NZ Lamb & Thyme Inspirations
NZ Lamb + Thyme Yorkshire Pud’s with Mediterranean Vegetables
Don’t be scared to give the good old fashioned Yorkshire pudding a go!
Once you have done it a few times they are great fun and really easy to make. Start with the batter you will need to sift 225g plain flour and ½ tsp salt together into a bowl. Beat in 4 eggs and 300ml of milk until smooth. Set it aside for 30mins to rest. Meanwhile take a large roasting pan and drizzle in olive oil, sprinkle with fresh thyme, rosemary and a handful of fennel seeds. Add roughly chopped red and yellow peppers, courgettes, red onions, kumara and whole garlic bulb cut in half. Sprinkle over pine nuts, sea salt and cracked pepper. Drizzle a large spoonful of honey over before you toss it altogether and roast 200C till tender and golden. Finish them with a dash of verjuice in the pan to create a light sauce.
Pan fry or bbq Hellers NZ Lamb + Thyme sausages till thoroughly cooked. For the Yorkshire pud’s set your oven at 230C and put 1 tsp oil into each section of a 12 set muffin tray brushing up and around the sides. Place onto the highest rack in the oven until very hot – almost smoking. Carefully ladle batter into tins ¾ full [it should sizzle] and immediately return it to the oven for 15-20 mins. Do not open the oven at this time until golden, puffed up and crisp. To assemble place a Yorkshire pud on each plate, spoon over Mediterranean vegetables and top with a Hellers NZ Lamb + Thyme sausage. Drizzle with the roasting pan juices and some fresh mint sauce or horseradish sauce on the side if required!
NZ Lamb + Thyme Sausage Spring Salad
Make a fresh spring salad! Cook fresh asparagus then blanch in ice water, drain once cold cut in half on an angle and transfer to a large bowl.
Panfry zucchini ribbons in olive oil till golden transfer to bowl. Add toasted pine nuts, lemon zest, yellow cherry tomatoes chopped in half, thinly sliced spring onions, freshly chopped mint, basil and flat leaf parsley. Take your Hellers NZ Lamb + Thyme sausages and pan fry or bbq till thoroughly cooked. Roughly chop the sausage into small pieces. Dress the salad with a fruity olive oil, lemon juice, salt and pepper then spread across a large platter. Finally sprinkle the sausage over the salad, finish with freshly shaved parmesan and chopped chives.
NZ Lamb + Thyme Sausage Turkish Bap
Start by making a smokey eggplant puree. Bbq a couple of eggplants till charred and tender cool slightly then cut lengthways and scoop out flesh into a food processer.
Add tahini, garlic and lemon juice then add just a tiny pinch of sumac, sweet smoked paprika, cinnamon, cumin and adjust to taste. Make a quick tzatziki with Greek yoghurt, lemon zest, grated cucumber, fresh mint and salt and pepper to taste. Finely slice red cabbage and red onion on a mandolin and grate a carrot tossing altogether with lemon juice, honey, sultanas and toasted sesame seeds. Take your Hellers NZ Lamb + Thyme sausages and bbq till thoroughly cooked. Slice lengthways through the middle but not all the way through. To assemble, start by spreading the smokey eggplant onto the top and bottom of the inside of a bap. Now add the sausage then stuff some of the cabbage mix in and around the sausage, drizzling finally with a generous amount of tzatziki.
Close it and secure with a napkin.