Episode 6 - Venison & Chermoula Kebabs
Recipe ©copyright Julie Le Clerc 2012
Serves 4

800g New Zealand Free-farmed Venison
2 cloves garlic, chopped
1/2 cup fresh mint leaves
1/2 cup fresh dill leaves
1 cup fresh parsley leaves
1 cup fresh coriander leaves
1 tsp Equalgold Ras el hanout
1/3-1/2 cup olive oil
Himalayan salt and freshly ground black pepper

1 Cut venison into 2cm cubes. Make chermoula by placing garlic and all herbs in a mini food processor. Pulse to chop. Add Ras el hanout and olive oil and process to form a thick paste. Season with salt and pepper.

2 Place chermoula in a bowl. Add cubed venison and toss well. Leave to marinate for several hours or preferably overnight to tenderise and flavour meat.

3 Preheat a barbecue or gas or electric grill. Thread cubes of venison onto skewers and season with salt and pepper. Barbecue or grill for 2-3 minutes on each side or until browned all over.

Tip! If using bamboo skewers, remember to soak these for several hours (or preferably overnight) in cold water before use. This will prevent the bamboo catching fire and burning under the grill.


Episode 6 - Mediterranean Chicken with Roma Tomatoes
Recipe ©copyright Julie Le Clerc 2012
Serves 8

8-10 Roma tomatoes, coarsely chopped
Extra virgin olive oil
3 tbsp Tastemakers Manuka honey and cider vinegar
1 onion, finely diced
3 cloves of garlic, chopped
Salt and freshly ground black pepper
1 whole Rangitikei free-range chicken, cut into 8 portions
2 tbsp each chopped fresh oregano, rosemary and thyme
1/4 cup torn fresh parsley leaves
1/2 cup Ocean Spray Pomegranate Craisins
2 tbsp toasted sesame seeds

1 Place tomatoes in the base of a large oven pan. Add 2 tbsp olive oil, vinegar, onion and garlic. Season with salt and pepper and stir to combine. Place chicken portions on top, season, scatter with herbs (except parsley) and drizzle all over with olive oil.

2 Roast for 1 hour 15 minutes or until the chicken is very tender and the tomatoes have reduced to a thick sauce. Add a little water to the dish during cooking time, if the tomato mixture becomes too dry.

4 Scatter with parsley, Craisins and sesame seeds. Serve chicken with the thick tomato sauce on top or on the side.


Episode 6 - Vanilla Berry Filo Strudel
Recipe ©copyright Julie Le Clerc 2012
Serves 6

2 1/2 cups Orchard Gold frozen berries
Seeds from 1 Equagold vanilla bean
1/4 cup caster sugar
3 tbsp cornflour
6 sheets Timos filo pastry
Olive oil, to spray
Icing sugar, to dust

1 Preheat oven to 190°C. Combine berries, vanilla, sugar and cornflour in a bowl and toss to coat. Set aside.

2 Lay a sheet of filo on a clean work surface. Lightly brush or spray all over with olive oil. Place another sheet on top and repeat process until all sheets are layered.

3 Pile half the berry mixture lengthways down one end of filo. Fold over and roll up, folding in ends as you go, until completely rolled up.

4 Place on a baking tray with the seam-side down. Spray outside of strudel with oil. Bake for 25-30 minutes or until golden brown. Dust with icing sugar and slice to serve.

Episode 6 - Fresh As fruity Marshmallows
Recipe ©copyright Julie Le Clerc 2012
Makes 24

1/4 cup cold water
1 tbsp gelatine
1 cup Airborne liquid honey
3 tbsp Fresh As fruit powder, such as plum
Fresh As freeze dried fruit, such as plum slices, etc, to serve

1 Place cold water in a small heatproof bowl or ramekin. Sprinkle gelatine over water and leave to soak for 5 minutes then microwave for 30 seconds to melt – take care as the liquid will be hot.

2 Place the liquid honey in a large bowl and pour in the melted gelatine and beat with an electric mixer for 5 to 10 minutes until the mixture turns white and is very fluffy. Beat in the Fresh As fruit powder.

3 Rinse a shallow dish with cold water. Pour the marshmallow mixture into the wet dish, cover with plastic wrap and refrigerate overnight.

4 Next day, cut into squares and serve decorated with extra Fresh As freeze dried fruit.

Episode 6 - Gravity coffee cake
Recipe ©copyright Julie Le Clerc 2012

2/3 cup Grape-seed oil
1 1/4 cups firmly packed brown sugar
1 cup EasiYo natural yoghurt
2 eggs
1 tbsp finely ground Gravity coffee beans
3 tbsp strong Gravity coffee
1/2 cup coarsely chopped walnuts
2 cups plain flour, sifted
2 tsp baking powder

COFFEE ICING:
75g Rolling Meadow butter, softened
1 1/2 cups icing sugar, sifted
2 tbsp hot strong Gravity coffee

1 Heat oven to 180°C / 160°C fan bake. Well grease a 22cm bundt or ring cake tin.

2 In a bowl, beat oil, sugar, yoghurt, eggs and coffee together. Fold in walnuts, flour and baking powder until just combined.

3 Pour mixture into prepared tin and smooth the surface. Bake for 50 minutes or until a skewer inserted comes out clean. Cool in tin then turn out onto a plate.

4 To make the icing, place all ingredients in a bowl and beat until pale and creamy. Spread icing over cake.