Epicure - - MASTERCLASS - Check out epicure on Youtube for a be­hindthe-scenes video of this masterclass.

Serves 4

Prep time 1 hour + 1.5 hours brin­ing of lamb + 24 hours pick­ling

Cook time 20 min­utes

lamp ten­der­loin

750ml wa­ter

35g sugar

47g sea salt

4 ju­niper berries

1 clove

5 black pep­per­corns, un­milled

1 bay leaf

800g lamb ten­der­loin, sil­ver skin trimmed off

1.1 First, cre­ate the brine. Bring wa­ter to a rolling boil, then turn off heat.

1.2 Add sugar and salt to boiled wa­ter and stir un­til en­tirely dis­solved.

1.3 Add ju­niper berries, cloves, black pep­per­corns and bay leaf into wa­ter. In­fuse for 20 min­utes.

1.4 Add ice into brine, and stir to dis­solve, then cool the brine.

1.5 Pour cooled brine over lamb ten­der­loin, and let the ten­der­loin rest in the brine for 1½ hours.

1.6 Wash brine from lamb ten­der­loin with cool wa­ter, then pat dry with pa­per towel.

1.7 Pan-sear lamb ten­der­loin with olive oil un­til meat achieves a good medium brown colour (about 2 min­utes on each side).

1.8 Bake ten­der­loin in an oven at 180°C un­til de­sired done­ness.

1.9 Al­low meat to rest for 7-10 min­utes, then slice it across the grain. cur­ried mash po­ta­toes

800g U.S. po­ta­toes

50g yel­low onions, sliced

2 cloves of gar­lic, peeled and sliced 6 tbsp curry pow­der 200ml cream

450ml milk salt, to taste pep­per, to taste

2.1 Bake po­ta­toes in an oven at 180°C for 1 hour or un­til po­ta­toes get very soft.

2.2 Al­low po­ta­toes to cool slightly be­fore peel­ing the skins, then set aside.

2.3 In a medium saucepan, sweat yel­low onions and gar­lic in olive oil. Add curry pow­der and sauté un­til fra­grant.

2.4 Add potato skins, cream and milk. Bring to a boil and sea­son in salt. Leave to in­fuse for 1 hour and strain the liq­uid.

2.5 In a food pro­ces­sor, blend po­ta­toes with curry milk and cream un­til smooth. Sea­son with salt and pep­per.

smoked king oys­ter mush­rooms 4 king oys­ter mush­rooms wood chips

1 tbsp un­salted but­ter

3.1 Cut mush­rooms in half and score it in a criss-cross pat­tern.

3.2 In a deep me­tal con­tainer/bowl, lay some alu­minium foil at the base and place 2 tbsp of wood chips on it.

3.3 Layer some alu­minium foil in the base of a per­fo­rated con­tainer that fits in the above­men­tioned bowl, but en­sure per­fo­ra­tions in the sides aren’t cov­ered.

3.4 Lay mush­rooms on alu­minium foil in per­fo­rated con­tainer.

3.5 Burn wood chips with a blow torch or match stick. Once it gets smoky, blow out the flames and place the per­fo­rated con­tainer on top. Cover both bowls with alu­minium foil.

3.6 Al­low the smok­ing to pro­ceed for 20 min­utes, then burn wood chips again.

3.7 Re­peat the smok­ing process one more time.

3.8 Melt 1 tbsp of but­ter in a pan, then add mush­rooms (scored side down). Sear un­til golden brown, over medium heat.

3.9 Turn mush­rooms over, sea­son with salt and pep­per, and add some wa­ter to cre­ate steam to cook mush­rooms through. The pan can be left un­cov­ered.

soy pick­led toma­toes 350ml wa­ter 175g sugar 50ml soya sauce 20g gin­ger 5g rose­mary

5g thyme

20 cherry toma­toes

4.1 Pre­pare to­mato brine. Mix all the in­gre­di­ents together. Grad­u­ally warm it up to dis­solve the sugar.

4.2 Blanch toma­toes in boil­ing wa­ter for 15-30 sec­onds. Peel off skins.

4.3 Soak peeled cherry toma­toes in brine for 24 hours, then strain.

4.4 Toss cherry toma­toes in olive oil

4.5 Warm cherry toma­toes by bak­ing in an oven at 180°C for 3 min­utes pick­led Span­ish onions

20ml mirin

50ml Ja­panese rice wine vine­gar 10g sugar

5 curry leaves

2 cloves

1 star anise

30g Span­ish onions, thinly sliced rings

5.1 Mix mirin, vine­gar, sugar, curry leaves, cloves and star anise together. Warm up the mix­ture un­til sugar is dis­solved.

5.2 Cool pick­ling liq­uid in fridge. Soak onions in liq­uid for at least 24 hours.

to as­sem­bly mi­cro­greens, to gar­nish

6.1 Place sliced lamb ten­der­loin on a plate, next to a mound of cur­ried mashed po­ta­toes.

6.2 Gen­tly place a small bun­dle of smoked king oys­ter mush­rooms on top of the po­ta­toes.

6.3 Al­ter­nate a small hand­ful of pick­led toma­toes and Span­ish onions on the plate.











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