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Tai Tapu
Canterbury
New Zealand

The Edible Journey Cookbook takes you on culinary journey from Halswell to Akaroa, integrating a diverse range of local popular restaurants, cafes, food producers and recipes from this special region. The book is designed to become a valuable resource for the area and become a guide for the discerning traveler to experience the Journey first hand.

 

Mains

Akaroa Salmon presents Mains
Peninsula Lamb Rack

Peninsula Lamb Rack

Peninsula Lamb Rack

This delicious combination of the Peninsula’s famously tasty produce is perfect for a special occasion meal.

Preparation time: 20 minutes
Cooking time: about 15–20 minutes, depending on size of rack
Servers: 2

Ingredients 
oil for searing
salt and pepper
1 rack of Peninsula lamb, lightly scored in a crisscross pattern
1 Tbsp wholegrain Dijon mustard
1 Tbsp chopped fresh thyme
2 Tbsp breadcrumbs, toasted
1 Tbsp olive oil

Rösti Potato
1 large Agria potato, unpeeled
200ml rice or canola oil

ProvenÇale Vegetables
1 red onion, peeled and cut into
1cm cubes
3 cloves garlic, peeled and finely sliced
1 red capsicum, deseeded and cut into 1cm cubes
1 yellow capsicum, deseeded and cut into 1cm cubes
1 courgette, cut into 1cm cubes. x 400g can chopped tomatoes
salt and pepper
100ml olive oil
1 bunch spinach, washed
25g butter

Method 
Break the broccoli into florets, discarding any tough stems. Set aside 2 small florets to garnish the finished soup.

Melt the butter in a large saucepan. Add the onion and leek and gently sauté until soft but not coloured. Add the broccoli, potato and stock. Cover and simmer for 15–20 minutes until the vegetables are tender. Set the soup aside to cool slightly.

Pour the slightly cooled soup into a food processor or blender and purée until smooth, then return the mixture to the pan. Add the milk and cream and season to taste. Reheat slowly. Just before serving, add the cheese, stirring until it melts.

Do not allow the soup to boil.

While the soup is gently reheating, blanch the reserved broccoli florets and thinly slice them lengthwise.

Ladle the soup into heated bowls and garnish with the sliced broccoli and a generous grinding of black pepper.

Submitted by the Watts family

Address

6 Pope Street,
Riccarton,
Christchurch,        
New Zealand

www.akaroasalmon.co.nz

Contact

Phone  03 348 2191

Nationwide 0800 772 5666

Fax 03 348 2192

www.akaroasalmon.co.nz/ContactUs.aspx