INGREDIENTS
4 Cloudy Bay surf clams
50gm Jamón, roasted until crispy then roughly chopped
Chimichurri
250ml olive oil
4 cloves garlic, roasted and chopped
2 tablespoons Chardonnay vinegar
Salt to taste
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper
¼ cup fresh coriander leaves
¼ cup fresh oregano leaves
1 cup flat-leaf Italian parsley, stems removed
METHOD
Steamed cloudy bay clams
1. Place the clams into a perforated steam tray and place in Steam Oven.
2. Steam at 100°C for 3 minutes.
3. Remove the clams from Steam Oven and separate the meat from the shell. Reserve shells.
Chimichurri
1. Place all ingredients in a food processor. Pulse 2–3 times; scrape the mixture down the sides using a rubber spatula. Repeat the process until a thick sauce forms.
To serve
1. Place shells on a serving dish. Top shells with cooked clams and
tablespoons of chimichurri sauce.
2. Garnish with crispy Jamón.
Notes
• Chimichurri is a South American condiment/marinade perfect for
barbecued cuts of meat
• Jamón is a dry cured Spanish ham. Substitute with prosciutto if
unavailable
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America and is viewed as one of New Zealand’s most creative chefs. Head chef and owner of award winning Mr. Morris in Auckland, this modern, approachable restaurant maximises local produce to bring to life a truly innovative menu with a nod to his Pasifika heritage. Featured beneath the main dining room is “Mrs. Morris”, where guests can experience culinary delights crafted with Miele appliances.
