• 500g of venison stew meat rubbed with Rhayne Horopito Wild Herb Seasoning. • 4 brown onions, sliced thinly
• 2-3 cloves of garlic, (crushed from a jar is fine) • 2 beef stockcubes (or teaspoons of Bovril, Marmite or Vegemite) • 2 carrots & 2 potatoes • 50g of butter • 400ml of warm water
Cut away the silver skin and fat from meat. Cut into pieces mix with Horopito Herb. Heat butter in a crockpot (or pressure cooker), over medium-high heat. Cook meat until lightly browned on all sides. Do not cook through. Remove meat and set aside in a bowl.
Cook onions, carrots, potatoes, beef stock, crushed garlic and a pinch of salt into the same pot. Cook over medium heat for about 15 minutes, or until onions are brown. Stirring frequently. Place venison back into the pot with the onions.
Time to add in 1 1/2 cups of water. Lower heat to a simmer, cover and simmer for about 2 hours. Venison should become very succulent and tender. Check occasionally, add water if necessary. Cook uncovered for an additional half hour to thicken up the sauce. Then you are ready to eat!
Leftovers can be frozen (use snaplock bags - and don't forget to label and date!)
Horopito, (Pseudowintera colorata) only grows in New Zealand. This ancient shrub is a member of the primitive Winteraceae family, more common to the Southern Pacific regions. Simply put the plant is ancient – one of the first flowering plants almost unchanged for 65 million year (according to fossil records).
Horopito has a long history of medicinal use by Maori. The leaves were bruised, steeped in water and used for paipai (a skin disease) and venereal diseases (such as thrush/candida)
The leaves were also chewed for toothache and were rubbed on mothers’ breasts for weaning infants. When the Europeans arrived to New Zealand, they to adopted to use Horopito for its medicinal qualities.
Studies have highlighted excellent antibacterial and anti-fungal activity that we believe makes it excellent for treating the skin for any blemishes or cuts instead of using synthetic chemicals that many products use for this purpose.
Horopito has a very primitive vascular system – not built for vigorous growth and is very susceptible to drought. It is found in abundance because its hot taste repels predators, hence dense horopito undergrowth in deer country.
Horopito Crusted Venison - with Kumara (Sweet Potatoes)
8 x 100g venison steaks (either rump, topside or round cuts)
150ml of glaze (venison is best, but use veal as an alternative)
8 teaspoons of Horopito Seasoning
1 teaspoon of brown sugar
1 sprig of baby onions
1 fresh pomegranate (or tinned if unavailable)
1kg of Kumara (sweet potato)
Hand full walnuts lightly roasted & crushed (optional)
Toss baby onions, kumara in a little oil and salt and pepper into a roasting tray. Roast in the oven until tender and golden, approximately 45 minutes at 180 degrees.
To make the pepper crust, mix horopito seasoning and sugar - should be a little chunky. Coat the venison steaks to create a crust and sear in a hot pan with canola oil for 2 minutes on both sides. Let it rest.
(Be careful - to not overcook) - it is a lean meat so it is best eaten rare/medium rare.
Serve the venison steaks with the baked kumara, pomegranate jus, roast baby onion and sprinkle with crushed walnut.
*Make your own venison glaze by boiling bones and venison trim, in a large pot covered with water, add peppercorns, bay leaf, parsley stalks, chopped celery, onion and carrot. any leftovers put in an airtight container and freeze.
1 & 1/2 teaspoons of crushed chilli flakes (optional)
1/4 cup of balsamic vinegar
1 tablespoon of extra virgin oil
1. In a mixing bowl, combine porcini sea salt seasoning, sugar, black pepper, rosemary, and chilli flakes. Pierce lamb with a fork several times on all sides. Brush with vinegar then coat with the rub. Drizzle with any remaining vinegar. Let stand for 1 hour before cooking to absorb flavours of the rub.
2. Preheat a heavy-bottomed skillet over medium heat; add extra virgin oil. Immediately place lamb in pan; cook on all sides until rub has browned.
3. Transfer to a baking sheet; finish cooking at 200°C to desired taste (rare/medium rare is best), turning only once.
This will serve 4 people
Prep time: 15 mins
Stand time: 60 mins
Cooking time: 15 - 20 mins depending on thickness of lamb.
Dry scallops well with paper towels. Sprinkle the Makrut lime leaf sea salt over the scallops, making sure the flat sides are still exposed so you can get a nice brown on them.
Warm the butter and oil in a frying pan until the butter starts to brown (but be careful not to let it burn). Gently place the scallops in the pan and allow to brown fully on one side before turning (about 2 minutes). Flip them gently once browned, and add the chives to the butter. Cook for another minute and then they’re done! Remove excess oil before eating.
Time: It’s done in minutes, but doesn’t taste like it. The Makrut lime leaf se salt infuse a complex flavor without overpowering or masking the scallops’ natural sweetness, and sautéing with browned butter and chives adds a nutty flavor with just a hint of onion from the chives.
Campbell Berry-Kilgour is a graduate of the University of Aberdeen in Scotland with a BSc (Hons.) in Pharmacology. For the past six years, he has been working with Forest Herbs Research of New Zealand, focusing on potential applications of the New Zealand native herb Pseudowintera colorata, or horopito against Candida albicans. He is a dynamic speaker who is passionate about his research into natural medicine, particularly in relation to the use of natural products and digestive well-being.
Its coming up to that time of year, where money is tight and expectations are high... well why not make some creams/ointments for your family/friends and work colleagues.
These will sit in the house for a while and be a reminder throughout the year, that you gifted a thoughtful and practical gift all under a tenner!
Here is some basic ideas... its a little messy, so suggest you do this when the kitchen is clear and dinner is over!
KOPAKOPA (PLANTAGO, PLANTAIN)
ARO - Kopakopa rau (leafs) and wai (water) are widely used for treating sunburns, stings, insect bites, rashes, burns, blisters, and cuts, also applied to swollen joints, sore muscles, sprains, sore feet sore throats, and mouth sores.
Kopakopa is a excellent wound healer.
ELEMENT PAPATŪĀNUKU (EARTH)
example what puts out fire over water is dirt (earth)
so for hot swelling (kopakopa poultice or paewhenua dock leaf) burns sun burn some eczema's (not medically proven - but we know it works for our guys)
So here goes....
100ml kopakopa oil
100ml kopakopa water
heat all ingredients genetly ( remembering if you over heat carrier oil's the medicinal properties will be lost)
heating genetly & separately
in a bowl add your water then put in your oil and with an electric blender on the lowest power setting, gently start to blend together then slowly pour your beeswax in to the mixture.
keep blending until you have a nice cream texture, some people blend slow & gently but we suggest blend fast once its a creamy consistency, it can take up to 20 minutes to blend some times more some times less - it varies on the temperature and quality of your equipment.
pour your cream in to a snap lock bag - just the cheap sandwich type bags
seal the bag up
cut the corner (piping bag effect)
pipe in to your jars and label keep in a cool place not directly in the sun (the heat and sun will expire your cream)
After 3 months if they have changed colour or changed scent - dispose and make some more for Easter!!!
change the Rau.. use kopakoa water & change the oil to another rau
(Tataramoa) or vice versa.
paewhenua water & kopakopa oil
manuka oil & kawakawa wai
Tanekaha water & Tohetake oil
kopakopa water & kawakawa oil
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Rhayne products are all Free of Sugar, Gluten, GMO, Dairy, Peanuts and have zero added Colourings or Preservatives.