Otahuna Luxury Lodge New Zealand situated at the head of a secluded valley on New Zealand’s South Island. http://www.otahuna.co.nz Read about Otahuna Lodge in the July 2009 of the Cuisine Magazine

1. Otahuna Lodge
ReCiPes AnD FOOD sTYLinG BY JimmY mcinTYRe
PHOTOGRAPHY BY KieRAn sCOTT / sTYLe eDiTOR TAmARA WesT
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2. the
constant
garden
Otahuna LOdge’s executive chef Jimmy mcintyre has a magicaL
sOurce Of year-rOund inspiratiOn just Out the back dOOr
C u i s i n e 97

3. Beetroot Soup to a clean saucepan and if too thick,
let it down with a little more water.
This is one of my all-time favourite Add salt and a little white pepper to
soups. It has such a sweet earthiness taste if needed. We serve the soup
and the perfect accompaniment is a with a quenelle (a rounded spoonful)
fresh chèvre-style goat’s cheese and of goat’s cheese whipped with a little
a rich, lush Pinot Gris. One of my finely chopped lemon thyme and a
favourites is the Crater Rim Rata drizzle of lemon-infused olive oil.
Vineyard Pinot Gris from Akaroa. Serves 6.
In winter, when the tomatoes are
not up to scratch, we use a tomato tai tapu Duck with
conserve which is a homemade tomato carameliSeD Shallot
paste made when the tomatoes are tart with Shallot purée
at their best. A good-quality tomato
paste is an adequate substitute. We get our ducks from Hurst Growers
just down the road from us in Tai Tapu
Jimmy l 4-5 large beetroot who rear free-range and certified
mcintyre l 2 tablespoons olive oil organic Muscovy ducks. The meat is
executive chef, l 1 large onion, peeled and sliced a lot tastier, as they are fed on organic
Otahuna LOdge
The bountiful potager l 2 sprigs fresh lemon thyme sweetcorn and strawberries, which the
at Otahuna Lodge is not l 2 medium tomatoes, cut into producer also grows.
just a pretty place. Planted chunks, or 2 tablespoons tomato One of my all-time favourites, the
in a stone-walled paddock once conserve confit is an old method of preserving
home to Clydesdale stallions, it is l
1
⁄2 cup dry white wine so is a little salty. Don’t be put off as
certainly scenic but, more to the l 1 teaspoon freshly grated orange this is an extremely satisfying dish and
point, it’s a prolific source of fresh
zest needs to be served with something
produce and inspiration.
l pinch of ground cloves sweet to balance it, my favourite
“We’ve got so much stuff – it never
ends. so we have to keep coming up l pinch of white pepper being the pot-roast quince we make
with ideas,” says Jimmy. He is helped l salt to taste from the fruit of our trees.
in this by a talented duo, sous-chef Don’t salt the duck legs too long
Jeremy scheiblauer and chef de Wash the beetroot and boil until just and wash the salt mix off thoroughly
partie Adrian Harrison. cooked through (about 45 minutes). before braising in rendered duck
Jimmy tends not to plan his menus, Be careful not to overcook while they fat. You can use pork fat if you like,
but rather works with the seasons. in are still in their skins or they can get a but duck fat, which is available from
late may he was harvesting the second bitter woodsy flavour. Allow to cool specialty food stores, is better and will
planting of broad beans and peas, and
then peel and slice. keep for a long time in the fridge.
beetroot were still going – seen in his
Meanwhile, add the olive oil to a Always do more than you need
delicious beetroot soup here. Golden
yams and other root vegetables were heavy-based saucepan and sweat the and what you don’t use can be stored
about to come up and he was using onions over a low heat with the thyme completely covered in the duck fat for
the fennel bulbs that flourish all year. for 10-15 minutes until soft without many weeks. Just carefully remove the
much of the produce is heirloom, browning. Add the beetroot and duck legs from the fat and crisp up in
with at least 15 varieties of tomatoes tomatoes, and cook for a few minutes a hot oven.
and some rare potatoes. The oaks more. Add the wine and cook until You can also cut the legs in half
planted when the house was built in it has nearly evaporated then add the through the knuckle so you have a
1895 host porcini mushrooms, while orange zest and cloves, and enough drumstick and a thigh if you wish so
shiitake and oyster mushrooms grow
cold water to cover by about 2cm. you can serve a smaller portion size.
in the old apple house. The vegetarian
Bring to a gentle simmer and cook This is a good idea if you are doing
pigs provide lardo, coppa, prosciutto
and pancetta (see image at right). for a further 25-30 minutes then purée more than two or three courses.
The lodge was refurbished a couple in a blender. Be very careful – getting Here I serve the confit duck with
of years ago with what is considered burned by hot soup is not fun. Fill the thinly sliced pan-seared duck breast.
one of the best restorations of a blender only halfway and with a tea Serve with whatever vegetables are in
building of that period, and houses towel press down firmly on the lid. season. Maybe wilt some greens in a
a significant private new Zealand art Pulse the blender a few times to get it little olive oil or blanch some broccoli
collection – an ideal match with the going then blend on full speed for 30 and simmer some carrots with a splash
artistry back of house. seconds. Pass the puréed soup through of water and a tablespoon of honey
Toni mason
a very fine sieve; this will give it a and butter.
n
v
otahuna Lodge, Tai Tapu, Canterbury, velvety texture, but more importantly
otahuna.co.nz will remove the thyme stalks. Return
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4. C u i s i n e 99

