Her Magazine is New Zealand’s only women’s business lifestyle magazine! Her Magazine highlights the achievements of successful and rising New Zealand businesswomen. Her Magazine encourages a healthy work/life balance.
Issue link: https://viewer.e-digitaleditions.com/i/108312
:a life at mudbrick • Parsnip purée 2 parsnips, peeled and finely chopped 10g butter pinch salt 20ml white wine 2 tablespoons crème fraîche pepper Place parsnips in a saucepan with butter, salt and wine. Cover with a lid and bring slowly to the boil. Simmer on a low heat until parsnip is soft. The parsnip will cook in its own juices. When parsnip is soft, blend with a hand blender until smooth. Add crème fraîche and check seasoning, adding salt and pepper if required. • White chocolate powder with pink peppercorns 140g white chocolate, chopped into rough bite-sized pieces 20g roasted crushed pink peppercorns 80g Malto (tapioca powder) Melt chocolate with pink peppercorns in a bowl over a saucepan of simmering water. Place Malto in a bowl and add chocolate mixture, whisking continuously to create a white powder the consistency of icing sugar. • Chocolate sauce 2 shallots, finely sliced 1 clove garlic, chopped butter for cooking 50ml port 250ml venison demi-glaze 2 sprigs rosemary 100g dark Valrhona chocolate (70% cocoa solids), chopped into rough bite-sized pieces Sweat shallots and garlic in a frying pan with a knob of butter. Add port and deglaze the pan. Add venison demi-glaze and rosemary and bring to the boil. Skim off any fat. Add chocolate slowly, piece by piece. Strain and serve immediately. To cook and serve 1 x 500g rack venison, prepared by your butcher salt and pepper Preheat oven to 180°C. Season rack with salt and pepper. Heat an ovenproof frying pan and sear venison on both sides for 3 minutes each. Then place in oven for 10 minutes, or until pink in the centre. Remove and rest. Place portion of venison rack in the centre of the plate. Place three dollops of parsnip purée around it and top each with some bread pudding. Arrange quenelles of mushroom duxelle, chocolate powder and pickled beetroot on plate. Brush chocolate sauce close to venison. Wine recommendation Shepherds Point Waiheke Syrah 96 | www.h e rma gaz i n e . c o. n z Potager garden salad with edible flowers and raspberry vinaigrette A just-picked garden salad will include whatever is in season in your garden. We match the delicate fresh flavours of different types of lettuce with raspberry vinaigrette. Freshly picked lettuce and edible flowers are delicate and should be handled gently to prevent bruising. It is important to dress the salad leaves at the last minute before serving to prevent the leaves from wilting. You can make this vinaigrette and store it in the refrigerator or bottle any extra and give it to friends as a gift. • Raspberry vinaigrette 50g Dijon mustard 2 teaspoons salt ¼ teaspoon pepper 200ml red wine 100ml raspberry vinegar 350ml extra virgin olive oil 150ml peanut oil Place mustard, salt and pepper in a bowl. Stir in red wine and vinegar and then the oils. Place dressing in the bottom of a salad bowl and pile leaves on top. Toss and serve. • Salad freshly picked salad greens from your garden, washed and dried