‘Hrishi’ – Loin of spring lamb with masala sauce & pea purée
Rolls Lamb Shoulder
Red Onion Marmalade – Method:
Finely dice red onions, poach in vegetable oil and rock salt until caramelised.
Add splash of balsamic vinegar and reduce.
Season with salt and sugar.
Lamb Shoulder – Method:
Sear the lamb shoulder in a large pan until golden brown.
Add a head of garlic cut in half, rosemary, thyme and cover with tin foil. Cook 130 degrees for 6 hours until bones fall away
Pick meat into small strips and add 25% red onion marmalade, salt, pepper, basil (julienne) and lamb jus to moisten.
Roll in cling film 85g rolls 30cm , set in the fridge and wrap in pancetta. Portion to order, sear in a pan with flour.
Heat in the oven with some emulsion and glaze with lamb jus.
Lamb stock – Ingredients and Method:
6 kg Lamb bones
2 Garlic Heads
3 Sprigs of rosemary
Lamb – Method:
Roast lamb bones in the oven, 180 degrees.
Fry the mirepoix until really dark, add the lamb.
Cover with water and cook for 8 hours.
Pass through a colander and reduce to 2kg.
Lamb Sauce – ingredients and Method:
2kg Lamb Stock
1kg Chicken Stock
1Kg Beef Stock
500g Madeira (Reduce to 150g)
Reduce the stocks to sauce consistency
Reduce madeira to 150g & add to sauce.
Masala Sauce – Ingredients and Method:
120g Desicated Coconut
30g Black Sesame Seeds
30g Ground Cumin
10 Garlic Cloves
25g Fresh Ginger
1 Bunch Corriander
Blend all ingredients in thermomix for 3 1/2 minutes
Fry the mix in 100g of Vegetable oil for 20 minutes approxamitely, until golden.
Blend 2.6kg of chopped tomatoes and pass.
Add tomatoes to the pan with other ingredients and cover with cling film, Cook for 2 hours.
When cooked add 40g Garam Masala, salt and sugar and blend.
Pea Purée – Ingredients and Method:
1kg Defrosted Peas
1 Onion (finely chopped)
1 Bag Spinach (washed)
40g Diced Cold Butter
Fry the onions in butter until soft, Add peas and stir for 1 minute.
Add enough boiling water to cover the peas & boil for a further 3 minutes.
Add spinach and wilt. Season with salt and sugar.
Blend in thermomix until smooth.
Emulsify in the thermomix with cold diced butter and pass through the chiniose.
Scorched Cucumber – Method:
Cut the cucumber into quarters, deseed & cut into batton shapes. Vac the tubes with olive oil & leave to marinate 2 hours.
To order cut into diagonal shapes , season with salt & scorch with the blowtorch.
Potato Terrine – Method:
Slice redskin potatoes thinly with a mandolin. Melt butter, garlic & thyme in a pan.
Line a small gastro with greaseproof paper, & layer potato brushing each layer with the garlic butter & salt.
When the desired height is reached place another greaseproof paper on top , another gastro & cook 180°c until ready.
Press in the fridge with a weight on top for 8 hours. Remove from the gastro & portion. Colour on the plancha to order.