfer^11 // 44 cup (60g) cup (60g)
dressing to a separate bowl and brush over dressing to a separate bowl and brush over
lamb (reserve remaining dressing to serve).lamb (reserve remaining dressing to serve).
Heat a chargrill pan or barbecue to Heat a chargrill pan or barbecue to
medium-high heat. Cook lamb, continuing medium-high heat. Cook lamb, continuing
to brush with dressing, for 2-3 minutes each to brush with dressing, for 2-3 minutes each
side for medium-rare, or until cooked to side for medium-rare, or until cooked to
your liking. Place potatoes and lamb on a your liking. Place potatoes and lamb on a
platter and drizzle with reserved dressing. platter and drizzle with reserved dressing.
Scatter with watercress and sprinkle with Scatter with watercress and sprinkle with
remaining nori seasoning to serve.remaining nori seasoning to serve.
delicious.com.au/produceawardsdelicious.com.au/produceawards
“IT’S LOVELY TO BE “IT’S LOVELY TO BE
ABLE TO SUPPORT A ABLE TO SUPPORT A
LOCAL PRODUCER LOCAL PRODUCER
PUTTING SO MUCH PUTTING SO MUCH
PASSION INTO PASSION INTO
MAKING A PRODUCT MAKING A PRODUCT
WITH SUCH HISTORY WITH SUCH HISTORY
AND TRADITION.”AND TRADITION.”
delicious.com.audelicious.com.au 17 17