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Arapawa Lamb Backstrap Recipe

Our Treetops Cuisine is a unique experience for all our guests - that come from all over the world - to enjoy the best of New Zealand through our ‘Estate to Plate’ gastronomy. Arapawa sheep are reared in our beautiful 2500ha backyard, and we use organic and 100% pesticide free produce from our orchards and gardens. Please enjoy this recipe of Rhubarb Kimchi great to contrast flavours by adding a touch of spiciness to our marvellous NZ lamb – Chef Felipe Ponce

TREETOPS ESTATE ARAPAWA LAMB BACKSTRAP

GRILLED BABY CARROTS, GARDEN KALE, RHUBARB KIMCHI, BEETROOTS & WILD CRESS

 

RHUBARB KIMCHI

Ingredients:

3 cups chopped rhubarb stalks

zest and juice of 1 orange

3 garlic cloves, peeled and crushed

3 tablespoon grated ginger root

1 red chili pepper, seeds removed and minced

2 green onions, chopped

1 teaspoon mustard seeds

2 teaspoon Korean chilli powder

2 tablespoon sea salt

 

Directions:

Add garlic, ginger, chili pepper, orange juice and zest to a blender or food processor and pulse to create a paste. Alternatively, you can use a mortar and pestle. 


Combine rhubarb, green onion and mustard seeds in a large bowl and sprinkle with sea salt. Use hands to gently mix salt into rhubarb, then allow to rest for 15 minutes. The salt will begin to pull water out of the rhubarb, creating a brine. Add paste to rhubarb and mix well.

Transfer to a clean glass jar. Use your hands or a tamper to press down, removing any air pockets and submerging rhubarb under the brine. Top with a weight, such as a smaller sealed jar filled with water.

Set aside to ferment for 5 days, away from direct light. 
Check daily to make sure kimchi is still submerged under the brine. If not, gently press down on your weight to push up more brine. 
As it ferments a tangy flavour will develop and you’ll see bubbles form as probiotic microorganisms convert the sugars into acids. When you like the level of tanginess that’s developed, remove your weight, seal tightly and transfer to the fridge where it will keep for up to 6 months.

 

photo:

Chargrilled baby carrots seasoned with butter and fresh herbs.

Chargrilled Arapawa lamb backstrap, cooked medium, rested 5 minutes, lightly seasoned with smoked sea salt and black pepper.

Garnish with curly kale chips, dehydrated kale powder, beetroot, and wild cress from our gardens.