5. BeeTrooT soup Beetroot Soup
recipe page 98
Tai Tapu Duck
with Caramelised Shallot
Tart with Shallot Purée
Chocolate & Almond Cake
100 C u i s i n e www.cuisine.co.nz

6. Tai Tapu Duck wiTh carameLiseD shaLLoT
TarT wiTh shaLLoT purée
recipe page 98
www.cuisine.co.nz C u i s i n e 101

7. Duck Confit Combine the oil, thyme, vinegar and in a blender or food processor. Pass
l 1 cup rock salt some pepper in a bowl and marinate through a fine sieve if you wish and
l 2 tablespoons sugar the duck breasts overnight. set the purée aside or refrigerate until
l 1 teaspoon freshly ground black Take the breasts from the marinade ready for use.
pepper and season with a little flaky sea salt. Preheat the oven to 200°C. Cut
l 4 cloves garlic, sliced Place the breasts skin side down in a the pastry into 6 discs about 6cm in
l 6 bay leaves, crushed non-stick pan over low heat. Leave diameter, place on a baking tray lined
l 6 sprigs fresh thyme until the skin starts to caramelise and with baking paper and prick with the
l 1 teaspoon ground or fresh minced crisp (around 10 minutes). Be careful point of a knife or a fork. Refrigerate
ginger not to burn. This will render a lot of for about 30 minutes.
l 1 teaspoon ground nutmeg fat from the skin; discard any excess. Place another piece of baking paper
l pinch of ground cloves When the skin is nice and crisp on top of the pastry and another
l 6 duck legs turn the breasts over and cook until baking tray the same size as the
l 1kg rendered duck fat medium rare. Do not overcook or the bottom one on top. This stops the
meat will be tough and dry. pastry rising too much and ensures
Combine the salt, sugar, pepper, Rest the duck for about 5 minutes it is all the same height. Bake until
garlic, herbs and spices. You may not before slicing thinly across the grain. golden (about 10 minutes). Cool and
need all this mixture so you can store set aside until ready to use.
what you don’t need in a glass jar until To serve
needed again. While the duck breasts are resting, put For the caramelised shallots
In a non-reactive tray lined with the confit duck legs in a hot oven until l 500g shallots, peeled
baking paper, evenly sprinkle some crisp. Heat some plates. l 250g caster sugar
of the salt mixture to cover, place the Arrange some vegetables alongside l 30g butter
duck legs on top and sprinkle as much the tart (recipe follows) and place a l 200ml berry vinegar
again over the duck legs. Pack tightly, duck leg against the tart as well. Place
cover and refrigerate for 16-24 hours. 4 slices of duck breast on top and Boil the shallots in salted water for
Thoroughly rinse off the salt mixture drizzle around a little more shallot 6-8 minutes or until tender. Strain and
under cold running water and pat dry syrup if you wish. Fantastic with a allow to cool slightly then remove
with paper towels. full-bodied Pinot Noir. Serves 6. and discard the outer layer from each
With a heavy knife or chopper, cut shallot with your fingers.
off the knuckles. Place a piece of baking Caramelised Shallot Tart with Place the sugar in a saucepan and
paper in the bottom of a casserole or Shallot Purée stir constantly over medium heat until
deep roasting dish followed by the duck This is a variation on a recipe by it starts to caramelise. Add the butter
legs so they fit in snugly. Heat the duck Matt Moran from Aria in Sydney. and stir until the mixture is golden
fat and pour over the legs. Cover with Everything can be made well in brown. Add the whole shallots and
baking paper and foil or a tight-fitting advance. I use mulberry vinegar, which vinegar, and continue cooking until the
lid and bake at 140°C-150°C for 3 we make here. You can substitute shallots are very tender and the liquid
hours or until the duck is tender. raspberry vinegar, sherry vinegar or coats the back of a spoon. This may
Be careful not to cook the duck even balsamic. take 15-20 minutes. Be very careful as
at too high a temperature or it will the liquid will be extremely hot.
become dry. Check the duck after For the purée and pastry To serve, warm the shallot purée in
1 hour; if the fat is simmering too l 300g shallots, peeled and sliced the microwave or in a saucepan on a
vigorously, reduce the temperature so l 60g butter low heat. Meanwhile, place the pastry
it cooks at a very gentle simmer. The l 2 cloves garlic, peeled and sliced discs in the oven to warm through.
slower the duck is cooked the better. l 100ml cream Heat the caramelised shallots. Place
Remove from the oven and cool l salt and freshly ground black pepper a spoonful of shallot purée on each of
completely before refrigerating or l 1 puff pastry sheet 6 warmed plates, put a pastry disc on
remove the duck from the fat and top and spoon 3 shallots with a little
reheat on a roasting tray lined with Blanch the shallots in boiling water syrup on the pastry. Serves 6.
baking paper in a hot oven until crisp. for 2 minutes then refresh in a sieve
under cold running water. Put the chocolate & almonD cake
Pan-Seared Duck Breasts butter and garlic in a saucepan and
l 2 tablespoons extra virgin olive oil sweat the shallots over a gentle heat, This is a recipe I got from Stephanie
l 1 tablespoon thyme leaves stirring often, until soft and tender. Alexander, who has been a huge
l 1 tablespoon berry vinegar Do not brown! inspiration to me, although it was
l freshly ground black pepper In a separate saucepan bring the made famous by Elizabeth David
l 2-3 duck breasts cream to nearly boiling then add to and was based on the French classic
l flaky sea salt to taste the shallots, season to taste and purée Reine de Saba or Queen of Sheba
102 C u i s i n e www.cuisine.co.nz

