LAMB TENDERLOIN WITH SOY PICKLED TOMATOES, CURRIED MASH POTATOES, SMOKED KING OYSTER MUSHROOMS AND PICKLED SPANISH ONIONS
Prep time 1 hour + 1.5 hours brining of lamb + 24 hours pickling
Cook time 20 minutes
47g sea salt
4 juniper berries
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
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
50ml Japanese rice wine vinegar 10g sugar
5 curry leaves
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.