Lamb offal tasting

Ludo Baulacky
The River Deck
Albury, Australia

“Oh this region is very beautiful, the pastures, the livestock, mountains, the river, which has creeks leading everywhere, which feeds the local livestock”

— Ludo Baulacky

INGREDIENTS:

• 1 LAMB BRAIN
• SWEETBREADS 100G
• 1 LAMB NECK ON THE BONE
• PANKO CRUMB 50G
• 2 EGGS
• MILK 200ML
• ½ BUNCH THYME
• STOCK BROWN 200ML
• FLOUR 20G
• PARMESAN GRATED 5G
• ½ SAVOY CABBABE
• UNSALTED BUTTER 200G
• 1 FENNEL
• 2 RED CHILLI
• 1 GARLIC CLOVE
• GINGER 10G
• 1 BUNCH OF NETTLES
• 2 EGGS YOLKS
• TABLE SPOON WHITE WINE
• CLARIFIED BUTTER 100ML

METHOD

1. SEAL THE LAMB NECK, UNTIL CAREMELISED IN A LITTLE OIL. IN A VAC PAC BAG, PUT THE LAMB NECK AND VAC WITH STOCK OR JUS AND SEAL, COOK IN A WATER BATH FOR 18 HOURS. ONCE COOKED SHRED THE MEAT AND KEEP ON THE SIDE, REDUCE THE COOKING LIQUOR UNTIL SYRUPY AND POUR IN THE LAMB MIX. SEASON AND KEEP REFRIGERATED
2. TAKE THE BRAIN AND SOAK IT IN ICE WATER. GENTLY WARM SOME MILK, WITH BAY LEAF AND PEPPER CORN AND POACH THE BRAIN AT 50 DEG FOR ABOUT 20 MNS, DELICATELY TAKE A PERFORATED SPOON AND REMOVE IT, LAY IT ON A PIECE OF PAPER TOWEL. LEAVE TO COOL. WHEN ITS COOL, REMOVE THE MEMBRANE ON THE OUTSIDE AND SPLIT IT IN HALF
3. CHOP SOME THYME FINELY. IN A BOWL ADD PANKO, PARMESAN, SALT, THYME, PEPPERCORN GRINDED. MIX PROPERLY. CRACK AN EGG AND WHISK. GET A LITTLE BIT OF FLOUR TO PANE YOUR BRAIN. THEN CRUMB YOUR LAMB BRAIN INDIVIDUALLY, STILL TAKING INTO CONSIDERATION THAT IT IS STILL DELICATE. RESERVE IN THE COOLROOM UNTIL NEEDED
4. TAKE THE SWEETBREADS AND SOAK IT IN MILK ( IF YOU HAVE ENOUGH TIME FOR 24 HOURS) THIS WILL HELP REMOVE ANY EXCESS BLOOD AND BRIGHTEN THE FLESH. REMOVE THE SWEETBREADS FROM MILK AND RINSE UNDER COLD WATER. DRY WITH A CHUX AND IN A WATER BATH OF 64 DEG FOR 3O MNS. REMOVE AND STRAIGHT INTO ICE WATER FOR 15 MNS.
   
   REMOVE THE MEMBRANE FROM THE SWEETBREADS. PRESS THE LAMB BETWEEN TWO TRAYS IN THE FRIDGE FOR AT LEAST 2 HOURS AND BEFORE USE
   
