Recipes
Cervena Venison and Shitake Dim Sum in Aromatic Broth with Steamed Vegetables.
Recipe by Robin Joynt
Last year in the mid-semester break I went on a trip to South East Asia, travelling across Malaysia and to Singapore with a local family. On this trip I discovered flavours and techniques I had not seen before, they used many flavours that I, as a Kiwi, had not encountered in New Zealand.
With this in mind I wanted to create a dish that was inspired by my travels to Malaysia, but also used ingredients that were familiar to Kiwis, which would be the New Zealand farmed Venison. My dish is a fusion of the exotic flavours used in South East Asian cookery, and a familiar, yet sought-after ingredient used in New Zealand cuisine. Together creating an affordable meal that could be served in a café with ease, but still be packed full of flavour, as if you where eating this dish at a street stall in South East Asia.
This dish is high in iron, protein and vitamin C. The vegetables I have used in this dish are high in vitamin C which significantly aids the absorption of iron.
Method
Broth: In a large pot combine the first 11 ingredients and shitake liquid. Bring to a boil and simmer for 15 minutes to develop the flavour.
Finish with lime juice and fish sauce.
Strain into a bowl, pressing to release all the liquid. Discard soils. The broth can be made 2 days ahead.
If making ahead, refrigerate, leaving solids in the broth for a greater depth of flavour. Strain before use.
Dim Sum: Heat sesame oil in pan, fry garlic, shitake, ginger and spring onion to develop flavour. Cool and add to venison mince along with soya sauce and seasoning.
Get your wonton wrappers and with a large circle cutter cut into circles.
Brush wonton wrapper with egg wash and place 1 tbsp of mince mix into the center of the wrapper. With a smaller cutter push the wonton wrapper inside and top up with mince mix leaving 50mm of wrapper over hanging.
Vegetables: In a steamer over a rapid boil steam broccoli for 2 ½ minutes, carrots and bok choy for 1 minute place in an ice bath to stop further cooking. Strain and add to hot broth to heat through before serving.
To serve: Reheat broth if made ahead, place venison dim sum in a steamer over boiling water and steam for 5-6 minutes , sprinkle with sesame seeds and place on top of steamed carrot, bok choy, broccoli and julienne capsicum in serving bowl.
Top with hot broth, garnish with fresh coriander, spring onion and mung beans.
Preparation: 30 mins
Time to cook: 5 mins
Ingredients
Dim Sum
400g Cervena venison mince
2x Garlic clove, finely chopped
3cm knob Ginger, finely grated
1tsp Sesame Oil
2 spring onions, fine dice
3 shitake mushrooms, soaked and finely diced (Add shitake liquid to broth)
1 tsp soya sauce
Pinch salt & pepper
1 egg (egg wash)
8 wonton wrappers
1 tbsp white sesame seeds
Steamed Vegetables
1 carrot, washed peeled and julienne
2 bok choy, washed and trimmed
1 yellow capsicum, julienne
8 florets broccoli
½ c mung beans
3 tbsp fresh coriander
1 spring onion, thinly sliced
Aromatic Broth
1.5 L chicken stock
5cm ginger, peeled rough chop
¼ red chili
4x garlic clove
4x kaffir lime leaves
1 star anise
3 cardamom pods
2 cloves
1tsp coriander seeds
5cm lemongrass stalk , root end only, sliced
1 tbsp palm sugar
2 tbsp fish sauce
1 tbsp lime juice
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