A stunning hardback cookbook with great meat recipes for the home cook from MasterChef NZ judge Josh Emett.
This beautifully photographed and designed book is divided into sections: duck; chicken; lamb; beef; quail; rabbit; pork; veal; and venison. It also includes a section on pies because Josh is a huge fan of them. In addition to information on all the cuts of meat for each animal, this book includes usage of each different cut, and recipes for using each defined cut. Plus each of those recipes contains other components such as side dishes, sauces and relishes – essential knowledge for all good home cooks.
One of Josh's key philosophies is zero wastage, using everything from the animal; having respect for the animal; and knowing where your food comes from. Josh is a Michelin-starred chef, working in London, New York, Los Angeles and Melbourne with Gordon Ramsay and Marcus Wareing, so his credentials are impeccable. But he hasn't forgotten his Waikato roots – and there are beautiful shots of Josh in the Waikato farm countryside.
SAMPLE RECIPE
Veal fillet with asparagus, green beans, sugar snap peas, yellow
courgette & sage vinaigrette (pictured)
Serves 4
This is a perfect summer dish, when all the ingredients are at their best. Tossed together with some quinoa or another grain this would make a great simple salad. Like the loin, the fillet is a very delicate cut so handle and cook gently and with care. This is an easy, quick dish to cook and once you have all the ingredients ready, you can be done in fifteen minutes.
6×150g veal fillets, trimmed of excess fat and sinew
sea salt
rice bran oil for cooking
8 spears asparagus, trimmed
250g green beans, trimmed
150g sugar snap peas
1 yellow courgette, thinly sliced on a mandoline
50g butter
¼ bunch sage, leaves picked
1 Tbsp classic vinaigrette (recipe below)
rocket flowers to garnish
Season the veal fillets with salt. Quickly sauté the fillets in oil in a hot
pan, colouring on all sides. Rest for 3–4 minutes.
Blanch the asparagus, green beans and sugar snap peas in boiling salted water
for 3 minutes.
Sauté the courgettes in a hot pan with a little oil. Remove and place in a bowl
with all the other vegetables.
Place the pan back on the heat and add the butter. When it browns slightly, add
the sage leaves followed by the classic vinaigrette.
Slice the veal fillets in half crossways, and arrange on plates. Place the
vegetables around and dress with the sage vinaigrette. Garnish with rocket
flowers.
Classic Vinaigrette
2 Tbsp Dijon mustard
50ml chardonnay vinegar
150ml olive oil
pinch salt
pinch sugar
Author Biography
Josh Emett, internationally acclaimed Michelin star chef, is co-owner of Rata restaurant in Queenstown. A graduate of Waikato Tech, Emett worked at Auckland's Cin Cin before working with Donovan Cooke in Melbourne, on luxury yachts in the South of France, and then with Gordon Ramsay at Chelsea, and Claridge's, before shifting to The Savoy Grill with Marcus Wareing, and then opening restaurants for Ramsay in New York, Hollywood and finally Australia. In 2008 he was named ‘New York Rising Star Chef’.