   
5. CUT THE SAVOY CABBAGE HARD ROOT AND BLACK THE LEAF WHOLE UNTIL TENDER, REFRESH IN COLD WATER.
6. TAKE THE FENNEL AND SLICE VERY THINLY AND PUT IT IN SOME ACIDULATED WATER. TAKE THE CHILLI, GARLIC, AND GINGER. USING A MOTAR AND PESTLE WORK OUT THE CHILLI PASTE, STRAIN THE FENNEL AND DRY IT. RUB THE CHILLI PASTE INTO THE FENNEL AND PUT THE LATTER IN A ZIP LOCK BAG. LEAVE IT SOMEWHERE WARM OR OUT IN THE SUN FOR AT LEAST 30 MNS.
7. IN A DOUBLE BOILER, TAKE YOUR EGG YOLK AND WINE AND WHISK WITHOUT CURDLING THE YOLK, SLOWLY ADD THE CLARIFIED BUTTER UNTIL A THICK WARM SAUCE IS OBTAINED,
8. WITH THE HELP OF A LADLE UPSIDE DOWN, SPRAY THE BOTTOM FIRST. LAY YOUR LETTUCE DOWN ADD YOUR LAMB MIX, UNTIL THE TOP, FOLD IT AND TURN IT UPSIDE DOWN AND RESERVE IN A TRAY IN THE FRIDGE
9. PICK THE STINGING NETTLES, AND BLANCH IT IN SEASONED WATER, REFRESH THE NETTLE AND BLITZ WITH 50 G OF BUTTER UNTIL SMOOTH ASTE IS OBTAINED, PASSS THROUGH A FINE CHINOIS, YOU COULD REDUCE TO CONSISTENCY IF YOU WANTED TO.
10. TAKE YOUR SWEETBREADS OUT OF THE FRIDGE, SLICE IT IN SQUARE, AND FRY BOTH SIDES BEFORE PUTTING IT IN THE OVEN FOR ABOUT 10 MNS
11. TAKE THE CABBAGE OUT AND IN A POT, WITH SOME JUS OF STOCK PUT IT STRAIGHT INTO THE OVEN FOR THE SAME AMOUNT OF TIME.
12. DEEP FRY THE CERVELLE UNTIL GOLDEN BROWN, REHEAT THE NETTLE SLOWLY AND WARM UP SLOWLY THE EMULSION
13. ON A PLATE LAY THE SWEETBREADS, THEN THE CABBAGE ON TOP, ARRANGE SOME DOTS OF HOLLANDAISE, AND FENNEL KIMCHI AROUND, ADD THE BRAIN NEXT TO THE CABBAGE, POUR IN SOME JUS OVER THE CERVELLE, AND SOME NETTLES AROUND THE PLATE

Lamb carpaccio

David Kapay
Miss Amelie
Wodonga, Australia

“We’re so proud of our region and the beautiful surroundings. You just know that the livestock are feeding on the right pastures, and there’s that real romance between producer and chef”

— David Kapay

INGREDIENTS

• LAMB LOIN 200G
• 1 TSP LIME JUICE
• 1 TSP RICE WINE VINEGAR
• 1 CORNICHON FINELY DICED
• 1 FRENCH SHALLOT FINELY DICED
• MURRAY RIVER SALT
• FRESH CRACKED PEPPER

METHOD

1. TRIM YOUR LAMB LOIN CLEAN OF ANY SILVER SKIN. A LITTLE FAT IS FINE AS IT WILL ADD FLAVOUR AND MOUTH FEEL TO A LEANISH CUT OF MEAT. DICE YOUR LAMB FINELY AND ADD THE REMAINING INGREDIENTS. SEASONING IS SUPER IMPORTANT.

2. SERVE YOUR LAMB TARTARE INSIDE A DEHYDRATED RHUBARB RING, WITH A QUENELLE OF SHEEPS MILK YOGHURT AND A SMALL AMOUNT EACH OF THE OTHER LISTED INGREDIENTS.

• PICKLED RASPBERRIES
• PICKLED BEETROOT
• POACHED RHUBARB
• PINK PEPPERCORNS
• FREEZE DRIED RASPBERRIES
• RED CABBAGE CRESS

Sous vide lamb rump

Tara Davis
Bistro Selle
Albury, Australia

“I think we’re lucky in this region. I can have a close relationship with a supplier, I can go to the winery, visit the butchery, head to the olive grove and see the products being grown and processed. I know exactly where they come from”

— Tara Davis

PART 1

ROASTED LAMB RUMP

INGREDIENTS

• LAMB RUMP 200-300G
• OLIVE OIL 50ML
• 2 GARLIC CLOVES
• ZEST HALF LEMON
• SPRIG ROSEMARY

METHOD

1. CLEAN LAMB RUMP OF ANY SINEW BUT LEAVE AN EVEN LAYER OF FAT COVERING THE RUMP
2. PLACE RUMP IN BAG WITH OLIVE OIL, GARLIC, HERBS AND LEMON ZEST
3. COOK AT 60C FOR 45MIN, REST FOR 10MIN
4. ONCE RESTED REMOVE LAMB FROM BAG, PAT DRY AND SEASON
5. SEAR LAMB RUMP FAT SIDE DOWN IN A PAN TO RENDER THE FAT DOWN, THEN SEAL ALL SIDES AND PLACE IN OVEN TO COOK FOR A FURTHER 3-4 MIN, REST AND SLICE AND SERVE

PART 2

CRISPY SWEETBREADS

INGREDIENTS

• LAMB SWEETBREADS 300G, SOAKED OVERNIGHT IN COLD WATER TO REMOVE
• ANY IMPURITIES
• VEGETABLE STOCK 500ML
• CORNFLOUR 150G
• RICE FLOUR 150G
• SALT AND WHITE PEPPER

