WashCreek lamb tartare with horseradish and watercress emulsion
Chef Cameron Woodhouse is the head chef at Greystone’s cellar door, famed for its special ‘Long Lunch’ menu with four courses that change weekly – all paired with wine – focusing on what is in season and local produce and producers.
Originally from Aberdeen, Cam has worked at the acclaimed Gleneagles Hotel in Scotland and here in New Zealand, at Amisfield restaurant, Inati, and worked as the Head Chef at Eliza’s Manor before moving to Greystone in 2021.
The flavours of this dish pair well with WashCreek organic lamb. Keeping it local, both the watercress and horseradish are sourced from within 100 metres of the kitchen.
SERVES 4
Watercress emulsion
Two egg yolks
250g rapeseed oil
20g Dijon mustard
20g water
80g raw watercress chopped
A pinch of salt
1 tbsp white wine vinegar
Tartare
200g WashCreek lamb topside
30g shallot
20g capers
30g gherkin
2 tbsp good cider vinegar
1 tsp Dijon mustard
1 tsp mushroom ketchup/ tomato ketchup
Salt and black pepper
Potato chips
2 agria potatoes
A pinch of salt
Watercress emulsion In a blender, blend all ingredients apart from the oil until smooth. Slowly pour oil into the blender on medium speed until it forms an emulsion. Taste for seasoning, adding a little more salt or vinegar if needed. Store in the fridge until ready to plate.
Tartare Remove any sinew or silverskin from the lamb and dice in 1cm cubes. Finely dice shallots, capers, and gherkins. Mix all ingredients in a bowl. Check to season.
Potato chips Using a knife or mandolin, thinly slice two agria potatoes and wash them in cold water to remove any starch. Drain and pat dry the potato slices prior to cooking. Heat 4cm of canola oil in a deep pot until it reaches 170°C. Add half the potato slices one by one and fry until golden. Remove and place on a paper towel or wire rack over a tray. Repeat with the remainder of the chips. Season with a little salt.
To assemble, smooth the tartare mix onto a plate. Either use a squeezy bottle or a spoon to dot some emulsion on top of the tartare. Grate some fresh horseradish over the top and place a few watercress leaves to garnish. Using chips, scoop the tartare to eat.