Chestnut & Thyme stuffed Cardrona Lamb Filet with Parsnip Purée & Black Currant Reduction
In this first episode, Agustin showcases a beautiful dish, Chestnut & Thyme Stuffed Cardrona Lamb Filet with Parsnip Purée & Black Currant Reduction, with ingredients locally sourced food from the Wanaka Region. Keep reading to find out how to create this exclusive recipe by Agustin and more information about Soul Food Cafe.
About the Chef: Agustin Fernando Blanco
Bio: Agustin Blanco
I’m originally from Buenos Aires, Argentina but have been travelling the world for over 6 years now. My passions have always been surfing and snowboarding with the hospitality industry being a constant way of ensuring I could pay the bills while living life to the fullest. I’ve worked in every position in the restaurant and truly enjoyed it all.
Interacting with people from all around the world has taught me many life lessons but in recent years, the kitchen became home. 2 years ago I arrived at the place that I now call home, Wanaka, and believe it or not the first place I have parked my car was right in front of this little shop called Soulfood.
Without any doubt, I came in and felt an instant connection with it and just never left. I’m truly excited to share this recipe with you, using 98% ingredients, that has been locally sourced here in Wanaka. Our main star of this dish is Cardrona Lamb, which I’ve also provided a vegetarian substitute for, as well. You can find all these ingredients here at our Soul Food Organics Cafe. We have a great variety of fresh, local produce, ready to eat meals and healthy desserts. So if you’re in the area, we’d love to see you and say hello!
Soulfood Organics, Wanaka
Soulfood opened its doors 17 years ago. It’s changed a lot over the years while consistently focusing on making organic food accessible to the Wanaka community. Being the only 100% gluten free cafe in town and carrying hard to find brands and products, it’s attracted an audience of health conscious consumers.
Chestnut & Thyme Stuffed Cardrona Lamb Filet with Parsnip Purée and Black Carrent Reduction
500g Lamb Tenderloin
50g Crushed Chestnuts
2 Sprigs of Thyme, stems removed
**. 3 pieces of string
2 Parsnips, medium sized
1 cup Organic Milk
Pinch of Salt, Pepper and Nutmeg
1/2 Cup Black Currants
1/2 Cup Balsamic Vinegar
2 Tbsp Honey
1) With a sharp knife, slit the tenderloin half way through to allow a crevasse for the stuffing. Season your meat with salt and pepper then fill with the chestnuts & thyme. Use your string to tie the lamb closed and set aside.
2) Peel and dice your parsnip, removing the core which will make for an easier mashing at the end. Add your parsnips, milk and seasonings, simmer for 20 minutes or until tender then use a potato masher until creamy and delicious.
**If required, add more liquid for mashed potato consistency
3) While parsnips are cooking, in a separate pan, heat black currants, balsamic and honey and cook until a glaze like consistency.
4) 5 minutes before puree is done, heat a frying pan to med-high heat with a splash of olive oil. Sear lamb on all sides, remove from heat and cover.
5) Finish puree, reheat reduction if needed and… buen provecho! (enjoy!)
**For a vegetarian option, try replacing lamb with a courgette and bake with cooked quinoa, chestnut & thyme.
Check out first episode of On the Road Recipes, Wanaka in the clip below:
Now that you’ve got this exclusive recipe using the best produce from the Wanaka region, you’ll be a pro at cooking your own take on this Cardrona Lamb recipe.
So, get the best of both worlds with experiencing Wanaka and it’s local food, by booking your next culinary roadie with Mighway!