Annandale is a working coastal farm and four luxury villas that are nestled between the rolling hills of the Banks Peninsula and the sparkling waters of the Pacific. These private locations feature award-winning architecture and a unique experience we refer to as “gumboot luxury”.

Enjoy the exclusive use of the property you choose, where privacy, stunning scenery and fresh air is guaranteed.

 

Are you an ambitious chef looking to build a career in the kitchens of luxury lodges in New Zealand? Learn more about Annandale at www.annandale.com.

 

Craig Martin, Executive Chef at Annandale luxury lodges in New Zealand, shares his recipe for Canterbury lamb with sweet peas, house ricotta, and karengo verde (Maori seaweed).

 

 

Lamb

  • 4                   rumps of lamb
  • 1                   rosemary
  • 2                   cloves garlic
  • Salt & pepper

 

Season lamb, then sear on medium heat. Vacpac with rosemary and garlic, sous vide for 90min at 55 degrees Celsius.

 

Sweet Pea Puree                        

  • 500g             blanched peas
  • 100ml           veg stock
  • 1                   lemon, juiced

 

Blend with stock, season, and pass through sieve for smooth puree. Add lemon juice to taste.

 

Minted Ricotta

  • 200g             ricotta
  • 3tbs               chopped mint
  • 1                   zest & juice of lemon
  • Salt & pepper to taste

 

Mix all together.

 

Karengo Verde

  • 3tbs               dried hijiki, soaked in warm water 10mins
  • 2tbs               karengo (NZ wakame)
  • 1                   anchovy, finely chopped
  • 1 1/2c           Italian parsley, finely chopped
  • 2tbs               capers
  • 1tsp               lemon zest
  • 1/2tsp            red pepper flakes
  • 1                   shallot, finely chopped
  • 2tbs               sherry vinegar
  • 3tbs               olive oil

 

Mix all together.

 

Pea flowers to garnish

 

Once lamb is cooked, rest for 5mins, then slice into neat slices. Spoon a quenelle of ricotta next to the lamb, then heat the pea puree and spoon next to ricotta. Finally, drizzle over the karengo verde and garnish with pea flowers.