8. cake. It is made from ground almonds
and therefore gluten free.
Easy to make and very moist, serve
it simply with whipped cream, a ball
of vanilla bean ice-cream or with a
scoop of the rhubarb and raspberry
sorbet. Yum!
l 250g good-quality dark chocolate,
chopped
l 2 tablespoons brandy or cognac
l 2 tablespoons double espresso
l 200g butter, softened
l 200g caster sugar
l 200g ground almonds
l 6 eggs, separated
l Dutch cocoa or icing sugar for
dusting
Preheat the oven to 160°C. Butter a
28cm springform cake tin and line
with baking paper.
Combine the chocolate, brandy and
coffee in a bowl over simmering water
or in a double boiler. Stir when melted
and add the butter and sugar. Mix
well. Add the ground almonds and
mix again very well.
Beat the egg yolks and stir into the
chocolate mix off the heat. Beat the
egg whites until firm. Stir a spoonful
into the chocolate mix then fold in the
rest of the whites and spoon into the
prepared tin.
Bake for 40-45 minutes. The cake
will set a little gooey in the centre.
It will have developed a crust and be
very fragile. Cool completely in the tin
and invert on to a serving plate. Dust chocoLaTe & aLmonD cake
with Dutch cocoa powder or icing
sugar, and serve with the sorbet.
Mix the fruit and sugar together scraper, smash up the frozen purée
Rhubarb Sorbet and place in a saucepan with a and process in a food processor until
Rhubarb is such an underrated tight-fitting lid. it resembles creamy slushy snow. Pour
ingredient. Technically it is savoury Place over a low heat and bring to into a suitable container and place in
but with the addition of sugar it turns a simmer, stirring often, until all the the freezer covered with greaseproof
into something magical and can be rhubarb and raspberries are soft and paper and a tight-fitting lid until
served with any number of dishes. tender. Cool then purée in a blender, ready for use.
I add a few raspberries left over from being careful not to overfill. Pass the Allow at least 3 hours in the freezer
summer to make this delicious sorbet. purée through a sieve, discarding any before scooping with an ice-cream
seeds and stringy bits. scoop or use a large tablespoon.
l 500g rhubarb, trimmed, washed Add enough of the sugar syrup to Serves 12-16. l
and cut into 2cm pieces balance the tart acidity of the fruit so
l 500g frozen raspberries you get a nice sweet and sour flavour.
l 300g caster sugar Taste continually and remember, not
l 500ml sugar syrup (250ml of hot too sweet and not too sour.
n Kieran Scott and Tamara West flew from
water added to 250g caster sugar Churn in an ice-cream machine or Auckland to Christchurch courtesy of Pacific
and stirred until dissolved) freeze overnight and, using a metal Blue, flypacificblue.com
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