Get fruity with meat
Two things that taste great on their own can also be thrown together to create culinary sensations.
Some of the Seaside Meats workers have found amazing things you can do with kiwifruit, figs, lemons and pears. And, no we don’t mean juggling.
Duck with figs
We improvised with a duck and fig recipe, that was remarkably easy and delicious.
We have duck in-store, or if you are a hunter and have your own duck you could try a variation of this.
You’ll need one duck breast per person and one shallot (we used a little e bit of red onion), ½ a cup of red wine, a couple of tablespoons of fig paste (or plum jam), a knob of butter and a squirt of fresh lemon juice.
Diagonally score the duck skin a couple of centimetres apart and season with salt and pepper. Fry the duck skin side down at a medium heat until the skin is golden brown and crispy.
You may need to turn it to the other side and reduce the heat to prevent burning but don’t overcook the duck. It is fine to serve it medium with the centre slightly pink. Remove from the pan, cover with tinfoil and leave to rest while you make the fig sauce.
Drain most of the duck fat from the pan but keep the drippings in the fridge for roasting divine spuds another day.
On a medium heat gently cook the shallots (or red onion) until soft but not colouring. Add the red wine and cook until it reduces to half the moisture content and then stir in the fig paste until it is completely blended.
Remove from the heat and add the knob of butter and squeeze of lemon juice.
Slice the duck and pour the fig sauce over it.
Mashed kumara, and a spinach and feta salad are perfect with this delicious duck dish.
When figs are in season you could try using fresh ones in the sauce – especially if the fruit is being left to the birds.
Lemon and lamb
Lemon is a traditional accompaniment with lamb, maybe because acidity of the citrus fruit helps balance the rich fat of the lamb.
Have a go marinating lamb chops for about an hour in a mixture of lemon juice and zest, olive oil, garlic and oregano.
Another idea is to toss halved lemons, complete heads of garlic and sprigs of rosemary into a roasting dish. Fill with water to cover the ingredients, place a leg of lamb on top and roast it to your liking.
Kiwi fruit and the grill
Kiwi fruit is a phenomenal tenderiser for lean cuts of meat that you may want to barbecue, but don’t use too much or leave the fruit on meat for too long otherwise the meat will dissolve.
About 15 to 20 minutes is heaps.
Place mashed green kiwi fruit on a piece of beef or short ribs before swishing them in a mix of soy sauce and garlic and then grill or barbecue.
Pears for Asian freshness
European cooking traditionally uses apples with pork but delicious Asian influences can be achieved with pears and ginger.
Try caramelising a firm pear in 3 tablespoons of cider vinegar, 2 tablespoons sugar, ⅔ cup dry white wine, grated fresh ginger and 1 cup chicken stock.
Alternatively, finely sliced raw pears are a spectacular topping to a slow cooked Asian-style beef dish or on top of a spinach and walnut winter salad.
Have fun with fruity meat and be adventurous with your food.