If you're anything like me, cooking doesn't exactly come naturally; an attempt at making rice on the stovetop the other night resulted in a rapidly overflowing pot and rice that was mushy yet somehow still undercooked, with canned tuna. It was quite an eventful evening.
So for those of us who are more Bridget Jones than Blumenthal, it's always appreciated when leading chefs decide to share the secrets to their five-star food, making delicious cuisine that little bit more accessible for fledgling homecooks - who struggle not to set anything on fire.
Perhaps one of the more important skills for any homecook is knowing how to cook meat - if not to perfection, at least until it's actually edible. If you've ever watched MasterChef, you know a chicken breast is not just a chicken breast; is it moist and juicy? Soft or tough? Undercooked or overcooked? For us mere mortals, as long as it's not pink, it's good to go. But we're talking restaurant-quality at home here.
So for those looking to level up in the kitchen, perhaps it's time to give game meat a go. Hard to get right, meats such as rabbit, duck and venison are not as commonly prepared at home as the likes of beef and pork - but Auckland chef Dariush Lolaiy, co-owner of Cazador, is hoping to get more Kiwis game for, um, game.
As part of a culinary cohort including Onslow's Glen File and foodie Instagram Eggplant Boys, Lolaiy recently shared his chargrilled venison for cast iron producer Lodge's new cookbook. The project will feature a selection of Kiwi chefs' tried-and-trusted recipes that can be made in the comfort of your own home. Why is this important? Well, Lolaiy believes the key to nailing restaurant-quality meat in your kitchen is one, investing in a good flaky salt and two, cooking on cast iron, due to its even heat distribution.
It's safe to say Lolaiy knows the tricks of the trade when it comes to mastering meat at home, and he's dished up his knowledge to Newshub to help other homecooks get their game on.
Here are his top tips for giving game meat a go at home.
Invest in a digital probe digital thermometer
"A decent quality one means you're never guessing. As well as telling you how cooked the meat is inside, it'll allow you to learn what temperature you like your cut cooked to - and you'll be able to perfect it every time," he told Newshub,
Don't overdo it
"Game meat is an art in itself so getting too complicated with preparation, cooking or even serving can ruin something that's best served simple."
Invest in a quality cast iron skillet
"Like Lodge's 30cm pan - it's so versatile and timeless, you can cook on the stove or in the oven, at a really hot temperature or as a gentle slow cook. It's made to last, so it won't warp like all the non-stick pans do – even the expensive ones."
Season, season, season
"Season your meat liberally and early, ideally a few hours before cooking; this builds depth of flavour and allows the meat to retain more moisture," Lolaiy explained.
Try something you've never tried before
"Personally I love sautéed duck breast. The trick is to score the breast, season it, and then start it fat side down in a cold pan. From there, set the pan to a medium heat to allow the fat to slowly render and the duck breast to cook in its own fat – a cast iron pan is best for this as it distributes a lovely even heat.
"Throw a few garlic cloves and thyme sprigs into the fat and baste the meat with the hot fat. Aim for a golden brown colour on the fat, and for the meat to be just cooked. With basting it should only take about five minutes."
Or, opt for a classic
"There's a bit of mystery or fear around cooking venison; it's very lean so has no fat (aka the buffer) for mistakes. The trick to nailing it is a hot cast iron skillet to get a quick sear and caramelisation without overcooking the meat. If you need to cook it a little more, you can shift your cast iron pan directly from the stove into the oven."
