Sous vide lamb rump

Tara Davis Bistro Selle Albury, Australia

Tara Davis
Bistro Selle
Albury, Australia

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“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
 

Mark Jesser