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Serves 4
Tarragon mayonnaise
Ingredients:
60g egg yolk
120g eggs whole
5g salt
20g English mustard
100g vinegar base (see recipe below)
6g gelatine, gold leaf
300g vegetable oil
50g olive oil
25g tarragon
Method:
Heat the tarragon base and add the gelatine and set aside. In a Thermomix, blend the eggs, egg yolk, mustard and tarragon together. Gradually add the base/gelatine mixture while hot. Pour the oils in slowly, add remaining tarragon, forming the mayonnaise.
Turnip purée
Ingredients:
1kg turnips peeled
500g milk
100g cream
100g butter
Method:
Thinly slice the turnips in a pan. Add the milk, cream and butter. Bring to the boil and cook turnip until soft. Strain and blend in a Thermomix with the temperature setting at 90°c. Add liquid to get required texture. Cook for longer to get a smoother consistency.
Broad beans
Ingredients:
120g fresh broad beans, outer skin removed
20g butter
1tsp chopped thyme
10ml water
1 clove garlic, chopped
Method:
Emulsify the butter and water together. Add the thyme and garlic. Warm the broad beans through at the last minute.
Cumin sauce
Ingredients:
200g lamb trimmings
2tsp cumin seeds
1 tsp smoked paprika
2 sprigs tarragon
1 onion, sliced
1 stick celery, sliced
200ml Madeira
1litre lamb stock
½ litre chicken stock
100ml lamb fat
Method:
In a pan, heat the lamb fat and add the trimmings, onion and seeds. Cook for 2 minutes for colouration. Add the celery, paprika and tarragon. Deglaze with Madeira. Reduce to ¾. Add the stocks and reduce. Pass through a fine sieve.
Lamb
Ingredients:
400g Douglas Willis lamb loin
4 x 50g Douglas Willis lamb breasts
Sprig rosemary
200g rendered lamb fat
Method:
Place lamb breast in a vac pac bag with 200g of rendered lamb fat and a sprig of rosemary. Cook at 80°c for 12 hours on steam setting. Remove the lamb once cooked and press under a weight before cooling.
Vinegar base
Ingredients:
400g shallots, roughly chopped
10g peppercorns
500g white wine vinegar
2 bunches tarragon, roughly chopped
Method:
Bring all ingredients to the boil in a pan. Take off the heat and allow to cool. Transfer to vac pac bags and seal. Place in a fridge to infuse for 24 hours before using.
Additional Ingredients
20g lamb fat, salt, olive oil, turnip, nasturtium leaves
Assembly
Pan-fry the loin of lamb in 20g lamb fat.
Add the breast and caramelise evenly.
Place the turnip purée on a plate and build the meat and broad beans on top.
Thinly slice some raw turnip and season with salt and a little olive oil.
Place the turnip slices on top and finish with nasturtium leaves, tarragon mayonnaise and cumin sauce.
