The recent lockdown period gave Jay and the other chefs a great opportunity to experiment with a new menu. The Sichuan venison is another of Jay’s favourites.
5 garlic cloves, peeled and crushed
3 spring onions, finely chopped
1 thumb ginger, grated
1/2 cup chilli oil
1 tablespoon whole Sichuan peppercorns
1/4 cup rice wine vinegar
1/4 cup sweet soy sauce (kecap-manis)
100ml beef stock
Method:
Preheat a heavy-bottomed saucepan, add the chilli oil, garlic, spring onion and ginger.
Cook gently until soft.
In a small dry frying pan (do not add oil), toast the Sichuan pepper until it begins to pop and crackle, keep it moving in the pan. Crush in a pestle and mortar or on a clean chopping board, using the base of a clean dry saucepan.
Add Sichuan pepper to the chilli oil and cook for a further 3 minutes until aromatic.
Add vinegar, sweet soy and beef stock, simmer for one minute.
Makes about 1 1/2 cups of Sichuan marinade.
Urban recommends a Montepulciano with the Sichuan Venison, The Wine List suggests La Valentina Montepulciano as it has the complexity to retain its flavours when paired with a meaty triumph of deep red meat in a spiced marinade.
As the end of January nears tomatoes in NZ reach their zenith. They also make the simplest crowd-pleaser salad. For details and links to ingredients see "Notes" at the end of the recipe.
