مأدبة تياوا: وجبة نيوزيلندية تقليدية من لحم الغزال والكومارا
(Te Awa Feast: A Traditional Kiwi Venison and Kumara Meal)
(0 المراجعات)
المكونات
-
1.2 kilograms Venison leg
(Trimmed and boned)
-
500 grams كومارا (بطاطا حلوة)
(Peeled and cut into chunks)
-
2 tbsp Manuka honey
(For glazing)
-
2 tbsp Fresh rosemary
(مفروم ناعماً)
-
1 tbsp زعتر طازج
(مفروم ناعماً)
-
4 pieces فصوص الثوم
(مطحون)
-
3 tbsp زيت الزيتون
(زيت الزيتون البكر الممتاز لأفضل نكهة)
-
1.5 tsp ملح البحر
(Coarse)
-
1 tsp فلفل أسود
(مطحون طازج)
-
150 ml ماء
(For roasting pan)
-
200 grams Silverbeet leaves
(Washed and roughly chopped)
(Trimmed and boned)
(Peeled and cut into chunks)
(For glazing)
(مفروم ناعماً)
(مفروم ناعماً)
(مطحون)
(زيت الزيتون البكر الممتاز لأفضل نكهة)
(Coarse)
(مطحون طازج)
(For roasting pan)
(Washed and roughly chopped)
التغذية
- الحصص: 4
- حجم الحصة: 1 plate (approx. 350g)
- Calories: 480 kcal
- Carbohydrates: 30 g
- Protein: 45 g
- Fat: 18 g
- Fiber: 6 g
- Sugar: 8 g
- Sodium: 600 mg
- Cholesterol: 120 mg
- Calcium: 80 mg
- Iron: 6 mg
التعليمات
-
1 - Marinate Venison:
Mix olive oil, crushed garlic, rosemary, thyme, salt, and pepper. Rub onto venison leg and let marinate at room temperature for 15 minutes.
-
2 - Prepare Kumara:
Peel and cut kumara into chunks. Toss with a tablespoon of olive oil and a pinch of salt in a bowl.
-
3 - Preheat Oven and Arrange:
Preheat the oven to 180°C (350°F). Place venison in the roasting pan with a little water, arrange kumara chunks around it.
-
4 - Roast:
Roast the venison and kumara uncovered for about 75 minutes, basting periodically with pan juices. Add honey glaze in the last 10 minutes if using.
-
5 - Rest and Serve:
Remove venison and kumara from oven; let venison rest for 5 minutes before slicing. Serve with lightly steamed silverbeet if desired.
Mix olive oil, crushed garlic, rosemary, thyme, salt, and pepper. Rub onto venison leg and let marinate at room temperature for 15 minutes.
Peel and cut kumara into chunks. Toss with a tablespoon of olive oil and a pinch of salt in a bowl.
Preheat the oven to 180°C (350°F). Place venison in the roasting pan with a little water, arrange kumara chunks around it.
Roast the venison and kumara uncovered for about 75 minutes, basting periodically with pan juices. Add honey glaze in the last 10 minutes if using.
Remove venison and kumara from oven; let venison rest for 5 minutes before slicing. Serve with lightly steamed silverbeet if desired.
المزيد عن : مأدبة تياوا: وجبة نيوزيلندية تقليدية من لحم الغزال والكومارا
Te Awa Feast:
"Te Awa" means "the river" in Māori, symbolizing nourishment and the natural bounty of New Zealand. This recipe gracefully brings together native ingredients like kumara (sweet potato) and wild venison, seasoned with fresh native herbs - rosemary and thyme that mimic the natural flavors from the New Zealand wilderness. Manuka honey adds a uniquely local sweetness and glaze to elevate the robustness of the roast. Traditionally, venison was hunted by Māori as a cherished source of protein, and kumara was a staple carbohydrate that reflected early cultivation techniques. This dish celebrates a fusion of indigenous Māori culinary culture and Anglo-New Zealand flavors. Ideal for an intermediate cook, this roast demands some preparation to marinate and balance the flavors but rewards you with an authentic taste of New Zealand’s heritage. To add extra greens, silverbeet provides a vibrant and fresh accompaniment dubbed as the feast’s flowing river. Remember, resting the venison before slicing is essential for tenderness and juice retention, delivering a tender mouthfeel. Step into Kiwi cuisine and enjoy a heritage-rich Te Awa Feast for special gatherings or a soulful family dinner.
