Christmas with Steak, Oysters and Crisp Fennel, Cucumber and Pistachio Salad
Forget the turkey or the ham this Christmas, create a new tradition with New Zealand beef, lamb and venison.
The centre of that Christmas table is what makes the day and nothing else screams Kiwi Christmas more than premium NZ beef, lamb or venison.
Lamb with Mint and Pistachio Gremolata
Christmas recipes can be found on the Greenlea Butcher Shop website. Bringing a fresh summer vibe to your table… think lamb with mint and pistachio gremolata; steak, oysters and crisp fennel; or venison short loin with prunes and bacon. These recipes won’t disappoint.
Christmas Venison Short Loin with Prunes and Bacon
Orders for Christmas close 20 December, with limited spots each day. To secure your spot, place your order now at greenleabutcher.co.nz Options to choose a later delivery are possible but make sure to enquire.
Christmas with Steak, Oysters and Crisp Fennel, Cucumber and Pistachio Salad
INGREDIENTS
1 whole Greenlea beef eye fillet
Salt and pepper
12 fresh oysters in their shell
3 tbsp. red wine vinegar
1/2 shallot, very finely diced
SALAD
1 bulb fresh fennel, very finely sliced
1 telegraph cucumber, very finely sliced
2 cups baby spinach leaves
2 little gem lettuces
1/4 cup Italian parsley, roughly chopped
1/4 cup fresh chives, roughly chopped
1 medium shallot, thinly sliced
1/4 cup pistachio nuts, shelled
DRESSING
1/4 cup olive oil
1 tbsp. natural yogurt
1 tbsp. fresh lemon juice
METHOD
Preheat your BBQ to smoking hot and the oven to 200ºC. Remove any remaining sinew from the beef with a sharp knife. Season the eye fillet generously with salt and pepper, then sear all sides on your BBQ.
Once a nice crust has formed on the beef transfer it to a roasting dish and place it into the oven to finish cooking. Cook the meat, 25 minutes for rare (55ºC inside), 30 minutes (60ºC inside) for medium rare, 35 minutes (70ºC inside) for medium, 40 minutes (70ºC or above) for well done.
Remove the meat from the oven, cover with tin foil and a tea towel, allow to rest for at least 15 minutes.
To serve, cut into generous slices. Whilst the meat is cooking assemble the salad in a serving dish.
Prepare the dressing by whisking all the ingredients together. Dress the salad at the last minute. Arrange the oysters on ice and serve with the red wine vinegar and shallot mixed together in a small shallow dish with a spoon.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.