METHOD

1. BRING THE VEGETABLE STOCK TO A GENTLE SIMMER, DEPENDING ON THE SIZE GENTLY POACH THE SWEETBREADS FOR 8-10MIN MAKING SURE THE LIQUID DOESN’T BOIL
2. REMOVE SWEETBREADS FROM POACHING LIQUID AND REFRESH INTO ICE WATER, THEN TRIM OFF ANY SINEW OR GRISTLE AND PAT DRY.
3. SEASON THE SWEETBREADS WITH SALT AND WHITE PEPPER, LIGHTLY DUST IN THE FLOUR MIXTURE
4. HEAT OLIVE OIL TO MEDIUM HEAT TO HIGH HEAT AND GENTLY COOK SWEETBREADS UNTIL AND EVEN GOLDEN BROWN, 3-5 MIN EACH SIDE

PART 3

MUSHROOM PUREE

INGREDIENTS

• LARGE FIELD MUSHROOM FINELY SLICED 500G
• 1 GOLDEN SHALLOT FINELY SLICED
• 1 CLOVE GARLIC FINELY SLICED
• 1 TABLESPOON FINELY CHOPPED THYME
• DOUBLE CREAM 300ML
• UNSALTED BUTTER 50G
• MADEIRA 50ML

METHOD

1. SAUTÉ GARLIC, SHALLOT AND THYME, ADD MUSHROOM AND COOK UNTIL GOLDEN, DEGLAZE WITH MADEIRA AND COOK UNTIL MADEIRA IS EVAPORATED ADD CREAM AND COOK 10MIN
2. SEASON SALT AND PEPPER AND PROCESS UNTIL SMOOTH

PART 4

PICKLED MUSHROOMS

INGREDIENTS

• MIXED MUSHROOMS 500G (BUTTON, SWISS BROWN, FIELD, SHITAKE SHIMEJI ETC)
• 2 SHALLOTS – SLICED
• 2 GARLIC - SLICED
• 1 TABLESPOON CHOPPED THYME
• 1 TABLESPOON CHOPPED ROSEMARY
• 1 CUP WHITE WINE
• 1/4 CUP APPLE CIDER VINEGAR
• 1 CUP VEGETABLE STOCK

METHOD

1. SAUTÉ SHALLOT, GARLIC AND HERBS, ADD WINE, REDUCE, ADD VINEGAR AND STOCK AND REDUCE CHECK SEASONING
2. CUT MUSHROOMS INTO EVEN SIZES, SMOKING HOT PAN WITH OIL, SAUTÉ MUSHROOMS UNTIL THEY START TO TURN GOLDEN, DEGLAZE WITH BUTTER, LEMON JUICE AND SALT, COOK IN SMALL BATCHED IN PAN TO MAINTAIN HEAT IN THE PAN, CONTINUE UNTIL ALL YOUR MUSHROOMS ARE COOKED.
3. POUR HOT LIQUID OVER MUSHROOMS AND REFRIGERATE OVERNIGHT TO MARINATE BEFORE USING.

PART 5

GRUYERE CRUMBLE

INGREDIENTS

• 2 CUPS FLOUR
• 1TS SALT
• ½ TS BAKING POWDER
• BUTTER 200G
• GRUYERE 80G
• PARMESAN 30G
• 1 EGG
• 1 EGG YOLK

METHOD

1. SIFT TOGETHER FLOUR, SALT AND BAKING POWDER
2. PROCESS FLOUR MIXTURE WITH BUTTER AND FINELY GRATED CHEESES

3. ADD EGGS UNTIL MIXTURE COMES TOGETHER, DON’T OVER PROCESS

4. WRAP AND REST BEFORE ROLLING

5. ONCE RESTED ROLL INTO AN EVEN LAYER
6. BAKE 170C UNTIL GOLDEN

PART 6

CELERIAC FONDANTS

INGREDIENTS

• 1 CELERIAC
• BUTTER, MELTED 100G
• CHICKEN STOCK 200ML
• 1 BAY LEAF
• 1 SPRIG THYME
• 1 SPRIG ROSEMARY
• SALT AND PEPPER

METHOD

1. PEEL AND CUT CELERIAC INTO 2CM DICE, PLACE CELERIAC IN TRAY, ADD CHICKEN STOCK, HERBS AND SEASONING THEN POUR OVER MELTED BUTTER
2. BAKE 170C 25-30 MIN UNTIL EACH CUBE IS GOLDEN AND TENDER