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sous vide lamb shoulder, with a cauliflower puree.
poached lambs tongue, with a la grecque vegetables, and wholegrain vinaigrette.
lamb kidney tortellini, with a herb butter.
lamb shoulder:
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1 x lambs shoulder
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30ml x dijon mustard
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30g x chopped rosemary
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1 x onion
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50g x butter
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20ml x milk
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1 x small cauliflower
Debone the lamb shoulder. Season with salt and pepper, and rub with the mustard and chopped rosemary. Roll into 5cm in diameter cylinders. Vacuum seal the rolled lamb, and cook in a water bath for 12 hrs at 90° C. Sauté the onions. Add the butter and milk, leaving the butter to melt. Add the cauliflower, and leave to cook until soft. Once it is soft strain the cauliflower, and puree it, slowly adding the left over liquid. Be careful not to make it too runny. Season.
lamb tongue
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1 x carrot, onion, celery stalk
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3 x garlic cloves
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1 x bay leaf
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5 x black peppercorns
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500ml x beef stock.
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1 x lambs tongue
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2g x saffron
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3g x crushed coriander seeds
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30ml x white wine vinegar
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100ml x olive oil
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10ml x lemon juice
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3 x asparagus spears, cut in half
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3 x baby tomatoes, cut in half
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30g x cauliflower florets,
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20g x wholegrain mustard
Cut mire Poix. Make a court bullion using the stock. Add the tongue and leave to simmer for 3 hours. Remove the tongue once soft, and pull the skin of the tongue while it is still warm. Leave to cool down, then slice the tongue. Set aside with the left over liquid, and use it later to warm the tongue when you are ready to serve, Warm the saffron, along with the coriander seeds in ¾ of the vinegar and lemon juice. When warm remove from the heat and add ¾ of the olive oil. Then add the asparagus, tomato, and cauliflower florets. Set aside until ready to serve. With the left over oil, lemon juice and vinegar, make a vinaigrette and stir in the wholegrain mustard.
lamb kidney
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100g x flour
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1 x egg
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5ml x olive oil
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2ml x salt
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3 x lambs kidneys, cut into small cubes
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40g x onions, chopped
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1 x garlic clove, crushed
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20g x thyme, chopped
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5ml x port
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20g x chopped herbs
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40g x butter
Mix the flour, egg, oil, and salt together to form a dough. Kneed it until it has an elastic consistency, then leave in the fridge for 20 min to rest,while the dough is resting, sauté the onions and garlic. Add the kidneys and thyme, then flambé with the port. Leave to cool.
While the mixture is cooling, roll the dough out to 1 ½ on the pasta machine, and cut disks. Place the kidney filling inside and form a tortellini. Blanch the tortellini in boiling water, then cool in down rapidly in ice water. Remove from the ice water and set aside. When you are ready to plate, dunk the tortellini’s into boiling water, then into a sauté pan with the butter and chopped herbs.
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