Kathy Paterson's new Meat & Three cookbook
I saw a gap in the market for a book that not only included recipes but shone a light back on some of our historically significant farms and how, over the years, they have adapted to keep pace and go beyond. It’s a subject I am knowledgeable on and it really sparks my interest.
Meat & Three is a celebration of our farmers, growers and producers. I used locally sourced ingredients with the small exception of some spices, capers and anchovies.
The book is about real food that comes from a quality environment and that values a sense of community over convenience. Real food allows us to balance nourishment and the pleasure of eating. It’s about going back to look forward and eat premium quality beef and lamb in smaller quantities at each meal with more fresh vegetables; ensure less waste, using recipes from the Leftovers and More section and, most of all, to eat seasonally and locally.
My collaborator and friend Tam West is responsible for the incredible photography throughout the book. Here I have chosen three recipes I think you will love making. They are my go-to entertaining recipes and the cake is a firm favourite to finish. It’s a good birthday cake recipe too.
Meat & Three, RRP$49.99, is available from booksellers nationwide and online at kathypaterson.co.nz
Lamb fillets pan-fried until they have rose pink juicy meat with a golden crust are small bites of pure joy. You will need to start the yoghurt straining the day before. The whey that collects in the bottom of the bowl from straining the yoghurt can be used as part of the liquid in bread-making or added to soups.
Lamb rump is a tender, lean meat sold with or without the fat cap. Rumps vary in size, so use this recipe as a guide to cooking time.
Use a tart variety of lemon to give this cake a good citrus flavour. Elderflower cordial has a distinctive flavour which I really enjoy, but you could substitute with 1 teaspoon vanilla extract.