INGREDIENTS
100g duck fat
1kg Jerusalem artichokes,
unpeeled and halved lengthways
1 garlic head, cloves separated
Sage leaves
Thyme sprigs
2 cinnamon sticks
2 star anise
1 tbs red wine vinegar
100ml maple syrup
Dukkah
160g hazelnuts
90g sesame seeds
20g cumin seeds
20g coriander seeds
2 tbs sea salt flakes
2 tbs dried thyme
METHOD
Jerusalem artichokes
1. Pre-heat Oven on Fan Plus at 200°C. Place duck fat in a Gourmet oven dish and allow to melt.
2. Carefully add Jerusalem artichokes to the dish and gently toss to coat. Season to taste and roast for 25 minutes.
3. Add remaining ingredients, stir to coat and roast for a further 15 – 20 minutes or until vegetables are dark golden and tender.
Dukkah
1. Pre-heat Oven on Fan Plus at 180°C. Spread hazelnuts onto a Baking tray and Roast for approximately 10 minutes until toasted. Cool briefly, then tip into a tea towel and rub the skins off.
2. Toast sesame, cumin and coriander seeds on a separate Baking tray until fragrant, approximately 5 minutes.
3. Coarsely crush hazelnuts, seeds, salt and thyme with a mortar and pestle and store in an airtight container until required.
To serve
1. Serve hot with a drizzle of maple syrup and a sprinkling of dukkah on top.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of elite-degustation restaurant Merediths. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America-spending time in New York, Melbourne, Sydney and Auckland’s best and ultimately by opening his own restaurant Merediths in 2007. A slew of awards for the sophisticated and intimate Mt Eden restaurant followed including the 2008 Metro Best New Restaurant Award and 2009 Metro Audi Restaurant “Supreme Winner” Award, 2011 Cuisine NZ Restaurant of the Year Award, Outstanding Chef of the Year Awards
