Party Plates with Michael Van de Elzen
With the summer entertaining season upon us, Kiwi chef Michael Van de Elzen has us covered with these delectable dishes – the perfect inspiration when it comes to ‘bring a plate’ dining.
Extracted from Good from Scratch by Michael Van de Elzen , photography by Babiche Martens. Published by Allen & Unwin NZ . RRP $49.99.
Mini Lamb Burgers with Fennel Tzatziki
Pictured Above
PREP TIME 30 minutes
COOK TIME 5 minutes
Serves 6–12
These mini burgers are ideal for a little person’s party. Tzatziki is a perfect friend for lamb, not just in burgers but also served alongside a roast leg of lamb, lamb rack or the perfect lamb cut – barbecue lamb rump.
500 g (1 lb 2 oz) lamb mince
1 egg
2 tablespoons breadcrumbs
2 teaspoons mustard seeds, crushed
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon fine sea salt
½ teaspoon cracked pepper
2 tablespoons grapeseed oil
12 small burger buns
1 tablespoon butter
1 recipe Fennel Tzatziki
1 cos lettuce, broken into leaves
1 small cucumber, finely sliced and pickled (see page 142 in book)
Fennel tips for garnish
Place the mince in a large bowl with the egg, breadcrumbs, mustard seeds, cumin, paprika, salt and pepper. Mix until sticky and well combined. Form into 12 evenly sized patties.
Heat a heavy-based frypan or barbecue over a medium heat. Lightly oil the patties with the grapeseed oil and fry until golden brown.
To assemble your lamb burgers, toast and butter the buns, then spread each base with a dollop of Fennel Tzatziki. Divide the lettuce, patties, pickled cucumber and fennel tips between the burgers. Finish with the bun tops and secure in place with a bamboo skewer.
Fennel Tzatziki
PREP TIME 10 minutes plus soaking time
MAKES 2 cups
250 ml (9 fl oz) water
Juice of 1 lemon
1 medium fennel bulb
1 green chilli, halved lengthwise and deseeded
1 clove garlic, peeled
6 fresh mint leaves
375 g (13 oz) greek yogurt
¼ teaspoon flaky sea salt
Cracked pepper, to taste
Combine the water and lemon juice in a large bowl. Cut the fennel bulb in half lengthwise, then remove and discard the core (save the fennel tips to garnish the burgers). Slice the fennel with a sharp knife and place it in the lemon water, ensuring it is covered (this will stop it from browning). Place a paper towel on top and gently press down until soaked. Chill for at least 10 minutes.
Drain the fennel, then place it in a food processor with the chilli, garlic and mint and blend quickly. Transfer it to a bowl then stir in the yogurt, salt and pepper. Taste and adjust the seasonings. Store the tzatziki in the fridge for up to 4 days.
Grilled Asparagus & Broccoli Tart with Smoked Cheddar & Chilli Oil
PREP TIME 20 minutes
COOK TIME 25 minutes
Serves 4–6
I’ve been cooking this tart for years, not always using the same ingredients but always the same technique. It’s easy to change out the asparagus and broccoli for cauliflower, zucchini, little carrots, beetroot or leeks, and I’ll also often swap the smoked cheddar for Cold-Smoked Feta Whip.
2 bunches asparagus, trimmed
1 head broccoli, cut into florets with long stems
2 tablespoons grapeseed oil
Flaky sea salt and cracked pepper, to taste
1 sheet puff pastry
½ cup Red Onion Jam
100 g (3½ oz) smoked cheddar cheese, cubed
1 egg, lightly beaten
12 rocket leaves for garnish
1 recipe Chilli Oil
Bring a large pot of salted water to the boil. Drop in the asparagus and count to 10 before removing it and dropping it into a bowl of iced water to halt the cooking. Do the same for the broccoli. Drain well then toss in the grapeseed oil, salt and pepper. Heat a cast-iron frypan over a high heat and drop in the asparagus. Keep an eye on it as it starts to char, and remove it when it’s well coloured. Repeat with the broccoli.
Preheat your oven to 190°C (375°F) fan-bake. Line a large oven tray with baking paper. Lay the pastry on the tray, then take a knife and lightly score a 3 cm (1¼ in) border around the outside. Prick the inside area with a fork.
Spread the Red Onion Jam over the inside area, then layer the asparagus, broccoli and smoked cheese over the top. Brush the outside border with egg and bake for 25 minutes or until golden. Serve garnished with rocket and lightly drizzled with a little Chilli Oil, with the remaining Chilli Oil on the side.
Red Onion Jam
PREP TIME 5 minutes
COOK TIME 15 minutes
MAKES 2 cups
3 red onions, finely sliced
1/2 cup red wine vinegar
2 tablespoons brown sugar
A pinch of fine sea salt
Place all the ingredients in a heavy-based pot and cook over a medium heat for about 12 minutes or until thick and syrupy.
Store the jam in the fridge for up to 10 days.
Chilli Oil
PREP TIME 5 minutes
COOK TIME 5 minutes
MAKES ¼ cup
10 dried chillies, crushed in a pestle and mortar
¼ cup grapeseed oil
½ teaspoon fine sea salt
Combine all the ingredients in a small pot and slowly bring up to a simmer. Once simmering, remove from the heat and allow to cool.
Store the oil in the fridge for up to 2 months.
