Millbrook Resort executive sous chef Andi Bozhiqi. Photo supplied.
Millbrook Resort's executive sous chef Andi Bozhiqi believes his Albanian heritage is evident in his food, with his culinary skills an exciting mix of traditional family knowledge and modern big-city influences. In this week's Cuisine, Mr Bozhiqi shares his recipe for The Millhouse Pot.

And I Bozhiqi didn't appreciate the food he was brought up with in Albania until he moved to London at the age of 18.

"Looking back at it now, growing up in Albania, the food I was raised on was so fresh and seasonal, organic by default.

"I remember my grandmother churning fresh milk into butter, picking figs and persimmons from the neighbour's tree and choosing a beast before it was butchered."

After moving to London, he started out as a kitchen hand and worked hard to climb through the ranks.

"I spoke little English and any free time was spent teaching myself to read and write," he said.

His hard work paid off and he was soon working in the kitchens of some of London's most noted chefs, many with Michelin stars.

After eight years in London, Mr Bozhiqi and his New Zealand fiancee spent a few years travelling the Mediterranean before deciding to settle in New Zealand.

Now working at Millbrook as the resort's executive sous chef, Mr Bozhiqi calls on his experience from the top kitchens of London along with the traditional knowledge of his grandmother in Albania to create the delicious dishes served up in the restaurants of the five-star resort.

"My heritage comes through strongly in my food; from the simplicity of Mediterranean pizzas at The Hole in One to more complex modern dishes at The Millhouse."

 

Hot pot


Ingredients

Oil for frying
1kg neck of lamb or diced lamb - cut into 4cm pieces
Flour for dusting
500ml white wine
50g finely chopped onions
2 cloves garlic, crushed
Veal stock to cover
3 bay leaves
A few sprigs of rosemary
250g turnips
150g pearl barley, soaked
2-4 peeled large potatoes (to cover casserole with double layer)
100g butter


Method

Lightly flour and season the lamb and brown well in a hot pan.

Deglaze the pan with white wine.

In another pan, sweat down the onions and garlic until soft and add the lamb and residue from the pan.

Cover with veal stock, add rosemary and bay leaves, bring to the boil and simmer gently about two hours, until the meat is tender.

The stock should be a good strength but not too reduced.

Take some of the stock and cook the turnips and pearl barley, then add them to the casserole.

Slice the potatoes thinly on a mandoline. Arrange the potatoes neatly on top of the casserole, using up to three layers.

Brush with butter, season and bake at 200degC for 30-45 minutes, until crisp.

Serve with a side of green vegetables.

 

TIP

"This dish is a one-pot wonder - an easy and hearty dish for a cold winter's night."