INGREDIENTS
| 1 large red kumara
2 tablespoons olive oil 300g Israeli couscous 2 tablespoons za’atar 130g toasted almond pieces 400ml chicken stock 100g dried cherries, chopped 1 teaspoon of finely grated lemon zest 50g parsley and chives, chopped 200g kale, roughly torn |
Sea salt and pepper to taste
METHOD
Kumara
| 1. | Pre-heat oven on Fan Plus at 200°C and select Crisp function. |
| 2. | Peel and dice kumara into 2cm cubes. Place in bowl and toss with olive oil, salt and pepper |
| 3. | Transfer onto a multi-purpose tray and place in the oven on shelf position 2. Cook for 30 minutes and set aside. |
Couscous
| 1. | Heat 1 tablespoon of oil in a saucepan over medium-high heat, Induction setting 7, add couscous and stir to toast (1-2 minutes). |
| 2. | Add stock and bring to the boil. Transfer into a solid steam tray. Place in the Steam Oven and Steam at 100°C for 19 minutes. Add kale and cook for a further 1 minute. |
| 3. | Remove couscous from the Steam Oven and mix through almonds, cherries, za’atar, roasted kumara, lemon, herbs and season to taste. |
To Serve
| 1. | Serve on a platter alongside the quail. |
Hints and tips
- Chicken stock can be substituted for vegetable stock for a vegetarian alternative.
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
