Ray McVinnie stumbled into cooking, but he is not stumbling now.
Ray McVinnie stumbled into cooking, but he is not stumbling now.
Ray McVinnie has been sharing his passion for good cooking with New Zealanders for many, many years.
These days he does so through his role as consulting food director at Bite magazine and bite.co.nz
Before that it was as Cuisine magazine's long-time food editor.
He was also one of the star judges in the first five series of MasterChef New Zealand and is the author of five cookbooks.
But if Ray is an expert in his field, he doesn't use his expertise as a club. On the contrary, he presents it in such a way that people feel confident under his direction, warm to his personality and feel they know him as a friend.
A professional chef, he is also an award-winning food stylist and food and travel writer.
Ray will be showing you how to "Party On" with a cooking demonstration at the Wellington Food Show, at Westpac Stadium, September 4-6. He'll show visitors how to make a three-course dinner that's practical for a busy cook, using natural Kiwi produce.
I could just say I was hungry, it's a good enough reason, but I actually worked in restaurants while I was doing my degree and found I liked the job and the people.
While I was doing my postgraduate degree my partner decided to open a restaurant and I became the chef. I would finish work at the restaurant, go home and work on my dissertation. I decided cooking was going to be it.
What are five ingredients you can't live without?
Salt, garlic, citrus, ginger and extra virgin olive oil.
Any foods you just do not like?
I have a psychological aversion to brains (but love most other offal).
How would you describe your style of cooking?
Modern Kiwi, that is an eclectic mix of elements from other cuisines brought back to New Zealand and recreated using our ingredients.
If you were a superhero what would your powers be?
An uncanny way of delivering merciful justice!
What car did you learn to drive in?
A Morris Minor. A hubcap fell off and I stopped over a vehicle entrance to pick it up but still got the licence. Country towns were relaxed in those days.
What is your go-to comfort meal?
A margherita pizza, cooked in a wood oven with a thin, crisp base and hardly any topping except great tomato sauce, real mozzarella, basil leaves and a very good glass of red wine.
Ray McVinnie's Spiced Lamb Cutlets with Feta and Peas
RECIPE
Ray McVinnie's Spiced Lamb Cutlets with Feta and Peas
INGREDIENTS
3 tbsp extra virgin olive oil 1 tbsp sesame oil 1 tsp ground turmeric 1/2 tsp ground cinnamon 1 clove garlic crushed to a paste large pinch chilli flakes 1 tsp cumin seeds Salt and freshly ground black pepper 24 French lamb cutlets, fat trimmed off 100ml white wine 250ml beef jus 4 cups frozen peas 1 handful rocket leaves 150g creamy feta, crumbled 1/2 preserved lemon, finely diced Juice of 1 lemon 2 tbsp each chopped mint and Coriander, plus extra for serving 100g cherry tomatoes, halved
METHOD
Put the oils, turmeric, cinnamon, garlic, chilli and cumin seeds in a large bowl. Season and mix well. Add cutlets and toss gently to coat with spice mixture.
Heat a large frying pan over high heat and pan-fry cutlets 30 seconds to 1 minute on each side, depending on how thick they are. Do this in batches and remove cutlets to a dish and keep warm.
Pour the fat from the pan and place back on high heat.
Add the wine, scraping the pan with a wooden spoon.
Let the wine bubble for 30 seconds then add the jus. Boil until slightly syrupy, adding any juice from the cutlets.
Meanwhile, drop peas into a saucepan of boiling salted water and boil 3 minutes. Drain and crush peas coarsely. Stir rocket into hot peas so it wilts. Add feta, preserved lemon, juice, mint and coriander and mix well.
Serve cutlets on peas with sauce over the top and sprigs of mint and coriander, and tomatoes sprinkled over everything.
