STUFFED LAMB NOISETTE WITH HAZELNUT DUKKAH, SWEETBREAD BON BON, SMOKED KUMARA PUREE, ZUCCHINI, RED PEPPER & GOAT’S CHEESE CANNELLONI, BLACK GARLIC JUS
RECIPE BY CAMERON DAVIES
The Fat Duck, Te Anau
This recipe serves four
Hazelnut Dukkah
100g hazelnuts
5g coriander seeds
5g cumin seeds
3g fennel seeds
3g salt
METHOD: Roast the hazelnuts in the oven at 160°C for 10 minutes. Toast the seeds in a pan and add the hazelnuts. Add to a Robo Coupe and blitz until you have the required consistency. Set aside.
Lamb Noisette
1x Lumina lamb saddle
2g meat glue
75g baby spinach
25g garlic butter
15g flaky sea salt
25g mustard
METHOD: Sauté spinach in garlic butter, place in a tea towel and squeeze dry. Finely chop the cooked spinach and set aside.
Butcher the lamb saddle as required carefully removing the fillet. Once the saddle is trimmed and prepared, place the fillet back onto the saddle. Spread the spinach stuffing over the lamb saddle ensuring to cover the fillet as it’s rolled up. Sprinkle the saddle with the meat glue and roll the saddle. Tie saddle tight with butcher twine and roll saddle tight in cling film then vacuum pac. Sous vide at 60°C for 1 ¼ hours, place in ice and set aside in the fridge. Once cold, remove from the bag and season.
For service: Place the rolled lamb saddle in a pan to render the fat and reheat in the oven until 60°C degrees. Place on a clean paper towel to rest. Remove the twine and brush the cooked lamb saddle with the mustard and roll in the Hazelnut Dukkah. Carve into medallions to serve.
Sweetbread Bon Bon
120g lamb loin, diced
1 egg white
40ml cream
80g sweetbreads
5g chervil
5g Italian parsley
5g chives
5g salt
1 x potato, peeled
METHOD: Place the sweetbreads in boiling water for 30 seconds. Place in ice water and cool. Remove from water and place on paper towel. Remove membranes from the sweetbreads. Dice into small pieces and set aside in a bowl in the fridge.
To make the lamb mousse, place the diced lamb fillets into the Ninja and blend until smooth. Add egg white and blend then add the cream in stages and continue to blend. Pass the mousse through a fine drum sieve. Place the finely chopped herbs and seasoning into the mousse and combine and then add the sweetbreads. Check seasoning and then roll in cling flim to create a sausage shape. Place in Comi Steam for 6 minutes. While the sweetbreads are steaming put the potato through a spiral mandolin. Once the sweet breads are cooked refresh in ice water until cold. Cut the Sweetbreads roll into 5cm long pieces or desired size. Wrap the cold sweet bread pieces in the potato strings and set aside in the fridge.
For service: deep fry sweetbreads until golden, season with salt.
Smoked Kumara Purée
200g golden kumara
50g butter
30g Manuka wood chips
2 x rosemary sprigs
7g Salt
METHOD: Cut the kumara in half and place in a tin foil boat with a little olive oil and season with flaky salt. Place tin foil in smoking tray. Soak the wood chips in a little water and place in the smoking tray. Wrap tightly with tin foil. Place on a burner and bring up to heat. Once it begins to smoke, place in the oven and cook at 180°C for 45 minutes. Place the kumara in a jug and using a stick blender, add the liquid and butter and blend until desired consistency and flavour is reached. Pass and set aside for service.
Black Garlic Jus
1 litre of lamb stock 1/3 reduction
250g lamb bones
250ml red wine
1 x shallot
3 x cloves garlic
1 x rosemary sprig
15ml sherry vinegar
20g black garlic paste
METHOD: Chop the bones and place into a hot pot and colour. Add the shallots and garlic and deglaze with the red wine. Add the 1/3 reduction and bring to the boil. Reduce to required consistency. Add the sherry vinegar and black garlic, pass and check for seasoning.
Zucchini, Red Pepper & Goats Cheese Cannelloni
2 x red peppers
1 x green zucchini
1 x yellow zucchini
100g goat’s cheese
1.5g Agar Agar
50ml milk
30g Pomac Olive Oil
METHOD: Cut zucchini into required lengths and quarters. Remove seeds and slice on mandolin. Dice scraps into small pieces, blanch and refresh. Blanch and refresh zucchini slices keeping the colours separate. Place on a cloth to dry.
Dice the red peppers and then sauté in a pot on a medium heat until tender. Place in a bowl and leave to cool for 10 minutes. Bring the milk to the boil and add the Agar Agar. This helps the mixture hold when reheating. Pour the milk over the goat’s cheese and mix quickly. Add the diced zucchini and red peppers, mix and check seasoning.
Using cling film lay zucchini slices, alternating the colours. Pipe the filling on top of zucchini layers and roll tightly. Place in freezer for ½ hour and then portion to required length.
For service: heat in steam oven at 75°C until hot.
PLATING:
Broccolini, blanched
Pea tendrils for garnish
Plate up using a slice of the lamb medallion, a portion of the cannelloni, broccolini and kumara purée. Add a bon bon and garnish with pea tendrils and finish with the black garlic jus.