Fernz Pairing Recipes

Szechwan Peppered Duck Breast, Spiced Plums, Eggplant, Baby Bok Choy, Tamarind and Clove Jus

Szechwan Pepper

1 ¾ ounces sea salt
1 ¾ ounces Szechwan pepper

• Toast sea salt and pepper until fragrant, then grind.

Tamarind and Clove Jus*
Pound Ingredients

1 ¾ ounces of garlic
2/3 ounces coriander root or leaf and stem
1/3 ounces sea salt
8 whole garlic cloves
6 ounces light palm sugar
4 cups chicken stock
3 tbsp. fish sauce
½ cup tamarind pulp, soaked and strained

• Combine garlic, coriander root, sea salt and garlic cloves and pound in a mortar and pestle
• Fry pounds in vegetable oil
• Add palm sugar and dissolve
• Add fish sauce and tamarind
• Strain and finish with a few drops of lemon juice

*Can be made in advanced

Spiced Plums*

2 lbs red or black plums, pitted and halved
3 cups red wine
3 cinnamon sticks
2 pieces star anise
2 pieces dried orange peel
3 cups water

*Can be made in advanced

• Reduce wine by half
• Add sugar, cinnamon sticks, star anise, orange peel and water
• Pour hot liquid over plums and poach on 250-degree heat for approximately 40 minutes or until plums are soft but still hold their shape

Duck Breast

• Season 4 boneless duck breast halves with Szechwan pepper mix
• Heat oven to 400 degree; seal and roast duck
• Let duck rest
• Cut eggplant into 1″ inch rounds
• Dust eggplant in rice flour and deep fry until golden
• Blanch bok choy
• Arragne completed dish as it appears in photo and serve

Wine Pairing
Enjoy with Fernz Pinot Noir.

Lamb Loin Roast, Ratatouille, Crisp Herb and Ricotta-filled Zucchini Flower with Black Olive Tapenade

Crisp Herb and Ricotta-filled Zucchini Flower

12 zucchini flowers
10 ounces ricotta
½ bunch mint, finely chopped
3.5 ounces grated parmesan
1 zest of lemon
Oil to fry
Egg wash (mixture of beaten egg and water or milk)
Seasoned flour
Fine toasted season breadcrumbs

• Mix ricotta, mint, parmesan, lemon zest, salt and pepper together
• Fill zucchini flowers with mixture
• Sprinkle breadcrumbs over zucchini flowers and set aside until needed

Black Olive Tapenade

1 can (6 ounces) can black olives, drained
4 anchovy fillets
2 tbsp. capers, drained
1 garlic clove
1/8 tsp. cayenne pepper
1/4 tsp. grated orange zest
4 tbsp. olive oil
1 ounce chopped parsley

• Place all the ingredients — except the olive oil — in a food processing bowl or blender
• Pulse to blend
• Add olive oil and pulse a few more times until a cohesive, but coarse paste develops

Ratatouille Base

1 brown onion
2 garlic cloves
6 tbsp. olive oil
1 (6 ounces) can whole peeled tomatoes, drained
Salt and pepper to taste
5–6 fresh basil leaves, chopped
2 sprigs fresh thyme

• Sweat onions and garlic in olive oil
• Add tomatoes and thyme and simmer for 25 minutes or until glossy and reduced
• Add chopped basil

Ratatouille Vegetable Prep

1 red bell pepper
1 green bell pepper
1 eggplant
1 zucchini

• Finely dice and sauté separately in batches
• Can be prepared before service

Lamb Loin Roast

1 lamb loin (about 2 lbs)
Salt and pepper

• Season, seal and roast loin until medium rare, rest after cooked
• Heat tomato base, add ratatouille vegetable prep
• Deep fry zucchini flowers until golden
• Slice lamb into 6 pieces and serve on ratatouille
• Add a spoon of tapenade

Wine Pairing
Enjoy with Fernz Pinot Noir.

Venison Strip Loin, Beetroot Tarte Tatin, Celery Root Puree, Savoy Cabbage and Porcini Port Sauce

Sautéed Beetroot Mixture

1 raw beetroot, rated
1 red onion, finely diced
1 ½ tbsp. olive oil
2/3 ounces butter
1/3 cup castor sugar
2 tbsp. red wine vinager
salt and pepper to taste
ready-to-bake puff pastry sheets

• Melt oil and butter
• Add onion, beetroot, salt and pepper
• Let mixture sweat
• Add caster sugar and dissolve
• Add red wine vinager
• Set aside to cool

Beetroot Tarte Tatin

1 boiled beetroot, peeled and cut into small circles
Cut puff pastry into 2″ inch circles

• Line the bottom of a 2″ inch ramekin with baking paper
• Add 1 piece of cut beetroot
• Add 1 tsp. sautéed beetroot mix
• Cover with pastry circle and lightly push pastry down the sides of the ramekin
• Brush with melted butter
• Repeat and prepare before service (will take 15–20 minutes in the oven)

Celery Root Puree

3 pieces celery root
4 garlic cloves
6 cups water
3 tbsp. olive oil
1 ¾ ounces butter
5 tbsp. cream
salt and pepper to taste

• Place celery root on its side and cut off the top and bottom
• Heat olive oil
• Add garlic, celery root, salt, pepper and toss
• Add water, enough to cover celery root
• Cook until tender
• Strain remaining liquid
• Puree with hand blender
• Melt butter and cream and add to puree
• Add extra liquid (if needed)

Porcini Port Sauce

1 ounce dried porcini mushrooms
½ cup port wine
2 cups beef broth
1 thyme sprig

• Soak and dice porcini mushrooms
• Reduce port by half with porcini mushrooms
• Add beef stock and thyme sprig
• Reduce to jus consistency

Venison Strip Loin

Prepared Beetroot Tarte Tatin
1 Savoy cabbage
10 lbs. venison
Butter, salt, pepper to taste

• Bake Beetroot Tarte Tatin, set aside to rest
• Take venison, season, seal and roast until medium rare, set aside to rest
• Thinly slice Savoy cabbage
• Blanch and sauté butter, salt and pepper

Wine Pairing
Enjoy with Fernz Pinot Noir.