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 the Mr. Morris restaurant in Auckland. This modern Pacific restaurant also features a private dining room known as “Mrs. Morris”, where guests can experience culinary delights created with Miele appliances. 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. Michael has won a slew of awards for his previous restaurant Meredith’s, including Cuisine’s NZ Restaurant of the Year Award 2011 and Outstanding Chef of the Year Awards.
