Mutton and onion textures

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INGREDIENTS

Lamb/mutton
2 kg lamb shoulder
White chicken stock
Brown chicken stock

Caramelised shallot puree
10 chopped shallots
50 g butter
50 g olive oil
Salt
100 ml dark chicken stock

Braised onions
500 g shallots
50 g butter
50 g maple syrup
50 g Demerara sugar
Salt

Green onion powder
50 g chives
50 g leek tops
50 g fresh onion tops
1 dl sunflower oil
1 pinch salt
Maltodextrin

Jus noisette with capers
300 ml brown chicken stock (see basic recipes)
150 ml browned butter (see basic recipes)
Lemon juice to taste
1 tbsp green elderberry capers
1 tsp finely chopped shallots

 

 

METHOD

Lamb/mutton
Cut the shoulder into 500g pieces, brown on all sides and place into a pressure cooker. Add enough of each stock to cover the meat. Place on the heat and when up to full pressure cook for 45 minutes.
Strain the liquid from the pan and reduce by two thirds, pick the meat and gently break down. Add the reduced stock and season to taste. Roll the meat into cylinders in cling film and leave in the fridge until cold. Slice and roast in olive oil just before serving

Caramelised shallot puree
Sweat the shallots in oil and butter. When the moisture has evaporated, lower the heat and gently caramelise for 1¾ – 2 hrs.
Deglaze the pan with stock and blend to a smooth puree. Push through a mesh if necessary and season.

Braised onions
Cover the onions with the other ingredients in an ovenproof dish, then seal with first wet baking paper, then foil and bake at 160 for 1 hour or till the liquid has caramelised

Green onion powder
Blitz for 5 minutes; then strain overnight.
Mix the oil with malto until desired texture is achieved.

Jus noisette with capers
Heat brown chicken stock and browned butter in a pot and bring all most to the boil. Add the rest and pour over the mutton.

 

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